EGG CURRY

 U need:
Eggs: 4
green chillies : 4
ginger julienne: 2 tsp
capsicum: 1
coconut milk: 1 and 1/2 cups
dhaniya jeera powder: 1 tsp
pepper powder: 1/2 tsp
salt to taste
oil : 2 table sp
coriander leaves: 2 tsp
lemon juice: 1tsp(optional)


Method:
1. Boil the eggs.Shell them and set aside.
2. Heat oil in a kadai.Fry the boiled eggs till golden brown.Remove and cut into two.
3. In the remaining oil fry the diced capsicum.Saute .Add 1 tsp ginger julienne and dhaniyajeera powder.
4. Add 1 cup water,salt ,slit green chillies and simmer for a few mins. Now add the fried eggs and simmer further.
5. Add the coconut milk and simmer for few mins. Add coriander leaves and pepper powder. Cover with a lid,switching off the gas. Before serving add the lemon juice and ginger juliene.
6. Serve hot with rice and pappad.


Note: A quick fix delicious egg curry.The lemon juice adds a zing to the dish.
Bon Apetite!!!!!!!!!!!!

MOTI KHEER

 U need:
Sago( Sabudana): 50 gms
Fresh milk: 1/2 liter
Palm sugar or Jaggery: 50 gms
Coconut milk:1 cup + 1/2 cup
Cardamom powder: 1/2 tsp
Cashew: 1 tsp
Kismis: 1/2 tsp


Method:
1. Break a coconut.Scrape it and extract milk .Or use readymade coconut milk available in the market.
2.Soak the sabudana for 15 to 20 mins.Drain the the water. Set aside.
3. Heat the milk in a vessal and allow to simmer .Add the sabudana  and stir.
Add 1/2 cup coconut milk ,continue simmering till the sabudana is cooked.If needed another 1/4 cup milk can be added at this stage.
4.Add the palm sugar/jaggery and stir well. Add 1 cup coconut milk.Mix well and switch off the gas.
5.Mix in the cardamom powder.Cover with a lid.
6. Heat 1 tsp ghee.When hot,add the cashew and kismis and fry for a few seconds.Add to the kheer.
7. Serve hot or cool.
A kheer with a difference.
This kheer tastes yummy and the time taken is not more than 20 to 25 mins.

BUTTERNUT SQUASH CURRY

U need:
Butternut squash(red pumpkin): 2 cups
boiled chick peas:1/2 cup
ginger paste: 2 tsp
bay leaf:1
panchporon: 1/2 tsp
dhaniyajeera powder: 1 tsp
turmeric powder: 1/2 tsp
salt and sugar to taste
oil: 2 tablesp
garam masala: 1/2 tsp


Method:
Dice red pumpkin into medium size chunks.
Heat oil in a kadai,add the bay leaf and panchporon.Saute for a minute and add 3 green chillies.
Add the pumpkin chunks and ginger paste.fry well on medium heat.Sprinkle a little water to prevent the pumpkin from sticking to the bottom of the kadai.
After 6 mins add turmeric powder,dhaniyajeera powder and stir well.Add salt and sugar to taste.Add 1/2 cup water.Cover and cook till veg is done.
Remove lid.Add the cooked chick peas and stir well.Add garam masala and coriander leaves.
Stir well once again.
Serve hot with puris or rotis.

Chocolate Melting Moments

Try these simple and easy to bake at home cookies 

Ingredients:

250 gms unsalted butter (soft)

250 gms plain flour (sifted)

60 gms of icing sugar

60 gms of corn flour (sifted)

1 tsp vanilla essence

Baking tray lined with parchment paper

For the chocolate coating 

few slabs of dark cooking chocolate 

2 tbsp of icing sugar

Method:

1. Take a large clean bowl and mix butter with icing sugar. Beat it till it mixes well and fluffy. Add vanilla essence and mix for few minutes (You can use an electrical beater if you want)

2. Add flour little by little and mix well. Then add the cornflour till you get a nice smooth buttery dough consistency

3. Take the baking tray lined with parchment paper. Make small flat balls and place them on the tray. You can take a fork and press on them to give them a design. Alternatively, you can use an piping bag, fill it with the dough and pipe designs on the baking tray, this will create cute designer cookies :)

4. Place them in the fridge for 10 minutes and pre heat oven at 180 deg C

5. Bake the cookies for roughly 15 minutes or till golden brown

6. Meanwhile, melt chocolate and whisk it with icing sugar

7. Once cookies have cooled down, dip one side into the chocolate or just take a spoon and spread the chocolate mixture

8. After 10 minutes the chocolate would have set it well and cookies are ready to be eaten

Tips - You can create any spread for the cookies. Maybe even fill chocolate / strawberry cream between two cookies and sandwich them.

Home made Fresh Strawberry Jam

500 gms - Fresh Strawberries
350 gms - Caster Sugar
1 cup lemon juice
25gms - Unsalted butter

Method:
1. Cut the strawberries in half (be sure to remove the ones that have soft patches. The jam lasts longer if the strawberries are a bit under ripe) and drop them into a clean bowl.
2. Add 1/2 the caster sugar to the strawberries and mix them well
3. Cover with a cling film and keep it overnight in the fridge
4. When you take it out the next day the strawberries will be floating in a lovely juice (as the sugar melts and blends well with the strawberries)
5. Take a saucepan and add these strawberries to it with the juice. Add the remaining sugar and lemon juice and keep stirring (on low flame)
6. In about 30 mins you will find the jam slowly starting to set and forming a lovely texture (if you like it to be nice and spreadable switch it off immediately or else keep it a bit longer to form a more jelly like texture)
7. Add the butter to give it a glossy texture
8. Store the yummy jam in sterilised jam jars

You can make this with Apricots as well

Tip - You can always use extra jam to make 'Jam filled biscuits' - Just take 1/2 cup butter, 1/2 cup sugar beat them well. Add 1 cup plain flour and mix well to form a nice smooth dough. Pre-heat oven to 180 deg C. Take an oven tray, line with parchment paper / baking paper. Make dough into small flat biscuit shapes and make a small hole on top of these shapes. Fill it with the jam and bake this for 15 mins or until golden brown.

Orange mango kadi

You need:
Ripe mango puree : 1 cup               Curry leaves : few
Orange juice: 1/2 cup                      salt and sugar to taste
Besan: 2 tablesp                              hing : pinch
Curd(beaten well) : 1 cup                finely sliced onions : 2 tsps
Red chillies : 2(broken)                    oil : 2 tablesp
jeera : 1/2 tsp
mustard seeds : 1/2 tsp


Method:
Beat together besan and curd in a bowl.
Heat oil in a kadai, Season with hing and curry leaves. Now add the mustard seeds and jeera.Saute.Add the broken red chillies and the onions. Fry well till the onions are well browned. Add the mango puree.Simmer for 2 mins.Add the besan curd mix and continue simmering till the kadi starts to thicken.
Add salt and sugar and stir well.Add the orange juice and off the gas.Cover for few mins.
Just before serving add some coriander leaves and some ore curry leaves.
Serve hot with puris and rotlis.

AMLA( GOOSEBERRY) SARU

You need:
Fresh amla(gooseberry): 4
Moong dal: 2 tablesp
Onion:1
greenchilli es:1
ajwain(omam);1/2 tsp
Ghee:1 tsp
Dried neem leaves: 1 tsp
Curry leaves:few
pepper:1 tsp
mango ginger:2 tsp


Method:
1. Clean amla and boil in water for 5 to 6 ins.Cool remove seed inside and grind to a smooth paste
2. Heat ghee.Add the ajwain and saute. Now add chopped onions,green chillies and mango ginger and fry well.
3.Add the washed moong dal and fry further.
4.Add 1 and 1/2 cups water and cook till dal is cooked.
5. Cool. grind to a paste, adding the amla paste.Strain the liquid in a kadai and keep this on the gas stove.
6. Dry roast the curry leaves and peppercorns and grind it to a powder.
7. Add this powder to the simmering soup along with salt to taste.
8.Heat a little ghee in a small kadai and fry the neem leaves.Add this to the soup.
9.Serve hot as an appetizer.


Note: Gooseberry is rich in Vit c which helps in lowering sugar level ,acts as an anti oxident,improves iron content in our body.
This soup acts as an excellent appetizer.

Quick Fix Pasta

You need:
Cooked pasta : 2 cups
Capsicum : 1 diced
Fresh corn : 1/2 cup
Fresh tomatoes : 1 Thinly sliced
Dried herb : 1 tsp
Firm ripe mango : 1/4 cup thinly sliced
Grated cheese: 1/4 cup
Fresh cream : 1/4 cup
salt and pepper to taste
Butter : 1 tsp

Method:
1.In a kadai add butter.When hot add the diced capsicum and saute.Add the corn and mango slices and toss well .Add the cream and dried herbs.Stir well and simmer till the cream bubbles.Add the cooked pasta,salt and pepper and tomato.Stir well and pour this mix into a greased oven proof dish.
2. Sprinkle grated cheese and dot with some more butter.Bake in hot oven for 7 mins,until the cheese melts.

3. Serve hot wit a salad of your choice.

Note: Simple,classic Italian dish which satisfies our hunger pangs well.The mango pieces added give a slightly tangy taste.

OVEN BAKED SOUP

You need:
Onion : 1 sliced
Garlic pod : 1 (crushed)
Ginger grated : 1/ tsp
Mixed vegetables : 2 cups(peas,cauliflower,potato,cabbage,carrot)
Oil : 2 tsp
Honey : 1 tsp
Dried herbs ; 1 tsp
Bay leaf : 1
Tomatoes ; 2 chopped
Salt and pepper to taste
vegetable stock or water : 2 and 1/2 cups

Method :
1.Heat oil in a kadai.When hot add bay leaf and dried herbs,ginger and garlic.Toss well.Add the sliced onions and stir well.
2.Add the vegetables and continue stirring for 5 mins. Add the tomatoes and saute further.
3. Add vegetable stock or water and simmer covered till the vegetables are done.
4. Cool,remove the bay leaf and blend the vegetables in a blender till smooth and thick.
5. Transfer to an ovenproof dish.Add salt and pepper. Blend in the honey. Bake in hot oven for 15 mins.
6. Serve hot with masala toast and rouille
To make Rouille;
Put  1 red capsicum,2 green chilies, 1 clove garlic in a blender and make a smooth paste.Add breadcrumbs and salt and pepper to taste and blend further to form a thick paste.Transfer to a bowl and cool in fridge until ready to serve.

Note: you can use vegetable stock cubes to get vegetable stock.This is one meal which can be had as a brunch and very nutritious too.
 Happy cooking!!!!!!!!!!! Happy eating!!!!!!!!!!!!

VEGETARIAN OMELETTE

You need:
Besan : 1 cup
Grated carrots : 1/4 cup
finely diced capsicum: 2 tsp
Grated paneer : 1/4 cup
Minced green chilies: 1 tsp
Ginger paste: 1 tsp
Salt to taste
coriander leaves: 2 tsp
Onion : 1 minced fine.
Oil to make the omelette
Buttermilk to make the batter

Method:
1. In a bowl add the sifted besan salt and make a thick batter using buttermilk.Add 1 tsp oil.Cover and set aside.

2.Heat a little oil in a kadai.When hot add the onions,ginger paste and mince green chilies and saute well.Add the grated carrots,crumbled paneer and diced capsicums. Add pinch salt.Stir well and cool the filling in a bowl.
3.Heat a tava.Season well with oil.Take a ladle of the besan batter and put in the tava making a semi thick circle.Add a little oil and cook on both sides well.

4.On one side of the cooked omelette put in a spoonful of the filling,fold the other half over it .
5. Serve hot with sauce or any chutney of your choice.

Note; Hungry kya morning 11 a.m?Make this besan omelette and enjoy a lip smacking brunch.
           Happy cooking!Happy Eating!!!!!!!!!!!

GRIDDLE SCONES

You need:
Flour : 2 cups
Baking powder:1/2 tsp
Bicarbonate soda:1/2 tsp
Brown sugar : 1 tsp
salt : 1/2 tsp
Buttermilk : 1/4 cup
Butter : 2 tsp

Method :
1. In a bowl add the sifted flour.Mix in the other dry ingredients.Rub in the butter and mix the dry ingredients well till the mixture looks like crumbs.Add buttermilk little by little and make a soft dough kneading with light fingers,
2.Heat a tava.Roll the dough into a 1.2 inch thick circle.Using a round cutter cut into 4 or 5  small rounds.

3.Grease the tava with butter.Lift the scones onto the tava and fry both side till light brown specs appear.

4.Serve hot with butter and fruit spread.

Note : Absolutely delicious and quick to make these griddle scone are great brunch recipes.
          For variation you can add a little grated chees to make cheese griddle scones.
         Happy cooking!!!!Happy Eating!!!!!!!!

PALAK KI PURIS

U need
Palak(spinach): 1/2 bunch
Wheat flour: 2 cups
Ajwain : 1/2 tsp
Anardhana powder : 1/2 tsp
Minced green chilies : 2 tsp
Curd enough to make the dough
Salt to taste
Oil to make the puris.

Method:
1.Clean wash and dice fine the palak ( spinach).Heat 1 tsp oil.When hot add the ajwain and saute.Add the diced spinach and saute for 2 to 3 mins.Cool.
2.In a mixing bowl put the atta,spinach,anardhana powder,minced green chilies,salt and 1 tablesp oil.Mix well.Add curd little by little and make a slightly stiff dough.Knead well.Cover and set aside for 15 to 20 mins.
3. Heat oil in a kadai.Once again knead the dough well and make small rolls.Roll out into small circles and deep fry the puris in hot oil.
4.Serve hot with potato curry or fresh curd.

Note: Try making this recipe on a rainy day and enjoy eating watching the rains outside.
happy cooking!!!!!!!Happy eating!!!!!!!!!!!

PALAK MOOLI CURRY

U need:
Palak(spinach): 1 bunch
Mooli(radish) : 2(red or white)
Onion: 1 medium diced fine
Garlic: 1 pod minced
Jeera : 1 tsp
Red chilli powder :1 tsp
Turmeric powder: 1/2 tsp
Curry powder : 1 tsp
sugar : 1/2 tsp
salt to taste
Lime juice : 2 tsp
Oil : 1 tablesp
ghee: 1 tsp
Red chili:2

Method.
1.Clean,wash and cut the spinach fine.Clean,wash peel the skin of the radish and dice fine.
2. Heat oil in a kadai.When hot add 2 dry red chilli,jeera and saute well.Ad the minced garlic.Now add diced onions and stir well.Add chilli powder and curry powder and fry further,add the diced radish and turmeric powder.Stir well.Add  salt and 1/2 cup water to cook the mooli.Cover and cook for 7 to 8 mins.
3.Remove the lid and add the cut spinach stirring continuously.Add the sugar and cover with a lid once again.After 5 mins remove the lid.Stir well and cook till all the water evaporates.
4.Add the lime juice.Serve hot with rotis or rice as side dish.

Note; The combination of spinach and mooli makes this dish rich in iron content.You can also add some fresh corn if you like.
Happy cooking!Happy eating!!!!

PALAK KE BHAJIYAS

You need:

Fresh Palak leaves: 14

Besan : 1 cup

Cornflour:2 tablesp

Riceflour: 2 tablesp

Chili powder:1 tsp

jeera powder1 tsp

pinch hing

salt to taste

chat masala to sprinkle

sunflower oil to deep fry

chili paste:1 tsp

Method:

1.Clean the palak leaves well and pat dry with a wet towel.Set aside in a plate

2. In a bowl add together all the dry ingredients except chat masala and mix well.Add the greenchilli paste enough water to make a semi thick batter.The consistency should coat the palak leaves.

3.Heat oil in a kadai.When hot dip each palak leaves well into besan batter and gently slide into hot oil.Cook on both sides till the bhajiya is golden brown..Drain the bhajiyas onto a kitchen napkin to remove excess oil.

4.Sprinkle chat masala over the palak bhajiys and serve hot with mint chutney and sauce.

Note; the versatile palak in a new avatar.Palak bhajiyas and hot masala chai a very ernriching combination.

Happy cooking!!!!!!!Happy eating!!!!!!!!!!!!!

.

ALU METHI PALAK

You need :
Palak( Spinach): 1 bunch
Methi leaves: 1 small bunch
Potatoes: 2 medium sized
Green chilliginger paste: 3 tsp
Onion : 1 medium
Kitchen King masala:2 tsp
Salt and sugar to taste
Butter or oil: 1 tablesp
Fresh cream: 1/4 cup
Tomatoes:1 medium size

Method:
1. Clean and wash both palak and methi leaves.Blanch both the greens in hot water for 5 mins.Cool and grind to a paste.
2.Clean and boil potatoes.Cool,peel the skin and cut into 4 pieces.Chop onions to fine pieces.
3.Heat butter or oil in a kadai.When medium hot add the greenchilliginger paste.Saute .Add the onions and the tomatoes and continue to cook well till the onions turn translucent and the tomatoes are mashed well.Add the kitchenking masala salt and sugar( 1/2 tsp). Continue stirring.Ad the boiled potato pieces and 1/2 cup water.Simmer for 3 mins.
4.Now mix in the palak-methi paste,stir well and simmer for another 5 to 6 mins.
5.Add the cream,stir gently and switch off the gas.
6.Transfer to a serving bowl and add 1 tsp butter.Serve hot with rotis and naans

Note: Palak or spinach and methi leaves also ccalled fenugreek leaves packs in avery good amount of iron.Make this dish once a week and enjoy eating,Instead of potatoes you can add corn to the dish.It is then called Corn Palak Paneer.
Happy cooking!!!!!!!!!!!Happy eating!!!!!!!!!!!!

CAPSICUM MANGO FRIED RICE

U need:
Capsicum:1 big
Cooked rice : 1 cup
Ripe mango slices: 1/2 cup
Spring Onions:1/2 bunch
Light soya sauce: 2 tsp
Salt and pepper to taste
Hot and sweet tomato sauce; 1/2 tsp
Oil: 1 tablesp
ginger julienne: 1 tsp

Method:
1. Cut capsicums into thin slices.Clean and cut spring onions into stripes.

2. Heat oil in a kadai.When hot add the spring onions and toss well.Now  mix in the capsicum pieces and stir well for 5 mins.Add the cooked rice and toss well.

3.Mix in the mango slices,soya sauce,salt and pepper and ginger julienne. Give quick stirring and add the tomato sauce.Sir well and remove the kadai from the gas.

4.Pack this mixed rice into your lunch box.

Note: A very delicious quick recipe using cooked rice,Very simple to make.Any leftover rice  can be used to make this dish. You can use colored capsicums to make the dish look colourful.
Happy Cooking!!!!!!!!!!!Happy Eating

Tip: When using ready to use appam mix,follow instructions while  mixing the powder with water .To get softer appam add 1 ladle of cooked rice into the mix and grind in the  mixie to a smooth paste and keep aside for 4 to 5 hrs before using.

EASY MODHAK

You need:
Rice four : 1 and 1/2 cups
Coconut scrapings: 3/4 cup
Jaggery : 1/2 cup
Nutmeg powder: 1/2 tsp
Cardamom powder: 1 tsp
Ghee: 1 tsp
Water : 1 and 3/4 cup

Method:
1. In a kadai add the coconut scrapings and jaggery together and continue stirring on medium heat till the jaggery melts and the the mix starts leaving the sides of the kadai.Ad 1 tsp ghee ,stir well and switch off the gas.Add the nutmeg and cardamom powder.The filling is ready.
In another pan add 1 and 3/4 cup water and 1 tsp oil.When the water starts to boil slowly add the rice flour stirring continuously ,ensure no lumps are formed. Continue stirring on and on till the dough leaves the sides of the pan.Remove from the pan and transfer to a bowl.Cover with a wet cloth for 10 mins.

2. After 10 mins remove the cloth.Knead the dough well.Take a small piece of the dough,make a small cup and put 1 tsp of the filling.Gently bring the sides of the dough over the filling and close the modhak.

3.Put the steamer with water on the stove.Arrange the modhaks on the steamer plates and steam for 12 mins.Cool the modhaks.Gently remove from the steamer plates and arrange on a plate.

4.Serve as a dessert.

Note: Modhaks are also called sweet dumplings and made for Lord Ganesh. It is one of the easiest indian sweets to make.

Happy cooking!!!!!!!!!!Happy eating!!!!!!!!!!!!

LENTIL SHEPHARD'S PIE

You need:
Potatoes:150 gms                              Red chilli powder : 1 tsp
Mixed vegetables: 1 cup                    Dhaniyajeera powder: 1 tsp  
Palak:1 cup                                       Dried herbs: 2 tsp
Milk: 2 tablesp                                  Oil: 2 tablesp
Tomatoes : 2 big                                Garlic:1 pods
Tomato purée : 2 tablesp                   Green chillies:2
Grated cheese: 2 tablesp                    Salt and pepper to taste
Butter : 1 tablesp                               Coriander leaves:2 tsp
Brown masoor dal: 1/2 cup

Method :
1.Clean and pressure cook potatoes and the brown masoor dal.Clean spinach well and chop fine.Chop onions finely,mince green chillies,chop tomatoes and mince garlic.
2. Cut the mix vegetables finely.Heat oil in the kadai,when hot add the garlic pieces and sauté well,add the minced green chillies and the onions.Stir well for 4 to 5 mins on medium heat.Add the vegetables and spinach Add the dried herbs.
3. Add the chopped tomatoes and continue stirring.Add the red chilli powder,dhaniyajeera powder,salt and fry well.Add the tomato purée.Now put in 1and 1/2 cup water cover with a lid and simmer till the vegetables are cooked.
4. In a bowl mash the still warm potatoes well.Add the milk,salt and pepper,1 tsp butter and 1 tsp coriander leaves.Mash well to remove any lumps.
Preheat the oven to 190 degree
5.Take an oven proof  bowl.. Now start layering with 1/2 of the tomato vegetable gravy,follow it up with the 1/2 of the lentils,sprinkle the cheese,again layer with the rest of the gravy and the final layer of the lentils.Cover this completely with the mashed potatoes.
6. Bake in the preheated oven for 20 mins.
7.Serve hot with toasted bread or fresh dinner rolls.

POTATO PANCAKES

U need:
Potatoes : 150 gms
Fresh cream : 1/4 cup
Cornflour : 1 tablesp
Salt and pepper to taste.
Butter to fry the pancakes
Topping:
Fresh Tomatoes:2 big
Onion:1 medium
Ginger/garlic paste : 1 tsp
Red chilli powder:1 tsp
Dhaniyajeera powder: 1 tsp
Raisins ; few
Oil : 1 tablesp
Honey:1/2 tsp

Method:
1. Topping: Clean and chop the tomatoes.Dice onion finely.Heat oil in a kadai.
2. When hot ad the onions and ginger/garlic and sauté well for 5 mins till the onions turn a little translucent.
3.Now add the tomatoes and continuing stirring.Add red chilli powder,dhaniyajeera powder and salt.Add a little water and simmer till till it reaches chutney consistency. Add the raisins and honey.Transfer to a bowl and set aside.
4.Clean and boil the potatoes.Cool.peel the skin and mash well.Add the cream,cornflour,salt and pepper and mash well.Ensure there are no lumps.
5.Heat  tava (griddle) and season with some butter.Divide the potato dough into 4 parts.Take one roll and pat it into a semi thick circle.Put this onto the tava add a little more butter and cook both sides well till the pancakes are golden brown.Take a spoonful of the topping gently spread on top of the pancake.After a min remove from the tava.Make the rest of the pancakes this way.
6.Pack your lunch box with is delicious potato pancakes

Note ; You can pre prepare the dish the previous day thereby saving time.This nutritious and tasty pancake make a great lunch box treat.
Happy cooking!!!!Happy eating!!!!!!!!!!!

HUMMUS SANDWICHES

U need:

For sandwiches                                                           For Hummus

Fresh sandwich bread slices: 4                                    Kabuli chola: 1 cup

grated cheese: 2 tablesp                                              Sesame seeds : 2 tsp

Grated carrots: 1/4 cup                                               garlic clove: 1

finely dice capsicums: 2 tablesp                                   lemon juice: 2 tsp

Butter                                                                        coriander leaves: 2 tsp

                                                                                  minced green chillies:2 tsp

                                                                                  salt and pepper to taste

Method:

1. To make the Hummus: 

    Clean and soak the kabuli channa overnight.Next day put the soaked channa in the mixie jar and grind to a paste adding a little water.Add the sesame seeds,salt pepper,green chillies,garlic and coriander leaves and grind further to a smooth paste.Add the lemon juice and mix well.Transfer into a bowl.Set aside.

2.Sandwiches:

   Mix together cheese,carrots and capsicums in a bowl.Add salt and pepper to taste.Take 2 bread slices.Apply a little butter on one bread slice.Apply the hummus paste generously.On this put a tsp of the cheese carrot mix.Take the other bead slice and put it on top of the first slice.Press well.Cut the crusts of the bread with a knife and slice the sandwich into two. Repeat the same with the other two bread slices.

3.Put the sandwiches in your lunch box.

Note: These sandwiches can also be grilled and tastes as good as fresh ones.If some Hummus is left you can add this to any dish you make.This paste lasts for 3 days in the refrigerator.Add salt according to your taste

 Happy cooking!!!!!!!!!!!Happy eating!!!!!!!!!!!.

Tip: You get sesame seed paste in shops,if you are using this avoid the sesame seeds mentioned above.You can mix in the sesame seeds paste instead.

Kabli chola is also called chick peas.

DOUBLE DECKER DOSA SANDWICH

U need:
Dosa batter : 4 ladles                              Fine minced onion: 1/4 cup
coriander/mint chutney:1/4 cup                Grated paneer: 1/4 cup
Tomato ketchup: 2 tablesp                      Oil to make dosas
Grated tomatoes: 1/4 cup

Method:
1.Heat a tava.Season well.Add a ladle of the dosa batter into the tava swirl to a semi thick circle.Add a little oil.After few mins turn to the other side.Remove and keep in a plate.Make 3 more dosas.
2.Take a big plate.Put the dosas onto it.Take the first dosa smear some coriander mint chutney on it,put in minced onions,some grated paneer,grated tomatoes and finally dot with some tomato ketchup.Take the second dosa and put on top first dosa and press gently.Repeat the same with the other two dosas.Now you have double decker dosa sandwich.
3.Take the lunch box.Put one double decker dosa in it.With a knife cut into half or quarter as per your choice.

Note: Usually people don't like taking dosas for lunch.But made this way it makes a great eating option either at work or school.

Tips; For variation you can use coconut chutney or onion chutney for the filling instead of coriander/mint chutney.Dosas comes out well if the batter is slightly fermented before using.

NOODLES UPMA

U need:
Maggi noodles(masala):1 pkt                                  Onion: 1 chopped
Ginger minced; 1 tsp                                               Mustard seeds:1/2 tsp
Urad dal: 1/2 tsp                                                    Curry leaves: few
Grated carrots: 2 tablesp                                        Grated cabbage; 1 tablesp
Grated beetroot: 1 tablesp(optional)                        Finely cut beans: 1 tablesp
Oil:1 tablesp                                                            Lemon juice: 1 tsp
Coriander leaves: 1 tsp

Method:
1.Cook Maggi noodles as instructed in the pack.Do not add the masala.Cook well till all the water gets soaked up.Keep aside
2. In a kadai heat oil.Add the urad dal and mustard seeds.When the mustard sputters add the minced ginger and chopped onions. Sauté well for 3 to 4 mins.
3.Par boil the cabbage and beans for a few mins and add to the cooking onions along with grated carrots and grated beetroot.
4.Add curry leaves and the maggi masala packet. Stir well for a few mins till the masala coats the vegetables well.
5. Now mix in the cooked noodles and coriander leaves and the lemon juice.Stir well
6.Pack into the lunch box.

Note: A new twist to the regular maggi noodles where we put in the goodness of vegetables and the flavour of upma.Makes a delicious lunch box dish.

Tip: Curry leaves are a wonderful source of iron and people try to avoid eating it.You can just gring a feww curry leaves before adding to the dish.This blends well with the dish.You can also dry curry leaves and dry grind it.Add a tsp to the dish as and when rquired

BHINDI MASALA

U need :
Bhindi(ladies finger): 200gms                               Tomatoes: 1(big or 2 medium)
Chilli powder:2 tsp                                              Dhaniyajeera powder: 2 tsp
Amchur:1 tsp                                                      Salt to taste
Oil : 2 tablesp + 1 tablesp                                    Bay leaf : 1
kala jeera: 1/2 tsp

Method :

1. Clean,the bhindi well and cut into two pieces. Chop tomatoes .
2.Heat 2 tablesp oil in a kadai and fry the bhindi slices well till light brown.Remove and keep aside.
3.Heat the remaining oil,ad the bay leaf and the kala jeera. Sauté.Add the chopped tomatoes and stir well.Add chilli powder,dhaniyajeera powder and amchur.Stir well till the masalas are cooked well and the tomatoes becomes a paste.Add the fried bhindi pieces,salt and continue frying for 5 mins.
4.Sprinkle 1/2 cup of water,cover with a lid and cook till done.
5. Serve hot with rotis or rice and dal.

Note: This is a semi dry dish cooked without onions or garlic.This dish can be cooked ad fasting days.
          Happy cooking!!!!!!!!!Happy eating!!!!!!!!!!!

Kitchen tips:  Need fresh curds quickly?Or curds not setting well because of cold climate? Add a red chilli to a bowl of warm milk.Cover and set aside.You will have fresh curds set well !!!!!!

POTATO BAINGAN CURRY

U need;
Potatoes:2 (medium size)                          Brinjals(baingan): 150 gms
Onion: 1(medium)                                    Ginger/Garlic paste; 1 and 1/2 tsp
Tomato:1                                                 Hing: pinch
Jeera:1/2 tsp                                            Chilli powder:1 tsp
Dhaniya-jeera powder: 1 tablesp              Sugar : 1/2 tsp
Turmeric powder: 1/2 tsp                         Salt to taste
Oil: 2 tablesp                                            Coriander leaves: 2 tsp chopped fine

Method:
1. Clean and wash the potatoes and brinjals.Cut into quarters and keep in a bowl.
2.Heat oil in a kadai.When hot add the hing,jeera,and sauté.Lower heat and add the chilli powder and fry well.Add the chopped tomatoes ,sliced onions and sauté well for few mins on medium heat.Now add the ginger/garlic paste and stir further.Add turmeric,dhaniyajeera powder and sugar.Stir well till the tomatoes are well mashed.Add the potato and brinjal to this and continue frying.Add salt and 1 cup water.Cover and simmer gently till the vegetables are cooked.
3. Once the vegetables are cooked add coriander leaves. Stir well.
4.Serve hot with rotis and a dal.

Note; This is a very quick curry made in a jiffy and tastes wonderful with hot rotis.
          Happy cooking!!!!!!!!!!!!Happy eating.

MASUR KHICHIDI

U need:
Basmati rice: 1 cup                     Masoor dal : 1/2 cup
Onion(fine sliced): 1                   Ginger: minced 2 tsp
Fresh green peas: 1/2 cup           Minced green chillies:1
Cloves(whole): 2                        Cinnamon(whole):2
Cardamom:2                              Bay leaf;1
Turmeric powder: 1/2 tsp           Sugar:1/2 tsp
Salt to taste                                Ghee: 2 tablesp
Potato:1(quartered)                    Jeera:1/2 tsp

Method:
1.Clean,wash and-soak rice and dal together for 15 mins.
2.In a kadai heat ghee.When hot add the cloves,cinnamon,cardamom and sauté,add 1/2 tsp jeera and the onions.Add the bay leaf and fry for few mins till onions are lightly browned.
3.Add the potatoes and ginger. Sauté well.Add the green chillies and continue stirring.
4.Add the green peas.After few mins add turmeric,salt and sugar to taste.Fry.
5.Drain off the water from the rice and dal and add to the frying mix.Stir well for 6 mins.
6.Pressure cook the Khicidi till done.Cool,Remove the lid and stir well.
7.Serve hot with kadi and pappad.

Note ;Highly recommended to have this dish once a week as it packs both proteins and carbohydrates.Tastes wonderful and feels light on stomach. 

DAL PALAK

U need :
Toovar dal : 1/2 cup                                Palak bunch : 1/2
Tomato :1                                               Haldi : 1/2 tsp
Ginger minced : 1 tsp                              Garlic minced : 1 tsp
Onion : 1 chopped                                  Green chillies: 1 minced
Ghee : 2 tablesp                                      Goda masala : 1 tsp
Jeera ; 1/2 tsp                                         Chilli powder: 1 tsp
Salt to taste                                             Curry leaves few
Jaggery ( optional):small piece

Method

1. In a pressure pan put the washed dal,washed and chopped palak leaves,haldi,and half of the onion,ginger and garlic mince,green chillies and 1 tsp ghee.Pressure cook till done.
2.Cool,open the cooker and mash the dal and palak well,keep on low gas and simmer gently.Add salt and jaggery.
3. For Bhagar: Heat ghee in a kadai.When hot,lower heat add jeera and chilli powder, sauté for a sec and add onions, sauté well.Add the remaining ginger garlic and stir further.Add the goda masala ,curry leaves and tomato.Cook till the masalas are well cooked.
4.Add this bhagar to the simmering dal palak,test for salt,stir well .
5.Serve hot with rice and rotis.

Note: The combination of Toovar dal and palak makes this a delicious and a very nutritious dish.
Palak : Spinach Haldi ; Turmeric powder.Goda masala is readily available in stores,if not available then you can use kitchen kingmasala and 1/2 tsp garam masala.

PAPPAD ROLLS

U need:
Big size pap pad (Lijjat) : 4                            Mashed potatoes : 1 cup
Grated Paneer : 1/2 cup                               Green chillies( minced) : 2
Chat Masala powder: 1 tsp                          Onion(minced fine): 1 (small)
Chilli powder : 1/2 tsp                                  Garam masala powder: 1/2 tsp
Mint leaves : few                                          Coriander leaves : 2 tsp  
Oil to fry the rolls                                          Salt to taste

Method:

1. Cut the pappad into two.Keep aside. In a bowl mix together the mashed potatoes,paneer,onion,green chillies,salt,mint leaves,coriander leaves,chilli powder,chat masala and garam masala. Mix this filling well and set aside.
2. Take 1/2 the pappad,put some filling into it,roll in a cylinder shape or a square shape and using a toothpick seal the roll.Do the same with the other pappad strips.
3. Heat oil in a kadai.When hot deep fry the rolls till crisp and remove.Drain off the oil using kitchen paper.
4. Serve hot as a snack with a curd dip.

Curd dip; Beat together in a bowl 1 cup fresh curd,1 tsp cream cheese,some pepper powder and minced mint leaves.Can add some small diced capsicums too.

Note: A quick fix snack for the evenings when you have sudden visitors.Tastes yummy!!!!!!!!!
         Happy cooking !!!!!!!! Happy eating!!!!!!!!

DUM ALOO

U need:
Medium sized potatoes: 250 gms                       Onion : 1 big
Jeera : 1/2 tsp                                                   Kashmiri chilli powder: 1 tsp
Ginger paste : 2 tsp                                          Turmeric powder: 1/2 tsp
Curd : 2 tablesp                                               Salt to taste
Sugar ; 1/2 tsp                                                 Oil to fry the potatoes ; 3 tablesp
Oil : 1 tablesp                                                  Bay leaf : 1

Dry roast and grind to a powder: (Dum Masala)
Cinnamon stick : 2
Cloves : 2
Cardamom pods : 3
Bay leaf :1
Coriander seeds ; 1 tsp

Method :
1. Wash the potatoes well in cold water.Cut into quarters with the skin on.Pat dry  on a towel and keep aside.
2. Slice the onions thinly. Heat 3 tablesp of oil in a kadai and when hot fry the potatoes in batches till light brown.Drain off the oil and keep aside.
3. In the same oil add 1 bay leaf and jeera, Sauté,Now add the sliced onions and fry well.Add 1 tablesp of oil and continue stirring.Add the ginger paste, turmeric powder,kashmiri chilli powder and stir further.Add the curds.
4. Keep stirring and when the masala is cooked and the oil floats up add the fried potatoes.Saute continuously for 5 to 6 mins.Add salt and sugar.Add 1 and 1/2 cup of water,cover with a lid and the let the potatoes cook.
5.Remove lid,add the dry roasted and powdered Dum masala.Mix well and test for salt.Add 1/2 cup water,cover and simmer for 2 mins.
6.Remove the lid,add finely chopped coriander leaves,mix well.
7. Serve hot with rotis or rice and dal.

Note: This is a very aromatic and tasty dish from Bengal.This dish goes best with hot puris.
          Happy Cooking!!!!!!!!!! Happy Eating!!!!!!!!!!!!!

Capsicum Spring Onion Curry

U need;
Capsicum Green : 3                          Besan : 1 tablesp
Green chillies:  2 minced fine             Chilli powder: 1/2 sp
Spring onions : 1 bunch                    Kitchenking masala : 1 tsp
salt/sugar to taste                             Oil : 2 tablesp
Coriander leaves : 2 tsp                   Crushed peanuts: 1 tsp
Mustard seeds : 1/4 tsp                   Jeera : 1/4 tsp

Method :
1. Wash the capsicums well and chop into quarters. Wash the spring onions and chop fine with the leaves.
2. In a bowl add the chopped capsicums,chopped spring onions,besan,salt and sugar,minced green chillies and mix well.Set aside for 10 mins.
3. Heat oil in a kadai.When hot add the mustard seeds and jeera. Sauté for 1 min and now  add the capsicum mix into the kadai.Stir well and briskly.Add the red chilli powder,kitchenking masala and continue stirring.Add 1/4 cup water and cover with al lid..Cook for 5 mins
4.Remove the lid and add the crushed peanuts and coriander leaves.Stir well.Test for salt.
5.Serve hot with rice or chappathis.
Quick and delicious curry made in short time. You can use coloured capsicums to make this dish look more attractive
Happy Cooking!!!!!!!!!!!!!!!

Note : Besan is also known as chickpea flour or Gram flour.

Apple Paneer Payesh

U need:
Red apple(grated): 1/4 cup         Sugar : 1/2 cup
Grated Paneer : 3/4 cup             Condensed milk : 1 tin
Full cream milk : 1 litre               Almond slivers: to garnish
Saffron threads : few

Method:
Cook the grated apple in a little water for 5 mins.Cool and drain the water.Keep aside.
In a thick bottom vessel add the milk and on medium heat continue boiling the milk till it gets reduced to half.
Add the grated paneer and the sugar and continue stirring till the sugar dissolves.Add the condensed milk and continue stirring for another 5 mins.Add the cooked grated apple and mix well.Off the gas.Cover and cool.In a little warm milk add the saffron threads. Add this milk to the payesh and stir gently.
Garnish with almond slivers and serve warm or cool.
A very delicious traditional desert with a new addition' apples' making this payesh more delicious. Enjoy!!!!!
Happy Cooking!!!!!!

Note: Paneer is also known as Cottage cheese in English.

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Welcome to my Indian kitchen. I'll be posting traditional, simple, and innovative recipes regularly. Do visit my blog and look forward receiving your comments.

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