Friday, December 30, 2011

Baingan Tawa Masala/ Pan fried Eggplant Curry

If you are ones who doesn’t like this vegetable then please please do try it m sure u’ll change your views… trust me guyzzz you won’t even realize that its baingan (Eggplant) and offcourse ones like me who likes it, it’s a super hit dish… I mentioned about this dish in my previous post of  Bharvan Baingan that I’ll post this recipe soon as well so here it is….

This quantity will serve 2-3 people…



Round Bringal: 1/2 Small
Chaat Masala: 2 Tbsp
Gram Flour: 3 Tbsp
Salt: To Taste
Kasoori Methi: 1 Tsp
Garam Masala: 1/4 Tsp + 1/2 Tsp
Red Chilly Powder: To Taste
Coriander Powder: 2 Tbsp
Dry Mango powder: 1/2 Tsp
Oil: 3-4 Tbsp + to 2 Tbsp
Cumin Seeds: 1/2 Tsp
Asafetida: a pinch
Onion: 2 Medium Chopped finely
Tomato: 3 Medium Pureed
Ginger Garlic Paste: 1 Tsp
Water: 1/2 Cup


  • Cut brinjal into 1/4 inch slices and quarter them.
  • Apply chaat masala generously on both sides and marinade it for 15-20 mins.


  • In a bowl mix gram flour, Kasoori methi ( Dry fenugreek leaves), salt, red chilly powder, garam masala and water to make a paste. See the consistency in picture.


  • Coat this paste on brinjal slices nicely and grill on a pan with some oil.


  • When cooked properly from both sides take it off from gas and keep on kitchen towel.


  • In the same pan heat 2-3 tbsp oil add cumin seeds when it crackles add ginger garlic paste and cook till brown, then add onions and cook till it turns brown.


  • Add tomato puree, all spices accept kasoori methi and dry mango powder and cook till oil separates.


  • Add water, dry mango powder and cook for 2 mins.


  • Add the fried brinjal slices and sprinkle kasoori methi. Mix with very very light hands as slices will break easily.


  • Its ready to be served hot with Indian breads like chapati, parathas, pooris, naans etc…

Sugar Dotted Choco Chip Cake

Or should I call it my husband's birthday cake… I really wanted to make cake for his b’day  since so many years and finally I did happy mee.. :) well as this area is new to us  so it was difficult to find the ingredients but he(Vikas) was really sweet to get every thing for me…
Well initially the plan was to make Chocolate Cake but we couldn’t find coco powder so I made Choco Chip cake using the cooking chocolate which my supeeeeerrrr  sweet brother-in law bought for me…. :)
Cooking Butter: 125gms
Flour: 1 1/2 Cups
Condensed Milk: 100 ml
Powdered Sugar: 3/4 cup + 4 tbsp
Water: 1/2 cup
Baking Powder: 1 Tsp
Coke: 300 ml
Amul Cream: 400 ml
Choco Chips: 1/2 cup
Sugar Dots: to garnish
  • Mix condensed milk and sugar 3/4 cup properly then add cooking butter (butter should be soft) and whip till light and fluffy.
  • Chop Chocolate into small pieces or one can use ready made choco chips.
  • Add choco chips to the butter mixture.
    DSC01920 DSC01923
  • Swift flour and baking powder together and add this to the wet mixture and mix very slowly, add coke to it taking care that the cake batter is neither very thick nor very runny. 
  • Meanwhile pre heat the oven at 250 c for 10 mins and grease a thin flat baking tray “because of using tray instead of mould, cake will be cooked in very less time”
  • Pour the batter in the tray and bake this for 10 mins at 220 c and check if its cooked by inserting a knife into it or else cook for 5 mins more..
  • Once the cake is cooked let it cool down and meanwhile whip the chilled cream till hard peaks in a bowl keeping ice under the bowl *other wise it will turn into butter.
  • Slice the cake into 2-3 slices depending upon the shape of cake you want..
  • Dissolve 4 Tbsp sugar in water and sprinkle it over one slice of cake to make it soft the spread whipped cream over it generously, keep the other layer over it and repeat the procedure till last layer of cake.
  • Once you have kept the final layer cover the whole cake with cream and garnish with sugar dots.
  • And your cake is ready… hufffff… :) Smile
Sending this recipe to Bake Fest , CC Holiday Baking, Bake with your heart, Food Blog Events: Recipe Index

Wednesday, December 28, 2011

Rabri/ Reduced Milk Dessert

Hey everyone… just got my laptop formatted so with this new(2011) version of Windows live writer m finding it so very difficult to post.. as have to locate the options, fonts, sizes… etc etc etc..  Neways leave it, will get use to it… Ok Now lets get to the topic this is the last post of 2011 for Blog Hop Wednesday and my partner for this week is Madhusmita from Red n guyzz she has a very colorful and eye appealing space.. I chose to make Rabri from her blog as  winter is the season of hot yummy desserts… and this  goes great with hot hot Jalebis, Malpuras, Gulabjamuns.. etc etc…  my mouth is watering already…
Milk: 2 Cups
Cardamom: 3 Pieces
Almonds & Cashew nuts: Few
Condensed Milk: 1 1/2 – 2 Tbsp
  • Heat milk in a heavy bottom pan, bring it to a boil then let it simmer on slow flame.
  • Add whole cardamoms and roughly chopped nuts and let it cook for 15-20 mins (stirring in between  so that it doesn’t stick to the bottom) until the milk is reduced to 1/4th quantity.
  • Add condensed milk, mix properly and take it from the gas.
  • Serve hot or cold as desired.
Note: If you are serving rabri with other sweets like Jalebi, Malpuras etc.. then don’t add condensed milk or sugar to it.

Tuesday, December 27, 2011

Chocolate Fruit & Nut Rocks

I don’t really indulge in chocolates as women are known to be but yes I enjoy eating chocolates, specially when  ‘m feeling a li’l  low it does wonders for me… Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration but according to me the best chocolate to cook at home is dark one, therefore I have used the same to make these yummy chocolate Rocks..One can also use different combinations of these three and develop a flavor as per their own preference..

Dark Cooking Chocolate: 1/2 Cup
Mixed Nuts: 1/4 Cup
(Almond,Cashew nuts,Walnuts, Raisins.. etc)
  • Roughly Chop nuts (except raisins).
  • Dry roast nuts in a pan.
  • Roughly chop chocolate into small pieces so that its easy to melt.
  • Melt chocolate in a double boiler ( heat water in a pan,  keep the bowl of chocolate over it take care that the bowl should perfectly fit over the pan so that steam doesn’t escape at all from sides.)
  • Once the chocolate melts remove it from heat and stir it with spoon to  make the chocolate glossy. (Don’t heat the chocolate for long remove as soon as it melts)
  • Add roasted nuts to it and mix well.
  • Drop a spoonful of this mixture on flat base with the help of two spoons.
  • Garnish this with nuts & keep  in fridge for 5 mins to set.
  • You can wrap them in colorful wrapping papers and gift them to family & friends.
Note: Do take care that not a single drop of steam or water goes into chocolate as it will spoil the texture…
Sending this recipe to Kavi’s Jingle all the way
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Thursday, December 22, 2011

Mix Vegetable Kadhi (Vegetables with Tangy Curd Sauce)

Whatever goes into making this dish is super duper good for health… curd, gram flour and lotssss of veggieess… and it tastes so good with steamed rice.. The basic version of this in north India is Kadhi Pakori (Gram Flour fritters) which tastes really good but  not so health so this is the best way to enjoy this yummy tangy dish…

This quantity will serve 4-5 people..

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Sour* Curd: 1 Cup
Besan/Gram flour: little
less than 1/4 Cup
Water: 2 1/2 Cup
Oil: 3 Tbsp
Mustard seeds: 1/2 Tsp
Whole Red Chillies: 2-3 nos.
Ghee: 1 Tbsp
Salt: to taste
Dry Mango Pwdr: 1/4 Tsp Red Chilly Pwdr: to taste
Coriander Powder: 2 Tbsp
Turmeric: 1/2 tsp
Diced Vegetables: 1 1/2 Cup
(Cauliflower,Potatoes,Beans etc.)
Frozen Peas: 1/4 Cup


  • Beat curd till smooth add besan & mix properly, there should not be any lumps.
  • Add all the spices & mix properly.


  • Add water & mix well.


  • Heat oil in a wok add mustard seeds and 2 whole red chillies, when it splutters add curd mixture and veggies.
  • Bring this to a boil on high flame, stirring continuously.


  • After 1st boil turn the flame slow and let it simmer for 20 mins. stirring in between.


  • For Tempering: In a Tadka pan/Big serving spoon heat ghee add mustard seeds & 2 Whole red chillies and pour over kadhi.
  • Serve hot with steamed rice and chapati.

* If the curd is not sour add more dry mango powder.

Tuesday, December 20, 2011

Piiizzzzzaaaa (Thin Crust)

All of us have had many varieties of pizzas and have our own favourites among ‘em, like wise mine was gourmet pizza at dominos that too cheese burst :p but, before our Goa trip.. there I had this thin crust crispy pizza with aubergine slices at Magic Italy @ Palelom Beach Goa….it wass so dammmm gud.. but as you know can’t order this pizza netime I feel like, so tried it at home and came out realllyyyy guuudd…sharing the recipe with you so please try it and this quantity will make 3 medium pizza…



For the Pizza Base:-
Refined Flour(Maida): 2 Cups
Dried Yeast: 2 Tsp20
Sugar: 2 Tsp
Salt: to taste:
Water: 3/4 Cup
Refined Oil: 1/4 Cup
For the Topping:-
Round Aubergine/Brinjal : 1/2 Small
Sweet Corn: 1/2 Cup
Capsicum: 1 Medium
Tomato: 1 Medium
Onion: 1 Medium
Pickled Jalapenos: Few Slices
Pizza Cheese*: to taste :)
Pizza Sauce: 4-5 Tbsp
Pizza Seasoning: 3-4 Tbsp


  • Heat water till lukewarm dissolve sugar, add yeast and keep it for 15-20 mins at a warm place.


  • It should become frothy as shown in picture below other wise don’t use it.


  • Add salt to the flour then slowly make soft dough using the yeast mixture add more water if required.
  • Knead the dough very nicely for 10 mins applying refined oil in between.
  • Keep the dough in a bowl and apply oil nicely on all sides so that it doesn’t dries up or stick to the bowl.


  • Let it rest at a warm place for 1 1/2 hr and it will increase in size as shown in picture below.


  • Punch it back to the original size and keep it again to rise for 1 hr.
  • Meanwhile cut aubergine into slices apply salt and keep aside.
  • Roughly chop all other veggies.
  • Wash the aubergine slices and grill in a pan with li’l oil.
  • Divided the dough into 3 equal parts and roll it into big circle applying dry flour.
  • Apply sauce over it then put veggies, sprinkle pizza seasoning and salt if required, aubergine slices and grated cheese.


  • Bake this in a pre-heated oven for 20 mins at 200 degree.
  • Yummyyy thin crust pizza is readyy…

Note* If you want normal crust not thin crust then divide the dough into two equal parts and this quantity will thus make 2 Pizza.

Monday, December 19, 2011

Pizza Sauce

This is a not just a pizza sauce (as I ‘ve named it) for me but a very versatile sauce . I use it in making  sandwiches, pastas, salads, calzone, panzerotti, wraps etc.etc….so it becomes really interesting that we can make so many different dishes with this one sauce… :) and the recipes for ‘em I’ll surely post on my blog…
I bought this non stick pizza tray few months back but couldn’t use it due to shifting n all but m so happy I finaalllyyy used it… yippiieee..
Tomatoes*: 6 medium
Onion: 1 Medium
Garlic: 4-5 Cloves
Oil: 2-3 Tbsp
Water: to boil + 1/2 Cup
Salt: to taste
Red chilly Pwder: to taste
Tomato Ketchup: 1 Tbsp
Sugar: 1 Tsp
Pizza Seasoning: 2 Tbsp
  • Make slit on tomato’s skin and keep it in boiling water for 10 mins (until the skin starts tearing apart).
  • Take off the skin of tomatoes once its cool and make puree.
  • Chop garlic & onion finely.
  • Heat oil in a pan add garlic sauté for few seconds then add onions and cook till water dries up.
  • Add tomato puree, salt, red chilly powder & water.
  • Cook for 5 mins then add tomato ketchup, pizza seasoning and sugar.
  • Cook till sauce like consistency and oil separates.
  • Check seasoning and adjust if required.
  • Sauce is now ready to be used.
* I used 3 country tomatoes as they are more sour but if you are using normal ones add li’l vinegar to your sauce.

Pickled Jalapeño

First time I ate these Jalapenos at Dominos in their  Veg. Extravaganza Pizza, didn’t like it much that time but later on developed a taste for it. I thought this will also be really expensive like all other exotic ingredients but its really not… Its super easy to make ‘em at home and can be stored in sterilized bottles for few months like we store our Indian pickles… I made it with less quantity to start with but off course one and increase and decrease the quantity as they prefer…. 
Bhavnagri Mirchi: 4 Big Piece
Vinegar: 1/2 Cup
Water: 1/4 Cup
Salt: To taste
  • Cut Chillies (Mirchi) into thick slices.
  • Take add vinegar, water, salt and sliced chillies into it.

  • Boil It for 5-7 mins and store it in a sterilized bottle once cool.

  • Keep it in fridge for two days to get mature.
  • Pickle is now ready to use….

Thursday, December 15, 2011

Corn & Peas Pasta Salad

It happens to a super hit recipe in my family and most of the time I cook it just to see that glint in Vikas’s eyes when he eats this salad. Yeah its a salad but can be served as a full dress meal for lunch or dinner and this quantity will serve 2-3 people..
I had used Penne pasta but one can choose which ever he/she likes even spaghetti can be used for this dish.
Penne Pasta: 1 Cup
Tomato: 5-6 Medium
Mayonnaise: 3-4 Tbsp
Capsicum: 1 Medium
Oil: 2 Tbsp
Garlic: 3 Cloves
Onion: 1 Medium
Salt: To Taste
Red Chilly Pwdr: To Taste
Tomato Ketchup: 1 Tbsp
Pizza Seasoning: 1 Tbsp
Sugar: 1 Tbsp
Olives: 3 Piece
Frozen Sweet Corn: 1/3 Cup
Frozen Peas: 1/3 Cup
Water: 1/2 Cup + to boil
  • Boil Pasta in salted water till al-dante.
  • Roast capsicum on gas till black marks appear on its skin and chop.
  • Mix mayonnaise, capsicum, pasta and keep aside.
  • Make slit on tomatoes skin and put it in boiling water for mins. then remove the skin.(I used 2 country tomatoes as they are more sour then the normal ones if you are using the normal ones  then add li’l vinegar to the sauce).
  • Put tomatoes in a blender and make puree.
  • Heat oil in a pan add chopped garlic sauté a bit and add onion cook for 3-4 mins.
  • Add tomato puree, water, salt and red chilly powder and cook till sauce like consistency.
  • Add tomato ketchup, pizza seasoning, sugar then check seasoning and adjust if required.

  • Add peas, corn & olives to the sauce and cook till peas are soft. ( I used frozen peas if you are using fresh ones the add it before so that the are cooked properly).
  • Add this sauce to pasta and keep in fridge once it reaches room temperature.
  • Serve it cold.
Sending this for Legume Love Affair – 42