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GRILLED FISH - Light n Healthy

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INGREDIENTS: 1) 1 Sear Fish or any single bone fish, cleaned and washed 2) 1/2 Cup coriander paste 3) 1/2 Teaspoon Salt 4) 1/2 Teaspoon Turmeric Powder 5) 1/2 Teaspoon Red Chilli Powder 6) 6-7 Garlic Cloves chopped 7) 1/2 Tablespoon Borges Olive oil 8) 1 Lemon juice 9) 1 Tomato cut into wedges for garnish 10) Few Leaves of lettuce for garnish 11) 1 Lemon wedge for garnish PREPARATION TIME: 1 hour Marination, 15 mins to cook HOW TO PREPARE: * In a Tupperwre bowl add all ingredients except ingredients for garnish * Mix well and keep aside to marinate for an hour * In a serving dish arrange the lettuce leaves * In the center arrange tomato wedges and lemon wedge * In a greased tray arrange the fish pieces and grill it * Grill for 8 minutes for both sides * When fish is done, arrange the fish pieces on the lettuce * When fish is grilled, it leaves some juices and oil on the tray * Add some water to the tray, mix well and take out in a pan * Heat the pan so that the liq

MOM STYLE BAIGAN/Aubergine KA BHARTA

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INGREDIENTS: 1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan 2) 2 Onions Chopped 3) 2 Tomatoes Chopped 4) Salt to taste 5) 1/2 Teaspoon Red Chilli Powder 6) 2 Tablespoon Oil 7) 1/4 Cup Peas 8) Coriander to garnish PREPARATION TIME: 20 mins HOW TO PREPARE: * Roast baigan by placing it directly on the gas burner on a medium flame * Keep turning till skin of baigan is charred and inner flesh looks soft * When it is cooked it will cave in and juices flow out, keep aside to cool * When cooled remove the skin and mash the baigan in a bowl * In a wok add oil and onions, when onions turn pink then add tomatoes * When Tomatoes go soft add salt and red chilli powder * Cook till onions and tomatoes go soft and release oil * Add Peas and 1/2 cup water and cook till peas are soft * Add Baigan, Mix well and cook for few minutes * Take out in a bowl and garnish with coriander leaves * Serve hot with chapatis or paranthas

ALOO WALA SHAHI PANEER - Low cal

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This is a low cal version of shahi paneer where kaju paste and cream is added Here instead of Kaju we will use potato to get a thick gravy INGREDIENTS: 1) 250 gms Paneer/Cottage Cheese 2) 3 Boiled and Mashed Potatoes 3) 2 Onions made into paste 4) 2 Tomatoes made into paste or Tomato Puree 5) 1 Tablespoon Ginger Garlic paste 6) 1 Teaspoon Coriander Powder 7) 1 Teaspoon Garam Masala 8) 1/2 Teaspoon Jeera Powder 9) 1/2 Teaspoon Red Chilli Powder 10) 1/2 Teaspoon Jeera/Cumin 11) Salt to taste 12) 1 Tablespoon Cream (optional) 13) 1 Chopped Capsicum 14) 2 Tablespoon oil 15) 1 Chopped green chillies PREPARATION TIME: 30 mins HOW TO PREPARE: * Cut the paneer in cubes and keep aside * Mash the potatoes with little water and oil till its smooth like batter * In a Wok heat oil and crackle jeera, then add Ginger Garlic paste * Saute for few mins then add mashed potatoes and mix well * Saute till potatoes paste get a golden color * Then add Onion paste and saute it for few minut

ICECREAM TRIFLE

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INGREDIENTS: 1) 1 Sponge Fruit Cake 2) 1 Banana sliced 3) 1 Apple Chopped 4) 1 Cup Grapes cut in halves 5) 1/4 Cup Glazed Cherries 6) 1/4 Cup Sabza (Tulsi seeds) 7) 5 Teaspoon Sugar 8) 1 Pkt Parle/Marie Biscuits 9) Butter Scotch Icecream 10) 1 Cup Strawberry Crush 11) Few Coloured mint balls 12) 1 Pineapple waffer to garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * In a pan add sugar,1 cup water and glazed cherries, Reduce it and keep aside * In a bowl soak sabza seeds in water till they swell up, Keep aside * Crush few biscuits and keep aside * In a Glass arrange few pieces of cake at the bottom * Add fruits apple, banana and grapes * Add 2 Teaspoon glazed cherry syrup and few cherries on fruits and cake * Add Swollen sabza seeds to the glass * Then add a layer of crushed biscuits in the glass * Add 2 - 3 Scoops of icecream till the glass is full * Add strawberry crush(available in market) on icecream * Sprinkle few mint coloured balls/silver balls(available

CORIANDER TANDOORI CHICKEN

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INGREDIENTS: 1) 12 pcs Chicken Drumsticks 2) 1 Cup Curd 3) 1 Lemon Juice 4) 1/2 Cup coriander leaves paste 5) 1/4 Cup Spinach Paste 6) 1 Teaspoon Garam Masala 7) 2 Teaspoon Red Chilli Powder 8) 2 Tablespoon Ginger garlic paste 9) 1 Teaspoon Jeera Powder 10) 1/4 Teaspoon big elaichi Powder 11) 1 Pinch Red Color 12) 1 Ltr Water 13) 1 Teaspoon Sugar PREPARATION TIME: 30 mins HOW TO PREPARE: * Warm water and add 4 Teaspoon salt and 1 Teaspoon sugar, Mix well * Add all the chicken drumsticks for 4 - 5 hours for brining * Brining is like a marinade which keeps chicken moist and tender It increases the moisture holding capacity of the chicken. Salt Changes the structure of muscle tissue in chicken which results in swelling up and absorbtion of water and flavorings and makes chicken juicy. * Take out all the chicken drumsticks from salted water in a bowl * Add ingredients numbered 2 to 11 to drumsticks and mix well * Keep it marinated overnite so that chicken absorbs

VEGGIE EGG ROLL

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INGREDIENTS: 1) 2 Eggs 2) 1/2 Cheese Cube 3) 1/4 Cup Chopped Onions 4) 1/4 Cup Chopped Capsicum 5) 1/4 Cup Chopped Tomato 6) 1/4 Cup Chopped Mushroom and Broccoli 7) Black Pepper to taste 8) Salt to Taste 9) 1 Tablespoon Oil 10) 1 Green Chilli chopped 11) 4-5 cloves of garlic chopped 12) Coriander to garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * In a wok heat 1 tablespoon oil, add chopped garlic and broccoli * Then add onions, capsicum, Tomato, Green Chillies and mushrooms * When Veggies get soft then add salt and pepper to taste * Take off from gas and keep aside to cool * In a bowl break 2 eggs, add grated Cheese and beat well * In a flat pan apply oil and make an big omlete * Put the sauted veggies in the centre and spread it on omlete * Roll the omlete carefully as its soft, do not break * Cut in half and garnish with coriander and serve hot with ketchup

LAUKI / BOTTLE GOURD and TOMATO SOUP

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INGREDIENTS: 1) 250 gms Lauki/Bottle Gourd Chopped 2) 3 Chopped Tomatoes 3) 1 Chopped Onion 4) 1 pc Chopped Mushroom 5) 7 - 8 florets of Broccoli 6) 1 carrot chopped 7) 1/2" ginger grated 8) Black Pepper to taste 9) Salt to taste 10) 2 pinch Cinnamon Powder 11) Coriander Leaves and Lemon to garnish 12) 1 Tablespoon Ghee/Clarified butter 13) 1 Teaspoon Jeera 14) 1/2 Teaspoon Jeera Powder PREPARATION TIME: 35 mins HOW TO PREPARE: * In a pressure cooker add 1/2 Tablespoon ghee and crackle some jeera * Add Lauki, ginger, tomatoes and saute for few minutes * Add 2 cups of water and give one whistle in cooker and put off from gas * In a wok add rest of the ghee, then onions * Add Carrots, Mushrooms and Broccoli, saute for few minutes and keep aside * Blend lauki and tomato mix in mixer or with blender and put it back in cooker * Add all sauted veggies and mix well * Add Salt, Black Pepper, Jeera Powder and cinnamon powder * Pressure cook for 10 mins or give one whistl

CHOLAI SAAG/AMARANTH LEAVES

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INGREDIENTS: 1) 2 Bunches of Cholai Saag/Amaranth Leaves 2) 2 Tablespoon Oil 3) 2 Teaspoon Garlic 4) 1 Teaspoon Coriander seeds 5) 1 Tomato Chopped 6) 1/2 Teaspoon Turmeric Powder 7) 1/2 Teaspoon Red Chilli Powder 8) 1/2 Teaspoon Coriander Powder 9) 1/4 Teaspoon Garam masala Powder 10) 1/2 Teaspoon Jeera 11) Salt to Taste 12) 1 Tablespoon Cream 13) 1 Cup Onion Chopped 14) 1/2 Cup Peas PREPARATION TIME: 25 mins HOW TO PREPARE: * Chop the Cholai saag in a food processor/mixer and keep aside * Heat oil in a wok and add jeera seeds and turmeric powder * When Jeera crackles then add garlic and saute till light brown * Add Onions, Tomato and Peas and saute for few mins * Add Red Chilli, Coriander, Garam Masala and Salt and mix well * Add Chopped Cholai saag and 1/2 cup water and mix well * Cook covered for 10 - 15 mins till water dries up * When done garnish with cream and serve hot with parathas

CHILLI SEEKH KABABS

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INGREDIENTS: 1) 4 Pcs Frozen Chicken Seekh Kababs 2) 1 Onion diced 3) 1 Capsicum Diced 4) 2 Tablespoon Oil 5) 5-6 Chopped Garlic pcs 6) 1 Tomato Chopped 7) 1/4 Teaspoon Black Pepper Powder 8) Salt to Taste 9) 4 Teaspoon Soya Sauce 10) 2 Teaspoon Green Chilli Sauce 11) 1 Teaspoon Fish Sauce 12) 2 Teaspoon Tomato Ketchup 13) 2 pcs Green Chilli 14) Coriander Leaves to garnish PREPARATION TIME: 15 mins HOW TO PREPARE: * Cut the Seekh Kababs into 1" pieces and keep aside * In a wok heat oil and add chopped garlic * Cut the green chillies into half and add to oil * Add Tomato, Onion, and Capsicum and saute for few minutes * Add Soya, green chilli, fish sauce and tomato sauce * Add Salt and Black Pepper * Finally add seekh kababs and mix well * Let it cook for few minutes on simmer * Serve in a bowl and garnish with coriander and lemon wedges * It can be spread onto a Pizza base with Cheese and eat a chinese style pizza!

BABYCORN PICKLE

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INGREDIENTS: 1) 2 Cups Babycorns 2) 4 Green Chillies 3) 1/2 Teaspoon Red Chilli Powder 4) 1/2 Teaspoon Garam Masala 5) 4 garlic psc chopped 6) 1/2 Teaspoon Turmeric Powder 7) 1 Teaspoon Lemon Juice 8) 1/2 Teaspoon Mustard Powder 9) 1/2 Cup Mustard Oil 10) Salt to taste PREPARATION TIME : 15 mins HOW TO PREPARE: * Wash babycorns and cut them into 1" pieces * Boil the babycorn pieces in water for 5 mins * Heat mustard oil in a wok * Add Garlic and green chillies and rest of the masalas * Add and mix Babycorn and Lemon juice * Remove from heat and when cool then fill it in a jar and store * Serve with Hot Parantha's in breakfast.

CARROT RAISINS SALAD

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INGREDIENTS: 1) 7 - 8 Carrots, Peeled and shredded 2) 1 Cup Pineapple pieces chopped or diced 3) 1 Cup Raisins, Soaked overnight 4) 1/4 Cup Powdered Sugar 5) 1/2 Cup Mayonnaise 6) 1 Teaspoon Dijon Mustard 7) 2 Teaspoon Honey 8) 1/2 Cup Apples diced (Small) 9) 1/4 Cup Walnuts 10) 2 Teaspoon Lemon Juice PREPARATION TIME : 15 Mins HOW TO PREPARE: * Combine all ingredients, Mix well and chill * Serve Chilled with Fried Chicken/Fish or Before Dinner

HONEY CHILLI POTATOES

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INGREDIENTS: 1) 3 Psc Potatoes - peeled and cut into fingers like french fries 2) 2 Chopped Garlic cloves 3) 1 Teaspoon Red chilli powder 4) 2 Teaspoons Tomato Sauce 5) Salt to taste 6) 2 Tablespoons Oil INGREDIENTS FOR SAUCE: 1) 1 Tablespoon Tomato Sauce 2) 1 Teaspoon Red chilli sauce 3) 2 Teaspoons Vinegar 4) 2 Chopped garlic cloves 5) 1 1/2 Tablespoons honey 6) 2 Teaspoon chopped coriander leaves 7) 1 Tablespoon Chopped Spring onion 8) 1/2 Tablespoon oil PREPARATION TIME : 20 mins HOW TO PREPARE: * Add a teaspoon of Cornflour to potato fingers and mix well * Deep fry the potato fingers till golden brown and keep aside * Heat oil in a wok, add chopped garlic and saute for few seconds * Add Red chilli powder, tomato sauce, vinegar and mix well * Add the potato fingers and toss for a minute * Add honey and toss well till combined. Adjust salt if required * Sprinkle toasted sesame seeds * Garnish with spring onions and coriander leaves * Serve wa

STUFFED BREAD PAKODAS with INDIAN MASALA CHAI

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I've written mine favorite receipe for east US people who are gonna face sandra and will be staying home. So stay put and be safe at home and have this tasty treat and enjoy at home with family. This receipe is a favorite among delhi people and can be found everywhere in delhi eateries. Most liked during rainy season and winters in india and around   Bread Pakodas Masala Chai INGREDIENTS (BREAD PAKODA FILLING)  1) 5 Medium sized boiled potatoes mashed  2) 3 Tablespoons of chopped Cilantro/Coriander/Dhania Leaves  3) 2 Teaspoons of Red chilli powder  4) 2 Teaspoons of Dry Mango/Amchur powder  5) 1/2 Cup of Mint/Pudina coriander chutney  6) 1/2 Teaspoon of Black salt/Rock Salt  7) 1/2 Cup of Boiled peas mashed  8) Thin Slices of Onion  9) Thin Slices of Paneer/Cottage Cheese 10) Chaat Masala to Taste 11) Salt to Taste 12) 2 Chopped Green Chillies INGREDIENTS (BREAD PAKODA BATTER)  1) 4 Cups of Besan/Chickpea powder  2) 2 Teaspoons of Red chili powder  3) 2 Teaspoons of Garam Masala