Thursday, 25 April 2013


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

Thursday, 11 April 2013

French Fries

French Fries

Cooking Time: 10-15 minutes
Servings: 4
 Preparation Time: 20-30 minutes
 Category: Veg

Potatoes non starchy-waxy5large
Saltto taste
Oilto deep fry

Peel the potatoes and keep them soaked in water. Cut them into one centimeter thick slices and further cut into finger sized pieces. Keep sufficient water for boiling in a large pan. Put the potato pieces in the water, add salt and boil till half done. Drain and cool the potatoes in the refrigerator. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. Keep them in the deep freezer. When required remove them from the deep freezer and deep fry directly in medium hot oil till golden and crisp. Drain and place on absorbent paper. Add salt only after removing them from hot oil. Serve hot. 

Gajar(Carrot) Halwa-Gajrela

Gajar(Carrot) Halwa-Gajrela

Gajar halwa is one of my favorite. I make whenever I buy fresh carrot. Traditionally, milk and carrot is cooked till milk becomes solid, but with modern approach, halwa is done quickly. I use milk powder instead of milk to reduce the cooking time. These days, I make in pressure cooker to make it even more faster. Sometimes, condensed milk, ricotta cheese, or other mil...k products are used to make this halwa. But the best thing I like is less milk and more carrot in my halwa. And I do not like overcooked carrot. I just cook gajar(Carrot) little bit.

Prep Time:5-8min

Cooking Time: 12-15min

Servings: 4

Gajar(Carrot): 3, large grated(makes about 2cups)
Dry non-fat milk powder: 1/2 cup
Sugar: 1/4 cup or to taste
Nuts: 2 tbsp ( I used almonds)
ghee(clarified butter): 3 tbsp
Cardamom Powder: 1/2 tsp or to taste

Gajar Halwa with milk burfi on top

Melt ghee in a pan. Roast nuts for 1min and set aside(This step is optional-you can add raw nuts or roasted).
In the same pan, stir in grated carrots and cook for 6-7 mins on medium heat, uncovered. Carrot must be soft by now, if not cook for another couple mins.
Now add dry milk powder n sugar. Cook for 3-4 mins or until halwa oozes oil from sides. Adjust sugar to your taste.If you want that grainy taste of milk powder little bit more, than try adding little milk powder.
Garnish with almonds n switch off.
Serve hot with puri or eat as it is..