Coconut Chutney

When I visited Chennai for the first time I found it so very surprising that ppl ate coconut chutney with almost everything , even with samosas, pakorars and stuff like that but later on even I developed a taste for that… yeah I don’t eat it with samosas but I do with paranthas.. :) n yes it tastes really gud… Its very simple and easy to make and there are so many versions of this as well…. so lets have a look at mine…

INGREDIENTS:-

Freshly Grated Coconut: 1 Cup (Remove brown skin) Roasted Peanuts: 2 Tbsp Curd: 1 Tbsp Curry Leaves: 8-10 Green Chillies: 1-2 Ginger: 1/2’’ Salt: to taste

For Tempering (Tadka) Oil: 2 Tbsp Mustard Seeds: 1/2 Tsp Red Chilli: 1 Piece Curry Leaves: few

METHOD:-

• Grind all the ingredients (except mentioned under tempering) to a paste adding water as required.

• Transfer the paste to a bowl.

• In a tempering pan heat oil then add mustard seeds when it crackles add curry leaves and red chilly, stir for 30 sec.
• Pour the tempering over chutney and serve with anything that you like.. :)

Sambar/ Tangy Lentil Preparation

by Neetu

Its thin, tangy lentil preparation without which no meal it complete in south India.. The tang in the dish is bought by adding tamarind and the awesome flavor is bought adding a time tested blend of spices… It tastes best when its served steaming hot… I made idly and sambar for the dinner but was so excited to eat that I forgot to take pics of sambar alone. : )

This quantity will serve 3-4 ppl..

INGREDIENTS:-

Red Gram (arhar dal): 1 Cup Onions: 2 Chopped Roughly (Ghiya): 1/2 Small Chopped Roughly Tamarind pulp: 4-5 Tbsp Sambhar Powder: 2 tbsp Water: as required Salt: to taste

For Tempring (Tadka) Oil/Ghee(Clarified butter): 3-4 Tbsp Asafetida (hing): a pinch Dry Red Chilly: 2 pieces Mustard Seeds: 1/2 tsp Curry Leaves: Few Red Chilly Pwder: to taste

METHOD:-

• Wash and soak lentil for 1/2 to 1 hr. after that drain the water and pressure cook with 4 cups water and salt, give 1 whistle then reduce the flame and cook for 5 mins.
• Mash the dal when pressure comes down and keep aside, meanwhile prepare the tempering.
• Heat oil in a pan add mustard seeds, when it crackles add curry leaves & red chilly stir for 30 sec.
• Add onions and cook till it turns brown.

• Add vegetables, little salt ( take care while adding salt as we have already added salt in the dal) ,tamarind pulp, sambar powder, & water if required.

• Mix properly and cook till veggies are tender then add red chilly powder.

• Add boiled dal, 1 cup water, mix properly and simmer on slow flame for 5 mins.

 

• Serve super hot with idly, dosa, vada…. etc etc….

Rava Idly/ Steamed Semolina Cake

Rava Idly is not just  light & healthy but very yummy as well… normally its served for breakfast but I can have it at any time of the day…. therefore its always made in huge quantity at my home and even the leftover ones are used in many ways…  can make Idly upma, temper it in north Indian Style with onion, tomatoes and Punjabi spices, can be deep fried and served with ketchup as a snack… etc etc… the list ends only where the creativity ends… but the credit for the creativity of pic below goes to my hubby dear….  

INGREDIENTS:-

Rava/Suji/Semolina: 1 + 1/2 Cup Curd: 1 Cup Salt: to taste Ghee (Clarified butter): 2 Tbsp	Mustard Seeds: 1/2 tsp Curry Leaves: few (optional) Water: as required Fruit Salt (Eno) 2-3 pouch

METHOD:-

• Heat ghee in a pan add mustard seeds, when it crackles add curry leaves & stir for few sec.
• Add suji to the pan and roast till its nicely brown and fragrant, keep stirring so that it doesn’t burn.

• Transfer this to a bowl and let it cool down.

• Add curd & water to make smooth paste, keep aside for 1/2 hr.

• Transfer some quantity of mixture which is enough to fill your mould once, in another bowl and if the mixture is too thick than add little water but don’t make it runny it has to be a little thick only.
• Add 1/2 – 3/4 tsp fruit salt and mix it should form nice bubbles in the batter.

• Immediately transfer it to the greased moulds, don’t fill the moulds completely keep some space to rise.

• Steam for 15-20 mins & serve hot with coconut chutney & sambar…

Shahi Paneer/ Cottage Cheese in Creamy Cashewnut Gravy

This dish takes me back to the memories of my school dayzzz… when during summer vacations almost everyday we use order lunch from nearby restaurant and SHAHI PANEER was a must…  yes it can be easily made at home also, every one has a different versions of it but I like this one as it taste exactly like we use get from that restaurant…

This quantity will serve 5-6 ppl….

INGREDIENTS:-

Cottage Cheese: 300 Gms Onions: 2 Medium Tomatoes: 3 Medium Garlic: 3-4 Cloves Ginger: 1/2 Inch Milk: 3/4 Cup Cashewnuts: 15-20 Piece Water: as required

Oil: 2-3 Tbsp Cumin Seeds: 1/2 Tsp Salt: to taste Red Chilly Powder: to taste Turmeric Powder: 1/4 Tsp Coriander Powder: 2 Tbsp Garam Masala: 1/2 Tsp Karoori Methi: 1 Tbsp

METHOD:-

• Soak cashewnuts in warm milk for 15-20 mins then grind it to a fine paste and meanwhile work on other ingredients of  gravy.

 

• Roughly chop onion, tomatoes, ginger & garlic.
• Heat oil in a pan add cumin seeds when it crackles add ginger & garlic fry for few seconds.
• Add onion and cook till it turns brown, add tomatoes and cook for 30 secs.

  

• Add the dry spices and cook till oil separates add little water if required.

• Let it cool down then grind it to a paste.
• Again heat oil in the pan,add the onion tomato paste, 1/2 cup water, sugar & cook covered till oil separates.
• Add the cashewnut paste, simmer on slow flame for 4-5 mins.

• Add diced cottage cheese then check seasoning and adjust if required
• Simmer for 2-3 mins more and serve hot with naan, chapati or parantha…
   
  
   
   
   
   

Sponge Cake with Whipped Cream & Chocolate Vermicelli

Hello friendsss…. I made this cake for my Mother & Father - in- law’s anniversary and it came out really good…. It was very soft n spongy and chocolate vermicelli added a lot to the taste… I bought this vermicelli from b’lore and its available at many departmental stores but if you can’t find it, can substitute with chocolate flakes…

INGREDIENTS:-

For Cake: Eggs: 6 Nos. Flour/Maida: 1 Cup Powdered Sugar: 1 Cup Baking Powder: 1/2 tsp Vanilla Essence: 1 tsp Salt: 1/4 tsp

For Icing: Whipping Cream: 300 Gms Chocolate Vermicelli: 1/4 Cup Water: 1/2 Cup Sugar: 2-3 Tbs

METHOD:-

• Grease the mould from all sides and keep aside.
• Pre heat oven at 250 degree Celsius for 10 mins meanwhile prepare the batter for the cake.
• Separate egg yolk & white of all the eggs.

• Whip egg whites till white & hard peaks.

• In a separate bowl beat egg yolks, sugar & vanilla essence.

• In another bowl swift maida, baking powder, salt & mix properly.
• Mix the yolk & sugar mixture with the egg white with very light hands.

• Now mix the flour with this mixture again very slowly and lightly.

• As soon as it is mixed, immediately  pour the mixture into the baking mould and bake in oven for 25-30 mins at 180 degree Celsius ( make sure that the mould is not completely filled you should leave some same for the batter to rise).

• Insert a knife in the center of the cake and if it comes out clean then the cake is ready. keep it aside for some time to set then demould it.

• For ICING- Chill the cream in freezer then whip it till soft to hard peaks (keep ice cubes under the bowl while whipping the cream so that the cream doesn’t form into butter).

• Dissolve sugar into water.

• Cut cake into two equal halves.

• Take one layer sprinkle sugar syrup over it then spread whipped cream generously and sprinkle chocolate vermicelli.

• Keep the second layer of the over it, sprinkle sugar syrup, spread cream and cover the cake with cream from all sides then garnish with vermicelli.
• Cake is ready to eat…..

Baingan Bharta(Mashed Aubergine Fry)

by Neetu

This my first video blog ever and I wanted to keep it simple and easy, so the best option that came in my mind was Baingan Bharta… its a super comfort food for me and I don’t even need chapati to eat bharta, can have it with just a plain slice of bread….

Please have a look at the video and lemme know your feedback…..

INGREDIENTS:-

Round Bringal (Aubergine): 2 Small Onion Chopped: 2 Small Tomato Chopped: 2 Medium Ginger Grated: 1/2 Tsp Garlic Grated: 1/2 Tsp

Salt: to taste Red chilly Powder: to taste Turmeric Powder: 1/4 Tsp (optional) Amchur (Dry Mango Powder): 1/2 Tsp Oil: 2 Tbsp Cumin Seeds: 1/2 Tsp

METHOD:-

• Roast Brinjal/Aubergine on high flame from all sides, take a knife and insert in centre if it passes through easily means brinjal is cooked.
• Keep it aside for some time so  that its cooled down then remove the skin and mash it.
• Heat oil in pan add cumin seeds, once it crackles add ginger and garlic cook till golden brown.
• Add onions and cook for 2 mins then add tomato, salt, red chilly powder & turmeric and cook till oil separates but don’t make it very mushy.
• Add mashed aubergine mix well & cook for 30 sec.
• Serve hot with your choice of bread. 

Dal Makhani

by Neetu

Its a super popular dish in Indian specially in Punjab & northern part of the country…. whenever we go to Punjabi Restaurant or Dhaba, we never forget to order Dal Makhni but to get the same flavour at home as well check out my video recipe….

This quantity will serve 3-4 ppl.

INGREDIENTS:-

Urad Dal (Black Gram): 1/2 Cup Rajma (Red Kidney Beans): a handful Ghee (Clarified Butter): 2 Tbsp Cumin Seeds: 1/2 Tsp Water: 2 1/2 Cup Tomato: 3 Medium Garlic: 3-4 Cloves Salt: to taste Dry Red Chilly: 2 Nos.*

Red Chilly Powder: to taste Coriander Powder: 1 1/2 tbsp – 2 Tbsp Garam Masala: 1 tsp* Butter: 1-2 Tbsp Kasoori Methi ( Dry Fenugreek Leaves) 1 Tbsp Milk: 1/2 Cup Nutmeg Grated: a pinch

METHOD:-

• Soak Urad dal & Rajma over night, drain & keep aside.
• Soak dry red chilly & garlic cloves in water for 15 mins then grind to paste & keep aside.
• Grind tomatoes to make puree & keep aside.
• Heat ghee in pressure cooker add cumin seeds let it crackle then add red chilly & garlic paste cook till oil separates.
• Add drained urad dal & rajma & salt cover the lid. Cook on high flame till one whistle after that 15-20 mins on slow flame.
• Once the pressure is released remove the lid and add tomato puree, simmer on slow flame for 5 mins.
• Add rest of spices (except nutmeg) & butter, cover the lid and cook till two whistles.
• Open the lid add nutmeg & milk simmer on gas for 4-5 mins.
• Serve hot with rice or bread of your choice.

* I used my a spl. masala paste bought from Jammu that’s why am not adding the * ingredients in my dal.

Potato Wedges

by Neetu

 

I just love eating potato wedges, fries, garlic potatoes etc etc in mean fried potatoes, yes I know its not really good for health but I just can’t help it, it tempts me so much…therefore I made these baked potato wedges… so anyone of you like me over there can eat without that guilt feeling of eating fried that too potatoes…

This quantity will serve me and only me…

 

INGREDIENTS:

 

Potatoes: 3-4 Medium Salt: to taste Red Chilly Pwder: to taste

Mixed Herbs: 1- 1&1/2 Tsp Oil: 1 Tbsp Water: to soak

• Peel the skin of potatoes, cut length wise and soak in salted water for 20 mins.

• Drain the water and cook in microwave for 2 mins (it will reduce the cooking time, one can avoid this step as well) and wipe off excess water with kitchen towel.

• Coat oil, herbs & other spices nicely over potatoes & spread evenly on a baking tray.

• Bake it in over for 15-20 mins at 180 degree and serve hot with dip of your choice.

Sandwich Spread Salad

 The Star of my today’s post is Fun Food’s Sandwich Spread (veg.), it has a very creamy mayonnaise like texture but tastes very diff.. has a sweet tangy taste with tiny bits of veggies that makes it so yummy… I use it in my lots of preparations like sandwiches off course and pastas, salads, dips with any snack etc etc… Here I have made a very easy n yummy salad using this…. and you can se the picture of dip at the e…

This quantity will serve 2-3 ppl…..

INGREDIENTS:-

Blanched Veggies: 1 Cup Sweet Corn: 1/4 Cup Boiled Pasta: 1/2 Cup Pizza Seasoning: 1 Tsp

Mayonnaise: 2 Tbsp Sandwich Spread: 3 Tbsp Salsa: 1 Tbsp

METHOD:-

• Mix together in a bowl blanched Veggies of your choice in salted water,( I took Yellow & Red Peppers, Zucchini & green peas) defrosted sweet corn & boiled pasta.

• Let it cool down then add pizza seasoning, mayonnaise & s/w spread & mix well, check seasoning & adjust if required.

• Cool it fridge for some time and serve with salsa on top as in the display pic.
• Below I have attached the picture of the sandwich spread.

Disclaimer:- I am in no way officially promoting the product of the company, this is my personal liking and have paid money to buy the product for my own use.

Aalu Anardana Parantha/ Potato & Pomegranate stuffed Indian Bread

Heyllloooooo Guyzzzz…. m posting after long long time not b’coz I was busy or sometime but my laptop is not working at all.. some thing wrong with the motherboard…. and my DH has made this jugaard(temporary adjustment) for me hehehhehe…. I have collected many pics during this time so hopefully I’ll be posting ‘em now….
I know we have all eaten aalu parantha many times but I added Anardana Powder(Dried Pomegranate seeds powder) to it which gave a very different tangy taste… so try it…
This quantity will make 6-7 Paranthas…….

INGREDIENTS:-

For Stuffing: Boiled Potatoes: 5 Medium Onion Chopped: 1 Medium Salt: to taste Red Chilly Powder: to taste Dry mango Powder: 1/2 tsp Anardana Powder: 1 tbsp Chaat Massala: 1/2 tsp

For Dough: Whole wheat flour: 2 Cups Water: to make dough Clarified Butter/Ghee or butter: 10 tbsp

METHOD:-

• Make dough with flour & water and keep it aside.

• Mash boiled potatoes, add chopped onions & spices, give it a nice mix and check seasoning.

• Take a small part from the dough, shape it into a small ball and apply dry flour on it.

• Roll it to a thin circle using dry flour and apply butter.

• Spread the potato mixture evenly over this.

• Shape this into a ball again and roll into circle using dry flour.

• Shallow fry/Grill it on a flat pan using butter or ghee.

• Serve it hot with curd & pickles of your choice……