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Browse through some of my favorite recipes. I've tried them all out and can vouch for their success.
Select a recipe from the combo boxes to view your recipes.
If you have any recipe
or tip for me, please email me ! Here's to the joy of cooking!
This is a modified version of recipe I found on a site.
Paneer - 250 gms Thick
Curd (tied in a cloth for 2 hours and drain)
Roasted Cumin Seeds - 1/2 tsp
Garam Masala - 1/4 tsp
Chilli Powder - 1/2 tsp
Salt - to taste
Fresh Dhania (cilantro)- chopped fine
Bread Crumbs - 1 cup
Oil - for shallow fry
Now once the panneer is ready cut them to bite size pieces. Now
add all the spices, salt and fresh Dhania to the thick curd
and mix
well. Marinate the paneer in the curd mixture for 3 hours minimum
in the
refrigerator. Now heat some oil in a pan(adequate for shallow
fry). Roll the
paneer pieces in the bread crumbs and fry them in the pan (medium
heat).
Turn the paneer when they are golden brown once and then after a
minute,
take them out to cool on a paper towel.
Serve with ginger chutney warm.
1 piece
Arabi-Ka-Patha
3 Tb Gram Flour
a pinch of asafeotida
some cumin powder(fresh ground is always best)
chilli powder
salt to taste
bread crumbs
oil for shallow frying
Remove the vein from the leaf. Then mix gram flour, spices, salt
and
chilli powder with water to a smooth and spreadable texture. Then
spread it on both the parts of the leaf roll it lengthwise. Then
steam it for 5-6 min. in the pressure cooker. Once it is cool cut
them to bit-size pieces. Now mix a maida batter(with a little
chilli powder, salt and water). Now roll the arabi-ka-patha piece
in the maida batter and roll it
once in some bread crumbs spread on a plate and shallow fry.
Yields about 10 pieces atleast per leaf.
Filling:
Any left over vegetable or use the following ingredients
onion 1
tomato 1
Mushrooms (finely chopped)1/2cup
ginger paste 1/2 tsp
green chilli 1
and salt to taste
Add oil and mustard seeds to a pan. Once it splutters add
ginger paste and green chilli. Add onions and saute till light
brown, add tomato and saute again for a while and add mushrooms
and salt and cook. Add 1 tsb besan flour if u think there
isn't enough gravy. Saute till done.
Method :
Take a slice of bread and cut the edges. Then spread butter
or margarine on it. Then sprinkle some water on it and then
spread 1 tsp of the filling. Roll and paste the edges with a
little maida and water mixture. Then arrange it on a greased
cookie sheet. Follow like-wise with other other slices.
Preheat over upto 350 and bake the bread for 10 min. on either
side or till golden brown. Serve warm with a spicy chutney.
This is a spin-off
from my mom's aloo panneer paratha.
3 medium sized potatoes boiled mashed
Panneer from 3-4 cups of milk
green chillies 2-3 chopped fine
cumin seeds crushed 1/2 tsp
garam masala 1/2 tsp
lemon juice 1/2 tsp
salt to taste
fresh coriander chopped fine
cornstarch 1 TB
bread crumbs 1/4 cup
oil for shallow fry
Boil the potatoes well and mash them while they are hot. Then
when
it still warm add the panneer and all the other ingredients
except bread crumbs and knead well. Finally add bread crumbs and
just mix it with the potato-panneer dough. Then make patties of
this mixture and shallow fry.
So put 1 big tub of
yoghurt(fat free is adequate) in a cloth on a colander and and
put it in the fridge. Drain all the water till the yoghurt cheese
is dry. Add some corn flour, 4-5 TB or more if u need, chilli
powder, garam masala, salt and whatever else spices u like and
mix well. Take handufuls,(definitely messy) make a round, roll on
bread crumbs and shallow fry in medium heat. Tastes like
mozaralla sticks and can u believe that it is fat free except for
the oil it absorbs ?
Ingredients :
Cream Cheese 1 pkg
Green chillies chopped fine
Jeera 1 tsp roasted & ground fresh
Fillo Dough
Method :
Defrost the fillo dough as per instructions. Take out one sheet
at a time and keep the rest covered. Spray some cooking spray on
it or brush melted butter or some oil on it. Mix the cream
cheese, green chillies and jeera. Cut the fillo dough sheet into
squares(say with 2"width & 2"length). Then spoon
some cream cheese mix onto the squares and lift the opposite
edges and pinch to close. You could use some water to wet the
edges. Then bake at 350 degrees till it is golden brown on each
side. Makes a great starter and a cocktail snack. You could make
the patte's a day early and put it in the refrigerator unbaked
and take it out during your party and put it in the oven !
6.5oz mung dal
3/4in cube ginger coarsely chopped
2 green chillis chopped
2tbs yoghurt
1tbs whole black mustard seeds
2tbs sesame seeds
2tbs finely chopped coriander
1oz grated fresh coconut
Wash and drain dal. soak for 3 hours. drain.
Put the ginger, chillis, yoghurt, lime juice and 8fl oz water in
a blender.Blend well. And salt and turmeric. blend intosmooth
batter. Leave for 2 hours. Spread the insides of a
8inch cake tin with some vegetable oil. Prepare a
steamer and bring water to boil. Stir the batter and pour
half of it into a clean bowl. Sprinkle 1.5tsp of the antacid over
the batter and immediately start to stir gently in one direction
only. Keep stirring even as the batter froths up.Pour this into a
cake tin and put the tin in the steamer. Cover and steam for 10
mins, or until a toothpick stuck in the dhokla comes out
clean. remove the cake tin and let it cool for 10
mins. Meanwhile make a second batch the same as the
first. Cut the dhokla into 1.5in squares. Before
serving arrange the squares on a serving platter. Heat 2fl oz of
oil in a small pot. When hot put in the mustard seeds, sesame and
asafetida.
Cover immediately to avoid splattering. Keep shaking the pan.
When the sesame seeds are brown (very quick), remove from heat
and sprinkle over the dhoklas.
Garnish with coriander and coconut.
1 teaspoon chopped ginger
1\4 cup grated jagary
2 tablespoons chana dal
1 tablespoon urad dal
5 red chilies
1\2 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon tamarind paste ( Tamcon)
A pinch of Asafoetida
1 teaspoon oil
PREPARATION
Fry chana dal, urad dal, mustard seeds, red chilies and
asafoetida in 1 tablespoon oil. Fry till the dals become brown
and the mustard seed split. Wait till the
mixture becomes lukeworm. Then add salt and grind the mixer into
a powder. Add
chopped ginger, grated jaggery, tamarind paste and water and
grind again to a thick
paste. Your ginger chutney is ready.
Medium Sized Raw Mango 1
Jaggery 1 cup
Cinammon 1 inch piece
cloves 2 pieces
green chillies 5-6 slit length wise
ginger paste 1 tsp
curry leaves a handful
oil for sauting the spices
Peel the mango and steam cook it. Then chop it fine. You can mash
it too. I like to chop it because I like to find the pieces
in the chutney. Now measure the pulp in a measuring cup. Now take
the
equivalent amount of jaggery. Then heat some oil in a heavy pan
and
add mustard seeds. Once it splutters add cinammon piece, cloves,
ginger paste and curry leaves in the same order. Saute for a
minute. Add jaggery and some water
for it to dissolve. Stir till it dissolves completely. Then add
the mango pulp and
simmer till the chutney thickens and starts to stick. Then switch
off and transfer
it to a glass bottle once it cools.
This is my friend Satya's
recipe. Just follow this recipe and your husband won't abandon
you in the mall for a bowl of hot chili!!
Harvest Burger Vegetable Crumble(from the frozen section)16 oz
Red Beans or Rajma 1 cup
Large onion finely chopped 1
Tomato finely chopped 4-5 or 1 can of crushed tomatoes
1 tsp dry coriander fresh ground
Chili seasoning 1 single use packets(my favorite tex-mex chili
powder)
chilli powder 1 tsp or to taste
salt to taste
fresh cilantro chopped fine(2 tsp)
oil to saute
Soak the red beans over night or for atleast 8 hours. Boil it
really well.
Heat some oil. Add the onions and saute till the onions and
golden brown.
Add the veggie crumble and stir till they are a little browned.
Add the
tomato and saute till all the it is thoroughly cooked and the
water is
all gone. Then add, chili seasoning, chilli powder, salt and mix
well.
Add the cooked rajma, some water and mix and let them all simmer
together or a while. Don't make it pasty. Serve with bread of
your choice.
Garlic bread is my favorite. Oh Yeah! You can substitute veggie
crumbles with ground turkey or chicken. Only it won't be
vegetarian anymore.
This is my mom's recipe.
She is a master innovator and would go to
any lengths to get the right flavor. And sometimes the recipe
tends to become
a tad bit complicated. Whether this one falls into this category
is for you to judge.
Okra cut into long pieces - 1 lb
Cooked dal 1/4 cup
Medium onion chopped 1
Tamarind soaked in water - Take 1/2 of the normal sambar
1/2 tsp fresh sambar powder
Freshly grated Coconut 2-3 Tbsp
salt to taste
Turmeric powder - 1/4 tsp
Urad dal 1 tsp
Curry leaves - a handful
Asafoetida - a pinch
fresh cilantro chopped fine(2 tsp)
oil to saute and deep fry the okra
Deep fry the okra. Boil the tamarind water, sambar powder, salt,
turmeric powder till they become a thick concentrate. Keep aside.
Add the fried okra to the tamarind
concentrate and let it soak. Heat some oil and splutter some
mustard seeds, add
urad dal, curry leaves and onions in the same order. Sprinkle the
asafoetida. Saute
the onions till they are brown, add the tamarind-okra mixture.
Add the dal
and simmer till the vegetable is thick. Add the coconut and the
cilantro right at
the end.
If you want to make this dish suitable for chapathi, then switch
off when
the dish still has some liquid. Otherwise simmer till it is dry.
Panneer from 4 cups
of milk
Potatoes 3 medium sized
2 green chillies chopped fine
1/2 tsp crushed cumin seeds
1 tomato
1 onion
3-4 cloves garlic
1" piece ginger
2 TB cup curds
6-7 cashews broken
1 tsp. red chilli powder
1/2 tsp. dhania seeds
1/4 tsp. turmeric powder
1" cinnamon
2-3 cloves
1 tsp somph
salt to taste
1 TB light cream
I have tried this out a few times. And it comes out just great.
Now you have to prepare the aloo-panneer mixture just like the Aloo-Panneer Tikka and shallow fry it. Only thing to note is
that the shape would besmall ovals or round balls(whatever you
are comfortable with). Then we come to the gravy part. Grind the
onion, tomato with 2 TB of curd. Grind the dry spices and cashews
together. Grind the ginger and garlic together. Heat some oil to
saute and add 1/2 tsp mustard seeds. Once it splutters, add the
dry masala. Saute for a few seconds, add the ginger-garlic paste.
Saute for a minute. Add the onion-tomato mixture. Saute till the
gravy is cooked and the oil separates. Add enough water for the
gravy and let it simmer for a while. Cool the gravy and then add
the light cream. Pour it gently on the kofta laid on a shallow
dish and garnish with panneer crumbles and cilantro.
Ingredients:
1 red pepper finely chopped
1 yellow squash cubed
1 Cucumber cubed
1/2 pack frozen veggie crumble
1 medium sized onion
3 roma tomatoes stewed and pureed
1 6oz tomato paste can
Fresh Basil
Fresh/Dry Oregano
1 tsp ground fennel seeds
3-5 pods garlic paste
1/2 tsp whole black pepper..ground
Olive Oil
Saute garlic paste and onions in olive oil till the onions
are transclucent. Add all the vegetables and add water and cover
till done. Add the dry spices. Add the veggei crumble,
saute a bit and add the tomato puree. Then add the tomato paste
and
4 cups of water and simmer in medium heat(uncovered) or 45
minutes atleast.
Add the fresh basil when the sauce is almost ready. Switch off
when
the sauce is nice & thick.
Keeps for a week.
1/2 lb pound green
beans
1/4 cup yellow split peas(soaked in water for 3-4 hrs)
green chillies - 1
Dry red chilli - 1
Asafoetida - a pinch
Coconut grated - 2 TB
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
curry leaves - a handful
salt to taste
Grind the yellow split pea soaked in water, green chillies and
salt to taste in ablender. Chop the green beans and cook in some
water till they are soft anddone. Heat some oil in a skillet and
splutter mustard seeds. Sprinkle the urad dal,after a couple of
seconds add the curry leaves, asafoetida, red chilli. Then reduce
theeat to medium heat and add the ground dal and stir and stir
till they are done and crumbly(like bread crumbs). Add the beans
and mix well till the mixture is totallydry. Sprinkle the grated
coconut and switch off.
Traditionally tuvar dal is used. But I got a tip from somebody that yellow split pea has a better texture !! So yellow split pea it is !! And of course, you can use substitute any other vegetable of your choice.
15 baby
potatoes
Onion- Medium sized
Tomatoes - 1 stewed
Tomato paste - 1 TB
Ginger paste 1 tsp
Garlic paste 1 tsp
Cinnamon - 1 1" piece
Cloves- 3-4
Chilli powder - 1 tsp or to taste
Salt - to taste
Light cream - 1 TB
Fennel seeds-1 tsp
Dhania
seeds - 1/2 tsp ground fine, 1/2 tsp whole
Cilantro - a bunch finely chopped
Dry roast
all the dry garam masala(except the 1/2 tsp whole dhania) and
grind it fine. The baby potatoes can be either grilled or boiled.
Peel the potatoes after grilling and sprinkle some salt, chilli
powder on it. If you are boiling the potatoes, then peel the skin
when still warm and add chilli powder and salt to it. Then heat
some oil in a heavy bottom skillet and roast the potatoes in
medium heat till it turns golden brown.
Gravy :
Heat some oil in a skillet and splutter the mustard seeds. Add
the 1/2 tsp whole dhania seeds and then dry garam masala, saute
for a few seconds and add the ginger-garlic paste. Saute for a
few seconds and add the onions and saute till they are golden
brown and add the stewed tomato and the tomato paste, salt and
chilli powder and and 2 cups of water and simmer for 20 minutes
or so. Once the gravy is reduced considerably, add the baby
potatoes and simmer for 10 minutes or so. Switch off and garnish
with cilantro. Once it is cooled down a bit, add the 1 TB cream
and blend into the gravy.
Roma Tomatoes - 4
Grated Coconut - 3-4 TB
Cashews - 6-7
Poppy seeds- 1 tsp
Somph - 1/2 tsp
Dhania seeds - 1/2 tsp
Garlic - 2 pods crushed
Cardamom - 1 crushed
Green chillies - 1-2
Salt to taste
Stew the tomatoes and
puree it. Grind the dhania seeds, somph, khus khus, cashews and
coconut to a smooth paste. Heat some oil and splutter mustard
seeds. Add the garlic paste and cardamom and green chillies. Add
the pureed tomatoes and salt and let it simmer. Add the ground
paste to the pureed tomatoes and let it simmer to a thick gravy.
A great tasting dish that
goes well with dosais.
This is a spin off from a
greek dip. You can use it as
a mild dip as well.
Cucumber 1
Large Tub Yoghurt 1
Cumin seeds crushed 1 tsp
green chillies 2 chopped fine
Walnuts a handful
Cilantro sprigs
Mint sprigs
salt to taste
Pour the Yoghurt in a cheese cloth and drain all the water
out(will
take about 3 hours). Then keep a weight on it refrigerate for an
hour
or so till all the water is gone. Grate the cucumber and squeeze
all
the water out of it. Then mix the curd, cucumber, salt, cumin
seeds and green chillies. Toast the walnuts in the oven at 350
for 5-7 minutes till they are crisp.
Chop them fine and garnish the pachady with it. Decorate with
cilantro and mint sprigs.
This is a great appetizer,
takes a little effort and a lot of cheers all around.
You will find that this is a typical South Indian Recipe
Shrimp washed cleaned 1 lb
Medium sized onion finely chopped1
Medium sized tomato finely chopped 1
Ginger paste 1 tsp
Garlic paste 1 tsp
1/2 tsp dry coriander powdered
chilli powder 1 tsp or to taste
salt to taste
fresh cilantro chopped fine(2 tsp)
oil to saute
Heate some oil and splutter some mustard seeds. Add curry leaves
and the
ginger-garlic paste and fry a bit. Add the onions and coriander
powder and
saute till the onions and golden brown. Add the tomato and saute
till all
the it is thoroughly cooked and the water is all gone. Then add
chilli powder, salt and mix well. Add the shrimp and mix just
once and
cover. Add a little water if u think u need it. Once the shrimp
is half-way done and the color has changed, mix a couple of times
more and cover again. Once the shrimp is cooked, uncover and let
all the water evaporate.
Medium Sized Onion chopped
fine 1
Green Pepper cut to thin strips 1
Medium Sized Potato cut to thin round slices 1
Mushrooms 4-5 cut to thin slices
Large Eggs 4
Green chillies chopped fine 3
chilli powder to taste
salt to taste
Freshly shredded cheddar cheese for topping
a bunch of chopped cilantro
Oil to saute
1 TB butter
Set the oven to 350.
Saute the green peppers till they change color and set aside.
Saute the potato slices with a little salt and chilli powder till
they are done.
Set it aside too. Saute the mushrooms in for about 1 minute and
set it aside
Saute the onions and green chillies and set aside. Heat a heavy
bottom oven proof
skillet (preferably an iron skillet).
Add the butter to the skillet. Beat 4 eggs till fluffy and add
enough salt
to it. Pour the egg into the skillet and add the sauteed onions,
mushrooms,
green pepper, mushrooms, potato and cilantro in the same order.
Wait for a few
minutes till they are set. Now remove the skillet from the stove
and
keep it in the oven for about 10 minutes or till a tooth-pick
dipped in comes out clean. Take it out and cut it to slices like
pizza
and serve hot with sauce of your choice or plain 'ol ketchup !
Muttai
Kolambu
(Egg In Coconut Gravy)
Onion Large 1 chopped
Tomato Large 1 chopped
Eggs 4
Somph 1 tsp ground
Ginger paste 1 tsp
Garlic pods 10
Cinammon a little piece
cloves 2 pieces
red chillies 2
turmeric powder 1/2 tsp
dry coriander seeds 1/2 tsp
Coconut milk from 1/4 shell
curry leaves a handful
fresh cilantro finely chopped a handful for garnish
Oil for saute
This is a typical South Indian recipe.
Grind red chillies and coriander seeds together. Heat some oil
and add mustard seeds.
Once it splutters, add the cinammon and cloves and saute for a
few seconds.
Add the somph, after a minute add ginger paste and saute for a
minute.
Add the onions and saute till they change color. Add the tomatoes
and cook
till they are done. Cool the mixture and grind to a smooth paste.
Then put it back into the pan and add the coconut milk, and the
ground masala, enough water to form the gravy, garlic cloves and
simmer till the garlic is done and the gravy has reached the
right consistency. Now break each egg neatly in one crack and
drop it into the gravy. Be careful not to drop them all one top
of another. Cover and simmer. Uncover and cover the yolks with
some of the gravy now and then, so that the yolk is cooked too.
Switch off once the eggs are done and garnish with cilantro.
This tastes great with chapathis or dosais!
This is my mom's recipe and it tastes great. Never fails to get accolades. Try it out !
Ingredients:
Chicken 1 Lb
Onion 1 medium-sized chopped
Tomatoes 2 medium-sized
Ginger 1"
Garllic 6-7 pods
Cinnamon 1" stick
Cloves 3-4 nos
Fennel seeds 1 tsp
Coconut milk from 1/2 coconut
Some Til oil if you can find it
and oil of your choice too
Chop the chicken to bite-size pieces. Then heat some oil in a
heavy bottom pan and then shallow fry for a minute all the
pieces. Don't let the pieces brown, just lose a little of its
color. Til oil tastes great for this.
Then heat some oil in a pan and let some mustard seeds splutter. Add the dry spices and saute for a few seconds and then add the ginger and garlic paste. Saute for a minute and add the onions and curry leaves. Saute till golden brown and then add the chopped tomatoes, chilli powder and salt. Saute till done and then add the chicken. Saute till all the water is gone and then add 1 cup of water and cover till it is cooked. Then uncover and add the coconut milk. Let it simmer uncovered and switch off when you are satisfied with the consistency of the gravy. If you don't want any gravy then let it cook till the chicken starts to stick to the pan.
For that pastry :
31/2 cups of All Purpose Flour
1/2 cup Sugar
1/2 tsp Baking Soda
1 tsp Baking powder
1/4 tsp Salt
2 Sticks of Butter
2 Egg Yolks
1/2 cup of orange juice
Filling : Rasperry Jam
Raisins
Beat the Butter and Sugar well. Blend in the egg yolks. Seive the
flour,
baking powder, salt and baking soda. Mix them all together with
the orange juice
and knead well.
Divide into 4 balls. Refrigerate overnight.
Roll them out on a smooth surface (use dry flour so that it does
not stick) and spread the raisins on top of it. Roll each of them
into a jelly roll. Beat the egg whites with some cinnamon and
sugar and
brush on each roll. Sprinkle with nuts.
Bake at 350 for 30 minutes or till golden brown. Once it is
thoroughly
cooled, cut them into peices.
ButterScotch-Chocolate Chip
Bananna Bread
1/2 cup(1 stick) butter or
margarine
1 cup sugar
2 eggs
3 well-ripened bananas, mashed
11/4 cups flour
1 tsp baking soda
1 teaspoon salt
1/2 cup chocolate chips
1/2 cup butterscotch morsels
Generously butter and flour regular size loaf pan. Blend together
butter and sugar in
food processor using plastic blade. Add eggs and blend. Add
banans and process until well mixed. Seive together flour, baking
soda and salt. Add to banana mixture and blend well. Quickly fold
in chocolate chips and butterscotch morsels. Pour mixture into
the prepared pan. Bake at 350 degrees 55 minutes or until done.
Remove from the pan and cool completely.
Yield : 2 dozen cookies
3/4 cup (11/2 sticks) butter,
softened.. (Margarine works just fine)
1/2 cup sugar(
1 egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 cup roasted & finely ground almonds
1 tsp cinammon
1/4 cup jam such as strawberry or raspberry
Preheat oven to 300 F. Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Add half of flour, mix well. Add remaining flour, nuts and cinnamon, mix well. Shape dough into 1-inch balls. Place 1 inch apart on unbuttered cookie sheets. Lightly press center of each ball with thumb, or the handle of a wooden spoon, leaving cup like indentation. Fill each indentation with about 1/4 tsp jam. Bake 18 min. or less until lightly browned around the edges. Transfer to wire racks, cool completely.
1 can
Mango Pulp
1 small can Condensed Milk
1 big tub Cool Whip or 2 small tubs
Blend them
well using a whisk and freeze.
You don't believe it ? But that's all for some great tasting
mango ice-cream.
Milk 1 Gallon (Whole Milk)
Vinegar and or Curd to curdle the milk
Sugar 11/2 cup
Rose Essence 2-3 drops
Cardamoms 7-8 crushed
Half & Half 1 quart
2 TB pistachios
Boil the milk well and add the vinegar and curd till it curdles
and
make the panneer. Once the panneer is ready blend crumble the
panneer and blend
it with sugar till smooth. Pour it into 2 9*9 greased pans and
bake at
350 for 25-30 min just till they are done. Don't let it brown.
Cut into
squares once they are cool.
In a saucepan heat the half and half till it comes to a boil.
Add enough sugar to sweeten it. Add 2-3 drops of rose essence.
Let it cool.
Then pour it over the rasamalai squares and garnish it with
crushed cardamom and pistachios.
Yields 18 pieces
Cantaloupe - 1 medium sized
Honey - 2-3 TB
Ginger - 1 tiny piece(Just for flavor)
A dash of Lemon Juice
Chop 1/2 cantaloupe to bite size pieces. Blend the other half
with the rest of the ingredients. Then marinate and refrigerate
the pieces with the cantaloupe sauce for a few hours. Serve with
your favorite sorbet !!