Thứ Ba, 31 tháng 1, 2012

Baby Corn Chilli

This recipe was forwarded to me by Ajay from Assam. I tried this recipe last week and liked it so much prepared it again had to post it asap this is bit dry version compared to the original recipe and i have avoided adding sugar to the recipe since i have diabetic parents at home.

Ingredients:
150 Grams Baby Corn
1/4 Tsp Ginger Garlic paste
2 Bell Peppers
1 Onion
6-8 Chilies
1/2 Bunch Spring Onion
2 Tbsp All Purpose Flour
1 + 1 Tbsp Corn Flour
2 Tbsp Tomato Ketchup
1/4 Tsp Pepper Powder
1 Tbsp Dark Soy
1 Tbsp White Vinegar
1 Tsp Ajinomoto (MSG) Optional
Oil for frying
Salt to taste

  • Cut the baby corn in half then into quarter chop them in 1 inch strips  as shown  in the pic.
  • Chop the bell peppers into 1 inch strips.
  • Finely chop spring onions.
  • Chop onions into 1 inch pieces 
Method: 
  • Boil 2 to 3 cups of water in a pot add a pinch of salt add the corn to the boiling water and blanch for 5 to 10 mins.
  • Drain the water and set the corn aside.
  • In a bowl  add the 1 tbsp corn flour and 2 tbsp maida add pepper powder, ginger and garlic paste, salt and water mix well add water and prepare a thick flowing batter.
  • Add the corn to the batter mix well allow to marinate in the batter for 10 to 15 min.
  • Heat oil in a wok fry the corn till light golden color drain the oil and reserve in a bowl.
  • Heat a pan or wok add 2 tbsp oil  fry the onion and chilies till transparent add the bell peppers and fry for a minute.
  • Add the soy, ketchup, vinegar and msg with 1/2 cup water cover and allow the bell pepper to cook.
  • Mix 1 tbsp of corn flour in 1/2 cup water and set aside.
  • Add the corn flour mixture to the vegetable once cooked add salt as per taste add the fried baby corn to the veg mixture and mix well add the spring onion allow the corn and spring onion to combine and cook a bit. Garnish with spring onion...Serve Hot with noodles or any fried rice...Enjoy...:)
Do view my video demo in English...Enjoy...:)

Chủ Nhật, 29 tháng 1, 2012

Fruit and Nut Dark Chocolate Bark


alentine's day is still a few days but I couldn't help it when I saw this simply fabulous chocolate recipe. I kid you not, this was the EASIEST and most AMAZING chocolaty sweet treat I made ever! Decadent dark chocolate topped with crunchy roasted nuts, bits of crystallized ginger, along with sweet tart dried cranberries, cherries and finished with a sprinkle of sea salt. The salty, sweet chocolaty combination is totally addictive and exotic and it looks oh sooo pretty!  Oh and did I mention it’s also kinda healthy full of antioxidants and there’s no baking required. Now I am a chocolate nut (no pun intended) so you can take what I say with a grain of salt (no pun again... lol) but when hubs, who - to remind you - is not the biggest chocolate lover, goes "hmm... this stuff is really good" and asks for seconds, that you gotta believe.

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Thứ Hai, 23 tháng 1, 2012

Keema Mutter Maggi Noodles

Maggi and other branded noodles are always know to be unhealthy diet and are advised not to be eaten and served to Kids....Hey this sounds like a horror movie script to me come on guys I'm sure atleast 90% of us had working parents as kids and the best snack served to us after school was maggi after tasting all the goodness as kids few diet freaks blame it I agree to certain extent we are suppose to control our diet and other junk food habits but after having all of this as kids now as very knowledgeable adults we start to criticize...after reading many criticized versions of instant noodles not healthy on web and on news paper...I finally planned to do my version on maggi which is so tasty tangy and yummy for this hostile winter in Bangalore this is how i rock...let me tell you it was truly a spiritual experience for me and I'm loving it and will surly love and cherish it for the years to come....:)

Ingredients:
2 Packets Maggi Noodles
1 Cup Lamb Mince or chicken
1/2 Cup Green Peas
1 1/2 Onion roughly chopped
1 Tbsp Ginger Garlic Paste
6-8 Green Chilly  finely chopped
1 Tbsp Chilly Powder (optional)
1 Tbsp Garam Masala (optional)
1 1/2 to 2 Cups Water
2 Tbsp Ghee
1 Tbsp Oil
Salt to taste
For Garnish:1/2 Lime juice, Mint and coriander (finely chopped)
Method:

  • On medium heat...place a heavy bottom wok add ghee and oil.
  • Add the ginger and garlic paste and fry till there is no raw flavor in the ginger garlic paste.
  • Add onion and fry till light pink add the mince meat and fry till moisture separates from the meat.
  • Add green chilies, chilly powder, maggi masala provided inside the noodle packet and garam masala  fry till oil separates to the sides.
  • Add salt, peas and water cover and allow the meat to cook till well done.
  • Add the noodles to the meat gravy cover and cook for 2 minutes mix the meat and noodles till well combined add mint and coriander top with lime juice and serve hot...with onion and lime wedges...Enjoy...:)

You may add vegetables of your choice to the noodles...if you like the soupy consistency add 2 1/2 cups chicken broth to cook the meat instead of adding  water.
  


Video Recipe in English...:)

Chủ Nhật, 22 tháng 1, 2012

Baked Spiced-up Chickpeas


uch is being said these days about the importance of eating healthy. I believe there is an increased awareness among people in general as well. The sad part is that health food oftentimes discounts on arguably the second most important aspect of food - taste. Well it does not have to be that way. It can not only taste great but actually taste like some of the most sinful treats that we coerce ourselves into resisting. If you have ever tried chana-zor or 'mixture' as it is also called in some parts of India, you would know that awesome tangy spicy crunchy taste that I believe hardly there would be any soul that does not like. Yet, at least I know for one that resists it due to all the deep frying involved. This masala mix of chickpeas is a attempt to create the same spicy tangy taste but without having to fire up the fryer. Being chickpea based, it also provides a healthy serving of protein. Although, after you've tried it you will care less about the nutrition and simply enjoy the addictive taste.
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Thứ Ba, 17 tháng 1, 2012

Anjou pear (My Favorite)


My Favorite

Anjou pear comes in two colors, red and green. It bruises easily. Anjou pear has a creamy and soft flesh. It is sweet though a bit tart sometimes.
One medium Anjou pear has 100 grams of calories, 25 % grams of carbohydrates, 10 % of vitamin C, 4% of fiber, 2% each of calcium and iron.
Read more: http://healthmad.com/nutrition/the-beautiful-colors-of-pears/#ixzz1ji7B9BOR

Thứ Hai, 16 tháng 1, 2012

Masala Puri Chaat

By 4pm in Bangalore you can find local pani puri stands buzzing with people just to savor masala puri its an excellent snack at very affordable price.  My aunt being in the food industry gave me her recipe for masala puri. Its very tasty and spicy bet all gravy lovers will enjoy this...there is a lot of preparation to do prior i would suggest to prepare the gravy masala  day ahead and refrigerate it really tastes good the next day
Ingredients For Masala Gravy:
1 Cup Cooked Pigeon Peas
or Fresh cooked green peas can be substituted.
1 Tbsp Ginger Garlic Paste
1 Tbsp Desicated Coconut
2 Strands Javitri(mace)
1 Inch Stick Cinnamon
2 Pinch Nut Meg
2 Cardamom
2-3 Cloves
Small Piece Marati Moggu
1/4 Tsp Pepper Power
1/2 Tsp Turmeric and Chat Masala
A pinch Cumin and Carom Powder
1 Tbsp Chili Powder

Method:
  • Dry roast the whole spices and coconut to light pink color.
  • Add the dry roasted spices and cooked dal to a mixer jar and grind to a smooth paste.
  • Add 1 to 1 1/2 cups water to liquidize the dal mixture.
  •  Strain the dal using a sieve. 
  •  Transfer the dal to a heavy bottom pot and bring to a boil add salt and the dry masala chili powder, pepper powder, chat masala, turmeric, carom powder and cumin powder stir well and reduce a bit 

  • Once the gravy is done prepare the masala puri right away.
Ingredients to prepare masala puri:
Store bought Puri
1 Boiled Potato (Crumbled)
1 Cup Boiled Green Peas 
Tamarind Chutney Please Click here for recipe
Mint ChutneyClick Here for recipe
2 Large Onions (Finely Chopped)
2 Tomatoes (d seeded and chopped into small cubes)
Store bought Kara Sev
Masala Gravy

Method:
  • In a plate crumble 8 to 10 puri add the peas.
  • Ladle the gravy over the peas.
  • Add the boiled potatoes over the gravy.
  • Add tomatoes and  add mint and tamarind chutney over the tomatoes.
  • Add chopped onions and garnish with kara sev serve hot...Enjoy...:)

Do view my demo video and try it yourself...:)

Chủ Nhật, 15 tháng 1, 2012

Masala Potato Cake with Ginger Walnut Cilantro Pesto


oes without saying that good food has always held an important place in our lives. Now maybe its just me but I feel that the hands that make good food have gained the respect and have been given the due credit they deserve only in recent times. Thanks to popular media that stepped up to the plate and made not just food but also cooking fashionable. Even so this has happened only in recent times (you do remember those early 90's cooking shows don't you). Today there are entire television channels dedicated to food and present food in style. 
Credit also goes to some pioneers in this field. Growing up I always fancied cooking shows. I even have my little list of chefs that I have followed and like, some more than others. I have even blogged about several of the recipes from some of my most favorite chefs. One of the more recent additions to the list - and not just anywhere but very close if not the topmost on the list - is chef Vikas Khanna. He is one of those personalities whom I have very recently come to know and deeply admire. He is through and through a total inspiration right from the humility with which he speaks about even his biggest achievements, from the early days of his struggle to the peak of success which he is at right now to the passion with which he uses his ingredients in his food (you should watch him talk about spices, say some rare kind of pepper that he considers extra special, like a woman would about the newly acquired rock on her finger).
So here is a recipe that I adapted from one of his collections. Needless to say we all loved it.
Read more »

Thứ Năm, 12 tháng 1, 2012

Pani Puri

 My Favorite...:)


Ingredients:
Store bought Puri
1/2 Cup Boiled Green Peas
1 Potato Boiled
1 Chopped Onion
For Pani:
2-4 Tbsp Tamrind Chutney PleaseClick here for recipe
2-3 Tbsp Mint Chutney PleaseClick here for recipe
1 Tsp Chat Masala
1 Tsp Cumin Powder
3-4 Cups Cold Water
Prepare Pani:
  • In a large bowl add water mix the tamarind and mint chutney as per your taste add salt and stir well add the chat masala and cumin powder mix well and chill.
  • Even jaljeera powder can be added to the pani...then leave out the cumin powder.
Method:
  • Mix the onion potato and peas reserve in a bowl.
  • Make Cavity in the puri and fill the potato and peas serve the pani in a bowl. Serve immediately...Enjoy...:)

Recipe Video in English...:)

Dahi Puri

 Dahi Puri is something that I enjoy during summer its very simple to assemble.
Ingredients:
Store bought Puri and Kara Sev
1 Cup Yogurt
Mint Chutney PleaseClick here For Recipe
2 Medium Size Boiled Potatoes
1 Tsp Chilly Powder, Chat Masala and Cumin Powder

Method: 
  • Using a balloon whisk whip the yogurt with a bit of salt.
  • Crumble the potato.
  • Make a cavity in the puri and fill the potato top with mint chutney and fill the cavity with yogurt sprinkle the chili powder cumin powder and chat masala top with sev and serve immediately...Enjoy  


Recipe In English...:)

Thứ Tư, 11 tháng 1, 2012

Mint Chutney for chaats or kababs



This is a very simple mint chutney which can be prepared in no time we can preserve this in the refrigerator for upto a weeks time good for chaats and great dip for kababs and other snacks. 
Ingredients:
1 Bunch Mint leafs
1/2 Bunch Coriander leafs
1 Tsp Cumin Powder
5 Cloves Garlic
12 Green Chilies
Salt to taste
Lime juice is optional
  • Wash the mint and coriander atleast 3 to 4 times.
  • In a mixer jar add the mint coriander, chilies, garlic, cumin power and salt and grind to a smooth paste add water if needed.
  • Best served fresh for kababs and chaats.
    Video Recipe In english...:)

      

    Mint was also often used as an air freshener and was placed in the rooms of houses, synagogues and temples to clear and freshen the air and rid the smell of unpleasant odours from the room. The Greeks and the Romans used mint as a perfume and a bath scent, as well as using it in medicine and in cooking.

    Mint contains a number of vitamins and minerals, which are vital to maintain a healthy body. Mint is rich in Vitamins A and C and also contains smaller amounts of Vitamin B2. Vitamin C is an important antioxidant and may help to decrease the risk of certain cancers such as colon and rectal cancer. Although mint may be consumed in small quantities, the vital nutrients obtained are still beneficial to one's health.

    Mint also contains a wide range of essential minerals such as manganese, copper, iron, potassium and calcium.

    Mint is also said and in many cases proven to:
    Relieve symptoms of indigestion, heartburn and irritable bowel syndrome by relaxing the muscles in and around the intestine.
    Act as a powerful antioxidant, protecting the body against the formation of cancerous cells.
    Inhibit the growth of many different types of bacteria and fungus.
    Ease and unblock the breathing and respiratory passages and airways.
    Relieves the symptoms of colds and flu.
    Mint can help with nasal allergies.
    It can relieve congestion, head colds and headaches.
    Act as a mild sedative and has calming properties.
    Relieve minor aches and pains such as muscle cramps and sprains.
    Combat bad breath.
    Provides a cooling sensation to the skin and can help to treat minor burns, itching and skin irritations.
    Mint is a very good cleanser for the blood.
    Mint tea can help clear up skin disorders such as acne.

    Tamarind Chutney

    This is my version of tamrind chutney normally I prepare in bulk and preserve for 3 to 4 weeks best chutney to preserve...its best to prepare this chutney ahead of time...this chutney is not only used for chats I sometimes use this for seasoning few recipes you will get to see in my upcoming blogs and videos...:)
    Ingredients:
    Tamrind Lemon Size
    1 1/2 Tbsp Chilly Powder
    1 Tsp Carom seed/Ajwain Powder
    1 Tsp Chat Masala
    5-6 Dry Dates
    Jaggery double the amount of tamarind
    1 cup water
    Salt as per taste
    • In a microwave safe bowl add water, dates, tamarind and salt microwave for 2minutes.

    • To the cooked tamarind add jaggery and allow to soak in warn water for 10 minutes.

    • Remove the seeds from tamarind and dates add  the tamarind and dates to a mixerjar and grind to a smooth paste.
    • Mix the smooth paste to the tamarind water and sieve the mixture.


    • Heat a wok and transfer the mixture to the wok allow the mixture to boil on a low flame.
    • Add the dry ingredients chilly powder, carom seed powder and chat masala  to the tamarind once it starts to boil allow to reduce a bit.
    • Allow the mixture to cool before storing  in a tight container.

    Video recipe in english ...:)

    Thứ Sáu, 6 tháng 1, 2012

    Jalapeno Pickle

     Jalapeños are a pod type of Capsicum used for many Mexican and Spanish recipes best to preserve pickled  tasty jalapenos pickles adds wonderful flavor to sandwich and other traditional mexican foods.
    Jalapenos can be found in various super markets in Bangalore...I would recommend namdharis for fresh jalapenos available year round.
    Ingredients:
    200 Grams Jalapenos
    4 Tbsp Coarse Salt
    450 ML Vinegar
    We also need 2 to 3 Sterilized bottles
    Method:
    • Wash the Jalapenos and pat dry with a clean cloth.
    • Spread the chili on a dry cloth or plate allow to air dry.
    • Cut the chili into coins.
    • Fill the chili in to clean sterile bottles.
    • Make sure you make few extra bottles of  pickle they make wonderful gifts for friends.

    • Fill the top with salt.
    • Add vinegar and close the lid place in a dark place for 3weeks. best served after 3 months...:)