Cooking Up Something Nice

Besan Ka Chilla - a perfect power packed breakafast

2023-04-24T07:29:00.003-07:00

Besan ka chilla/ cheela

Besan cheela or Besan Chilla is a healthy tasty recipe that is a high protein and fibre packed pancake made of besan or chickpea flour. With a generous addition of veggies of your choice and spices this can be made quickly and easily. A breakfast or snack time option to add taste and health to your day. I generally make the besan cheela for breakfast as a low carb, protein n fibre rich dish. It can also be put together quickly and keeps us full for long. It is very filling and so the temptation to eat soon after is not there at all.

About Besan Cheela

The cheela is a traditional dish from North India and can be made using the besan flour as in this case or even millet flour as a very healthy choice. You can also decide to add a filling in the cheela like paneer of sauteed veggies. Wholewheat chillas with coconut and jaggery fillings are very popular too. So this makes the cheela a very versatile dish. This besan cheela allows you to add grated and finely chopped veggies of your choice, so the family with eat healthy happily.

The dish gets in name from the ingredient besan or chickpea flour or gramflour from which it is made and cheela meaning pancake. So this is a flatbread that can be made on a dosa or any flat pan with very little oil too. It is also known as the vegetarian or vegan omlette. It is a wonderful addition to your weightloss menu too. You can also make mini besan chillas as part of your high tea menu and it is sure to be a hit.

How to make Besan Chilla or Cheela

Ingredients for Besan Cheela Recipe

Besan or Gramflour 2 cups

Onion - 1 finely chopped

Tomato 1 small, finely chopped

Red, Yellow and Green Peppers - 1/4 of each chopped finely

Carrot - 1 grated

You may add grated zucchini or any other veggies of your choice

Turmeric powder 1/2 tsp

Ajwain -1/2 tsp

Kashmiri chilli powder - 1.2 tsp

Green chilli- 1 (finely chopped)

Garam masala powder - 1/2 tsp

Hing or asafoetida 1/4 tsp

Coriander leaves finely chopped 2 tbsp

Salt to taste

Oil - for cooking

Water - as required for making the batter

Method for making Besan Cheela or Besan Chilla Recipe

1- Add the ingredients into a bowl. Add water little by little and make a batter of dosa or pancake consistency. Check salt and spices and adjust to taste.

2- Take a dosa pan or any flat pan and heat. When heated, brush with little oil. Pour a big ladle of the Besan Chilla / Cheela mixture. Spread the batter into a circle. You may not get a perfect circle as there a lot of vegetable pieces added in. Add a few drops of oil and let cook.

3- Besan or gram flour takes a while to cook so it should be cooked on low flame so that it is well cooked and does not get burnt. Turn over and cook well on the other side too. You may add a few drops of oil or even ghee. Cook well. Take out on a serving plate and serve with coriander pudina chutney, sweet mango chutney or any other accompaniments of your choice.

A healthy tasty breakfast idea or tiffin or tea time snack for you menu planning. Do make it and share pictures tagging my facebook or cookingupsomething instagram page

Kerala Style Prawn Curry in Coconut Milk Recipe

2022-04-10T23:42:00.003-07:00

This Prawn or shrimp curry cooked in a coconut milk gravy or sauce is so full of flavours of the Gods Own Country, Kerala. A subtle potpourri of tastes and flavours that remind me of kitchens in Kerala and the food that I have grown up with and so much in love.

With each day of cooking I find myself drawn more and more towards local and simple flavours and tastes as compared to indulging in fancy cooking. We started with a no sugar month in February with the niece, I did cheat after the first 2 weeks I must admit, it felt good to have a small bite of something sweet. However, I must say that phase too is over and now there is hardly any craving for sugar and a little something in many weeks is ok nota necessity any more. Next is a try to reduce first the fried foods, puris have been made at home now only once in 6 months or more but the one odd vada and samosa still continue to play the villain. So its has been simple meals od rice,dal, roti, subzi and the non vegetarian (protein) being taken care of with fish and chicken. Plates like these definitely make me happy and satisfied these days, that yes, I am making a healthy choice and ensuring the family too eats a balanced diet.

A deliberate effort at meal planning for the week and meal preps are what is on the agenda next. For now. enjoy this Prawn curry with mild flavours that is a favourite at my place. Back after a long time at the blog, feeling good getting back to writing and hoping to be posting more often.

Ingredients for Kerala Style Prawns in Coconut Milk

Prawns 200gms (de-veined,cleaned and washed). (I soak deshelled and deveined prawns in vinegar and salt water for 10 mins and then wash in fresh water like mom does)
Tamarind - One small ball of soaked in 1/4th cup of water
Onion 1 (chopped finely)
Green chillies 2(can increase as per taste)
Ginger -1 inch piece (cut into juliennes or small pieces)
Curry leaves 10 to 15
Turmeric powder 1/4th tsp
Kashmiri chilli powder 1 tsp
Coriander powder 1 tsp
Mustard seeds 1/4th tsp
Coconut oil 1 tbsp +1tsp
Coconut milk -I used one 25gms pkt of maggi coconut milk powder mixed in 1/4th cup water)

Method for making prawns in coconut milk

1- Take a kadai or deep pan and add 1 tbsp of oil. Add the mustard seeds and let splutter. Now add in the chopped onions,green chillies,ginger and half of the curry leaves.
2- Saute till the onions are soft and translucent. Now add in the tamarind water and washed prawns. Add in the turmeric powder,red chilli powder and coriander powder. Cover and cook for 3 to 5 minutes(the prawns would leave water so there is no need to add water).
3- Open and reduce the water to minimum. Do not overcook the prawns.

4- Add in the coconut milk powder mixed in 1/4th cup water. Bring to a boil. Switch off gas.
5- Add the remaining curry leaves and 1 tsp of coconut oil. Cover and keep for 5 mins and serve with hot steamed rice. This is a mildly spiced curry and goes very well with rice.

Friday Chicken Curry Recipe - A simple delicious dish to enjoy the weekend

2019-11-22T21:05:00.000-08:00

Friday chicken Curry

Watching all the food pictures and videos on instagram and facebook sure got me really hungry last evening. I was craving some simple but tasty food and finally decided on the menu. I treated myself to this tasty chicken curry, dahi aloo and some hot parathas. I must say my tastebuds were really happy and satisfied. Bloghopping and surfing does have its pros and cons.

I would like to call this the Friday Chicken Curry, it is just perfect for the weekend dinner and a movie. Quick and easy recipe with simple ingredients available in the pantry. Coming to the recipe.

Ingredients for the Friday Chicken Curry
Boneless Chicken 250 gms
Garlic 10 to 15 minced or finely chopped
Salt to taste
Turmeric powder 1/4 tsp
Kasuri methi 1 tsp(crushed)
Kashmiri chilli powder 1 tsp
Coriander powder 2 tsp
Garam masala powder 1/2 tsp
Whole spices - Green cardamom 2, cloves 2, cinnamon 1 inch, cummin seeds 1/2 tsp, star anise 1
Water 1/4 cup
Curd/Yogurt 3 tbsp (well beaten)
Oil 1 tbsp + 1 tsp ghee
Fresh coriander leaves 2 tbsp (finely chopped)

Method for making the Friday chicken curry
1- Clean and wash the chicken and keep aside. Take a kadai or deep pan and add the oil and ghee. Now add in the cummin seeds and other whole spices. Stir for a few seconds and add in the finely chopped onion and garlic. Saute for 3 to 4 minutes till the onions are soft and translucent and the garlic looses its raw smell and gives out a beautiful aroma.
2- Now add the turmeric powder, kashmiri chilli powder and coriander powder and mix. Add water little by little as required to avoid the spices from getting burnt. Keep sauteeing till the oil starts to separate from the sides of the masala.
3- Once the masala is well cooked, add in the chicken pieces and mix well.Keep stirring and cook for 3 to 4 minutes continuously stirring till the chicken pieces have turned white from the initial pink. Lower the heat and add in the beaten curd. Keep stirring continuously to ensure that the curd does not split. Stir for another 4 to 5 minutes till the chicken pieces are cooked. Add in the kasuri methi. Add the garam masala powder and mix. Cook for a minute. Switch off gas. Garnish with chopped coriander leaves.
4- Serve hot with rice or parathas.

Green Peas and Cauliflower Soup Recipe

2018-10-02T08:03:00.000-07:00

The green peas and cauliflower soup is one that got featured on my Sunday lunch menu. A dish that is nutritious, high on fiber and easy to make its perfect for your holiday lunch menu or a weekday night menu when you have so much on hand to finish and want to spend quality time with the family too.

Here we go
Ingredients for the Green Peas and Cauliflower Soup
Green Peas (frozen) -1 cup (you may use fresh too if you like)
Cauliflower -1/4 cup (chop into small florets)
Salt - to taste
Onion - 1 small onion(chopped finely)
Pepper powder - 3/4 tsp (preferably freshly ground)
Garlic cloves - 2 to 3(chopped)
Water - 2 cups

Method for making the Green Peas and Cauliflower Soup
1- Add the chopped onion, green peas, cauliflower and garlic in a pan. Add a cup of water. Cover and cook for 5 to 8 minutes on medium flame. Add water if required for cooking the veggies.
2- Once the veggies are cooked, cool completely. Blend adding half cup of water into a smooth paste.
3- Put the puree back into the pan, add the remaining half cup of water(add a little more if you wish to have it of thinner consistency) and mix well. Heat on low flame. Check salt. Add the freshly ground pepper powder and mix well. Let it come to a boil. Switch off. Serve hot with a slice of garlic bread or any other bread of your choice.

Note:
1- If you wish to have it thicker and creamier, you may finish it with 1/4 cup cup of milk or cream(I did not add as I wanted to do a lactose free version).
2- You may add a pinch of oregano or even ajwain or caraway seeds (which I consider the Indian Oregano) at the end before taking off the gas.
3- This soup can be served hot or chilled.

Quick Semiya Upma Recipe / Vermicelli Upma Recipe / Seviyan Upma Recipe a quick and easy breakfast recipe

2018-07-22T21:59:00.000-07:00

Semiya Upma

Semiya Upma Recipe is a quick and easy delicious breakfast or snack time recipe that you can make with simple ingredients most of which may be available in your pantry itself.

The rain Gods have been really kind this time and God's Own Country has received more than a fair share of showers this monsoon. Potholes, water logging and a number of problems are a part and parcel of it, however, on the other side of it all we have a green Kochi that is so inviting and throwing up a myriad excuses to go out and explore the flavours of the city. So we decided to waste no time and took a trip on Sunday to our favourite place at the Willingdon island, the Embarkation Jetty. One can still see here the Kerala Water transport service stop by taking people regularly from the island to Vypin, Ernakulam and back. In the times of fast traffic and new age gadgets, it is so pleasing to see this mode of transport still being patronised by many and lending its own charm to the Kochi life.

After the long weekend, Monday definitely creates a starting trouble. I like to keep Monday mornings simple, quick and easy. I like Semiya recipes for their taste and how quick it is to make. My favourite is the semiya payasam (click for recipe)followed by this delicious breakfast semiya upma recipe. Upma, be it the rava upma or semiya upma is part of my breakfast menu quite often.

This Semiya Upma recipe is just the answer to all of you looking to make a delicious start to your week. Serve it for breakfast, pack it in the lunchbox or make it as an evening snack, it is a hit anytime of the day. A one pot recipe, this semiya or vermicelli upma or seviyan upma side dish can be had with a tasty green coriander coconut chutney(recipe coming soon) or even pickle or sugar. If you are in the mood for some cooking you can add some crispy hot medu vadas too.

Ingredients for Semiya Upma /Vermicelli Upma / Seviyan Upma Recipe
Mustard seeds - 1 tsp
Curry leaves - 8 to 10
Semiya/Vermicelli (roasted) - 1 cup (I used roasted Bambino Vermicelli, if you do not have roasted vermicelli on hand , you may use the regular one, just roast it for 2 to 3 minutes on a medium flame and you are ready to go)
Onion - 1 small (finely chopped)
Tomato - 1 small(finely chopped)
Capsicum - 3 tbsp (finely chopped)
Green chilli - small (chopped finely)
Ginger - 1 inch piece(finely chopped)
Turmeric powder - 1/4 tsp
Oil - 3 tbsp
Water for cooking vermicelli
Coriander leaves - 1 tbsp (for garnish)

Method for making Semiya Upma / Vermicelli Upma
1- If you have roasted vermicelli use as it is, however, if you have the regular vermicelli, take 1 tbsp of oil in a non-stick pan, add the semiya and fry for 2-3 minutes until golden brown. Keep aside to cool.
2-Take a vessel with water, add half a tsp of salt and boil. When the water has boiled, add the semiya. Let boil for 2-3 minutes till cooked, do not overcook or else your vermicelli will stick to each other and you will have a very sticky upma. (let it be only 90 % percent done). Drain the water using a sieve and keep the semiya aside.
3- Take a pan and add 2 tbsp of oil, add the mustard seeds and let splutter. Now add the curry leaves.If you would like to add peanuts you may do so at this stage. Add the finely chopped green chilli and ginger. Saute.
4- Now add the finely chopped onion, saute till translucent and turns golden brown. Add salt to taste and the turmeric powder. Mix well. Add the finely chopped tomatoes and capsicum and saute for 2-3 minutes. If you wish to add any vegetables you may do so at this stage(you can add finely chopped carrots, cooked green peas of you like). Cover and cook for 2 minutes.
5- Open add the cooked vermicelli/semiya. Mix well for a minute. Cover and cook for a minute. Open mix well. Garnish with coriander leaves.
6- Serve hot with a coriander coconut chutney.

Kopi Luwak, Panampilly Nagar, Kochi Kerala - a Review

2018-05-22T04:44:00.004-07:00

Kochi is a seeing a boom in the cafe culture. For those, who love to just sit around sipping a cup of their favourite beverage, nibble on some gourmet delights and watch the world go by, Kochi is the place to be.

The cafe Kopi Luwak is the new kid on the block bringing in the exotic coffee and more to Kochiites. For those who are still wondering what "Kopi Luwak" means, this is what wikipedia tells you - "Kopi luwak or civet coffee, is coffee that is from Indonesia and includes part-digested coffee cherries eaten and defecated by the Asian palm civet.Fermentation occurs as the cherries pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection – civets choosing to eat only certain cherries – and digestion – biological or chemical mechanisms in the animal's digestive tract altering the composition of the coffee cherries".

The cafe owned by Sheeba Manishankar(who also owns the boutique on top of the cafe) and Nirmal has been in the news lately for bringing the very expensive Kopi Luwak to the people of Kochi.

With word spreading far and wide, not only the people of Kochi are making a visit this beautifully done up cafe but it also has people coming in from different parts of Kerala to savour this much talked about cuppa that is priced at approx Rs 1600. The interiors of the cafe uses a lot of upcycled artifacts and is a colourful blend of several elements put together by the designer herself.

The many travels have been a source of inspiration for the cafe and the owners have worked towards creating an experience with a difference. They did not want to have similar seating all over and have designed it in a way that each seating arrangement is different and unique, the boat sofa, for instance, is a big hit with the visitors.

I especially liked the outdoor seating with umbrellas hanging from the top which adds to the ambience. They have also very thoughtfully added a counter to cater to the outdoors.

We decided to check out the place. We found a simple nice seating in the inside room next to the popular boat sofa and ordered a pesto sandwich(which turned out to be an open sandwich) and a burger.

The pricing is slightly on the higher side for the food served. A meal for two would cost you approx Rs 600-700.

Verdict - It is a really nice attempt at executing a good concept and bringing a cafe with a difference to the city, however, to make it one that people will go back to, the owners will definitely have to pay a lot more attention to the details. Taste, presentation of food and also service needs to be looked into carefully.

Kadala Curry or Kala Chana Curry

2017-02-24T23:21:00.002-08:00

The kala chana served with pooris or batura is one that we all love. A quick and easy holiday lunch. Add in a salad and raita and you are ready for a fabulous weeknight dinner without all the effort of spending hours in the kitchen while your family is at home.

The kala chana needs to be soaked for 4-5 hours before cooking. You may soak it overnight or can even soak and pre-cook the chana the previous day and refrigerate. Make the masala and add in the pre-cooked chana on the day, so this way you can spend more time with the family.

Note: Sometimes if I forget to pre-soak the chana, I use the cheat method of soaking it for an hour in hot water and it works just the same:).

Getting down to the recipe straight away.

Ingredients for the kala chana curry:
Kala Chana - 200 gms
Water -3 cups
Onion- 1 big(chopped finely)
Tomato - 1 (chopped finely)
Garlic- 4 to 5 cloves minced using a pestle and mortar
Green chilli - 1 (slit into two)
Cummin seeds - 1/2 tsp
Kashmiri red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Coriander leaves - 2 tbsp(chopped finely)
Salt - to taste
Cooking Oil - 2 tbsp

Method for making the Kala Chana:
1- Soak the chana for 4 to 5 hours in water. Wash and drain. Pressure cook with 3 cups water, 1 tsp salt and 1/4 tsp turmeric powder for 30-35 minutes. Let the pressure cooker cool down completely only then do open.
2- Take a pan(big enough to be able to add in the chana too). Add 2 tbsp of oil. Now add the cummin seeds, let it sizzle. Now add the slit green chilli and minced garlic. Saute till the raw smell of the garlic disappears. Add in the finely chopped onion and saute till it turns soft and golden brown.
3- Add in the chopped tomatoes. Saute till the tomatoes are well- cooked and mashed up. Add the Kashmiri chilli powder, coriander powder and garam masala powder. Add 1/4 cup water so that the masala does not get burnt. Mix well. Saute till the masala is well cooked and the oil starts to ooze out from the sides of the masala.

4- Add in the kala chana alongwith the water left in the pressure cooker. Add in the chopped coriander leaves. Mix. Add 1/2 cup water if you wish to have more gravy. Cover and cook on medium flame for 10-15 minutes.
5- Open adjust salt and seasoning. Boil for another 4-5 minutes. Serve hot with pooris/batura or rice.

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Chicken and Sauteed Mushroom Burgers

2017-02-23T22:49:00.002-08:00

Burgers are a favourite with my teen. I decided to make burgers for dinner the other night and decided to do the burger patty from scratch instead of using the store bought ready to serve patty(which she is not fond of ). Simple and easy everyday ingredients that you would find in your pantry. Yet another quick and easy recipe from my kitchen to yours. A little prep time and all you have is to assemble a delicious and juicy burger and dig into it.

Coming straight down to the recipe

Ingredients for making the burgers
Burger buns (store bought)- 4
Lettuce leaves - 4
Onion - 1 big (cut into rings)
Tomato - 1 (cut into rounds)
Cucumber - 8 pieces(cut into rounds)
Capsicum - cut into rings (as desired)
Mushrooms - 8 to 10 (washed,cleaned and cut into pieces)
Chicken Kheema/mince - 250 gms
Soya Sauce - 1 tbsp
Tomato sauce - 2 tbsp
Dried herbs - 1/2 tsp
Garlic minced - 1 tsp
Salt - to taste
Pepper powder - 1/2 tsp
Mayonnaise - 2 to 3 tbsp
Oil - 2 tbsp

Method for making the burgers:
1- Wash and clean the chicken mince. Add salt to taste(keep in mind that the soya sauce too is salted), soya sauce, tomato sauce, dried herbs, garlic and pepper. Mix everything and keep aside for 10 minutes.
2- Take a pan, and add in the chopped mushrooms, Add half a tbsp of oil, a pinch of salt and pepper powder and herbs and saute. Saute till the water from the mushrooms dry out. Keep aside.
3- Chop the onions, tomato, cucumber and capsicum into rings and keep aside. I did not use some of these veggies to suit the teen's tastebuds. You may add or remove any of the veggies to suit your specific tastes.
4- Take a flat bottomed pan and add 2 tbsp of oil. Take 1/4 th of the minced chicken mixture. Flaten it out with your palms to be a thick patty of the size of your burger bun. Cook on medium flame till well done. Turn it over and cook the other side accordingly. Keep aside.
5- Now comes the time to assemble your burger. Take a burger bun and cut into help. Spread a tsp of mayonnaise on one side. Add in your lettuce leaf, onion rings, tomato, cucumber and capsicum. Add the chicken patty. Now add in 1 -2 tbsp of the sauteed mushrooms. Cover with the other half of the bun and you are ready to enjoy your homemade burgers made from scratch. Repeat the same with the other three burgers.Enjoy!!

Peanut Chikki from Paper Boat Drinks - A Review

2017-02-23T21:44:00.002-08:00

The door bell rings. The courier guy hands over a package from Hector Beverages and this is what the contents are.

It was a pleasant surprise opening the package from Paper Boat Drinks and finding their peanut chikki in it. A brand known for touching the right chords that brings alive childhood memories, Paper Boat definitely needs no introduction. The paper boat products are all about the classic Indian taste and evokes memories of summer holidays, get togethers and gatherings with family and friends and loads of other childhood memories. The Paper Boat ads and their products sure take you back in time to times spent in granny's home, the train trips with parents on summer holidays, the fun with cousins and lots and lots of good times that are so you.

The peanut chikki from the brand is priced very reasonably at Rs 10 and comes in a very neat and beautiful package. It is really convenient to carry even while travelling, a good healthy snack to pick up any time. I found it to be a good mix of nuts and jaggery. With just the right amount of sweetness, I did want to take a bite and one more and one more.

Thank you Paper Boat Drinks for having sent across this treat. Looking forward to seeing it in the Kerala markets soon and also wondering what their next product is going to be.

Pasta with Meatballs in a delicious Red Sauce

2016-12-18T20:37:00.003-08:00

I had some chicken minced meat in the refirgerator that I planned to cook for dinner. The list of dishes like the cutlet, kheema paratha, a curry did not meet with much favour with the teen and so I decided to tempt the pasta queen with some pasta and meatballs. I didn't have spaghetti on hand which is the usual combination and so decided to serve it on a bed of macaroni cooked and sauteed in a mix of butter and olive oil. A simple meal for a weeknight dinner that doesn't require you to sweat it out in the kitchen.

Ingredients for the meatballs in red sauce
For the meat balls:
Minced meat(I used chicken minced meat) - 250 gms
Breadcrumbs(I used powdered cornflakes instead of the regular breadcrumbs) - 1/2 cup
Dried herbs - 1/2 tsp
Grated cheese(I used cheddar) - 10 gms
Pepper powder - 1/2 tsp
Salt -1/4 to 1/2 tsp(the cheese is also salted and the red sauce gravy too will have salt in it)

For the red sauce:
Tomatoes - 3 medium sized
Garlic - 3 to 4 cloves
Dried herbs - 1/4 to 1/2 tsp
Grated cheese - 2 tbsp
Pepper - 1/2 tsp
Store bought pasta sauce - 1 heaped tsp
Salt to taste
Olive oil - 2 tbsp

Method:
1- Take a glass bowl and add in the ingredients "for the meatballs) except the minced meat. Mix to even distribute all ingredients. Now add in the minced meat and let it mix well and coat with all ingredients. Make 12- 15 medium sized balls and keep aside.
2- Chop the tomatoes and add it alongwith the garlic cloves in the blender. Make a smooth paste.
3- Take a flat bottomed pan. Add olive oil and the tomato and garlic mixture. Let cook for 3-4 mins covered(add 2 to 3 tbsp of water if required. Now add the dried herbs , store bought pasta sauce and pepper powder. Cover and let cook for another 4-5 minutes. You need to cook on low to medium flame and really have patience or else the tomatoes will still be raw and not give the sauce/gravy the desired taste or flavour.
4- At this stage, add in the meatballs one at a time with a spoon carefully so that they don't break(the breadcrumbs will give it a good binding and hold it together). Scoop little of the sauce with a spoon and pour over each meatball. Cook covered for another 4-5 minutes. Open adjust salt and seasoning. Add in 1 tbsp of the grated cheese into the sauce. Cover and cook for another 8 to 10 minutes. You will see the oil oozing out from the sides. Give it a careful stir so as not to break the meatballs. Garnish with the remaining grated cheese(you may also added finely chopped parsley). Cover and keep aside for 5 minutes. Serve on a bed of pasta. Enjoy!!

Chocolate Orange Cake Recipe

2016-12-16T19:14:00.002-08:00

Chocolate and orange sure is a heavenly combination. I am really not an icing person and generally prefer making simple tea cakes. This can be attributed partly to the high calorie addition that the frosting brings in and also to my little fear within of handling the icing requirements. With all the inspiration that food blogs and pinterest brings in, I too was desirous of doing a more elaborate cake(the pressure from my teen completed it).

The pinterest inspirations brought up this beautiful looking chocolate orange cake with simple ingredients and something that seemed a nice and doable recipe. Yummiest food is a blog that I came to by chance and have fallen in love with. A yummy collection of recipes with proper step by step instructions that will make it easy for even a beginner to start enjoying the journey of cooking and baking. I do already have a few recipes from here bookmarked to try.

I followed the chocolate orange cake recipe step by step and topped it with chocolate ganache (one of my favorites) and some chocolate shavings to go with. A delicious creation that went to my daughter's class and was polished off in no time. For me, this is definitely a make again and again recipe. An eggless cake with little oil(no butter) this is delicious and so moist.

Ingredients
For the Chocolate Orange Cake
1.5 cups of maida or all purpose flour
3/4 cup of sugar(reduced the sugar a little as it was a little sweet with the ganache)
4 tbsp cocoa powder
A pinch of salt
5 tbsp cooking(vegetable)oil
1 tsp white vinegar
1 tbsp orange zest
2 tbsp orange juice(freshly squeezed)
1 cup water
1 tsp baking soda

For the icing
200 ml cream(I used Amul cream)
200 gms dark cooking chocolate

Method:
For the Cake
1-Take a bowl and add in the maida(all purpose flour), cocoa powder, sugar and the salt. Mix.
2- Now add in the White vinegar, orange zest, freshly squeezed orange juice and vegetable oil. Mix well.
3-Add the cup of water and the baking soda and mix well till you have a smooth batter. Pour into a pre-greased oven dish and bake at 180 deg C for 25 minutes or till done(if a toothpick inserted comes out clean your cake is done and read to go). The baking time may slightly differ from one oven to the other.
4- Cool and keep aside.

For the chocolate ganache:
1- Take a pan, add in the cream(work on low flame). Now add the chocolate pieces. The chocolate will slowly melt. Keep stirring so that it does not get burnt and stuck to the bottom. Make into a slightly thick mixture(it will become thicker after cooling , so do keep that in mind).
2- Cool. Pour the chocolate ganache slowly on the cooled cake and spread evenly and on the sides. Top with chocolate shavings(I used my grater to get the chocolate shavings). You may alo decide to do 2 cakes and spread a layer of ganache to sandwich the 2 cakes and cover the cake with ganache for a yummy and beautiful dessert. Orange slices, chocolate curls can be used as decorations.

Vegetable Pulao - a quick fix

2016-12-12T20:15:00.000-08:00

Vegetable Pulao, the best option to ensure my teen has her veggies happily. And so when I had this tomato biriyani recipe from Indian Healthy Recipes(a site recommended by my sister, she has tried many recipes here and has been very very happy with how they turned out) at my sister's place I just could not resist the temptation to try it. Believe me we all enjoyed it thoroughly and the teen had it for both lunch and dinner.

An easy to make quick dish this is a delicious combination of many vegetables. Let me get down straight to the list of ingredients and method(do not get put off by the long list of ingredients, they are all everyday ingredients and it is a simple dish that you can make any day).

Ingredients for the Vegetable Pulao
Basmati Rice - 2 cups
Water - 3 cups(I generally take 1.5 times water for basmati rice)
Onion - 1 medium sized - chopped finely
Tomato - 1 big (chopped finely)
Green peas - 1/2 cup (I used frozen peas)
Beans - 1/2 cups(finely chopped)
Carrot - 2 carrots(finely chopped)
Capsicum (I used green capsicum you may add any colour of your choice) - 1 (finely chopped)
Garlic paste - 1 tsp
Green chilli - 1 (slit into 2)
Kashmiri chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Coriander leaves ( finely chopped) - 2 tbsp
Oil - 2 tbsp
Salt to taste

Whole Spices
Jeera or cummin seeds - 1/2 tsp
Green cardamom - 3 to 4
Cloves - 4 to 5
Star anise - 1
Mace - 1 strand
Cinnamon - 1inch
Nutmeg powder - 1/2 tsp

Method to make the Vegetable Pulao
1- Clean and wash the rice thoroughly. Soak in water for about half an hour. Drain and keep aside.
2- Take a big kadai or pan and add the oil. Now add the cummin seeds and other whole spices. Fry for about a minute without burning the spices.
3-Add in the onion, garlic paste and green chilli. Saute till the onion turns soft and translucent and the raw smell of the garlic disappears (I like to add a little salt while sauteeing onion as it gets done faster that way).
4- Add the chopped tomatoes and other vegetables. Saute and cook for 3-5 minutes till the tomato is nicely soft and crushed. Add the red chilli powder and coriander powder(add 2 tbsp of water if required so as not to burn the masala) and saute for a minute.
4- Now add the drained rice and fry for a minute or two. Add 3 cups of water(hot water), salt as required and mix.
5- Cover and cook till the rice is completely done. Garnish with finely chopped coriander leaves.
Serve it with the raita and a curry of your choice. I served it with a cucumber raita, chicken curry and pappad.

Stuffed Chicken Bun Recipe

2016-10-18T02:29:00.001-07:00

Stuffed buns and that too with a chicken stuffing are a hit with my family. This recipe from Rias collection wherein she shares this absolutely fool proof recipe of her mom. A simple easy recipe that one can try (even a beginner baker - just follow the instructions step by step and you would feel wonderful and also have a delicious treat at the end of it). The aroma of freshly baked bread at home is something unparalleled . I paired it with some soup and a salad for dinner.

I followed the recipe to the T. I have made this quite a few times before and have got perfect results. Golden brown on the top with a soft bite. For vegetarians instead of the egg wash you can brush it with a mixture of milk and butter. I have used the stuffing recipe before as given in Rias blog and has turned out real yumm, however, this time decided to add a chinese twist to the stuffing and was very well received at home.

Ingredients for the Stuffed Chicken Buns

Ingredients for the dough

Dry Yeast - 1 tbsp
Warm Water - 2 tbsp
Milk - 1/2 cup
Salt to taste
Oil -1/2 cup
All Purpose Flour - 2 cups
Sugar - 1/4 cup
Egg - 1
Egg White - 1 (for egg wash) (For vegetarians instead of the egg wash you can brush it with a mixture of milk and butter)

Ingredients for the Stuffing -

Chicken - 2 cups (boiled and shredded)
Capsicum - 1 small (chopped into small pieces)
Onion - 1 medium size (chopped into small pieces)
Green chilli - 1 (finely chopped)
Soya sauce - 2 tbsp
Tomato sauce - 4 tbsp
Salt to taste(may not be required as there is salt in both soya sauce and the tomato sauce)
Garlic - 4 cloves (chopped finely)
Sugar - 1/4 tsp
Oil -

Method for making chicken stuffed buns
For the dough -
1- Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp all purpose flour. Leave aside. You will see the yeast working and soon you will have a frothy mixture that is well risen.
2- Take a bowl and add in the milk(should be warm). Add the sugar, salt and the oil.
3- Mix till the sugar has completely dissolved. Slowly add in 1 cup flour and mix.
4- Add in the beaten egg, the yeast mixture and the remaining flour and knead into a soft pliable dough.
5- Keep this dough in a greased bowl and cover with a damp towel. Keep aside for 1-2 hours. The dough will more than double in size.
6- Punch the dough to flatten it. Divide it into equal portions. Roll out each portion like a small chapati or puri. Add about 1 tbsp of the filling to the centre.Pull the ends together ans close. Let this closed end face the baking tray.
7- Keep all the stuffed buns on a pre-greased baking tray and let stay for 20 to 30 minutes.
8- Bake in a pre-heated oven at 200 deg C for 10-12 minutes(the baking time will differ slightly from oven to oven). When the buns begin to turn golden brown brush with the egg white (or the butter and milk mixture). Your chicken stuffed buns are ready to enjoy.

For the Chicken Mixture -
1- Take a pan and add in the oil. Now add the finely chopped garlic and green chillies.
2- When the raw smell of the garlic disappears add onion and capsicum and saute till soft.
3-Add the soya sauce, tomato sauce and the sugar. Mix.
4- Add the boiled shredded chicken and mix. Your filling /stuffing is ready.

Green Moong Dal Recipe

2016-10-01T01:47:00.002-07:00

Green Moong Dal is a dish that is liked by all at home. The green moong dal recipe is a protein packed lentil recipe that I make atleast once a week. We generally have it with rice, a veggie side dish and a chicken curry or fish fry for lunch. For dinner it is generally rotis and this green moong dal goes well with chapatis or any other Indian bread. Add in a raita, veggie dish and you have a complete meal quick and easy.

When I started cooking, I really had no idea how to make even the simplest of dishes (or rather what experienced cooks then called "simple", the "everyday dishes"). This recipe thus, is meant for the beginner, newly married, student, or bachelor living away from home(from mom's cooking) and beginning the adventure of experimenting with ingredients and flavours. Believe me, it is tough initially, but a beautiful world out there just waiting to be explored.

Ingredients For The Sabut/Whole Green Moong Dal Recipe

Green Moong Dal - 1 cup
Water - 3 cups
Onions - 1 small (chopped finely)
Green chilli - 1 (chopped finely)
Tomato - 1 small (chopped finely)
Ginger - 1 tbsp (chopped finely)
Garlic - 1 tbsp (chopped finely)
Coriander leaves(finely chopped) - 2 tbsp(for garnishing)
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri chilli powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cummin powder - 1/2 tsp
Garam Masala powder -1/2 tsp
Oil -2 tbsp
Whole cummin seeds - 1/2 tsp

Method for making Green Moong Dal
1- Soak green moong for an hour in warm water. Wash, clean and drain.
2- Pressure cook the green moong in the pressure cooker on medium heat for 15-20 minutes with 3 cups of water, a little salt and turmeric powder. Cook and keep aside.
3- Take a pan, add the oil. Add the cummin seeds. When they turn light golden, add the chopped ginger, garlic and green chilli. Saute till the raw smell of garlic disappears and you have a nice aroma. 4- Add in the chopped onion and saute till it turns soft and translucent. Add in the tomatoes and saute for 2-3 minutes.
5- Now add the Kashmiri chilli powder, coriander powder, cummin powder mix in a 1/4 cup of water. Saute till the masala is cooked and the oil starts oozing out from the sides.
6- Add the cooked moong dal and the garam masala powder. Add a little water if too thick(and wish to have it a little watery). Boil for 5-7 minutes on low heat.
7- Open, garnish with the chopped coriander leaves. Serve hot.

A Quick Chicken Curry Recipe for a Weekend Lunch

2016-09-24T05:03:00.000-07:00

Chicken curry and rice for me is the go to recipe for a Saturday or Sunday lunch. Done quick and my family loves it. So This Saturday after all the packing and visit to the post office to send out my handmade jewelry orders, I was left with not much time to cook a quick lunch before my hungry TWO are back home asking about what's cooking today. Rice on one side, the masala for the chicken sauteed and kept for cooling down before the grinding process. I was generally on time with the lunch plans. This is a simple quick chicken curry thats light and done without much effort.

Ingredients for the Chicken curry
Chicken (washed and cut into small pieces) - 1 kg
Whole Jeera or Cummin Seeds - 1.5 tsp
Kashmiri Chilli Powder - 1 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1.5 tsp
Garam masala powder - 1 tsp
Onions(chopped finely) - 3
Tomato(chopped finely) - 1 big
Giner garlic paste - 2 tsp
Green cardamom - 2
Cloves - 2
Cinnamon - 1 inch stick
Coriander leaves (chopped finely) - 2 to 3 tbsp
Water - 1/2 cup
Salt to taste
Oil - 2 tbsp

Method for making Chicken Curry
1- Take a pan and add the 2 tbsp of oil. Now add in the whole jeera or cummin seeds and the whole spices(cardamom, cloves and cinnamon). When the jeera turns golden brown add in the chopped onions and ginger - garlic paste. Saute till the onions are soft and translucent.
2- Now add the chopped tomatoes and saute till the tomatoes are soft and well -cooked.
3- Add turmeric powder, kashmiri chilli powder and coriander powder. Saute till the oil starts oozing from the sides.
4- Switch off gas and let this mixture cool. Grind in the blender to a smooth paste.
5- Switch on the gas again and add this paste to the pan. Add in the chicken pieces. Add half a cup of water and cook covered for 8-10 minutes or till the chicken is well cooked.
6- Garnish with the chopped coriander leaves and serve. You may serve it with plain steamed rice. Goes well with jeera rice, veg pulao or tomato rice. Team it with a raita of your choice and some pappad to make it a meal to remember for the entire family.

360 Degrees Pizzeria Panampilly Nagar Kochi - Restaurant Review

2016-09-08T23:48:00.006-07:00

Its been a year in Kochi now. When we landed here from Mumbai, I was a bit anxious about how we would blend in here and how the city would treat us. 1 year here and I can say that it has been a peaceful time, made some good friends and have been enjoying the flavours and colours of the city. It has been a relaxing good time after the tough few years. We have been experimenting and there are really so many places to go to that offer varied cuisines and an ambience to go with. The 360 degrees pizzeria has been on our list ever since we made our first visit few some months back.

The pizzas are really good with a generous helping of the toppings, in fact so much so that it has been a very long time that we tasted one from Dominoes or Pizza Hut(no offence meant to the two big brands but the 360 degree pizzas definitely have more variety, more toppings, taste that shows that there is a lot more than just ingredients added in and is definitely value for money). A great place to go to with family and friends.

The service is good and the seating is nice for a big group too. If you wish t order in, they also have a home delivery service which is good. Have tried the home delivery too a few times now and its been good service every time.

I personally like the Smoking Tandoori(with a tasty mint mayo) and the Pollo Pesto. We have tried the Verdura when we had a few vegetarin guests over and it too turned out to be good. The last time we went there we decided to try out some desserts and loved the panna cotta (my 6 year old niece wants to go back again for their panna cotta:), the baked cheesecake and the Tiramisu. Overall a wonderful experience. Sure will go back again.

Butter Chicken Recipe and a Cook Along

2016-06-23T21:44:00.001-07:00

I have been away for a very long time. Blame it on the school holidays, the many trips and my new hobby turned small business venture of jewelry making. There has been a lot happening. The new hobby of jewelry making started with attending a few classes with a friend. She was the one who floated the idea and I am totally hooked to it now. I have been experimenting with a lot of material, ordering beads and supplies and totally loving the experience. Here is a peek into some of my creations. The support and encouragement from family and friends has seen the hobby turn into a small business venture and me doing quite a few orders in the past 2 months. Here is my facebook page Jewelry by Vandana Rajesh which has my entire collection so far listed.

With the vacations over and back to work, my sister and I decided to start a cook along and try out recipes from the blogging world. Learning new recipes or perfecting the old ones is always a wonderful experience. And so we decided to start with the all time favourite, the very popular butter chicken or Murg Makhani. She suggested the recipe on Soma's ecurry for Murg Makhni. We followed the recipe as it is, the pictures were so tempting that we were looking forward to the yummy curry. Of course made a few cuts to make it a leaner version of the popular chicken dish. I know it seems silly to say that I made butter chicken without butter and that's the complaint that my teen always has. You always cut out the butter then how can it taste like the authentic version of the dish is her argument. However, I feel when we eat out we end up having all the additions that are tasty but not healthy, so at home why not do the healthier version so that one can enjoy their favourite dishes without the guilt associated with it. So we made cuts in the butter just adding in half tsp and cut the cream too (added milk in the end to the gravy/sauce). What we had was beautiful murg makahni that tasted great and had a perfect consistency that would go perfectly with rice/rotis and make any meal finger licking good.

Thanks Soma for such a lovely recipe. Just went across to ecurry to link to the recipe and read Soma's post. Wishing your husband a speedy recovery and wishing you all the very best.

Sausage Roll Recipe

2016-05-05T22:56:00.000-07:00

Blogging Marathon Day 3 Week 1
Sausage Roll is one my daughter loves and while we were abroad it was one of her regular picks from the local bakery. However, with my red meat allergy could not try it and so this chicken sausage version for both of us. The sausage rolls on the Nasilemaklover blog looked so good that I decided to give it a try for the third day of the Blogging Marathon with the theme Shaped Yeasted Breads.

Source :Nasilemaklover
Ingredients for the Sausage Roll Dough:
200 gms maida/all purpose flour
130 gm Milk
3gm active dry yeast(1/2 tsp+1/4 tsp)
25 gms Butter
35 gms sugar
1 pinch salt
Sausages - I cut the regular sausages into two(you can use the mini sausages instead)

Method for making the Sausage Rolls
1-Mix all the ingredients except butter to form a dough. Now add in the butter and knead to form a soft pliable dough. Divide into small balls.
2- Take one ball and roll out into a circular disk, now fold in two opposite ends and roll out lengthwise to form a broader top and let it taper down to a narrower end. Now keep the sausage at the broader end and start rolling towards the other end. Roll completely. Repeat with the other balls.
3- Give the sausage rolls an egg wash and place on a pre-greased baking dish. Bake for 15 minutes at 180 deg C and for another 2-3 minutes at 220 deg C. Serve hot.

Check out the http://spicingyourlife.blogspot.com/p/blogging-marathon.html Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Jam Roll for your Breakfast Menu

2016-05-05T21:13:00.000-07:00

Blogging Marathon Day 2 Week1
I loved the Braided Bread with the mushroom and corn stuffing that I made yesterday for Day 1 of the Blogging Marathon. With some dough left over I wanted to try another baked goodie with the dough and the jam roll was the simplest with the viral not having let me make my dishes in advance and putting me on a back foot. So jam roll it was and came out beautifully. Only thing in my enthusiasm I added in a little more of jam. It just smearing half a tsp of jam that is required. Do not add blobs of jam as the filling , it will ooze out while baking.

Ingredients for the Dough
Source : Yummytummyaarthi

All Purpose Flour or Maida - 2 1/2 cups

Active Dry Yeast - 1.5 tsp

Sugar - 2 tbsp

Salt - 1.5 tsp

Olive Oil - 2 tbsp + 1 for greasing in the vessel where you would rest the dough)

Warm Milk - 3/4 cup

Warm water - 1/4 cup

Method for making the jam rolls:

For the Dough:

For the Bread:

1- Take 1/4 cup warm water in a cup and add 2 tbsp sugar to it. Add the yeast and keep aside for 5-7 minutes for the yeast to rise.

2- Take a bowl, add the all purpose flour/maida, salt, 2 tbsp of oil and the fermented yeast. Add warm milk little by little and bring together into a dough (like that for chapati). Grease a vessel with oil. Keep the dough in it, cover and keep aside for 1 to 1.5 hrs to rise. The dough will more than double in size. After an hr, punch the dough down to remove all the excess air. Keep aside.

3- Make small balls of the dough. Take one ball and roll out into a circular disk. Smear jam on it. Fold both ends towards the centre. Now pull the other 2 ends to elongate it and roll it up into a circular ball shape like you see in the picture. You can also decide to give it any other shape like a knot as you desire.

4- Brush the rolls with milk. Place in a pre-greased baking dish. Bake for 12 minutes at 180 deg C and then at 220 deg c for 6-7 minutes. Serve warm. You may decide to brush it with some butter before serving for that added taste and a glaze.

Check out the http://spicingyourlife.blogspot.com/p/blogging-marathon.html Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Braided Bread with Mushroom and Corn Stuffing Recipe

2016-05-03T04:48:00.002-07:00

Blogging Marathon#64 Day 1
The braided bread has been on my to-do list for a while now. Shaped yeasted breads is my theme for the Blogging Marathon and for the next 3 days I will have a bread recipe that I have been waiting to try. Sometimes working in a group(though virtual) helps you to shed those inhibitions and get to work. I am being part of the BM after long and really enjoyed Day 1 itself of being pushed out of my comfort zone.

Yeast is no new ingredient for a Keralite actually with the appam being a regular on the breakfast/dinner menu. However, every time I use yeast, it is fingers crossed and praying hard that all the right conditions come together for the yeast to come into action. It is a wonderful experience seeing it rise to that nice fluffy texture that is a thumbs up for you saying you have got the first and most important step right. The second will be to incorporate this with the remaining ingredients mix and getting the perfect dough. The aroma of freshly baked bread is simply heavenly and is the real reward of all the baking. My teen came in asking what I was baking and all the pictures here are courtesy her.

I went by yummytummyaarthi's vegetable stuffed braided bread recipe. She has a lovely collection of baked goodies and other recipes. A must check out blog. Her bread looked perfect. I first thought of doing a chilli paneer stuffing recipe but a sweet corn mushroom filling too was on the mind and the love for mushroom and corn did take over. The end product looks a little complicated however, it is a simple technique of braiding that brings out this hard to resist bread. A wonderful addition to your evening tea, breakfast menu or even dinner, this is an anytime instant smile recipe. Do try it.

Ingredients:
For the bread:

All Purpose Flour or Maida - 2 1/2 cups

Active Dry Yeast - 1.5 tsp

Sugar - 2 tbsp

Salt - 1.5 tsp

Olive Oil - 2 tbsp + 1 for greasing in the vessel where you would rest the dough)

Warm Milk - 3/4 cup

Warm water - 1/4 cup

For the filling/stuffing:

Mushrooms -200 gms (washed , cleaned and chopped lengthwise)

Sweet corn - 1 cup(I used the frozen one and microwaved it for 2 minutes)

White pepper - 1 tsp (you may use black pepper too, adjust quantity as per spice levels)

Salt - 1/4 tsp

Mozzaraella - 1/4 cup (I sprinkled some over the filling before finally braiding it)

Olive oil - 1 tbsp

Onion - 1 small(finely chopped)

Ajwain/Caraway seeds - 1/4 tsp or any other herbs of your choice

Method

For the Bread:

1- Take 1/4 cup warm water in a cup and add 2 tbsp sugar to it. Add the yeast and keep aside for 5-7 minutes for the yeast to rise.

For the filling:

1- Take a pan and add 1 tbsp olive oil in it. Add in the chopped onions and mushrooms. Saute for 3-4 mins. Add the sweet corn. Sprinkle salt, white pepper and ajwain or caraway seeds. Saute for another 2 mins till all the moisture from the mixture has almost dried up. Keep aside.
Now we come to the assembly.

Method for Assembling it

1- Make 4-5 balls of the bread dough. Roll out one portion into a broad rectangle. Make equal horizontal slits on both sides. Now put the mixture along the centre of the rectangle, sprinkle some grated mozaraella cheese and criss cross the slits towards the centre to get the braided look(as shown in the picture).

2- Put in a pre-greased flat baking tray. Bake for 15 minutes at 180 deg C and then for 6 to 8 minutes at 220 deg C. The baking time may vary slightly from oven to oven. Remove. Cut. Serve hot.

*You may decide to do a mixed vegetable/chicken, minced meat, paneer or any other filling of your choice. You can even do a sweet version of it.
*Instead of making a big one and cutting into pieces, you may even make mini braided stuffed bread and serve as an appetizer or as part of your kids birthday party menu.

Check out the http://spicingyourlife.blogspot.com/p/blogging-marathon.html Blogging Marathon page for the other Blogging Marathoners doing this BM#64

Paper Boat - Drinks and Memories - a Review

2016-04-17T05:10:00.000-07:00

Stepping into a supermarket, the paper boat drinks have always caught my attention. Love the bright colours, the design that holds something special - a memory, a thought, there's something special that immediately connects.

The brand has brought into the supermarkets and stores drinks that takes one back to the childhood days. So when I got this email from the marketing team asking if I could review it on my blog, I said an immediate "Yes". On Saturday I received this package with the Paperboat Panakam Drink which I understand is a limited edition launch here in South India on the occasion of Ram Navami. Panakam is a drink prepared as prasadam for Rama Navami and is a wonderful way to beat that summer heat.

On opening the package , the aroma of the Paper Boat Panakam drink really had something in it that transported me back to my Granny's kitchen. I really am finding the feeling difficult to articulate but there was something in it that unlocked childhood memories that were locked away in some part of my brain. It was a nice happy feeling.

I refrigerated one pack and it was really refreshing with the pleasant jaggery base, lemon and I could taste the ginger and cardamom that lend its flavour but still stayed subtle in their expression. A beautiful blend of traditional taste brought together in this drink. For me, this drink is a winner and I sure am tempted to try some more flavours from Paper Boat.

The drinks are packaged in 250 ml packages and the brand states that it uses no preservatives and no added colours. This drink is priced at Rs 30 and has a packaging that is very convenient to carry even while travelling. Just, shake, open and drink.

For more on the other drinks and the Paper boat brand Click Here

Quick Chicken Pizza Recipe

2016-03-30T22:58:00.003-07:00

It was pizza time for dinner the other day. Although a great time to make your breads and pizza bases with the summer making a early entry, however, I wonder if it is the right time to use the oven indoors. Anyway for a good pizza its all worth it.

With a quick dinner on my mind, I did a cheat recipe by getting store bought pizza base and also used a readymade pizza sauce(will add a pizza base recipe and sauce from scratch in the coming days). So with some left over tandoori chicken, chopped in a few veggies and the pizza was ready to go into the oven in no time. Coming down to the pizza recipe.

Ingredients for the pizza
Store bought pizza base - 2
Pizza sauce - 2 to 3 tbsp
Tandoori chicken pieces (shredded) - 1 cup
Onions - 1/2 cup (chopped)
Tomato - 1 small(chopped into rounds slices)
Capsicum - 1 small (chopped into juliennes)
Mushrooms - 1/2 cup (chopped lengthwise)
Mixed herbs - 1 tbsp
Ajwain or caraway seeds - 1/2 tsp(I like the taste of ajwain in my pizza, its the Indian oregano equivalent , you may however decide to add dried oregano instead)
Mozaraella cheese - 1 cup(grated)
* You may add other vegetables of your choice like broccoli or even a few pieces of pineapple.

Method for making the pizza
1- Take the two bases and smear the pizza sauce on each about a tbsp or more on each. All ingredients mentioned are to be split into two for the two bases.
2- Add in the chopped chicken pieces spreading evenly to cover the entire base. Add the chopped onion, tomato, capsicum and mushrooms.
3- Sprinkle the mixed herbs and oregano or ajwain. Add i the grated mozaraella cheese.
4- Preheat oven to 220 deg C for 5 minutes. Put the pizza in on the middle rack and bake at the temperature for approximately 10 minutes or till your base is crisp and your cheese has melted completely.Take out. Cut into slices. Serve hot.

Paneer Paratha Recipe

2016-03-28T04:41:00.001-07:00

Parathas are a favourite and love all kinds of fillings. I have been working at learning the art of making parathas and so it was aloo, kheema and paneer paratha that made it to the menu the other day. The paneer parathas came out well and we had it with a tomato chutney Amma made (hubby also likes his parathas with jam and so that too was added to the table. A simple quick and easy recipe, this is one that I will make again soon, probably some experimenting on the thickness and filling that goes into each is what is on the cards in the coming days. So let's get started with the paneer paratha.

Ingredients for the Paneer Paratha

For the dough

2 cups wholewheat flour or atta

1 tbsp cooking oilWater as requiredSalt (optional , I generally do not add salt to my dough as the filling has the right quantity)

For the filling:

Paneer - 200 gms (grated)

Salt - to taste

Turmeric powder - 1/4 tsp

Red chilli powder - 3/4 tsp (you may choose to use chopped green chillies instead)

Coriander powder - 1/2 tsp

Jeera powder - 1.2 tsp

Garam Masala Powder -1/2 to 3/4 tsp

Coriander Leaves - 2tbsp (chopped finely)

Ajwain or caraway seeds - 1/2 tsp

Oil - for cooking

Method for making Paneer Parathas

1- Grate paneer and slowly add in all the other ingredients except oil. Mix lightly with your fingers so that all the dry spices are well incorporated into the paneer or cottage cheese. Your filling is ready. Keep aside.

2- For making the dough, add the tbsp of oil to the wholewheat flour and mix. Now slowly add in the water little by little and make into a thick dough as you would for any other Indian bread or pie crust. Keep aside. Allow the dough to rest for 10-15 minutes.

3- Divide the dough into small balls. Now take one ball of dough and roll out flat. Put 1 tbsp of the paneer mixture in the centre and fold the dough in pleats like for the momo. This will ensure that the mixture does not come out. Seal. Roll out lightly. Do not press too hard.

4- Take a pan. Spread a little oil on it. Now put in the rolled paratha. Spread some oil or ghee on top of the parathas. Let cook for a minute. Turn it over. Cook both sides evenly till golden brown. Serve hot.

Green Chicken Curry Recipe

2016-03-21T20:39:00.001-07:00

Time flies. I realized that it is a month since I posted something new. The last month has been a super busy month with my daughter's exams, a writing assignment on hand which has included the addition of videos and so learning the nuances of doing the audio track and combining it with the video, a jewelry making course that a friend and I enrolled for(lots of making and fun) and attending a cookery workshop that included salads, pastas, chocolates and pastries.

So that is something that has kept me on my toes. Here's a small peek into the happenings and the creations that were extremely satisfying. Making something of your own really brings in a feeling of satisfaction and achievement.

There has been a lot of sewing happening for my KnotnStitch Etsy store. The latest addition being a kalamkari cushion cover with kantha stitches and sequins. Do drop in and have a look at the collection.

Now to cooking and the green chicken recipe, this is one that has been resting on my phone for quite a while and is impatient to make an appearance. Did not really get much of a chance to get some good pictures as the family was waiting for the Sunday lunch which consisted of Jeera rice, a raita and the green chicken curry.

Ingredients for the Green Chicken Curry

Chicken - 500 gms (cleaned and washed)

Cummin seeds- 1/4 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Yogurt/curd - 2 tbsp (nicely beaten)

Tomato - 1 (small, pureed)

Onion - 1 (big, chopped fine)

Salt - to taste

Oil- 2 tbsp

Water -1/2 cup

Whole spices green cardamom-2, cloves -2, cinnamon - 1" stick

For the green masala paste

Coriander leaves - 1 cup chopped

Mint leaves - 1/2 cup chopped

Green chilli- 1 to 2(depending on your spice level)

Cummin powder - 1/4 tsp

Garlic - 5 to 6 cloves

Method for making the Green chicken curry

1- Grind all the ingredients given under the green masala heading and keep aside. Puree one tomato and keep aside.

2- Take a pan and add in the cummin seeds and the whole spices mentioned. When it splutters, add the finely chopped onions and salt to taste. Saute till the onions are soft and golden brown. Add in the tomato puree, saute. Add the turmeric powder and saute till the oil starts oozing out of the sides of the masala indicating that the masala is cooked. Add the chicken and saute for 3-5 minutes.

3- Now add in the green masala paste, mix. Add half a cup of water. Cover and cook till the chicken is almost done. Add the beaten yogurt (keep stiring on low flame while adding the yogurt or else it will split). Cover and cook for another 2 to 3 minutes

4- Open, sprinkle the garam masala powder. Mix. Switch off flame. Keep covered for 5 to 7 minutes, this will allow for the flavours to be absorbed. Serve hot with rice/rotis or any Indian bread of your choice.

Kheema Paratha or Minced Meat Stuffed Indian Bread

2016-02-23T19:51:00.004-08:00

Parathas are a favourite and I am enjoying making them now on my own. I have been really bad at rolling out chapatis and parathas, but now with some practice and no help at home I think I am slowly getting a hang of it.

The kheema paratha is a favourite at home and we all love to have it for dinner. A slow leisurely meal when both hubby and daughter are at home and it is time to catch up on how the day went for each one of us. So it was the kheema paratha for dinner the other day and I managed a few clicks in between making the dough, the stuffing mixture, the rolling out and the calls of impatient hungry family:). I made it with chicken mince as that is what I like and also have an allergy for red meat. You can decide to have a mutton mince stuffing instead.

Ingredients for the Kheema Paratha Recipe:
For the dough:
2 cups wholewheat flour or atta
1 tbsp cooking oil
Water as required
Salt (optional , I generally do not add salt to my dough as the filling has the right quantity)

For the filling:
Chicken minced meat - 500 gms
Onion - 2 small(finely chopped)
Green chilli - 1 small(finely chopped)
Ginger - 1 inch piece(finely chopped)
Garlic - 3 to 4 cloves(finely chopped)
Coriander leaves - 2 tbsp(chopped finely)
Turmeric powder - 1/2 tsp
Kashmiri chilli powder - 1/2 tsp
Curry powder or any chicken masala powder - 1 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp and a little more for spreading while cooking the parathas

Method for the kheema paratha:
1- For making the dough, add the tbsp of oil to the wholewheat flour and mix. Now slowly add in the water little by little and make into a thick dough as you would for any other Indian bread or pie crust.
Keep aside. Allow the dough to rest for 10-15 minutes
2- For making the minced meat filling. Take a pan and add in 2 tbsp oil. Now add the finely chopped onions, ginger, garlic, green chillies and saute. When the onions are soft and golden in colour add in the turmeric powder and kashmiri chilli powder. Saute for 2 to 3 minutes. Now add the chicken masala(or curry powder). Add a few tbsp of water to ensure that the masala does not get burnt. Saute till the oil starts oozing from the sides indicating that the masala is cooked. Add in the garam masala powder and chopped coriander. Mix. Switch off gas and keep the chicken mince mixture aside to cool.
3- Divide the dough into small balls. Now take one ball of dough and roll out flat. Put 1 tbsp of the minced meat mixture in the centre and fold the dough in pleats like for the momo. This will ensure that the mixture does not come out. Seal. Roll out lightly. Do not press too hard.
4- Take a pan. Spread a little oil on it. Now put in the rolled paratha. Spread some oil or ghee on the top. Let cook for a minute. Turn it over. Cook both sides evenly till golden brown. Serve hot.

Note - You can make the mince mixture a day ahead to make the parathas for breakfast or when you have friends coming over.