Friday, 26 April 2013

Nutritious Soya Kababs

  • Soyabean(Nutrela Stricks) - 1/2 kg 
  • Salt - To Taste
  • Cooking Oil - 2 tbsp
  • Red Chilli Powder - 11/2 tsp
  • Coriander Powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Amchoor - 1 tsp
  • Tomatoes - 8
  • Onions - 4
  • Garlic - 4-5 pieces
  • Ginger - 1 piece of 3"
  • Coriander Leaves for garnishing - 15-20 leaves
  • jeera - 1 tsp
  • Water - 1/4 cup

  1. Take soyabean (Nutrela) sticks and Soaked in water for about 4 hours

  2. Squeeze sticks until they get totally dry. All the water should be released.

  3. Heat oil in pan. Put jeera in oil.

  4. Add chopped Onion, Ginger and garlic paste in Pan. Stir well.

  5. Fry the paste until it attains pinkish(pink) color.

  6. Add chopped tomato or tomato paste in pan. Mix well with the paste of onion, ginger and garlic. Cook for 4-5 minutes.

  7. Add Salt, red chilli powder, dhania(coriander) powder, amchoor in above paste and mix well. Cook well for 4-5 minutes.

  8. Add water equal to 1/4 of cup. This is to avoid burning of mixture. This will also provide liquidity to the paste.

  9. When the mixture becomes thick, stop cooking and add garam masala. Switch off the burner. The curry for this dish is ready now.

  10. Take another pan and put 1 tbsp of oil. Heat oil.

  11. Fry Soyabean sticks in this pan until they become crispy. It is advised to fry 4-5 sticks at a time.

  12. After frying your sticks; Mix the sticks with the curry prepared in (step 9)

  13. Garnish the preparation with coriander leaves. Serve Hot with your choice of Nan/Bread/Chapati/Rumaali roti.

Paneer Chilli Rolls

Cottage cheese (paneer),grated100 grams
Green chillies,chopped2-3
Red chilli powder1/2 teaspoon
Chaat masala1 teaspoon
Mozzarella cheese,grated1/4 cup
Saltto taste
Fresh coriander leaves,chopped2 tablespoons
Samosa Patties8
Oilto deep fry
Sweet chilli sauceto serve
Mix together cottage cheese, green chillies, red chilli powder, chaat masala, mozzarella cheese, salt and coriander leaves in a bowl.

Place the samosa pattis on the worktop and dampen the edges. Place a portion of stuffing on one side of the sheet and roll the sheet tightly. Seal the edges properly.

Heat sufficient oil in a kadai and deep-fry the rolls on medium heat till golden brown. Drain on absorbent paper. Serve hot with sweet chilli sauce.

Achari Paneer Tikka

Pickle gravy2 teaspoons
Cottage cheese (paneer)250 grams
Coriander seeds1 teaspoon
Fenugreek seeds (methi dana)1/4 teaspoon
Onion seeds (kalonji)1/2 teaspoon
Hung yogurt1/4 cup
Ginger-garlic paste1 teaspoon
Saltto taste
Red chilli powder1/4 teaspoon
Garam masala powder1/4 teaspoon
Mustard powder1/4 teaspoon
Turmeric powdera pinch
Oil2 tablespoons
Fresh mint (pudina)a few sprigs
Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool. Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.

Crush the roasted spices in a mortar with the pestle. Add a little of the crushed spices to the yogurt and mix well. Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.

Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan. Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. Arrange them on a serving plate, garnish with mint sprig and serve hot.

Noodle Tadka

Noodles,boiled2 cups
Oil3 tablespoons
Mustard seeds1 teaspoon
Curry leaves8-10
Onions,chopped2 medium
Potatoes,peeled and cut into 1/2 inch cubes2 medium
Shelled green peas1 cup
Turmeric powder1/2 teaspoon
Green chillies,chopped4
Saltto taste
Peanuts,fried1/2 cup
Lemon juice3 tablespoons
Scraped coconut1/2 cup
Fresh coriander leaves,chopped3 tablespoons
Heat oil in a non-stick pan, add mustard seeds when they splutter, add curry leaves and onions and sauté till the onions are translucent. Add potatoes, peas, turmeric powder, green chilies and salt. Mix well and cook till potatoes are soft.

Add noodles and peanuts and sauté for two minutes. Remove from heat and add lemon juice and coconut and mix well. Serve hot garnished with coriander leaves.

Thursday, 25 April 2013

Gulab Jamun

Mawa (khoya)1 1/2 cup
Chenna1/4 cup
Soda bicarbonate1/4 teaspoon
Refined flour (maida)3 tablespoons
Green cardamom powder1/4 teaspoon
Sugar2 cups
Gheeto deep fry
Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving. 

Chef's Tip
Temperature of the oil should be low or the jamuns will remain uncooked from inside. You may stuff Gulab Jamuns with saffron and pistachio nuts or mishri.


Cottage cheese (paneer)400 grams
Onion ,quartered2 large
Oil2 tablespoons
Black peppercorns4-5
Cinnamon2 one inch sticks
Bay leaf1
Green chillies,slit2
Ginger paste1 teaspoon
Garlic paste1 teaspoon
Cashewnut paste1/4 cup
Yogurt1/2 cup
Cream1/2 cup
Saffron (kesar)a pinch
Garam masala powder1/2 teaspoon
Saltto taste
Green cardamom powder1/4 teaspoon
Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot. 

Monday, 22 April 2013

Summer Drink Recipes

Pomegranate Kiwi Sangria Bliss

What’s better than an ice cold refreshing drink on a hot summer’s day? These summertime beverage recipes are fun, fruity and tropical alternatives to traditional lemonade. Plus, you can squeeze even more goodness from your concoctions by freezing up treats all summer long.

Red, White and Blueberry Smoothie 
This frosty and patriotic delight is an effortless treat. Enjoy the sweet summer berries and try something unique for dessert.

1 cup whipped cream
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 dash of lemon juice
Sugar, to taste
A few small, fresh strawberries, to garnish

  1. Mix together all ingredients in a blender and blend until desired thickness.
  2. Wash fresh strawberries and slit at the bottom to use as garnish for individual glasses.
Pomegranate Sangria Bliss 
Pomegranates are all the rage, and while the fruit isn’t available in the summer, the juice is easy to find. This fruit-infused cocktail is a non-alcoholic take on the summer party staple, sangria. It’s good for you too; pomegranates are loaded with healthy antioxidants.

1 quart pomegranate juice
2 cups papaya, mango or apple juice
1-2 oranges (depending on size)
6-8 strawberries
2 kiwis
1/2 cup sugar

  1. Mix juices and sugar briskly until sugar dissolves.
  2. Wash oranges and berries and cut into thin, round slices.
  3. Remove kiwi skin and cut into thick, round slices. Place all fruit into your juice mixture and allow the flavors to blend in fridge for 2-3 hours or overnight, before serving.
  4. Serve in individual glasses, garnished with fresh fruit slices.
Mango Madness Smoothie and Lemonade 
Mango Madness Smoothie and Lemonade Mango can add a bit of exotic flavor to your everyday summer drinks or smoothies. Summer is also the best season for fresh mangos. Look for plump fruits without soft spots, shriveled skin or blemishes. The color will vary depending on the type, but many will be green.

Mango Smoothie

1 mango, peeled, pitted and sliced
1 cup coconut milk
2 cups ice
1/2 fresh pineapple, cut into chunks (or one 12-oz can pineapple chunks)
1 tablespoon honey

  1. Place all ingredients, except honey, into a blender and blend until smooth.
  2. Pour into chilled glasses and drizzle with honey.
  3. Garnish with a mango or pineapple slice, if desired.
Tip: Freeze your blended smoothie for 20 minutes for a firmer texture.

Mango Lemonade

2 large ripe mangos
2 1/2 cups water
2 1/2 cups lemon juice
1 cup sugar, more if desired
Mint sprigs, as much as desired
Pitcher, with lid

  1. Peel, pit and chop mangos into chunks.
  2. In a food processor or blender, puree the mango. There should be about 2 cups of puree when you’re finished.
  3. In a pitcher, combine the mango puree, water, lemon juice and sugar. Stir well to dissolve the sugar.
  4. Cover with lid and refrigerate until very cold, at least 5 hours and preferably overnight. This allows the flavors to blend and intensify.
  5. Taste and add additional sugar if desired.
  6. Pour the lemonade over ice in tall glasses. Garnish with mint, and serve.
Pomegranate-Ginger Lemonade Spritzer

2 cups lemon juice
1/2 cup granulated sugar
6 cups water
16 ounces pomegranate juice
2 1/2 cups ginger ale

  1. In a large pitcher, stir together all of the ingredients. Serve over ice with a lemon slice for garnish.
Tip: Like other dark, tart fruits—think blueberries and plums—pomegranates are an excellent source of antioxidants.

Tip: In place of the pomegranate juice, use pureed frozen strawberries for a different flavor.

Rosemary Peach Frost Rosemary Peach Frost

INGREDIENTS 1 bag frozen peaches
1 sprig of rosemary
24 ounces club soda
1 cup granulated sugar
Juice of half a lemon

  1. Place the peaches, rosemary, club soda, lemon juice and sugar in a blender.
  2. Blend till smooth and serve in a high ball glass with sprig of rosemary as garnish.
No summer party or cookout is complete without special summer drinks. These sweet summer sips will help bring something unique and refreshing to your summer table.

Lemonade Raspberry Ice Cubes and Ginger Ale Ice Cubes with Lemon Zest Lemonade Raspberry Ice Cubes and Ginger Ale Ice Cubes with Lemon Zest
Add a taste of summer to any drink with these flavored ice cubes. Serve with iced tea, cranberry juice or whatever quenches your thirst.

2 cups lemonade
24 fresh raspberries
2 cups of ginger ale
Zest of 2 lemons
4 ice cube trays

  1. Pour the lemonade into two ice cube trays.
  2. In the lemonade trays, place one raspberry per cube.
  3. Pour the ginger ale into a large bowl and stir in lemon zest.
  4. Pour the ginger ale mixture into the other two trays.
  5. Freeze and serve.
No summer party or cookout is complete without special summer drinks. These sweet summer sips will help bring something unique and refreshing to your summer table.

Wednesday, 17 April 2013

Mixed Vegetable Manchurian

Cabbage,grated1 medium
Carrot,grated1 medium
French beans,finely chopped8-10
Spring onions with greens,finely chopped3 medium
Green capsicum,finely chopped1 medium
Saltto taste
Refined flour (maida)1/4 cup
Cornflour/ corn starch1/4 cup
Oilto deep fry
Oil2 tablespoons
Ginger,finely chopped1 inch piece
Garlic,finely chopped4-6 cloves
Celery,finely chopped2 inch stalk
Green chillies,finely chopped3
Soy sauce2 tablespoons
Sugar1 teaspoon
MSG1/4 teaspoon
Saltto taste
Vegetable stock2 1/2 cups
Cornflour/ corn starch3 tablespoons
Vinegar1 tablespoon
Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt. Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more. Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously. Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens. 

Chef's Tip
If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.

Tuesday, 16 April 2013

Vegetable Biryani

Vegetable Biriyani Recipe
Vegetable Biriyani Recipe - Ingredients :
  • Basmati Rice - 1 cup (I used seeraga samba rice variety)
  • Coconut milk - 1/4 cup
  • Water - 1 and 3/4 cups
  • Onion - 1 chopped finely
  • Tomato - 1 cubed
  • Ginger Garlic paste - 1.5 tbsp
  • Curd - 2 tsp
  • Ghee - 1 tbsp + 2 tsp
  • Oil - 1/2 tsp
To temper:
  • Cloves - 2
  • Cinnamom - 1/2 inch piece
  • Cardamom - 1
  • Bayleaf - 1
  • Carrots - 2 medium sized chopped finely
  • Beans - 6 chopped finely
  • Peas - a little less than 1/4 cup
To grind to a paste:
  • Mint leaves - 1/4 cup
  • Coriander leaves - 1/4 cup
  • Green chillies - 2
Note : The rice : water ratio is 1:2 including coconut milk

Vegetable Biriyani Recipe
1.Grind the ingredients listed under 'to grind' with little water to a fine paste.Set aside. Take thick coconut milk and make it ready.
Vegetable Biriyani Recipe
2.Heat oil and 1tbsp ghee in a pressure cooker, add cinnamom, cloves, cardamom and bayleaf one by one and saute for a min then add onion , tomato saute till it turns mushy.Add ginger garlic paste saute till raw smell leaves.
Vegetable Biriyani Recipe
3.Now add the puthina paste, curd and saute 3mins till raw smell leaves.Then add the vegetables, mix well and saute for 2mins. Now add the rice and mix well with the veggies for a minute.
Vegetable Biriyani Recipe
4.Add coconut milk, 1 and 3/4 cups of water and pressure cook for 3whistles and switch off.Once pressure releases, open and fluff it up with a fork.Add remaining ghee and mix once again taking care not to make the rice mushy.
Vegetable Biriyani Recipe
Serve hot with onion raita the best combination with vegetable biriyani or kurma.

Vegetable Biriyani Recipe

Kadai Paneer

Kadai Paneer Recipe

  • Paneer - 1 cup cubed
  • Capsicum - 1 cubed (I used half green and half red)
  • Tomatoes - 2 tbsp cubed
  • Onion - 1 chopped finely
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Dhania powder - 1/2 tsp
  • Ginger garlic paste - 1 tsp
  • Kasuri methi (dried fenugreek leaves) - 1 tsp
  • Oil - 2 tbsp
  • Green chillies - 1 chopped
  • Coriander leaves - 1 tbsp chopped
  • Salt - to taste

For grinding:
  • Tomatoes - 2
  • Coriander seeds - 1.5 tsp
  • Red Chillies - 1

Kadai Paneer Recipe

Dry roasted coriander seeds and red chillies can be coarsely powdered sepeartely and added too. But I find it easy to combine with tomatoes and grind, either way no big difference in taste.


1. Dry roast coriander seeds and red chillies seperately and grind it with tomato to a fine paste.
Kadai Paneer Recipe - Step1
2. Heat half a tsp of oil, add cubed paneer and toast it until it turns golden brown. Transfer the toasted paneer to hot water for 5mins, drain and keep aside(this is to retain the softness of the paneer). Heat remaining oil in a pan, add green chillies and ginger garlic paste saute for a minute.
Kadai Paneer Recipe - Step2
3.Then add onions, tomato cubes and saute till raw smell leaves and onions turn slightly browned. Then add the tomato puree(with coriander seeds and red chillies grinded). Add chilli powder, garam masala powder and dhania powder, give a quick stir.Add required salt.
Kadai Paneer Recipe - Step3
4.Add kasoori methi , Next add the capsicum and saute till its cooked but retain its crunchiness dont let it become very soft. Add 1/4 cup water and allow it to boil and thicken.
Kadai Paneer Recipe - Step4
5.Once it reaches semi gravy consistency, add the paneer cubes mix well. Add chopped coriander leaves, give s quick stir and switch off.
Kadai Paneer Recipe - Step5
My Notes:
  • Kadai paneer can be made gravy kind too by adding 2 more tomatoes and switching off when the gravy consistency is reached.
  • After toasting the paneer, transfer to hot water and take it out within 5mins and drain it else the paneer would become rubbery.
  • Dont skip the kasoori methi as it gives a nice and unique flavour to the gravy.
  • Freshly ground coriander seeds gives a nice flavour to the curry.
Kadai Paneer Recipe
This can be served with rotis or mild pulaos. We had it with kuska biriyani and enjoyed the meal. The highlight of kadai paneer is freshly ground coriander powder with the flavour of capsicum an kasoori methi - Spicy, flavourul and yum.

Kadai Paneer Recipe