My Delicacy

Ganapati Bapa Mourya

2012-09-19T09:17:00.003-07:00

Channa Chat

2012-09-01T06:25:00.000-07:00

The main ingredient of Channa Chat is Chole, which is also known as Chickpeas. Chickpeas are part of the diverse legume family. Among all the types of legumes, Chickpeas are the most popular beans being used on wide range of delicacies around the Globe such as Hummus & Falafels in Middle East and Chole Curries in Indian Subcontinents. The dishes prepared out of Chickpeas are not only delicious but also offers numerous health benefits.

Channa Chat is basically a Snack & sometimes can be used as side dish. This particular dish is prepared without oil.

Health Benefits:

Chickpeas are an excellent source of both soluble and insoluble dietary fiber. Soluble fibers help to reduce and maintain the cholesterol level in the body and insoluble fibers promotes the digestive health. Together with fiber, they contain significant amounts of folate and magnesium. These two nutrients offer protection against cardiovascular diseases. Chickpeas are also rich source of calcium, which helps to strengthen our bones.

Ingredients:

· Chickpeas (Kabuli Chana) – 2 Cup

· Potato – 2 (Medium)

· Onion (Large) – 1

· Tomato (Medium) -2

· Green Chili – 2 (as per taste)

· Chana Masala – 1 tsp

· Chat Masala – 2 tsp

· Tamarind Pulp – 4 tbsp

· Salt as per taste

· Coriander Leaves – 1 String

Preparation Method:

Ø Soak Chickpeas for 6-8 hours or overnight; boil Chickpeas & Potatoes until they are tendered; for quick boiling, you can always use Pressure Cooker; Strain and Keep aside.

Ø Peel and Cut Potatoes & Tomatoes in small cube; Chop Onion, Green chili & Coriander Leaves; keep aside.

Ø Soak Tamarind in hot water for a minute; Crush the Tamarind and strain.

Ø Take a big Bowl and add Boiled Chickpeas, Chana Masala, Chat Masala, and Tamarind Pulp and mix well.

Ø Then add Potato cubes, chopped Tomatoes, Onion, Green Chili, Coriander Leaves, and Salt and mix well.

Ø Now the “Chana Chat” is ready.

Prawn Curry (Thai Style)

2012-08-31T10:51:00.000-07:00

Prawns are the most popular seafood that being used around the globe. Since they are versatile, they have been used on wide range of delicacies. The dishes made of Prawn are not only delicious but also very healthy in nature.

Today’s version of “Prawn Curry” has been prepared based on Thai cooking techniques…

Health Benefits:

Prawns are good source of protein, which helps in overall growth and development of our body. They are rich in Selenium and Selenium is likely to protect us from the growth of cancer cell. Prawns are also low in cholesterol content and high in vitamin B12 that helps to protect the walls of blood vessels because of that the cardiovascular health of a person can improve. Prawn calories are low as compared to the calories of any other red meat with numerous several other nutritional contents which make it tastier and healthier option then other food stuff.

Ingredients:

· King Prawn – 10 pcs

· Chicken Eggs (beaten) – 2 nos

· Onion (Sliced) – 2 (Medium)

· Garlic (Chopped) – 5 cloves

· Cooking Milk – ½ cup (preferably Falcon brand)

· Soya Sauce – 1 tbsp

· Oyster Sauce – 1 tbsp

· Curry Powder – 2 tbsp

· Thai Red Chili Paste – 1 tsp

· Salt as per taste

· Sugar – ½ tsp

· Cooking Oil – 2 tbsp

Preparation Method:

Ø First of all clean and devein the Prawns but leave head & tail intact & Keep aside.

Ø Heat Oil in a Pan; add Sliced Onion; Chopped Garlic & sauté for 2 minutes.

Ø Add cleaned Prawns & fry them till they turn red. Then add milk, Curry Powder & Sugar; Cook it for 2 minutes in medium flame.

Ø While cooking the Prawn, beat the eggs in a pot; add Chili paste, Oyster Sauce, Soya Sauce, Salt; mix them well & Pour it in the Pan: again mix everything thoroughly & then cook it around 2 minutes in a high flame.

Ø Now the “Prawn Curry” is ready; Serve it hot.

Prawn Curry is well served with Steamed Rice.

Ragda Patties

2012-08-26T02:15:00.001-07:00

Ragda-Pattice is a popular Mumbai Street food that commonly sold on various Chat Stalls served with Chutney & Yogurt. This dish comprises two parts such as ‘Ragda’ basically a dried spicy yellow pea curry & ‘Patties’ are Potato Cakes made of boiled mashed potatoes with various spices. This is such a delicious dish that it has so many variations available throughout India.

Ingredients:

For Ragda

· Dried Whole Yellow Peas – 1 cup

· Onion (Chopped) – 2 nos

· Tomatoes – 3 nos

· Ginger-Garlic Paste – 1 tsp

· Coriander Powder – 1 tsp

· Cumin Powder – ½ tsp

· Garam Masala - ½ tsp

· Green Chilly (Chopped) – 1 nos

· Red Chilly Powder – 1½ tsp

· Coriander Leaves (Chopped) – ½ bunch

· Salt as per taste

· Cooking Oil – 2 tbsp

For Patties

· Potatoes (boiled) – 4 nos

· Ginger-Garlic Paste – ½ tsp

· Coriander Powder – ½ tsp

· Cumin Powder – ½ tsp

· Garam Masala - ½ tsp

· Chat Masala – ½ tsp

· Bread Crumbs – 1 tbsp

· Salt as per taste

· Cooking Oil – 2 tbsp

For Garnishing

Tamarind chutney
Indian yogurt (Curd)
Green Chutney (Coriander and Mint Leaves)
Chopped Onion and Coriander Leaves
Sev

Preparation Method:

For Ragda Preparation

Ø Soak the Dry Peas overnight. Then boil it in pressure cooker till the peas are tender.

Ø Heat Oil in a Pan; add Ginger- Garlic paste, Chopped Onion and sauté the mixture till they turn light brown.

Ø Then add Red Chilly Powder, Cumin Powder, Coriander Powder, Turmeric Powder, Garam Masala and mix well.

Ø Add Chopped tomatoes and cook around 3-4 minutes.

Ø Then add boiled peas; Chopped Green Chilly; Salt & mix well.

Ø Add one cup of water and cook till the gravy is thicken.

Ø Finally add Chopped Coriander leaves and mix well. Now the Ragda is ready.

For Patties Preparation

Ø Take bowl & mashed the boiled potatoes

Ø Add Ginger-Garlic paste, Cumin Powder, Coriander Powder, Garam Masala, Chat Masala, Salt and mix well with the mashed potatoes.

Ø Add bread Crumbs with the mixture & mix well to form a dough consistency.

Ø Then make small and thick patties out of the mixture.

Ø Now heat oil in a griddle and shallow fry the Patties both side till golden brown. Now Patties are ready.

For Serving

Ø Place the Patties in a Plate; add Ragda over the Patties along with Yogurt, Tamarind Chutney, Green Chutney, Chopped Onion, Chopped Coriander leaves & finally add one or two spoon of Sev .

Paneer Bhurjee

2012-05-07T10:48:00.000-07:00

Paneer is basically a homemade, unsalted fresh cheese made out of Milk and being commonly used on number of Indian delicacy. The use of Paneer in India exists since back 6000 BCE. The dishes made of Paneer are always comes under exotic dinning and served during special occasions. Now days Paneer is easily available in the Super market or Sweet Stores. Paneer can be used on wide range of dishes & Paneer Bhurjee is one of them.

Health Benefits

Paneer is very delicious in nature and provides numerous health benefits. It is an excellent source of calcium that helps build bones & teeth stronger. It also helps reducing the development of insulin resistance syndrome by which the obesity, hypertension & type 2 diabetes mellitus can be controlled. Paneer are easy to digest, hence people of all ages can use it without any hesitation. It is a rich source of protein and calcium & very good for growing children. It also helps preventing to reduce the back and joint problems. In nut-shell Paneer contains all minerals that is necessary to maintain a good health.

Ingredients:

· Paneer (Grated) – 1 Cup

· Capsicum (Chopped) – ¼ Cup

· Green Peas (Frozen) – ¼ Cup

· Onion (Finely Chopped) – 1 (Large)

· Green Chili (Finely Chopped) – 2

· Tomato (Chopped) – 1 (Medium)

· Ginger – Garlic Paste – 1 tsp

· Turmeric Powder – ¼ tsp

· Sambar Powder – ½ tsp

· Salt as per taste

· Meat Masala – ½ tsp

· Cooking Oil – 3 tbsp

Preparation Method:

Ø Heat Oil in a Pan; add Chopped Green Chili & Onion and sauté for a minute.

Ø Add Ginger – Garlic Paste and fry till its raw smell goes off.

Ø Add Chopped Capsicum and Green Peas and sauté for around two minutes.

Ø Then add Grated Paneer, Salt, Meat Masala, Sambar Powder, Turmeric Powder & cook for 2 mins.

Ø Finally add Chopped Tomatoes; cover and cook for 5-7 minutes & then mix well.

Ø Now the “Paneer Bhurjee” is ready. Serve hot.

Paneer Bhurjee is well served with Roti, Naan, Paratha and even Rice.

Kalakand (Milk Cake)

2012-05-05T12:56:00.000-07:00

Kalakand is an exclusive milk based sweet dish that traditionally made out of concentrated Milk with fresh Paneer cooked with Sugar to a thick consistency. This is an exotic dessert that is quite popular among Indians and served during festivals and special occasions. As per wikis Kalakand has been originated from Braj in Uttar and then spread all over India because of its wonderful taste. Making Kalakand needs two major steps that explained after ingredients…

Ingredients:

· Milk – 8 Cups (4 Cups for Panner & rest 4 Cups for making Sweet)

· Sugar – ½ Cup

· Lemon Juice – 3 tbsp for Paneer

· Ghee – ¼ tsp (For Greasing the Plate)

Preparation Method:

Paneer Preparation

Ø First take 4 Cups of Milk in a Pan and bring it to boil in a medium flame.

Ø Once the Milk gets boiled reduce the heat and add the Lemon Juice slowly; keep stirring until the milk is completely curdled & then turn off the heat.

Ø Take a water strainer & cover it with a clean Muslin or cheese Cloth. Then pour curdles in it & keep it under a running water; hang the curdle dough till the water is completely drain out.

Ø Now the Paneer is ready; Crumble it & keep aside.

Kalakand Preparation:

Ø Take a heavy bottom Pan; add the rest 4 Cups of Milk and bring it to boil.

Ø Keep boiling till the milk reduced to approx 2 Cups.

Ø Add the Paneer and mix well with milk; then add Sugar and cook the mixture till it achieves dough like consistency.

Ø While cooking, keep in mind that the mixture needs to be stirred continuously; otherwise it will stick to the Pan.

Ø Then take a Plate and grease with little Ghee and spread the prepared Kalakand with a thickness of at least ½ inch.

Ø When it gets cooled, finally cut it in square shape and serve.

Tomato Chutney

2012-04-30T00:31:00.003-07:00

Tomatoes are kind of vegetables that commonly used on all type of cuisines and people of all ages like to have it in their intake. A good thing about it is that they are widely available throughout season fresh. Because of their great flavor and texture it can be used on wide range of food stuffs. If fresh, it can be used on daily cooking stuff or can also be stored for long by means of Ketch-up or Pickles. In a short they are very delicious fruits and being loved all over the Globe.

Unlike, Tomatoes are part & partial of most of the delicacy in India. One of such popular type is called Tomato Chutney, which is basically a side dish that sits well with all kind of dishes. In terms of preparation this could be one of the easiest receipe to think.

Health Benefits

Tomatoes are kind of vegetables which offer enormous health benefits. They are low in calories and with huge amount of Vitamins, Fibers and Mineral that essential for maintaining a good health. Tomatoes also contain dietary lycopene contents, a kind of powerful antioxidant that helps in fight against cancer. According to the studies of American Medical Association, daily consumption of tomatoes decreases the oxidative stress in type 2 diabetes.

Ingredients:

· Tomatoes (Chopped) – 5 (Medium)

· Garlic (Chopped) - 2 (Large)

· Green Chili (Slit Lengthwise) – 2

· Curry Leaves – Few

· Mustard Seeds – ½ tsp

· Cumin Seeds – ½ tsp

· Turmeric Powder – ½ tsp

· Salt as per taste

· Sugar – 1 Pinch

· Cooking Oil – 2 tsp

· Coriander Leaves (Chopped) –1/2 tbsp (Optional)

Preparation Method:

Ø Heat Oil in a Pan; add Mustard Seeds, Cumin Seeds, when they crackle.

Ø Add Slit Green Chili, Chopped Garlic, Curry Leaves and sauté for a minute.

Ø Then add chopped Tomatoes, Salt, Sugar and Turmeric Powder; mix well.

Ø Cover and cook till the tomatoes are tender & gravy gets thicken. The consistency of the gravy should be as per your own choice.

Ø Finally add Chopped Coriander Leaves and mix well.

Ø Now the “Tomato Chutney” is ready.

Tomato Chutney is well served with Rice, Pulao, Paratha and Puri, Plain Dosa.

Chili Mushroom

2012-04-14T12:10:00.001-07:00

Mushrooms are kind of fungus that is being used as herbs for hundreds of years for their great healing qualities and gradually they are accepted as food for their great flavor and texture. As per wikis there are around more than 14,000 varieties of Mushroom are found, out of which around 3,000 are edible. The dishes made of Mushrooms are not only delicious but also healthy in nature, reason why they have been enjoyed more or more on several international cuisines from east to west. This version of Chili Mushroom dish is inspired by the cooking techniques of Indo-Chinese Cuisine, which is quite popular in Indian Subcontinent.

Health Benefits:

As per the research conducted from time to time, it has been found that the health benefits of Mushrooms are enormous. They are excellent source of potassium & trace elements that helps to lower the blood pressure and reduces the risk of stroke. Mushrooms have antioxidant and anti-inflammatory nutrients that give protection to our body against cardiovascular diseases.They are low in calories with Zero fat for which they are ideal food for people following weight management programs. They are also rich source of riboflavin, niacin, and selenium. As per the Research conducted by Beckman Research Institute in California shows that mushroom cells contain mechanisms that suppress breast and prostate cancer cells. Clinical trials on the mushroom cancer link are in the works and we should see the results in about a year. In other words a regular consumption of Mushrooms will keep us fit and fine.

Ingredients:

· Button Mushroom – 100 gms

· Capsicum (Green) – 25 gms

· Capsicum (Yellow) – 25 gms

· White Onion (Chopped) – 1 (Medium)

· Ginger – Garlic Paste – 1 tsp

· Green Chilly (Chopped) - 2

· Soya Sauce – 1 ½ tbsp

· Vinegar (White) – 1 tsp

· Pepper Powder – 2 tsp

· Ajinomotto – ½ tsp

· Sugar – ¼ tsp

· Salt as per taste

· Corn Flour (Mixed with Water) – 1 tsp

· Cooking Oil – 1 ½ tbsp

· Spring Onion (Chopped) – For Garnishing

Preparation Method:

Ø Wash & strain the Mushrooms and cut them into halves.

Ø Cut Capsicums into halves; remove the seeds & cut them into diced shape; Keep aside.

Ø Heat Oil in a Pan; Shallow fry the Mushrooms and Capsicum for a minute; Keep aside.

Ø In the same pan add Chopped Green Chilly & Onion; Sauté for a minute.

Ø Add Ginger- Garlic Paste and sauté for a while till the raw smell goes off.

Ø Now add the fried Mushrooms & Capsicum; cook for around 3 mins in medium flame.

Ø Then add Pepper Powder, Salt, Ajinomotto, Sugar, Vinegar, Soya sauce and cook till the Mushrooms & Capsicum are tendered.

Ø Finally add Cornflower mixed Water & Stir well for around 2 mins or till the gravy is thicken.

Ø Now the “Chili Mushroom” is ready. Garnish with Spring Onion.

Chili Mushroom is well served with Fried Rice and Steamed Rice.

Kadhai Paneer

2012-03-25T11:28:00.001-07:00

Paneer or Indian Cottage Cheese is a versatile dairy product that remains the part and partial of South Asian Cuisine. It is so delicious that it can be used on wide range of preparation starting from Snacks, Main course to desserts respectively. One of the variation from Main course is Kadhai Paneer, which is very popular in northern part of India and then eventually spread to different part of the world.

Health Benefits

Paneer is a treasure of nutrition. They are excellent source of calcium which helps to build the bones & teeth stronger. It also contains huge amount of protein that helps to prevent and reduce the back and joint problems. The dishes made of Paneer are easy to digest reason why people from all ages can use it without any hesitation.

Ingredients:

· Paneer (Cubes) – 1 Cup

· Capsicum (Red, Green, Yellow) – ½ Cup (Cubes)

· Onion (Sliced) – 1 (Medium)

· Ginger – Garlic Paste – 1 Tbsp

· Cumin Seeds – ¼ tsp

· Tomato Puree – 4 tbsp

· Turmeric Powder – ¼ tsp

· Coriander Powder – 1 tsp

· Red Chili Powder – 1 tsp

· Salt as per taste

· Cooking Oil – 5 tbsp

Preparation Method:

Ø Heat Oil in a Wok (Kadhai); fry Paneer & Capsicum Cubes till light brown and keep aside.

Ø In the same Oil, add Cumin seeds; when it crackles add Sliced Onion & sauté for a minute.

Ø Add Ginger- Garlic Paste and fry till its raw smell goes off.

Ø Add Tomato Puree and cook for a while & when it starts separating from Oil, add Turmeric Powder, Red Chili Powder, and Coriander Powder; mix well.

Ø Then add the fried Paneer Cubes, Capsicums & Salt ; finally sprinkle littler water & sauté for 4-5 minutes in a low flame or the capsicums are done and put off the flame

Ø Now the “Kadhai Paneer” is ready. Serve it hot.

Kadhai Paneer is well served with Roti, Paratha, Fried Rice and Naan.

Gajar Halwa (Carrot Pudding)

2012-03-22T10:26:00.002-07:00

Gajar Halwa is one of most popular sub-continental deserts. This is a very healthy and delicious dish reason why people always prefer to have it during festivals and special occasions. Traditionally the dish supposed to be made of Carrot (Gajar) with Milk fudge, however there are many variations available these days.

Health Benefits:

The carrots are herbaceous plant containing about 87% of water. They are versatile vegetable with excellent source of vitamins (B,C,D,E) and rich in mineral salts. Carrots also contain high source of Beta carotene which the body converts into vitamin A. It also helps to lowers the Cholesterol level and regular consumption of carrot helps to reduce the risk of Stroke, Heart Diseases, Diabetes and also improves Eye Sight.

Ingredients:

· Carrot (Grated) – 2 Cup

· Milk – 3 Cup

· Sugar – 1 Cup

· Condensed Milk – 3 tbsp

· Khoya (Mashed)– ¼ Cup

· Cashew Nut – 20 gms

· Raisin – 10 gms

· Cardamom Powder (Elaichi) – 2 tsp

· Ghee / Clarified Butter – 2 tbsp

Preparation Method:

Ø Take the grated Carrots and squeezed water out of them; keep aside.

Ø Heat Ghee in a Pan; Fry Cashew Nuts, Raisins and keep aside for garnishing.

Ø In the same Pan add the squeezed Carrot and fry for 2-3 mins in medium flame so that it’s raw smell goes off.

Ø Then add Milk & Sugar with the Carrot and cook around 25 -30 mins in a low flame till it achieves a thick consistency. While cooking keep on stirring occasionally so that the mixture does not stick to the Pan.

Ø Finally add Mashed Khoya, Condensed Milk, Cardamom Powder and Mix well; Cook around 5 mins; Then let it be cool.

Ø Now the “Gajar Halwa” is ready. Garnish with fried Cashew Nuts and Raisin.

Gajar Halwa is served hot or cold. To get a good flavor you may add Vanilla Ice cream in it.

Holi Mubarak

2012-03-08T04:32:00.002-08:00

Mixed Vegetable Fry

2012-01-10T08:17:00.000-08:00

Mix vegetable fry is a very healthy and delicious vegetarian dish that made with fresh or frozen Vegetables like Broccoli, Cauliflower, Sweet Corn seeds, Green peas, Baby Carrot, Potatoes & Capsicums along with Tomatoes and Onion. The beauty of this dish is that one can add any vegetables of own choice. Since lots of veggies are being used, the dish carries lot of health benefits as per the merits of each one of them. There are many ways of cooking this dish; however here is one of my variations.

Ingredients:

· Cauliflower (Small Florets) – ¼ Cup

· Broccoli (Small Florets) – ¼ Cup

· Green Peas (Frozen) – ¼ Cup

· Baby Carrots – ¼ Cup

· Potato (Cubes) – ¼ Cup

· Corn (Frozen) – ¼ Cup

· Capsicum (Red, Green, Yellow) – ¼ Cup

· Onion (Chopped) – 1 (Large)

· Tomato (Chopped) – 1 (Medium)

· Garlic Cloves (Chopped) – 5

· Red Chili Powder – 1 tsp

· Meat Masala – 1 ½ tsp

· Sambar Powder – 1 tsp

· Cinnamon Powder – 1 tsp (optional)

· Salt as per taste

· Cooking Oil – 3 tbsp

Preparation Method:

Ø Heat Oil in a Pan; add Chopped Onion & Garlic; sauté for a minute.

Ø Add all the Vegetables & Salt; mix well and cook it for five minutes,

Ø Then add Red Chili Powder, Sambar Powder, Meat Masala, and Cinnamon Powder; mix them properly. Cover and Cook the mixture for five minutes.

Ø Finally add Chopped Tomato and Cook till all the Vegetables get tender.

Ø Uncover and cook again for three minutes.

Ø Now the “Mixed Vegetable Fry” is ready. Serve hot.

Mixed Vegetable Fry is well served with Steamed Rice and Roti.

Aloo Paratha

2012-01-09T00:45:00.000-08:00

Parathas are the most popular breakfast dish of North Indian Cuisine and believed to be originated in the Indian Subcontinent. They are usually prepared with whole-wheat dough, stuffed either with leafy vegetables such as Methi (Fenugreek) & Palak (Spinach) or with boiled Potatoes, Cauliflower, Cabbage, Radish, Green peas etc. with spices, then rolled and pan fried in Ghee or butter. Paneer (Indian Cottage Cheese) or minced cooked meat can also be used for Stuffing. They can be shaped round, heptagonal, square or triangular as per the choice. Because of the stuffing it tastes so delicious that within no time, it gained worldwide popularity. There are many types of Paratha available these days.

One of the popular types is “Aloo Paratha”, which is made of Potato stuffing.

Ingredients:-

· Potato (Boiled &Mashed) – 3 (Medium)

· Wheat Flour – 2 Cups

· Onion (Finely Chopped) – 1 Large

· Green Chilly (Finely Chopped) – 2

· Cumin Powder – ½ tsp

· Carrom Seeds(Ajwain) – ½ tsp

· Coriander Leaves (Finely Chopped) – ½ Bunch

· Red Chili Powder – ¼ tsp

· Coriander Powder – ¼ tsp

· Amchur Powder – ¼ tsp

· Ginger and Garlic (Grated) – 1 tsp

· Salt as per taste

· Milk – 4 tbsp (for softening Dough)

· Ghee / Butter or Cooking Oil

Preparation Method:-

For Dough:

Ø Take Wheat Flour in a bowl; add Salt, Ajwain, and Milk, then mix well.

Ø Knead the Flour by adding water to make soft dough. Keep aside for 15 mins.

For Filling:

Method – 1:

Ø Boil the Potatoes and Mash them.

Ø Take a bowl and add Mashed Potatoes, Chopped Onion & Green Chilly, Cumin Powder, Amchur Powder, Coriander Powder, Red Chili Powder, Salt, and Chopped Coriander Leaves and mix well.

Ø Now the mixture is ready for fillings.

Method – 2:

Ø Heat 2 tsp of Cooking Oil; Add Chopped Green Chili & Onion and saute for 1 min.

Ø Add Mashed Potato, Red Chili Powder, Cumin Powder, Coriander Powder, Salt, Amchur Powder and mix well. Cook for 5 mins.

Ø Then add Chopped Coriander Leaves and mix well.

Ø Now the mixture is ready for fillings.

For Paratha:

Ø Make medium balls out of the prepared dough.

Ø Roll the balls like Puri of 4 inch diameter in a rolling pin and stuff 2 tbsp of the prepared Potato mixture and seal the edges.

Ø Sprinkle little dry flour over the rolling pin and carefully roll it like round shaped Paratha. Ensure that the stuffing should not come out.

Ø Take a Flat Pan/ Griddle/ Tava and place the Paratha and cook both sides for 2 mins in medium flame.

Ø Finally apply Ghee/Butter or Oil on both sides of Paratha and turn in between till it turns golden brown (Crispy). Parathas must be cooked in low medium flame.

Ø Now the “Aloo Paratha” is ready.

Aloo Paratha is well served with Curd, Chutney or Pickle.

Samosa

2012-01-08T09:08:00.001-08:00

Samosas are the most popular Snack which is basically a fried triangular pastry with stuffed vegetables like Potatoes, Green Peas and Onion. Some part of the world even minced meat and chicken can also be used as stuffing. Samosas are believed to have been originated from Central Asia during 10^th Century and came to Indian Subcontinent during 13^th Century by some Muslim traders and ever since it has remained as the most favorite snacks among the people. During the course of time different region inherited the dish with different variation as own choice.

Central Asia

: Samosas are always baked and never fried and stuffed with minced lamb, beef, chicken or Cheese filling.

Indian Sub Continent: Samosas are prepared of Maida flour shell stuffed with the mixture of mashed boiled potato, onion, green peas, spices and green chili and some part minced meat are used as filling.

Here is the recipe of Samosa with Potato filling.

Ingredients:

· All Purpose Flour (Maida) – 2 Cup

· Carrom Seeds (Ajwain) – 1 tsp

· Potato (Boiled & Mashed) – 2 (Large)

· Green Peas (Frozen) – ½ Cup

· Onion (Chopped) – 2 (Medium)

· Green Chili (Chopped) – 1

· Ginger (Chopped) – ½ inch piece

· Red Chili Powder – 1 tsp

· Dry Mango Powder (Amchur) – 1 ½ tsp

· Garam Masala Powder – ¼ tsp

· Cumin Powder – ½ tsp

· Cumin Seeds – 1 tsp

· Coriander Seeds – 1 tsp

· Salt as per taste

· Coriander Leaves – 1 tbsp

· Cooking Oil – 2 Cup

Preparation Method:

Dough for Samosa:

Ø Take a medium container and add all purpose flour, Carrom Seeds, Salt & 4 tbsp of Oil and rub the mixture in hand for a while; then knead the flour by mixing water to make stiff dough; Cover a cloth on the dough and leave around 30 minutes.

Mixture for Stuffing:

Ø Heat 2 tbsp of Oil in a Pan; add Cumin Seeds, Coriander Seeds and when it crackles add Chopped Green Chili, Ginger, Onion and sauté for 2 minutes.

Ø Then add Frozen Green Peas and sauté for 3 minutes.

Ø Add Boiled and Mashed Potatoes, Salt, Cumin Powder, Dry Mango Powder, Red Chili Powder, Garam Masala Powder and mix well.

Ø Cook this mixture for 10 minutes; add Coriander Leaves & cook for around 5 minutes.

Ø Now the mixture is ready for Samosa.

Samosa Preparation:

Ø Out of prepared dough make 8-10 balls; roll them like flat round shape in a rolling pin.

Ø Then cut them in half and make a cone by sticking the seam together with little water.

Ø Take the cones & stuff the prepared mixture in it and seal the top of the cone with little water.

Ø Heat Oil in a deep fried Pan; then fry the prepared Samosa in low flame for 10 mins and then increase the flame and again fry them till they turn golden brown.

Ø Take out the Samosa and keep it in an Oil soaking paper to drain excess oil.

Ø Now the “Samosa” is ready. Serve hot.

Samosa are well served with Chutney & Tomato Ketchup.

Palak Paneer

2012-01-07T03:33:00.000-08:00

Palak Paner is a popular dish of Indian Subcontinent prepared with Spinach and Paneer. This is a traditional vegetarian dish, rich, smooth & creamy curry where Paneer cubes are cooked with pureed spinach, onion and tomato based gravy which is moderately spiced with Indian spices. This is a very healthy and delicious dish.

Health Benefits

Paneer (Indian Cottage Cheese): Paneer is an excellent source of calcium and makes your bones stronger & helps to prevent and reduce the back and joint problems.

Spinach (Palak): Spinach is one of top Green leafy Vegetable that is quite popular around the world as they are having excellent health benefits. . They are low in calories and rich in Vitamins, Calcium and Iron with other nutrients too. They contain no of flavonoids that works as antioxidant and anti-cancer agent. Spinach is also rich source of Lutein, by which it considered as one of the best foods in the world to prevent cataracts. As per the research, a regular consumption of spinach can help to improve the cardiovascular health of a person. One good thing about spinach is that they are easily available either fresh or frozen throughout season

Ingredients:

· Paneer – ½ Cup

· Spinach – 2 Cups

· Onion Paste – 3 tbsp

· Ginger & Garlic Paste – 2 tbsp

· Tomato Puree – 4-5 tbsp

· Red Chili Powder – 2 tsp

· Cumin Powder – 1 tsp

· Coriander Powder – ½ tsp

· Garam Masala – ½ tsp

· Turmeric Powder – ¼ tsp

· Salt as per taste

· Cooking Oil – 3 tbsp

· Coriander Leaves (Chopped) – ½ tbsp

Preparation Method:

Ø First boil the Spinach by adding little Salt and make its Puree by grinding.

Ø Cut the Paneer into cubes; fry them till they turn light golden & keep aside.

Ø Then in the same Pan add Onion Paste and fry till light brown; add Ginger & Garlic Paste and fry till its raw smell goes off.

Ø Add Tomato Puree and fry till it separates Oil; Add Red Chili Powder; Turmeric Powder; Cumin Powder; Coriander Powder; Garam Masala; Salt and sauté for one minute.

Ø Add Fried Paneer Cubes; sauté for 2mins; add Spinach Puree & cook for 2 mins.

Ø Then add little bit water and cook till it achieves a thick consistency.

Ø Finally add Chopped Coriander Leaves and mix well.

Ø Now the “Palak Paneer” is ready.

Palak Paneer is well served with Rice, Roti, Paratha.

Nachos with Tomato Salsa

2012-01-03T00:31:00.000-08:00

Nachos are popular Mexican food that can either be made quickly to serve as a Snack or prepared with more ingredients to make a Full Meal. Nachos are basically consists of fried corn tortillas covered with melted cheddar cheese and served with Salsa. According to Wiki, Nachos were originated in the city of Piedras Negras, Coahuila Mexico. Now a day’s they are easily available at supermarkets. Salsa means a Sauce in Spanish & Mexican and comes in many different ways, the most common being chopped tomatoes, onions and chili. Salsa can also be prepared of Pineapple, Mango and Mint etc. Because of its great taste it gained popularity around the Globe.

Ingredients - Nachos:

· All Purpose Flour – 2 Cups

· Salt – ½ tsp

· Baking Powder – a Pinch

· Vegetable Oil – 1 tbsp

· Warm Water – As per Requirement

· Cooking Oil (for deep fry) – 2 Cups

Ingredients – Tomato Salsa:

· Tomato (Finely Chopped) – 3

· Red Onion (Finely Chopped) - ½

· Jalapeño Pepper(Finely Chopped) – 1

· Cilantro (Finely Chopped) – 1 Small Bunch

· Salt as per taste

· Olive Oil – 1 tsp

· Lemon Juice – 1

· Pepper Powder – a Pinch

Preparation Method for Nachos:

Ø Take a bowl; combine Baking Powder, Vegetable Oil and Salt and mix well.

Ø Knead the dough by adding Warm Water and keep aside for 30 mins.

Ø Make small balls of the prepared dough; roll it like very thin roti in a rolling Pin and cut in triangle shape like chips.

Ø Heat 2 Cups of Cooking Oil in a Pan and fry the prepared chips.

Ø Finally the Nachos are ready.

Preparation Method for Tomato Salsa:

Ø In a Medium bowl; combine Chopped Tomato, Onion, Jalapeño Pepper, Cilantro, Salt, Pepper Powder, Olive Oil, and Lime Juice and keep it for few minutes.

Ø Now Tomato Salsa is ready.

Finally Served Nachos with Tomato Salsa.

HAPPY NEW YEAR 2012

2011-12-31T08:26:00.000-08:00

Wishing You & Your Family a Very Happy & Prosperous New Year.

Mixed Fruit Custard

2011-10-31T08:04:00.000-07:00

Custard is one the most popular dessert that is famous around the Globe, which is a variety of culinary preparations with mixtures of Milk or Cream along with Custard Powder. Custard Powder is basically a combination of Cornflower and Salt and to add flavor & color, Vanilla & Annatto are used. These days Custard Power is readily available in the super market and because of this preparation of Custard became so simple to everyone.

Ingredients:

· Custard Powder – 3 tbsp

· Sugar – 4 tbsp (Or as per taste)

· Milk – 2 Cups

· Apple (cubes)– ½ Cup

· Seedless Grapes – ½ Cup

· Pomegranate Seeds – ½ Cup

Preparation Method:

Ø Take 1½ cup of Milk in a Pan and bring it to boil. Then add Sugar and mix it properly.

Ø Meanwhile, take the remaining ½ cup of milk (on room temperature) & add the Custard Powder and mix it well so as to avoid any lumps while cooking.

Ø When the sugar is dissolved, add custard mix milk and cook the mixture around 10 minutes on gentle heat but keep stirring the mixture continuously till it gets a thick consistency.

Ø Then turn off the heat and allow it to cool about 15-20 minutes and then refrigerate it for an hour.

Ø Once cooled the custard becomes more thicken. Finally the mixture is ready to serve.

Ø Before serving add the cut fruits in the mixture.

Lemon Shrimp (Goong Maa Now)

2011-09-16T09:14:00.000-07:00

In addition to our Thai Cuisine Category, we will talk about a popular dish made of Shrimp with Lemon and Garlic called “Goong Maa Now”. This is a very tasty and elegant dish with very little ingredients and hardly takes time to cook.

Health Benefits

Shrimps are considered to be a healthy food. They are good source of protein, which helps in overall growth and development of our body. They are rich in Selenium and Selenium is likely to protect us from the growth of cancer cell. Shrimps are also low in cholesterol content and high in vitamin B12 that helps to protect the walls of blood vessels because of that the cardiovascular health of a person can improve. Shrimps calories are low as compared to the calories of any other red meat with numerous several other nutritional contents which make it tastier and healthier option then other food stuff.

Ingredients:

· Shrimp – 10 no

· Sweet Chili Sauce – 2 tbsp

· Lemon Juice – 1

· Kaffir Lime Leaves (Tear) – 3

· Chili Sauce – 1 tsp

· Fish Sauce – 1 tsp

· Garlic Cloves (Chopped) – 4

· Palm Sugar – 1 tsp

· Coconut Milk – ¼ Cup

· Cilantro (Chopped) – 1bunch

Preparation Method:

Ø Clean & devein the Shrimps & then marinate them with Lemon Juice, Sweet Chili Sauce, Kaffir Lime Leaves, Chili Sauce, Fish Sauce, Chopped Garlic and Sugar for 10 minutes.

Ø Heat a Pan; first add marinated Shrimps & then Coconut Milk; let the Shrimps cook in low flame for around 10 minutes or till they are done. Make sure, the mixture should not be boiled.

Ø Turn off the heat and Finally, Garnish it with Cilantro Leaves.

Lemon Shrimp is well served with Steam Rice

Chicken Vindaloo

2011-09-10T10:33:00.000-07:00

Chicken Vindaloo is an Anglo Indian Curry dish originated from a tiny state of India called Goa. Since Goa was under Portuguese rule for a long time, the Portuguese influence in Goan cooking cannot be ignored and Chicken Vindaloo is one of them. Basically the term Vindaloo is derived from a Portuguese dish known as “Carne Vinha De Alhos” which is a dish of Meat (preferably Pork) cook with Wine & Garlic. However, in India this dish has been little modified by substituting Vinegar in place of Wine and Chicken or Lamb meat in place of Pork. One of the most important ingredients of Vindaloo is Red Chili as it brings a different flavor, which makes this dish so special and because of its unique taste it gained popularity not only in India but also quite popular in Britain, Germany, the Middle East, Canada, Australia, New Zealand, and the United States.

Ingredients:

· Chicken (Boneless) –250 grams

· Potato - 1 Medium (Optional)

· Onion (Chopped) – 2 Medium

· Onion (Sliced) – 1 Medium

· Ginger Paste – ½ tsp

· Garlic Paste – ½ tsp

· Mustard Seeds – ½ tsp

· Cinnamon Stick – 1 inch

· Coriander Seeds – ½ tsp

· Cumin Seeds – ½ tsp

· Fenugreek Seeds (Methi) – ¼ tsp

· Tomato Puree – 4 tbsp (as per taste)

· White Vinegar -3 tsp

· Red Chilly (Whole) – 6 (as per taste)

· Salt as per taste

· Cooking Oil – 2 tbsp

· Water – ½ Cup

Preparation Method:

Ø First, Grind Mustard Seeds, Red Chilly, Cinnamon Stick, Fenugreek Seeds, Cumin Seeds, and Coriander Seeds to make a fine paste.

Ø Then cut the chicken into small cubes: wash and marinate them with Grinded Paste and Vinegar: leave it around 30 minutes.

Ø Take ½ tbsp of Oil and fry the Chopped Onion till dark brown and then grind the fried Onion with Vinegar to make a paste.

Ø Heat remaining Oil in a Pan; add Sliced Onion & Sauté around 3 mins in medium flame.

Ø Then add Ginger and Garlic Paste and sauté till raw smell goes off.

Ø Now add the marinated Chicken, Salt and mix thoroughly and let it cook in medium flame around 5 minutes by covering the lid; then add tomato puree and cook for 5 minutes.

Ø Finally add water and again cook the mixture until the chicken are tendered and at the same time keep in mind that the gravy should remain thicken.

Ø Now the “Chicken Vindaloo” is ready.

Chicken Vindaloo is well served with Steamed Rice, Roti, Paratha & Naan.

Pumpkin Coconut Fry

2011-09-09T13:00:00.000-07:00

Pumpkin Coconut Fry is one of our improvised dish. Like Coconut, Pumpkins are healthy and versatile vegetable. They can be used on wide varieties of dishes ranging from Salads to Soups and from Curries on Desserts. When coconut is added with Pumpkin, it brings a different flavor that even make the dish more delicious. If you are tired or lazy to cook, this could be an ideal dish as it takes hardly few minutes to prepare… here is the recipe….

Ingredients:

· Green Pumpkin – 150 grms

· Coconut (Grated) – 2 tbsp

· Onion (Sliced) – 1 (Medium)

· Green chili (Slit) – 2

· Cumin Seeds – 1 tsp

· Turmeric Powder – ½ tsp

· Salt as per taste

· Cooking Oil – 1 tbsp

Preparation Method:

Ø Cut the Pumpkin into small cubes; wash and keep aside.

Ø Heat Oil in a Pan; add Cumin Seeds and when they crackle, add Green Chili, then Sliced Onion and sauté around 2-3 minutes.

Ø Now add Pumpkin cubes, Salt, and Turmeric Powder and cook till the Pumpkin are tendered. Finally add Grated coconut and fry for a minute.

Ø Now the “Pumpkin Coconut Fry” is ready.

Pumpkin Coconut Fry is better served with Roti, Naan, Parantha & even with Steamed Rice

Rava Laddu

2011-09-08T06:59:00.000-07:00

Laddu is a traditional Sweet dish, which served during festivals and religious occasions in India, especially on Ganesh Chaturthi (Lord Ganesha's birthday). Hindus celebrate this festival by offering Laddus because as per their belief they are the most favorite sweet dish of Lord Ganesh. The good thing about laddu’s are that they not only delicious but also easy to prepare. Now a days there are quite a few variations of Ladoos are available and one of them is Rava Laddu… Here is the recipe…

Ingredients:

· Rava (Semolina) – 1 Cup

· Sugar –1Cup (According to your taste)

· Coconut (Grated) – ½ Cup

· Cardamom Powder – 1 tsp

· Cashew Nut – 10 no (Broken)

· Raisin – 1 tbsp

· Milk (Warm) – ½ Cup

· Ghee – 2 tbsp

Notes:

1. Throughout cooking maintain low flame.

2. If you want to store the Ladoos more than 10 days, water can be used in place of Milk.

Preparation Method:

Ø Heat Ghee in a Pan and add broken Cashew Nut, Raisin and roast around 2 minutes till the dry fruits change color a bit.

Ø Then add Grated Coconut and fry for 2 minutes. Keep in mind that all ingredients should be cooked on right consistency.

Ø Now add Rava; mix well and again cook around 10 minutes or till it turns light brown. Make sure you keep on mixing the Rava continuously. Ensure, the mixture should not be over cooked.

Ø Then add Sugar and fry around 3-4 minutes; then add Cardamom Powder which will bring a nice flavor and Switch off the heat.

Ø Finally add Warm Milk little by little and keep on stirring the mixture.

Ø Now transfer the mixture to a container and make medium size balls (Ladoos) out of prepared mixture. Keep the balls at least 2 hours before use.

Ø Now the “Rava Laddu” is ready.

Stir Fry Cashew Chicken (Kai Pad Med Ma-Muang)

2011-09-07T10:18:00.000-07:00

Stir Fry Cashew Chicken, is one of the top ten Thai dish that is quite popular among Thais & the Foreigners as well. This is basically a Chinese influenced Thai dish, as it came from China and gradually became part of Thai Cuisine with a little variation. Once prepared it not only looks great but taste quite delicious as well. Here is the recipe to prepare this stir fry dish…

Ingredients:

· Chicken Breast (boneless) – 250 gms

· Cashew Nut – 50 gms

· Capsicum (Red)–10 gms

· Capsicum (Yellow)–10 gms

· Capsicum (Green)–10 gms

· Garlic Cloves (Chopped) – 4 Nos

· Dry Red Chili (Long) – 1 (Cut into quarters)

· All Purpose Flour – 1 tbsp

· Soya Sauce – 2 tbsp

· Oyster Sauce – 2 tbsp

· Fish Sauce – 1 tbsp

· Chili Paste – ½ tbsp

· Salt as per taste

· Palm Sugar – 1 tbsp

· Cooking Oil – 3 tbsp

Preparation Method:

Ø Cut the Chicken breast into small cubes and marinate them with 1 tbsp of Soya Sauce, ½ tbsp Palm Sugar and little Salt for 10 mins.

Ø Deseed and cut Capsicums & Onion into diced shapes.

Ø Heat 2 tbsp Oil in a Wok; fry the Cashew Nuts till they are golden brown; Remove them and put on an oil soaking paper; then Fry Red Chili and keep aside.

Ø Mix Chicken Pieces with all purpose Flour and fry them till they turns light brown; take them out and put on an oil soaking paper and keep aside.

Ø Meanwhile, take a bowl and add Oyster Sauce, Fish Sauce, 1 tbsp Soya Sauce, ½ tbsp Palm Sugar & l tbsp Water and mix well; the Sauce is ready to add.

Ø Now heat 1 tbsp of Oil in the same wok; add Chopped Garlic & sauté for a minute, then add Onion & Capsicum and stir for couple of minutes.

Ø Then add Fried Chicken Pieces, Cashew Nuts & Chili; then seasoned them with the prepared Sauce & mix well; finally Stir fry it for another 2-3 minutes.

Ø Now the “Sir Fry Cashew Chicken” is ready. Serve hot.

Stir Fry Cashew Chicken is well served with Steamed Rice.

Fish Curry

2011-09-05T10:54:00.000-07:00

Fish is one of the most popular non vegetarian dish that is being regularly featured in Indian Cuisine over the years. Fish are so versatile that they are being used on wide range of items starting from Salad to Baked and from Fried to Curry based dishes. Especially, the tastes of Indian fish curries are so delicious that it gained the popularity beyond the borders. However, the culture of cooking fish curry varies as per the taste of each region. Today’s recipe is based upon East Indian Cuisine.

Health Benefits:

Fish: Experts around the Globe have found that adding fish on our regular diet could make significant health benefits. Fish is full of Omega 3 fatty acids which help to develop and maintain the cardiovascular system and likely to help prevent the risk of cancer. It not only helps to lower the mental depression and anxiety but also have anti inflammatory properties that helpful in relieving painful conditions like arthritis, and cystitis. Fish is also excellent source of vitamins, proteins & minerals that benefits our general health.

As recommended by American health Association, we should eat fish at least twice in a week, which help to prevent heart disease, lower blood pressure and reduce the risk of heart attacks and strokes.

Ingredients:

· Fish (as per choice) – 1 Medium

· Potato (Sliced) – 1(Optional)

· Onion (Sliced) – 1 (Medium)

· Tomato Puree – 4-5 tbsp

· Cumin Powder – ½ tsp

· Coriander Powder – ½ tsp

· Turmeric Powder – 1 tsp

· Red Chili Powder – 2 tsp

· Salt as per taste

· Cooking Oil – 6 tbsp

· Water – 1 cup

For Grinding:

· Onion (Chopped) – 1 (Small)

· Ginger – 1 inch piece

· Garlic Cloves – 5 Nos

· Poppy Seeds (KhusKush) – ½ tsp

· Cumin Seeds – ½ tsp

Preparation Method:

Ø Cut Fish into 4-5 pieces and clean them properly.

Ø Then take a container and marinate the fish pieces with Salt, ½ tsp Turmeric Powder & ½ tsp Red Chili Powder and keep aside for 15 minutes.

Ø Grind Onion, Ginger, Garlic Cloves, Poppy Seeds & Cumin seeds to make a fine paste.

Ø Heat 4 tbsp Oil in a Pan and fry the Marinated Fish pieces till they are golden brown; then transfer the fried fishes onto a paper towel which will soak excess oil; keep aside.

Ø Heat 2 tbsp of Oil in the same Pan; add Sliced Onion and sauté till light brown.

Ø Then add grinded Paste and sauté in a medium flame till its raw smell goes off.

Ø Now add Tomato Puree and cook till it separates Oil.

Ø Then add Sliced Potato, Salt, Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder and cook for 2-3 minutes; add Water and boil around 10 minutes.

Ø Finally add the Fried Fish Pieces in the curry and again cook for around 5 minutes.

Ø Now the “Fish Curry” is ready. Serve hot.

Fish Curry is well served with Steamed Rice.

EID MUBARAK

2011-08-31T00:41:00.000-07:00

Wishing you smiles and all things nice
May this Eid bring all the comforts.
You have ever wanted
And all the joy and laughter you have ever wished.

From Arti