Badanekayi Phodi or Brinjal Fry

Usually on Sunday's, mom and I cook something elaborate or something special because I'm at home and she wants me to enjoy my Sunday with good food. Today, it's a gloomy day outside and we just don't feel like cooking something big and elaborate. I was craving for Anna-Saaru, so mum decided to make nice Ginger Saaru and I decided to make Badanekayi Phodi.

So all you need is :

1. Brinjal - 250 gms ( nice and firm, with a beautiful purple)
2. Red Chilli powder, Turmeric and Amchoor -  1tsp each
3. Rice flour -  2 Tbsp
4. Coconut oil for shallow frying
5. Salt to taste.

Method :
1. Cut the Brinjal into medium thick slices. Lay them over in plate. Sprinkle Turmeric, Red Chilli powder, Amchoor salt and rub on each slice.
2. Marinade for 5-6 mins.
3. Heat  tawa, shallow fry these slices in coconut oil. Fry till they are nice golden brown and crisp.
4. Serve hot as an accompaniment with rice and Saru or eat it just like that.

Note : 1. You can use regular vegetable oil if not coconut oil.
2. While buying Brinjal, make sure the Brinjal is nice and firm and light in weight.
3. These.can be made in just 10-15 mins. So make it just before serving, otherwise they will turn soggy.

Shezwan Chutney.

Shezwan chutney or Shezwan Sauce is used with many indianised Chinese dishes like Shezwan Fried rice, shezwan noodles etc. It is served with a popular Street food item, Momos too. I always wondered what all goes into making this beautiful spicy and sweet sauce. Did a a little experiment and Voila!! It tastes better than what we get in he store out of a jar. So simple and quick.

All you need :

1. Dry red chilli : 15-20 ( Soaked in hot water for at least 30 mins)
2. Garlic : 10-15 cloves
3. Soy sauce : 1 Tbsp
4. Vinegar : 1/2 Tbsp
5. Tomato Ketchup : 1 1/2 Tbsp
6. Sugar : 1 tsp
7. Salt : a pinch
8. Oil : 1/2 cup.

Method :

1. Soak the red chilli in hot water for at least 30 mins. You can remove the seed before soaking. But I like to keep the seeds intact.
2. After 30 mins, cut the Chilli in small pieces. In a food grinder, add Chilli and garlic. Blitz it into a paste. You have kept the seeds intact, then you will get a slightly coarse paste. But that's OK.
3. Heat oil in a pan, add the paste and cook it till the raw smell of garlic reduces. Once the oil and paste starts to separate, add some sauce, Tomato ketchup, sugar, salt.  Mix well and cook for 2-3 mins. Take it off the gas.
4. After its come to room temperature, transfer it to an air tight jar. Top it off with some more oil, this help to increase the shelf life of the Shezwan sauce.

Serve it with hot hot spicy Momos.

Mavina Hannu Rasayana or Hashala.

Mavina Hannu Rasayan. A typical South Canera dish which is nice and spicy with a strong pungent flavour of Mustard. Eaten with nice and steamy rice or just as it is.

All you need:

Ingredients :

Mangoes - 10 ( small size, fully ripe )
Grated Coconut - 1 cup
Dry Red Chillie - 4-5
Green Chilli - 3-4
Mustard - 1 tsp
Jaggery - 1/2 cup
Salt as per taste
Water - 1/2 cup
Oil - 1/2 tsp
Mustard Seeds - 1/2 tsp ( for tempering)
Hing- 1/2 pinch

Method :

1. Except the mangoes, grind all the above ingredients into a fine paste.
2. Meanwhile, take 6 mangoes and remove the pulp in a bowl, remove the skin of rest of the mangoes and add them as it is.
3. Now add the blended mixture to the Mango Pulp and mix well. Now in a small tempering katori, heat oil and add mustard seed, as they crackle add it over the Mango Mixture.

Serve at room temperature with hot piping rice.

Vegetarian Shami Kebabs

As the holy month of Ramadan is about to begin, I thought of savoring some amazing delicacies during this month and also share it with you. This recipe that I am sharing today, is a popular Non-Vegetarian side dish, Shami Kebab. Popularly made using minced beef or chicken, I thought of giving this Kebab a Vegetarian twist. Yes!! Vegetarian Shami Kebab it is. In fact, its so yummy and so much like any meat kebab, my Dad actually thought I used minced mutton to make these.
Very easy to prepare and very delicious.

All you need is :

Ingredients :

1. Soya Chunks : 100 gms ( Boiled and drained)
2. Onion : 1 cup ( Finely chopped)
3. Garlic : 2-3 cloves ( crushed)
4. Green chilli : 3-4
5. Mint leaves : 2 Tbsp
6. Coriander leave : 1 Tbsp
7. Vinegar : 1 Tbsp
8. Garam Masala : 2 Tbsp
9. Corn flour : 1Tbsp
10. Salt to taste
11. Red chilli powder : 1 tsp
Oil for shallow frying.

Method :

1. Boil and drain the soya chunks. Make sure to squeeze out all the water. Keep some water aside.
2. In a blender, put all the soya chunks, finely chopped Onion, Garlic, Green Chilli, Chopped Mint leaves + Coriander Leaves, Vinegar, Red chilli powder & Salt. make a fine paste of the above mixture, add water is necessary.
3. Transfer all the blended mixture into a plate, mix it with your hand and add corn flour as a binder.
4. Meanwhile, heat your tawa, and make small kebabs of the mixture.
5. Shallow fry the kebabs till they are nice ad golden brown on both sides.
6. Serve with finely sliced Vinegar Onions, Mint leaves and Mint Chutney

Rose Phirni or Firni

Phirni or Firni is a traditional Indian dessert, made using rice flour, milk and sugar. It is generally served in an earthenware and served chilled. The recipe I am sharing is of Rose Phirni. Here is what you need :

Ingredients :
500 ml milk
1.5 tbsp rice flour.
125 gms sugar
1/2 tsp cardamom powder
few drops of Rose essence
Red color ( optional)

Method :

1. Boil milk in a heavy bottom pan. Once the milk starts to boil, take 2 tbsp hot milk in a mixing bowl and mix the rice flour. Combine both and the mixture should be smooth and lump free.
2. Now add this mixture to the milk. Cook until milk thickens. Keep stirring. Now add sugar, cardamom powder, rose essence. Add the colour if required.
3. Simmer for 2 mins more then switch off the gas.
4. Pour the mixture over the serving bowls. Keep in the refrigerator and let it cool for at least one hour. Serve chilled.

Egg Biryani

On weekends we usually cook non-vegetarian food for me and dad only. So, today I thought of making Egg Biryani. Beautiful and delicious it was for sure. Each separate grain of rice had the best flavours I could give. Luscious eggs just made the best partner. Here is a recipe for you to enjoy your Weekend.

Ingredients :

Rice : 1 cup
Eggs : 4
Onions : 2 ( fried julienned)
Onions : 2 (for the masala)
Tomato : 2, chopped

Green Chillies : 1 , slit into half

Ginger- Garlic paste : 1 Tbsp

Turmeric : 1/2 tsp

Red Chilli Powder : 1/2 tsp

Cardamom, Cloves : 1 tsp

Garam Masala : 2 Tbsp

Biryani Masala : 2 Tbsp

Ghee : 4 Tbsp

Coriander & Mint : A fistful

Salt as per required.

saffron : 1 tsp. ( soaked in milk)

Food color :  Red ( optional)

Pre- Preparation

1. Soak the rice for at least 1 hour, before starting. After that, boil 1 litre of water on the gas, add the cardamom and cloves . Once it starts boiling, add the soaked rice and cook it for 10 mins. Once it has half cooked, drain the rice and lay it over a wide plate to cool down. This also allows te rice to stay separate. In one bowl, take some rice, add little bit of red food coloring and mix well. Pour the saffron Milk mixture in rest of the rice and keep it aside.

2. Meanwhile, hard boil 4 eggs. and keep them aside after peeling the shell.

3. Thinly slice the onion and keep it under the sun for at least 1 hour before deep frying them. As they are done drying, deep fry till nice and golden brown and lay them over a kitchen tissue to remove excess oil.

Method :

1. In a heavy bottom pot, heat ghee, add the chopped onions , ginger garlic paste , tomatoes and green chillies. Fry them nicely, till the fat slowly separates from the masala. 

2. Add garam masala  and biryani masala. Mix well, add the turmeric & red chilli powder. Now add the eggs. (Do NOT cut the eggs now, cut them while serving)keep them whole. Mix gently and let the eggs soak in the masala. Add half of the Mint and Coriander.

3. Remove the eggs from the pot. Now, make the first layer of rice. Now gently put the eggs. Now cover it up with the remaining. Add a dollop of ghee, add the rest of the Mint & Coriander . Cover the pot with foil, and cook for 10 min on low flame.

3. After 10 mins, open the foil, serve the Biryani on a big plate, garnish with lots of Mint & Coriander and lots of fried onions. Serve piping hot with chilled Onion or Boondi Raita, or you can even give it a twist by serving this Biryani with lovely Roated Beetroot & Garlic Raita ( Link : http://mykitchencronicles.blogspot.in/2015/01/roasted-beetroot-garlic-raita.html )

Pickled Vegetables

I love the Pickling process. It is easy and earns out good quality Pickle, that is a great accompaniment to anything that we cook. Including our desi dishes. This season seems to be perfect for Pickling. And so I am taking the advantage by making some carrot cucumber and onion Pickle.

Ingredients :
1 cup each of your favorite vegetable. (I love Carrots, Cucumbers and Onions.) you can use Reddish, Cauli, Broccoli, Beetroot etc.
1 Tbsp of Fresh or dried spices/Herbs ( I used Pepper and Star Anise)
4-5 cloves of garlic
2-3 Green Chilli
1 cup of your favorite Vinegar. I like using Apple Cider. So I used 1/2 cup of Apple Cider and 1/2 cup of White Vinegar.
1 cup of Filtered Water
1 Tbsp of salt
1 Tbsp of Sugar.

Method :

1.Cut the vegetables into desired shape. Rinse in under a tap of cold water and the  pat dry them with a kitchen towel. Make sure they are completely dried.
2. In a sauce pan, add all of the water and the vinegar, salt and sugar and let it simmer till the sugar dissolves. As the sugar dissolves, keep this vinegar mixture to cool down thoroughly.
3. Meanwhile, in a sterilized jar, put all the vegetables, spices and herb, and garlic, chillies and try to push it down. It might seem that there is no space for the brine. But don't worry you'll will get enough space for the brine.
4. As the vinegar mixture cools down, portable it into the jar till all the vegetables are submerged. Don't worry even if the bride is filled till the rim of the jar.
5. Put the lid on, make sure it is tight, and flip it upside down so that the brine spreads completely in the jar.
6. Keep this jar in the refrigerator for at least 2 weeks to get better tasting Pickle. 3 weeks will give best results.
7. Add this pickle into your Salad, Sandwiches or as a side dish with your roast Chicken or eat it as it is.

Sun Dried Tomatoes Made at Home.

Sun dried Tomatoes in olive oil add a gourmet touch to your regular Salads, Sandwiches or breads. But when you buy it in a gourmet store the price is exorbitant. But then it's so easy to make SDT's at home. Yes!! And they can be made in large quantity and better than what we get in stores.
We are blessed with good scorching and blistering sun this season, so make good use of this and make tons of Sun Dried Tomatoes.

Ingredients
500 gms good quality ripe yet firm tomatoes.
1 Tbsp Basil / Thyme
2 Tbsp Salt
Olive oil
Garlic 5-6

Method:

1. Wash the tomatoes and pat dry using the kitchen towel.
2. Cut the tomatoes into slices. Lay the tomatoes on a tray.
3. Sprinkle Salt, Basil /Thyme
4. Let it sun bath/Sun dry for 2 days alteast. At night, cover the tray with a dry muslin cloth to avoid any insects to sit on the tomatoes.
5. Let the tomatoes dry completely, yet be quit firm. If dried too much they might turn hard and rubbery.
6. After 2 days of drying, keep these tomatoes in a air tight jar add the garlic cloves , add oil just till the tomatoes are submerged .
7. Use these sundried tomatoes in your favorite Salad, Sandwiches or even on pizzas or Foccacia.
Enjoy!!

Note : Sun Dried Tomatoes with olive oil, can last upto 4-6 weeks. It depends upon the storage conditions. Make sure you keep it in the refrigerator after use. 

Thai Green Papaya Salad or Som Tum

I loveeeeeee Thai food. The combination of sweet, sour and spicy makes it perfect. Som Tum is famous raw Papaya Salad. It's a famous Street food delicacy. This salad is great on its own, esp during summers, when you don't feel like eating daily meals. Som Tum is also a accompaniment to sticky rice, that's how the Thai people eat. And this can be made without a mortor and pestle.

All you need is :

1 small green raw Papaya, finally  julienned or chopped into matchstick like pieces.
1/2 cup roughly torn spinach
1 cup or more cherry tomatoes,
1 cucumber cut into rings
1 grated carrot
1/2 cup roasted peanuts
3 spring onions, finally chopped
1 clove garlic, minced1 fresh
red Chilli and Green chilli diagonally sliced. 
2 Tbsp Soy sauce
3 Tbsp vegetable oil.
2 Tbsp sugar
1/4 cup fresh coriander

Method:
1. In a mixing bowl, take finely Minced Garlic, soy sauce, red and green Chilli, vegetable oil and sugar. Mix well till all the ingredients are emulsified.
2. In a salad bowl, add the shredded Papaya, torn spinach, Tomato, cucumber, carrots onions. Now add the dressing and give it a toss using your hands. Make sure the dressing is coated properly.
3. Lay the salad over a big plate, top it off with crushed peanuts and sprinkle coriander.

Enjoy!!!

Homemade Kokum-sherbet

It's summer and the scorching heat is unbearable. I remember as a kid I used to play around with friends getting all sticky and sweaty and never really bothered about the sun and heat.
Mum used to make Kokam Sharbat and call out to us and we used to sit around the table with our tanned faces asking for more.
Somethings don't really change. And Kokum-sherbet to me has never changed.
Now when I have it, it takes me back to my wonderful past and makes me happy happy. I used to take it to school during exams in my bottle so I keep myself fresh while  writing my paper and now I take it to work. Nothing has changed. My Love for Kokam has increased 

To make Kokum-sherbet all you need :

Ingredients
1 cup dried Kokam
2 cups sugar
2 cups water.
4-5 cardamom pods (powder)
1 tsp Roasted Cumin powder
Pinch of salt (optional)

Method :

1. Soak the dried  Kokam in 2 cups of hot water for at least 3-4 hrs
2. After soaking for quite some time, drain the Kokum and preserve the water. Blitz the Kokum in a mixer.
3. Keep the preserved water on heat and add 2 cups of sugar and boil till the mix gets thick.
4. Using a strainer, strain all the juices from the Kokum paste into the water-sugar mix by squishing the paste with the back of your spoon.
5. Add cardamom and Cumin powder and Salt (optional) give it a stir. If the mixture has thickened, remove it from the heat and keep it to cool.
6. Store this mix in an airtight jar.
7. To make the sherbet, take 1 Tbsp of this concentrate and add 250 ml of chilled of Water or Soda.
Serve nice and chilled.

NOTE : Makes 5-6 glasses

Eggless Bread Pudding

A Sunday after meal dessert that's not too sweet and not too heavy. It's eggless too.
Eggless Bread Pudding

All you need is:

Bread : 5 slices ( brown/white / whole wheat)
Milk : 2 cups (full cream)
Cornflour : 2 tsp
Sugar : 4 Tbsp + 2Tbsp for caramel
Vanilla extract : 2 tsp.

Method :

1. Cut the bread into small squares including the edges.
2. In a pan take Milk, add Cornflour and sugar. Put it on heat and stir till the sugar dissolves.
3. Once the sugar has completely dissolved, take the pan off the heat and add the bread.
4. Mash the bread with a masher or with back of your spatula. Add vanilla extract and mix. Make sure that there are no big pieces of bread. Keep it aside.
5. Take a pressure cooker, add 3 cups of water and let it boil on one side.
6. Meanwhile prepare the caramel base. In a aluminum tin, add 2 Tbsp sugar and 1 Tbsp water. Tell the sugar caramelize completely till it turns nice and golden brown. Make sure you swirl the tin so that the caramel is equally coated.
7. Take it off the flame. Now add the milk and bread mixture into the tin, spread it evenly and give it a tap to avoid any air bubbles.
8. Steam it in the pressure cooker for 20-25 mins, without the whistle.
9. Once cooked take it out off the cooker, cool it till room temperature and then put it in the refrigerator for at least 30 mins. Flip it on a plate and then cut into desired shapes.

Voila!! Simple and Easy  Bread Pudding is ready.

Vegetable Au Gratin in Shortcrust Pastry Tart

This Au Gratin recipe has been with the family from ages.  I remember mom used to make it for parties and get togethers and I used to eat all the melted cheese on top of the Au Gratin.
Today I thought of making that same Au Gratin but with a twist. And the twist is nothing but, filling the Au Gratin in Shortcrust pastry tarts. And it tastes like Magic 💗

All you need is :

For Au Gratin :

1.  Broccoli, Mushroom, Baby corn, Cauliflower, Potato, Carrots : 75 gms each.
2. Butter : 1 Tbsp
3. Maida : 1 1/2 Tbsp
4. Milk : 1 Cup. (Boiled)
5. Garlic : 1 Clove
6. Cheese : 1 cup
7. Salt and Pepper for seasoning

For the Pastry :

2 1/2 cups Maida ( 10 cm diameter mould, 4 no.) 
A pinch of Salt
Water : 75 ml
75 gms unsalted Butter
Italian Herbs 1 tsp

Method :

For the pastry :

1.  Sieve the Maida and salt. Rub the butter in the Maida, using the tips of your fingers till you get a crumbly texture. Preheat the oven at 180°C for 15mins.
2. Add ice-cold water and knead well and cover using a cling film and refrigerate for 30 mins.
3. Roll out the dough into 1 inch thick sheets and lay it over the buttered Tart Shell. Remove extra dough and pick the dough with a fork. Bake it in the oven for 10 mins or until the pasrty turns nice and golden brown. Keep these aside to cool.

For the Au Gratin :

1. Cut the vegetable into small pieces and rinse them under water and keep it aside.
2. Meanwhile,  in a heavy bottom vessel, heat butter and add maida and roast it till it turns nice and golden brown.
3. Take it off the heat and now add milk and keep on stirring simultaneously and constantly. Avoid lumps.
4. Keep it back on the flame. Grate 1 clove of garlic and season with salt and pepper.
5. Now add the vegetables and mix well and let it cook for 10 mins. After 10-15 mins switch off the gas and keep the Au Gratin to cool. Preheat the oven at 180°C.
6. Once the Au Gratin has completely cooled down, take one tart shell and fill the Au Gratin and add grated cheese on top. Similarly fill all the Tart shell with Au Gratin and cheese.
7. Bake these in the oven for 5 mins, or until the cheese melts and turn into nice golden brown colour.
8. Serve piping hot.

I am sure this dish will be a winner in all your parties and get-togethers.

Enjoy!

Chilli Oregano Paneer

We all love making Paneer at home. It turns out to be soft and light and better than what we get in the market. But next time when you make Paneer add some twist to it and see how you impress your family and friends with this excellent way to make Paneer. All you need is:

Ingredients :
1. Milk : 1ltr (full fat cow milk)
2. Vinegar : 2 Tbsp
3. Chilli flakes : 2 Tbsp
4. Oregano : 2 Tbsp

Method :
1. Heat oil in a heavy bottom pan. Let it boil completely. Once it comes to a boil add the Oregano Chilli mix and the Vinegar.
2. Keep stirring frequently and make sure it does not stick to the bottom. Stir until the milk solids separate from the whey.
3. Seive it through a muslin cloth. And let it cool for 10-15 mins.
4. If you want to give it a sausage shape, roll it in a cling film and refrigerate for 15 mins.
5. Cut it into desired shapes.

Tip : 1. You can use any other spice or herb of your choice. The sky is the limit.
2. You can either use this Paneer in a curry or simply shallow fry it in oil and squeeze lemon and enjoy with drinks!

Bread Dosa

Quick and Easy Breakfast made with leftover Bread

Ingredients :

Bread - 8 - 10 slices
Rice flour  : 1/2 cup
Yogurt - 2 tbsp
Onion - 1 - chopped
Green chilli - 2 - chopped
Semolina : 1/2 cup
Coriander leaves - few - chopped
Salt - as required
Water - as required to make batter

Method :
1. Into a mixer put the bread pieces, rice flour, semolina, yoghurt, salt green chillies and little water and grind it into a smooth batter. Add water accordingly. Pour this batter into another bowl. Add chopped coriander leaves. Season with salt.
2. Mix well and check if the consistency of the batter is of the regular rice dosa batter - not too thick not too thin. Prepare dosas with this batter just like the regular dosage procedure.
3. these dosas turn nice and crisp just like regular disaster.
4. Serve hot with coconut  chutney or just eat it as it is.

Onion Garlic Jam

An awesome accompaniment with your morning toast and a great marinade for Sunday chicken roast. Onion Garlic Jam
All you need :

Ingredients :

2 large onions
2 Tbsp. olive oil/Vegetable oil
2 Tbsp. butter
5-6 cloves of garlic
1/4 cup packed brown sugar
3 Tbsp Apple Cider vinegar
pinch freshly ground black pepper

Peel the onions and cut into half and then further cut into thin slices

Place the olive oil and butter in a medium in a pan add the onions and finely chopped garlic and cook for 10 minutes, until soft or until the excess moisture is starting to reduce.

Add the brown sugar, Apple cider vinegar and pepper and cook, stirring often, for another 15-20 minutes, or until the mixture is thick and deep golden. Cool and then grind it into a thick paste. Keep it a little chunky.

Store in a airtight container and keep it into the refrigerator. This makes around 2 cups of Jam and can be stored for not more than 2 weeks

Pepper Chicken Curry

Treating myself and Dad today with Pepper Chicken Curry. To me, i prefer the heat of pepper rather than the heat of any red chilli. As i feel even if you are burning your head by the heat of pepper, you will get to taste the other spices and that indirectly diverts your burning sensation, whilst the heat of red chilli just blows your head and you end up drinking lot of water rather than the actual food. So, i was about to make the usual chicken curry that is blood red in colour because of the amount of chilli i am ordered to add ( by dad), i thought of showing dad the correct way of enjoying the spices and the heat together :)
And so i cooked Pepper Chicken Curry.

All you need is :

Chicken - 250 gms ( cut into curry pieces)
Oil - 3 Tbsp

Onions – 1 Cup, sliced

Curry leaves – a handful

Cloves – 2tsp

Cinnamon – 2 tsp 2-3 no.

Garam masala powder - 1 tsp

Salt - as required 

water - 1 cup

For the Paste

Pepper corns – 5 tsp

Red chilli – 2 tsp

Coriander powder – 2 tsp

Cumin seeds – 1 tsp

Garlic – 8 cloves 

Method :

1. Make a fine paste of garlic, red chilli, cumin seeds, pepper corns and coriander powder, adding a little water.

2 . Heat oil in a separate pan and add curry leaves, cloves and cinnamon, finely sliced onions and sauté till golden brown. Add the paste. Fry till the oil separates. Now add the chicken

3. Add garam masala powder and water. Add salt as required. Close with the lid and simmer till the chicken is cooked and the gravy is thickened. 

Serve Hot with Chapati & Rice

Lemon Curd Tart

I recently got these small tart molds and I am pretty excited about it. I thought I should try out something today. I always wanted to make Lemon Curd Tarts.
Since mom is a Vegetarian, I had to make an egg less Lemon Curd. I searched a lot on the net, found some recipes, edited few things and finally made Lemon Curd. It is so easy and quick. And the tart was shared by a fellow Member of a popular Food group. Finally now i can make my favorite dessert anytime.

All you need :

For the Lemon Curd -

1 Tbsp Citric Acid
1 cup water
1 1/4 cup sugar
2 tbsp milk
4 tbsp corn starch dissolved in 3 tbsp cold water
2 tbsp butter
2 drops yellow colour

For the Tart Shell

2 1/2 cups Maida ( 10 cm diameter mould, 4 no.)
A pinch of Salt
50 gms unsalted Butter

Method :

1.  Sieve the Maida and salt. Rub the butter in the Maida, using the tips of your fingers till you get a crumbly texture.
2. Add ice-cold water and knead well and cover using a cling film and refrigerate for 30 mins.
3. Mean while, in a heavy bottom pan, mix water and sugar over medium heat till the sugar dissolves. Add citric acid. Make a paste with cornflour/corn starch and add it to the water-sugar mix. Add a pinch of yellow colour. Now add butter and Milk. Mix well to avoid lumps. Switch of the gas and keep aside to cool down. Pre-heat the oven at 180 C.
4. Back to the Tart shell. Divide the dough into 4 balls. Roll out the dough into a 1/2 inch sheet and lay it over the greased mold. Keep the edges neat and remove any extra dough. Make sure you prick the tart shell before baking.
5. Bake the tart shells for 15- 20 mins. once baked remove them from the oven and leave to cool down.
6. After the tart shells have cooled down, ill it with the Lemon curd and garnish with Fresh Fruits or Candied Fruits and Mint Leaves.

Delicious and Easy Lemon Curd Tart, Ready!!

Shakshouka or Shakshuka

Shakshouka is a dish made with poached eggs on a base of tomato sauce, pepper, onions spiced with cumin. It is believed to be originated from Tunisia

All you need is :

2 Tbsp Vegetable oil
1 medium sized onion
1 small capsicum
1 Tbsp green chillies
5 cloves of garlic crushed finely
1/4 cup tomato puree
2 cups tomatoes finely chopped
1 tsp ground cumin
1 tsp red chilli powder
Salt and Pepper to taste
Pinch of Sugar
2 eggs

Method :

1.Heat oil in a skillet. Add onions and sauté over medium heat until translucent. Add capsicum and green chilies and cook for 5 minutes. Add the garlic and tomato and cook for 2-3 minutes.
2. Now add the tomato puree, red chilli powder, cumin powder, salt and pepper to taste and a pinch of sugar. Mix well and cook for 2 minutes. 3. Crack the eggs into the mixture. Cover and keep the flame on low and cook the eggs for exact 7-8 minutes.

Serve with a nice crusty bread.

Rasmalai

Mum and I always wanted to try out making Rasmalai at home. Never really dared to try it out, thinking we might not give justice to it. But finally today we made it a point, come what may, Truly Madly Deeply Kitchen will make Rasmalai. Tried all sorts of recipes, finally we fond out 2 and now we studied and combined both the recipes, so little bit of that and a little bit of this. and Voila!! guess what, we made it. These beauties have turned out excellent and as they say, better late than never. Now I'm sure, this recipe  is going to be a keeper.

All you need :

Ingredients :

For the Chenna

1. Milk : 500 ml (full fat Milk)
2. Lemon Juice : 2 Tsp
3. Vinegar : 1 Tsp
4. Cornflour : 2 Tsp

For the Syrup

1. Sugar : 1 cup
2. Water : 4 Cups

For the Ras/Masala Doodh/ Flavoured Milk

1. Milk : 300 ml
2. Sugar : 5 Tbsp
3. Kesar : 1 Tbsp
4. Cardamom : 2 Tsp
5. Almonds, Pistachios : 1 Tbsp


Method :

1. Boil the milk in a heavy bottom pan. Once it boils, add Lemon juice & Vinegar. Stir continuously till it curdles. Once the milk solids separate, drain it.

2. After you drain it, rinse it under cold water to remove any traces of Vinegar or Lemon juice. Keep it aside to cool down for 10 min.

3. Once the water has drained out completely, in a big plate take the chenna, add 2 Tsp of Cornflour and knead for exact 10 mins. Make sure you knead exactly for 10 min. this step is very crucial.

4. After kneading for 10 mins, roll them into small balls. this should make 10-16 balls.

5. While you are rolling out the balls, make the sugar syrup using, sugar & water. let it boil. Once the sugar syrup boils, add the chenna balls. cook for 20-25 mins or until the balls double in size.
TIP : After 25 mins, take one ball and drop it into cold fresh water, if it sinks that means its cooked. test all the balls and put them back in the Syrup. turn off the flame.
6. Meanwhile prepare the Ras/Masala Doodh/ Flavoured Milk. in a Heavy bottom pan, heat milk till it boils completely. Add Kesar, Cardamom and Almonds and Pistachios. Give it a good 20 mins boil or until the milk thickens.
7. Once thats done, remove it over the flame, and squeeze the chenna balls & drop them into the milk. Done not mix or use a spatula, as these balls are very delicate.
8. Refrigerate overnight or keep aside for 6 hrs.
9. Serve nice and chilled :)

French Beans in Coconut Masala

Simple French Beans in Spicy Coconut Masala

All you need :

1. French Beans 500 gms
2. Oil 2 Tbsp
3. Garlic 3-4 Cloves (Paste)
4. Jeera 1 Tsp
5. Haldi 1/2 tsp
6. Red chilli powder 2 tsp
7. Jaggery 1 Tbsp
8. Grated Coconut 1 Tbsp
9. Salt to taste
10. Coriander for garnish

Method :

1. Heat oil, add Jeera, Haldi Garlic paste and red chilli powder and immediately add french beans chopped finely.
2. Season with Salt. Cooked covered for 10 mins. Add grated jaggery cook for another 2-3 mins.
3. Drizzle over grated fresh coconut and garnish with Coriander. Serve hot with soft chapati

Roasted Vegetables

Quite,Comforting and a laid back Monday evening. Mum decides to make something different other than chapati-bhaji. I put my thinking cap on and decide to make something light and delicious. So here it is Roasted Vegetables.
All you need

2 Medium Sized Turnips. ( cut into fingers and boiled in salted water)
2 Carrots boiled
1 cup of French Beans
1 cup Cauli ( cut into florets)

For the dressing :

1 Tbsp Olive oil
2 cloves of Garlic
1 tsp red chilli flakes
1/2 tsp Cumin powder
1/2 tsp mixed Italian herbs
Salt and sugar to taste.

Method :

1. Cut the vegetables in desired sizes. Boil the turnips, carrots and Beans ONLY. Pre-heat the oven at 180˚c for 15 mins
2. Drain the vegetables and let them cool down completely. Meanwhile in a mortar and pestle pound Garlic, chilli flakes, cumin powder, mixed Italian Herbs, salt and sugar and drizzle in olive oil.
3. In a Oven Pan, drizzle some more oil to grease the pan, spread all the boiled vegetables and the Cauli and mix in the dressing. Give it a good mix. Use hands for best results.
4. Roast these veggies in the oven for 35 mins or until they turn nice and golden brown.

Serve Hot.!!

Potato Bhaji

When I was a kid, I used to travel to Mangalore with family and our bus used to stop at kamat restaurants for Breakfast. And the only dish i used eat everytime was Poori Bhaji. Simple deep fried pooris eaten with simple mashed Potato bhaji. A very simple affair but very filling and delicious.

All you need :

4-5 boiled and mashed Potatoes.
Oil 2 Tbsp
Jeera 1/2 tsp
Mustard seeds 1/2 tsp
Haldi 1 tsp
Methi Powder 1/2 tsp
Hing 1/2 tsp
White Urad dal 1 tsp
Curry leaves 1 tsp
Green Chilli 2-3 finely chopped
Onion 1 cup finely chopped
Salt and sugar to taste
Coriander for garnish.
Water: 4 Tbsp

Method :

In a veesel, heat oil, add jeera and mustard seeds. Let it splutter. Then add urad dal and curry leaves and green chilli. As the the urad dal roasts, add half of the chopped Onion and then add Haldi, Hing and methi powder, mix well and then add the rest of the onions.
Cook till the onion turns soft and translucent. Now add the mashed potatoes and mix well. If there are any big chunks of potatoes, mash it with the back of your spoon.
Add little water to bring everything together. Season with salt and sugar. Cook for 5 mins.
Serve hot with Garam Pooris or even Dosa.

Hassel Back Potatoes

A Stockholm specialty, Sweden's take on Baked Potato. Simple and delicious and you can play with the flavours. And looks pretty too.
All you need :

Ingredients :
( for 1 person)
Oblong Potato.
2-3 cloves of garlic.
2 Tbsp oil/ Olive oil.
Thyme 1 tsp.
Chilli flakes : 1 tsp.
Salt and pepper to taste.
Parsley : 1Tbsp
Cheese : as per required (cheddar is great option)

Method:

1. First preheat the oven at 200˚ C . Wash the potato. Keep the skin on to get a crisp covering.
2. Take chopsticks, keep the potato over the chopsticks and start cutting slices till your knife tohches the stick, this will help in maintaining uniformity. Keep an inch gap between two slices.
3. Once the potato has been cut, keep it in cold water. In another bowl, take oil, garlic, chilli flakes, parsley, thyme , salt and pepper. Pound everything using a mortar and pestle. Take the potato out of the water. Dab it with a kitchen towel.
4. Apply the flavoured oil all over the potato. Make sure you don't miss to apply between 2 slices.
5. Top the potato with some cheese, drizzle some oil and bake. It should take around 40 mins to bake completely. Lower the heat to half at 25 mins.
6. There you go, Sweden's Hassel Back Potatoes ready to serve.

**Look for the pictorial description of cutting the potatoes**

Mutter Corn Tikki

A great option for a snack and something you can make for those unexpected guests.

All you need :

500 gms : boiled and mashed Green Peas
500 gms : boiled and mashed Sweet Corn
250 gms : blanched and chopped methi
2-3 tsp : green chilli paste
2 tbsp : ginger garlic paste
2 tbsp : garam masala
1 tsp : chaat masala
3 tbsp : cornflour for binding.
Salt to taste
Oil for shallow frying.

Method :

1. Mix the peas, corn and methi and add ginger-garlic paste, green chilli paste , garam masala, cbaat masala, salt and little cornflour ( as much as it holds)
2.  Form tikkis of your favorite shape and shallow fry in hot oil till both the sides turn nice and golden brown.
3. Serve hot with Pudina chutney or Tomato ketchup.

You happy... your guests happy :)

Note : DO NOT use whole corn kernel, they tend to burst when it comes in contact with hot oil. Always mash them a little.

Aloo Mutter Kachori

I was actually making Mutter Paratha and ended up making Aloo Mutter Kachori.

All you need is :

For the filling :
Mutter : 1 cup ( boiled and mashed)
Oil : 1 Tbsp
Jeera : 1 tsp
Red chilli powder : 1 tsp
Kasuri methi : 1/2 tsp
Ginger Garlic paste : 1 tsp
Salt as per taste.

For the covering
Potatoes : 4 big ( boiled and mashed)
Cornflour : 2 Tbsp
Jeera :1/2 tsp
Salt as per taste

Oil for frying

Method :
1. In a pan heat oil, add jeera the mashed mutter ginger garlic paste red chilli powder and mix well till all the mixture comes together and till all the moisture leaves. Add salt to taste. Spread the mixture on a plate and leave it to cool
2. Mash the potatoes add jeera salt and cornflour. Mix well.
3. Once the mutter mixture has cooled, make small katori of the potatoes and fill the mutter mix, make sure there is no opening. Fill properly and deep fry till golden brown.

And there you go. Aloo Mutter Kachori is ready to serve hot with little sprinkle of chaat masala.

Note : Do not start filling the kachori when the mashed potatoes are still hot and also do not fill even if the mutter mix is hot. Both should be left to cool down.

Maa ki Dal or Dal Makhni

A truly and deeply Punjabi delight and so perfect for this chilling winter. Maa ki dal.

All you need

Ingredients

1 tbsp oil
2 tbsp butter
1 tsp jeera
2 green chilles (slit into 2)
1/2 cup finely chopped onions
1/2 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp haldi powder
1 1/2 cup chopped Tomato
1/2 tsp garam masala
1 1/2 cup black lentils. Soaked and drained
Water as per required
Salt to taste
1 tbsp cream
Ginger julliene

Method :

1.Heat the oil and butter in a pressure cooker and add the cumin seeds.When the seeds crackle, add the onions , green chillies and ginger-garlic paste and sauté on a medium flame till the onions turn golden brown in colour.
2.Add the chilli powder, turmeric powder and tomatoes and cook on a medium flame till the mixture leaves oil, while stirring continuously.
3. Add the garam masala,urad, 2 cups of water and salt, mix well and pressure cook on high flame for 4 whistles.
4. Lower the flame and pressure cook for another 3 whistles.Allow the steam to escape using natural release method, before opening the lid.Add the cream and garnish with ginger julliene and coriander. Serve hot

Sindhi Dal Pakwan

A typical Sindhi Dish. Dal pakwan is sure a wholesome meal.
All you need is :

Ingredients:

Yellow Gram/ Harbara dal (cooked) : 1 cup
Oil : 3 Tbsp
Onion: 1 big (chopped)
Tomato : 1 medium sized (chopped)
Garlic : 3-4 cloves
Ginger: 1/2 inch (optional)
Jeera : 1 Tbsp
Red chilli powder : 1 Tbsp
Haldi : 1/2 tsp
Dhaniya powder : 1 Tbsp
Jeera powder : 1tsp
Garam masala : 1 tsp
Water: 1 cup
Coriander for garnishing

For the poori :

Maida : 1 cup
Jeera : 1/2 tsp
Red chilli powder 1 Tbsp
Oil : 2 tsp
Water : as per required

Method :

1. Soak the yellow gram for 1/2 hr. Pressure cook for 10 mins. Meanwhile in a pan heat oil, make a tadka out of Jeera, garlic , ginger, onion, tomato. Fry for 5 mins.
2. Add the garam masala, jeera powder and dhaniya powder. Fry for 2 mins
3. Add the cooked dal to the mixture, add 1 cup of water and salt to taste.
4. Let it boil for 5 mins. Once it is cooked keep it aside.
5.  For the pooris,heat oil for frying, make a dough out of maida jeera red chilli powder salt and oil. It should be a hard dough. Roll out thin pooris and prick them using a fork and deep fry.
6. Serve garam dal garnished with Coriander and Poori

Instant Carrot Pickle

Winter season means carrots are found in abundance. And we love the delicious Gajar Ka Halwa. Lets try something new fast and total winner. A side dish using fresh carrots.

All you need is :

Carrots - 1 cup. Cut into long slivers
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Garlic - 2 cloves (crushed finely)
Haldi and Red chilli Powder - 1/2 tsp each
Salt and sugar to taste

Method :

1. Boil the slivered carrots. In a pan heat oil.
2. Add mustard seeds and methi seeds. Let it crackle.
3. Now add the carrots, crushed garlic, red chilli, haldi, salt and sugar.
4. Cook for 2-3 mins

And there you go. Simple yet a superb side dish to go along tasty Dal tadka Roti.

Winter Special - Palak Soup

How we love winters and the awesome warm soups we have. Here is a very simple and delicious recipe. All you need is :

Ingredients:
Palak : 1 bunch
Butter : 1 Tbsp
Maida : 1 Tbsp
Milk : 1 cup
Water : 2 cups
Salt and pepper to taste.

Method:

1. Blanch the palak leaves in hot water and make a puree out of it.
2. In a pot, add butter and roast maida till it turns into light yellow colour.
3. Add 1 cup of milk and mix well to avoid lumps.
4. Now add the palak puree. Mix well. Add  water and check the consistency that you desire.
5. Season with salt and pepper. Let it boil for good 5 mins.

Serve piping hot and Enjoy!!

Roasted Beetroot - Garlic Raita

I'm serving this with amazing Spicy Mushroom Biryani.  This will help to cut down the hotness of the Biryani. Anyway we always eat the usual Onion Pudina Raita or Kuchumbar. This time I thought of trying out something else and just then mom got these plump big Beetroots from the Sunday Market.

So all you need is :

Ingredients :
Beetroot : 50 gms ( boiled, cut into rings and roasted on the Gas stove)
Hung Curd: 1 1/2 cup
Garlic : 4-5 cloves
Mint : 1/2 Tbsp
Jeera powder : 1 tsp
Green chillies : 1 Tbsp
Salt and Sugar to taste

Method :
1.  Cut the beetroot into slices and cook in a pressure cooker along with cloves of Garlic for 15 mins.
2. Roast the slices of beetroot in the oven for 4-5 mins. Or roast it over the stove.
3. Squeez out the pulp of the garlic.
4. Beat the hung curd to remove any lumps.
5. In a food processor add the roasted Beetroot and garlic along with mint, jeera powder, chillies, salt and sugar. And blitz it for a minute.
6. Add this mix to the beaten hung curd. Mix well and leave it to chill in the fridge

Serve chilled with Piping Hot Biryani.