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SULTANA SCONES

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Bake this lovely treat this new year and surprise you family and friends! Its very easy and simple to prepare, eggless, less sugar, less butter, kids love it! Ask your kids to help you out with it this winter vacations! They will surely love it. INGREDIENTS: 1) 225 gms Plain flour 2) 50 gms Butter Cold 3) 100 gms Sultanas/Raisins 4) 40 gms Castor Sugar 5) 150 ml Milk 6) 1 Egg beaten for egg wash/Milk PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Line the baking sheet and pre heat the oven at 220 degrees * In a bowl mix flour and butter till breadcrumb consistency * To above mix add sugar and sultanas * In the middle pour milk and fold in the mix till no dry flour left * Knead a little to gather the dough together * Flatten with the hands till 2 cm thick disc * Cut 12 small rounds or 8 big rounds with cutter * Place them on baking sheet and brush the top of scones with egg wash or milk * Bake for 15-20 minutes till top is golden brown in color * Cool on wire rack and se

HEALTHY WHOLEWHEAT BREAD POHA

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INGREDIENTS: 1) 5-6 Slices of Whole Wheat Bread 2) 2 Tablespoon Oil 3) 1/2 Teaspoon Jeera/Cumin seeds 4) 1/2 Cup Broccoli Flowerets 5) 1/2 Cup Medium diced Carrots 6) 1/2 Cup Julienne onions 7) 1/2 Cup Medium Diced Capsicum 8) 1/2 Teaspoon Turmeric 9) 1/2 Teaspoon Red Chilli Powder 10) Salt to taste 11) 1 Tablespoon Tomato Ketchup(Optional) 12) 1/4 Cup water 13) 1/2 Cup of Crunchy Mixture 14) Fresh coriander leaves for garnish 15) Few Lemon wedges to squeeze lemon juice on poha(optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Dice the bread slices and dry roast in a dry pan to make it a little crisp * In a wok, heat oil and crackle jeera seeds, add turmeric powder * Add all cut vegetables and let it cook till veggies get soft * you can use any vegetables like cauliflower, peas, sweet corns or potatoes * Add Ketchup and little water to build a little sauce * Add salt and red chilly to taste * When the sauce thickens add diced bread and mix well * Serve hot in a

BESAN LADDOO ( CHICKPEA FLOUR SWEETS)

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Besan Laddoos are easy and healthy sweets from India. Its prepared in festivals and also prepared for kids to improve their immune system. INGREDIENTS: 1) 2 Cups Besan/Chickpea flour 2) 2/3 Cup Ghee/Clarified Butter 3) 3 Pinches Cardamom powder 4) 1 Cup Sugar( granulated/powdered) (Keep it granulated for extra crunch or can use powdered sugar) 5) 1 Cup Almond powdered 6) Few Pistachios for garnish PREPARATION TIME: HOW TO PREPARE: * In a wok, Melt ghee * Add in the besan and stir constantly on the low flame * Cook till its golden brown in color and a nutty flavor comes out * Add Cardamom powder and almond powder and mix well * Cook for a minute and take off flame and put into another dish to cool it * When cooled, Mix in the sugar and make small balls out of the mixture * These round balls are laddoos * Garnish with pistachios and serve fresh homemade sweets

GRILLED FISH WITH CHICKPEA BATTER

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INGREDIENTS: 1) 6 Pomfret Fillets 2) 1/2 Cup Dahi/Curd 3) 1 Tablespoon Chickpea Flour/Besan 4) 1/2 Teaspoon Turmeric Powder 5) 2 Teaspoon Ginger Garlic Paste 6) 2 Teaspoon Olive Oil 7) 1 Teaspoon Red Chilli Powder 8) 1 Teaspoon Fish Fry Masala 9) Salt to taste 10) 1 Lemon to garnish PREPARATION TIME: 1 Hour and 30 Minutes HOW TO PREPARE: * In a bowl mix chickpea flour and curd and beat it well * Add turmeric, red chilly, fish fry masala, and salt * Add Ginger garlic paste and olive oil and give it a good mix * Apply this mix to the fish fillets on both the sides * Refrigerate the fillets for an hour to marinate * On a Grill pan apply little olive oil and heat it * Grill the fillets on each side for 8 mins * Serve hot on a dish with lemon wedges

FRENCH BEANS CLEAR SOUP

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INGREDIENTS: 1) 250 gms Beans Chopped 2) 2 Tomatoes Chopped 3) 1 Onion Chopped 4) 1 Teaspoon Olive oil 5) 2 Teaspoon Chopped Garlic 6) 1 Teaspoon grated Ginger 7) 1/2 Teaspoon Chilli Flakes 8) 1/2 Teaspoon Jeera Powder 9) Salt to taste 10) Black Pepper to taste 11) Few Mint Leaves 12) Coriander Leaves for garnish 13) Few Lemon drops (optional) PREPARATION TIME: 20 minutes HOW TO PREPARE: * In a pan boil the beans in 1 cup water with little salt * Drain the water in a bowl and keep aside the beans * In a Pan heat olive oil and add chopped garlic and sauté for 2 minutes * Add in chopped onions and sauté further for few minutes * Add 2 Glass drained beans water, tomatoes and beans and let it boil * Add Salt, black pepper, jeera powder and grated ginger * Add few mint leaves and chilli flakes once the tomatoes look cooked * Pour hot in soup bowls and add lemon drops if you want a little tangy flavor * Garnish with coriander leaves and serve!

NO BAKE LEMON CHEESE CAKE

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INGREDIENTS: FOR CAKE BASE: 1) 1 Cup Malai/ Clotted Cream/ Devonshire cream 2) 1 1/2 Cup Cheeni/ Granulated Sugar 3) 4 Eggs 4) 2 Cup of Flour 5) 1/2 Cup of warm Milk 6) 1 1/2 Spoon of Baking Powder 7) 1 Pinch of Salt 8) 2 Tablespoon Lemon juice 9) 2 Tablespoon Sugar (for sugar syrup) 10) 1/2 Cup water(for sugar syrup) FOR CHEESE CAKE: 1) 500 gms Cream Cheese 2) 1 cup Castor sugar 3) 500 gms Double cream/Whipped Cream 4) 2 Tablespoon Lemon juice FOR GARNISH: 1) 1/4 Cup Lemon Rind 2) Lemon Peel for lemon flower PREPARATION TIME: 1 hour and 40 minutes HOW TO PREPARE: CAKE BASE: * Mix Malai, eggs, and sugar till light and fluffy and till sugar is dissolved * Add in flour, salt and baking powder and mix well to form a smooth batter * Finally add in milk and lemon juice mix well * Grease a baking tray and pour in the batter * Bake at 200 degrees in oven for around 20 minutes, Keep a watch in between * When done then take it out and let

CHANA DAL STUFFED BEDMI KACHORIS

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INGREDIENTS: 1) 1 Cup Chana Dal 2) 1/2 Cup Yellow Moong Dal 3) 1 Teaspoon Red Chilly Powder 4) 1 Teaspoon Coriander Powder 5) 1 Teaspoon Fennel Powder 6) A Pinch Asafoetida 7) A Pinch Turmeric Powder 8) 1/2 Teaspoon Ginger Garlic Paste 9) 1/2 Teaspoon Dry Mango Powder 10) 1 Green Chilly 11) 2 Tablespoon Ghee/Clarified Butter 12) Salt to Taste 13) 2 Cups Whole wheat Flour 14) 1/2 Cup suji/ semolina 15) 1 Tablespoon chopped coriander leaves 16) 1 Onion 17) 1 Teaspoon Sugar 18) Oil for frying PREPARATION TIME: 30 Minutes HOW TO PREPARE: KNEAD FLOUR: * Take flour and semolina in a bowl * Add Salt, Oil, and little by little water and knead soft * Keep the kneaded flour for 20 mins covered FOR STUFFING: * Soak Dal for 6 Hours, drain and Keep in a grinder * Add Suagr, Green Chilly, Asafoetida, turmeric, chopped onion * Add Ginger garlic paste, Dry Mango, Fennel, Red Chilly and salt * Add Coriander Powder, Fresh Coriander Leaves * Grind and Mix is ready to be stuffed * Take t

GARLIC AND TOMATO CHUTNEY

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INGREDIENTS: 1) 1 Kg Tomatoes 2) 250 gms Garlic peeled 3) 250 gms Ginger 4) 1 Teaspoon Mustard seeds 5) 1/4 Teaspoon Fenugreek seeds/Methi seeds 6) 1 Teaspoon Jeera/Cumin seeds 7) 1 Teaspoon Turmeric Powder 8) 2 Teaspoon Red Chilly Powder 9) 1 Teaspoon Garam Masala 10) 2 Tablespoon Sugar 11) Salt to taste 12) 8 - 10 Whole Black Pepper seeds 13) 1 Tablespoon Sirka/vinegar 14) 3 Tablespoon Mustard Oil PREPARATION TIME: 30 - 45 minutes HOW TO PREPARE: * Make a paste of ginger and garlic and keep aside * Make a paste of tomatoes and keep aside * In a wok, Heat oil and crackle Cumin, mustard and fenugreek seeds * Add Ginger Garlic paste and saute till the mix turns brown * Add turmeric, garam masala, and red chilly powder and mix well * Add Tomato paste and cook till water evaporates and mix becomes thick * Add Sugar and salt to taste, keep mixing * Cook till oil seperates and finally add vinegar * Mix well and check the seasoning according to your taste * Serve with para

PRAWN FRIED RICE

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INGREDIENTS: 1) 1 Cup long grain rice 2) 1 Tablespoon Olive oil 3) 400ml Water 4) 2 Eggs 5) 1 Carrot finely diced 6) 1 Cup peas 7) 2 Spring Onions chopped 8) 500gms Prawns peeled and washed 9) 1 Teaspoon sesame oil 10) 2 Tablespoon soy sauce 11) 1 Bunch of Buk Choy, shredded 12) 1 Tablespoon Sweet Chilly Sauce 13) Salt to taste 14) Pepper to taste PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Cook rice in a pan with water and a pinch of salt * Drain and let it cool. Cover and refrigerate for an hour * Heat 1 Tablespoon oil in a wok and add eggs, season them with salt and pepper * Remove the eggs from the pan when done * Boil the peas and keep aside * Heat oil in the same wok, cook carrots, peas and white part of spring onions * Sauté for 2 Minutes or until carrot are soft * Add Prawns and stir fry for 2 more minutes untill prawns turn pink * Add salt and pepper and mix well * Add rice and sesame oil and stir fry for 2 Minutes * Stir in soy and sweet chilly sauce

CARROT AND LENTIL SALAD

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INGREDIENTS: 1) 3 Carrots 2) 1/2 Cup white urad lentil 3) 1 Dried Red chilly 4) 1/2 Cup Grated fresh coconut (optional) 5) 1 Teaspoon mustard seeds 6) Salt to taste 7) Black pepper to taste 8) 1 Tablespoon oil PREPARATION TIME: 2 Hours HOW TO PREPARE: * Soak the urad lentils for 1 1/2 hours * In a bowl, grate coconut and carrots * Add salt and black pepper to the above mix * Drain the urad lentils and add to mix, mix well * In a separate pan heat oil, crackle mustard seeds * Add dried red chilly to oil and let it crackle * Add oil mix to carrot mix and mix well * Serve, garnished with coriander

EASY YAKHNI CHICKEN BIRYANI

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INGREDIENTS: 1) 1/2 Kg Chicken small pieces 2) 300 gems Rice 3) 1 Teaspoon Fennel seeds 4) 2 Teaspoon Coriander Powder 5) 2 Onions Sliced 6) 3-4 Green Chilies 7) 1 Teaspoon Turmeric Powder 8) 3-4 Green Cardamom 9) 1 Black Cardamom 10) 3 - 4 Cloves 11) 1 Stick Cinnamon 12) 6-7 Whole;e black Pepper 13) 2 Star Anise 14) 1 Cup Water 15) 1 Teaspoon Jeera/Cummins Seeds 16) 1 Tablespoon Ginger Garlic Paste 17) Salt to taste 18) 4 Tablespoon Clarified butter/Ghee PREPARATION TIME: 1 Hour HOW TO PREPARE: * Heat Butter in a pot and fry onions, and ginger garlic paste * Add Chicken and sauté for few minutes * Add Fennel seeds and coriander powder * Add whole spices when the chicken changes color * Add turmeric, salt, green chilies and water * In a separate pan, boil rice with star anise, cumin and salt * Drain the almost cooked rise and add a rice layer on top of chicken * Pour ghee on top of it and cover * Cook on low heat for 10-15 minutes or until done * Mix and Serve Hot wi

COCONUT CRUNCH WITH ICECREAM AND STRAWBERRY SAUCE

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INGREDIENTS: 1) 500 gms Desiccated Coconut 2) 500 gms Sugar 3) 2-3 Elaichi\Cardomom 4) Vanilla ice cream 5) Strawberry sauce\ Chocolate sauce (market purchased) 6) 2 Tablespoon water 7) 1 Tablespoon lemon juice PREPARATION TIME: HOW TO PREPARE: * In a wok, dry roast the coconut till it turns golden color, keep aside to cool * In a pan add sugar and water and let it caramalize * Add lemon juice and mix well * Add roasted coconut and mix well * Take it off the stove and set it in a flat dish with 1-2" thickness * Cut with knife in a desired shape and let it set in refrigerator * Take it out before serving to get it into room temperature * Serve with a dollop of vanilla ice cream and strawberry sauce * Can also sprinkle some sliced nuts to decorate  

ROASTED POTATOES AND BREAD SIDES

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INGREDIENTS:  1) 500gms Potatoes  2) 3-4 Garlic Cloves  3) Salt to taste  4) Black pepper to taste  5) 2 Tablespoons Olive Oil  6) 100gms Cherry Tomatoes for garnish  7) 100gms Spinach Leaves  8) 4 Slices of Bread PREPARATION TIME: 40 Minutes HOW TO PREPARE: * Chop the garlic cloves and keep in a bowl * Add olive oil and mix well * Dice the potatoes and cut the bread into 1" pieces * Pour olive oil mix on potatoes and bread separately * Sprinkle salt and pepper on potatoes and bread * Toast the bread in oven till it gets crisp and brown * Till then the potatoes get a good marinate time * Roast the potatoes in the oven at 220 for 20 minutes * When done sprinkle some dried mint for extra flavor (optional) * Take out the potatoes on the serving dish * Sprinkle some chopped spinach leaves, halves of cherry tomatoes * Garnish with toasted bread croutons and a lemon wedge