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Friday, May 29, 2020

Watermelon Mint Smoothie

Summer heat is on. Temperature rising upto 48degree celsius. How about cooling ourselves from inside.? Watermelon is a delicious and refreshing fruit with Vitamin C and A. It keeps you hydrated in summers as it has 92% water and is low in calories . Only 45 calories in 154 gm . It has many health benefits too Therefore it is a perfect snack for summers. Sometimes we are in a hurry and eating takes time while it is easier to drink. So here I am with a perfect drink which keeps you hydrated, looks after your heart health and muscles too. As it has Betacarotean and Lycopean. Watermelon is high on fibre content too and so keeps you full for quite sometime. Making it excellent option for breakfast in a jiffy. So here is recipe to your good health. 
We need :
1cup Diced Watermelon. 
6 to 8 Mint leaves
1 tsp Suger (optional) 
1 tsp Lemon juice
1 tsp Black Salt

Here we go:
Refrigerate Water melon for 2 hours. 
Add all the above mentioned ingredients to a blender. Blend it on high until smooth. 
Now serve it a glass and Enjoy. 
Avoid adding ice as it dilutes the flavour. Use frozen food instead. 

Wednesday, May 27, 2020

Quick Potato Salad

Potatoes are very versatile . They can be combined with any vegetable , non veg and even can be eaten on their own. My husband and my daughter want potatoes every second day. When my daughter was a kid she wanted Potatoes everyday in her Lunch box. It was a challenge for me to make a new dish for her everyday out of Potatoes. The recipe I am sharing today is my hubby's favorite salad. This is a quick and easy recipe. If you have boiled potatoes in your fridge you can assemble this salad in 10 minutes or so. You can surprise your guests with this quick fix salad. 

All We need is :
5 medium sized Potatoes
2 Onions
2 Green Chillies
2 Red Tomatoes
1 Tbsp black pepper powder
1 Tbsp Chilly flakes
1 Tbsp Oregano
1Tbsp Garlic powder
1 Tsp Salt
1 Tbsp Lemon juice
2 Tbsp Mayonnaise
2 Tbsp Cream
3 Tbsp Milk
2  Tbsp Pumpkin Seeds  ( optional) 
Let us Start

1, Boil Potatoes. Don't Overcook them After boiling keep them in refrigerator for 1hour. This way potatoes don't loose their shape while cutting . Cut them in cubes. 
2.Finely Chop Onions and green chillies
3. Remove the seeds of Tomatoes and cut into small strips. 
4. Take Mayonnaise, Cream and Milk in a bowl and whisk till frothy. 
5. Add Salt, Oregano, chilly flakes, garlic powder and black pepper to the Mayonnaise mixture. You can also use 2 garlic pods crushed and mix them in case of non-availability of garlic powder. 
6. Add Potatoes, onion, green chillies and tomatoes and Mix everything together. Add lemon juice. 
7. Transfer the Salad to a dish of your choice and sprinkle pumpkin seeds and tomato strips. 
Your quick fix salad is ready. Prepare and Enjoy . Do let me know about your views in the comments below. 

After boiling always keep potatoes in the refrigerator before using them in any dish .This way their stickiness goes and you don't experience the starchy flavour and the dish will taste better. 

Tuesday, May 26, 2020

Grilled Sandwich.

Grilled Sandwich is a popular street food of India, and is available all over India at Tea stalls, restaurants and even school and college canteens . Many people like to carry Sandwiches in their Lunch boxes because these are convenient to carry and remain fresh for many hours. Lots of vegetables, cheese and butter make Grilled Sandwiches a tasty treat.  You can make them in an electric grill, on a Tawa i.e. girdle or a stove top grill. In electric grill the Sandwich becomes golden and crisp and My family likes them this way. .Today I am making them in a electric grill but you can toast them on a tawa as well. 

Though there are many recipes popular but today I am sharing the one made with vegetables and cheese, one of my favorites. I am making Sandwiches with brown bread you can make it with any bread of your choice and Vegetables of your liking. So Let us start making Grilled Sandwiches step by step along with photos. 

We need:
8 Slices of Brown Bread
1 Medium sized Green Capsicum
1 Carrot grated 
1 Medium onion finely chopped. 
3 Tbsp Corn kernels boiled
3 Tbsp Butter at room temperature. 
1/2 Tsp garlic powder
1 Tbsp oregano
1 Tbsp black pepper powder
1/2 Tsp salt
1 Tsp Chilli flakes
2 Tbsp Mayonnaise. 
50 gm Mozzarella  cheese grated. 

Here we go 
Prepare everything before you start making Sandwich.
1. Chop onion and Capsicum finely. Boil or microwave corn kernels for 3 to 4 min or till soft. 

2. Grate carrot and Mozzarella cheese with a medium grater.
3.  Add the vegetables, cheese, mayonnaise and spices to a mixing bowl. Mash them with hands until they are properly mixed to make a smooth paste. 
4. Take a bread slice and spread the mixture evenly on it. Put the other slice on top of mixture. Spread butter on top. 
5. Preheat the grill. When the grill is heated put the Sandwich with butter side down in the grill. Now spread  butter on the top slice facing you. 
5.  Close the Grill. Wait for 2 to 3 min. If the Sandwiches are golden and crisp remove from the grill with a wooden spatula. Cut them into halves with a pizza cutter or knife. 
6. Serve them while hot with Tomato Ketchup or any sauce of your choice. 
Enjoy them at any time of the day. Eat them as breakfast with a glass of milk or enjoy as evening snack with tea. 

The vegetables should be chopped finely otherwise they will not spread properly on the bread. 
Butter makes Sandwich soft and creamy so use it generously

Saturday, May 23, 2020

Palak Paneer

Palak paneer is the most sought after recipe in North India. Be it any festivity this dish is a popular choice. Soft cottage cheese in spinach sauce with mild flavours is favourite with everyone. It specially comes handy to sneak in greens in children's diet . When my daughter was a kid the only way to feed spinach to her was Palak paneer. Cottage cheese with spinach gravy is packed with nutrients. 
The gravy is made richer with cream or cashew. This dish is made with many variations. Some people saute spinach with oil and some blanch it .  I prefer to blanch it and then purée it for a smooth gravy. 

We need 

400 gm Spinach
150 gm Cottage Cheese ( paneer)cut in cubes. 
50 gm Cream
2 medium sized onions finely chopped.
3 fresh tomatoes pureed
1 tsp garlic paste
1 tsp ginger paste
2 tsp dried fenugreek leaves
2 tsp butter
2 tsp oii
1 tsp cumin seeds
2 Green cardamoms. 
2 Green chillies
1/2 tsp Turmeric powder
1/2 tsp Red chillie powder
Salt to taste. 

Here we go:

1. Wash Spinach thoroughly in running water to remove dust. Use only spinach leaves as hard stems are bitter in taste.
2. Boil 3 cups of water. Switch of the flame. Add Spinach leaves and let them sit for 1 min in hot water . Remove the leaves and immediately immerse them in cold  water. This helps to retain the green colour of Spinach.
3. Puree the boiled Spinach with green chillies . No need to add water in the process.
4. In a pan heat butter and oil . Add cumin seeds. When they start spluttering add chopped onions . 
5. When onions turn brown add ginger garlic paste and saute for 2 min. 
6. Add tomato puree , Turmeric , chilli powder , fenugreek leaves and  salt.
7. Add Spinach puree and cheese cubes 6. Add half cup of water and cover the pan. 
7. Let it simmer on low flame for 5 min or till oil separates.
8. Add cream and let it simmer for 2 min.
Your Palak paneer is ready. You can have it with Naan, tandoori roti, tawa chappati or parantha. It makes a very good combination with zeera rice too. So what are you waiting for. Enjoy this mouth watering delicacy with any combination of your choice. 
Tips to remember
Spinach should not be over cooked otherwise it will loose colour and will taste bitter. 
Cream is added to reduce the bitterness of Spinach.
Uncooked cheese taste better as it is soft and moist. 

Mango Phirni.

Phirni is a traditional Indian Dessert made with rice and milk. The first memory of this dish is associated with my grandmother who used to prepare it for all her grandchildren and served it in individual clay platters topped with lots of sliced almonds and pistachios. This simple yet delicious dish has undergone many versions.  Today's recipe is about its combination of phirni  with Mango ' the king of fruits' which despite being great in taste is packed with nutrients as well. Mango is a great source of Vitamin A & C  with lots of fibre. I am sharing with you the recipe of Mango Phirni which requires few ingredients available at our home. The Phirni takes only 10 to 15 min to cook and is a great option when you need dessert quickly. 

We need :
1 Litre full cream Milk
50 gm or 4 tbsp Rice soaked in water
40 gm Suger or according to taste
2 Green Cardamoms
1 cup Mango puree fresh or canned
20 Almonds sliced. 

Here we go:
1 Soak 50 gm of rice in water for half an hour. Drain water . Grind rice coarsely in a mixer. . 
2. Boil milk in a heavy bottomed pan. Add whole green cardamom so that we can take it out later. If using cardamom powder then add it to milk after rice are done. Let it boil for 5 min on low flame stirring in between. 
3. Add coarsely  ground rice to milk and let it simmer on low flame till the rice are done and milk is thickened. Keep on stirring in between to avoid lumps . Meanwhile keep on scratching  the milk which has struck to the sides of the pan and mix it in the phirni. This enhances the taste of phirni. 
Milk needs constant attention as it sticks to the bottom and get burned. 
4. When the rice are cooked add sugar. Keep on stirring till the sugar is dissolved Add half of the sliced almonds and Mango puree. Mix it well. Switch off the flame
If phirni looks very thick you can add hot milk to adjust its consistency. 
5. Pour it in a bowl and garnish it with sliced almonds. Refrigerate it for 2 hours. 
Enjoy the cool Mango Phirni and beat the summer heat.
Always cook Phirni in a heavy bottomed pan to avoid sticking it to the pan. 
Keep stirring the Phirni otherwise it will stick to the bottom of the pan. 
Always refrigerate it before serving. 

Monday, May 18, 2020

Bhuna Murg

Bhuna Murg is a north Indian dish where chicken is sauted and is coated with thick gravy rather floating in gravy as in Chicken curry . It is very aromatic as the masala contains lots of dry spices like cardamoms, cinnamon, bay leaf , cloves,cumin seeds and coriander powder 

This is my family's favourite chicken recipe and I make it very often. I prefer to cook it in mustard oil as it gives a crispy taste to the gravy . You can use oil of your choice. 
I use Finely chopped onions in this dish as it adds texture to the gravy. In some places curd is used for tanginess but my choice is fresh tomato puree as it gives both colour and body to the gravy besides tangy flavour. 
Both Nan and chappati go very well with this dish. When ever we want something 'masaledar' this is the instant choice. Onion dipped in vinegar  and fresh green chillies as salad is a perfect combination to go. 
I am sharing my version of the recipe with you, which is quick delicious and finger licking . As my mantra is quick and tasty. 😋

We need :
Chicken - 700 gm. Curry Cut.& Washed( Use Broiler as it is soft ,juicy and cooks early.)
Onions -  6 medium sized finely chopped. 
Ginger garlic paste - 4 tea spoon
Green chillies -  2 finely chopped
Tomatoes -  4 medium sized pureed. 
Fresh coriander - half cup
Green Cardamom- 2
Cinnamon - 2" piece
Cloves -. 4 
Black cardamom- 1
Bay leaves - 2
Cooking Oil - 50 ml
Kasuri Methi - 2 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1tsp
Garam masala - 1 tsp
Salt to taste. 

Take cooking  oil in a pan. When it is heated add all whole spices to it. Let it splutter. 
Now add finely chopped onions and saute. When the onions turn golden brown add ginger garlic paste and chopped green chillies. Saute till it changes colour.
.Add 2 tsp of kasuri methi . Crush it in your palms before adding it to the masala. It tastes better.. 
Add pureed tomatoes to the pan and saute for 2 min. Now add Turmeric powder , chilli powder, coriander powder and salt. 
Keep on stirring occasionally till masala becomes thick and oil separates.

Add chicken pieces to the pan and coat them with masala stirring occasionally . 
After 5 minutes of stirring , Add half cup of water to the pan. Don't add more water as thin gravy will not coat the chicken and hence spoil the taste.
 Mix well. Add fresh coriander leaves and Cover the pan with a lid and cook it on low flame .
 It will take around 15 to 20 min for the chicken to get tender and coated well with the sauce. Garnish it with fresh whole green chillies and  ginger jullians and serve it nan, roti or bread of your choice . You will love this recipe. 
Enjoy this traditional dish and do let me know how you liked my version of Bhuna  Chicken.

Tips to remember:
Always cook this recipe in a pan with a lid. Avoid pressure cooker. 
Keep the gravy  thick enough to coat the chicken.

Sunday, May 17, 2020

Eggless Banana Wheat Cake

Cakes are everyone's favourite. No occasion is complete without this delicious dish. It is a mode to celebrate every occasion. So it will be an added bonus if it is healthy too. I thought why not bake it with whole wheat flour and share the recipe with you. Usually healthy cakes are dry but this one is moist and soft. It is a simple, delicious and easy to prepare recipe. It takes ten minutes to prepare the batter and 30 to 35 min to bake in the oven. I always love food which can be cooked easily. Food in a jiffy is my mantra. 
You can bake this cake in oven as well as  in a pressure cooker.  Ingredients which I have used are readily available in every kitchen. So you can try this out even today. Do let me know how it turned out for you. 
We need :
Banana - 2 medium sized . 
Suger    - 3/4 cup ( powder it in a grinder) 
Vegetable oil - 1/2 cup
Whole wheat flour-  One & half cup
Baking powder - 1 tsp
Baking Soda -  half tsp
Dalchini ( Cinnamon) Powder- 1 tsp
Milk - 3/4 cup
Walnuts chopped - 3 tsp
Raisins ( kishmish) - 2 spoons
My cup measures 240 ml./ 120 gm
Tsp means teaspoon

Take a mixer jar . Add vegetable oil , Banana and suger. Blend together till they form a smooth batter. 
Take this batter out in a bowl. 
Keep a sieve on the bowl of batter and in it add whole wheat flour , baking powder baking soda and dalchini powder (cinnamon). Sift all the ingredients in the batter. 
Now Mix the flour gently in the batter till all the lumps are removed to form a smooth batter. 
Add raisins and chopped walnuts to the batter. Keep few raisins aside to put on top of the batter later.
Meanwhile pre-heat your oven at 180 degree Celsius for 10min. Alternatively if you are using pressure cooker to  bake, pre-heat your cooker on slow gas for 10min .
Grease a 6" pan and dust some all purpose floor on it. By dusting flour cake slips out easily from the tin after baking.
Check the consistency of the batter . If it is too thick add a little milk. Pour the batter in the pan. Decorate the top with raisins . 
Shake or tap the pan on the shelf to remove airbubbles. 
Place the pan in oven and bake it at 180 degree Celsius . It took 30 min in my oven to Bake the cake. Time can differ from oven to oven .
If you are baking the cake  in a pressure cooker then place a wire rack inside it and place the cake pan on it and close the lid. But remove the whistle . Keep the flame on low. It will take around 35 min to bake the cake.
Insert a toothpick to check . If it comes out clean then the cake is fully baked. Let it cool . Take it out of the pan by inverting it on a plate. Now what are we waiting for Enjoyyyyyy this delicious cake with your family. 

Try this recipe and do  leave your valuable comments below. You can also share with me the pics of the dish. 
It will encourage me to do better. 

Tips : 
Oven should be medium hot at time of keeping the cake. If the oven is too hot your cake will become hard & dry from outside. 
Folding of flour in the batter should be done gently otherwise the air incorporated in the batter will escape. And cake will turn hard. 
Hope you liked the recipe. Happy Cooking folks !!!. 

Sunday, May 10, 2020

Nutri Kulcha

Amritsari Nutri Kulcha 
Amritsar is very famous for its street food. And This famous Street food from Punjab is finger licking good. In Amritsar you will find it all over the city. Nutri is basically Soya chunks in a gravy.  Soya chunks are high in protein. So good for health. As this dish requires lot of stirring. So, you need lots of patience while cooking Nutri. But solace is that the Kulchas are easily available at bakery shops. You can make them at home too. If you require I will share the recipe of that too. So what are we waiting for. Let's get started.!!!!
What we need:
 Nutri Mini Soya  Chunks --- 2 cups ( if you have big chunks just cut it into 2 pieces after boiling)
Nutri granuals -- 1/2 cup boiled. 
Tea Bag --- 1
Onions --- 4 finely chopped
Ginger -- 1" Piece
Tomatoes --- 4 medium sized. 
Ginger Garlic paste ---- 3 Tbsp
Fresh coriander finely chopped
Fresh coriander stems handful. 
Green Capsicum Diced ----2 
Green chillies --- 2 
Cumin seeds --- 2 tbsp
Coriander powder -- 2 tsp
Turmeric powder --- 1 Tbsp
Kashmiri red chilli powder --- 2 tsp
Kasuri Methi ---- 1Tbsp
Anardana powder---2 Tbsp
Soya sauce dark --- 1Tbsp
Red chilli sauce -----1tbsp
Cooking Oil ----- 3Tbsp
Butter ---- 4 tsp for kulcha
Ghee ------ 2 tbsp
Salt to taste.
Here we gO
Boil 6 cups of water in a pan. Add  Nutri Soya chunks & granules, along with tea bag, 1tsp salt & 1tsp sugar. On low flame let them boil till nuggets are soft. It will take around 7 to 8 minute. Drain water. Now Rinse with fresh water. This step is important as it will remove the pungent smell of soya chunks. Press the Soya chunks with your hands and squeeze out all the water. Keep aside. 
Add 4 big size tomatoes, 3 green chillies, 1" Ginger and stems of fresh coriander to a grinder jar .Make a fine puree. Heat a pan and add 3 tbsp of oil & 2 tbsp of ghee to it. Now add cumin seeds, 3 green cardamoms pods, 1 black cardamom, 1tsp whole black pepper, 3 laung, 1" Dalchini & 2 tejpattas. Add onions to the pan. 
When onions are getting cooked make a paste of previously fried onions by adding little water. Keep aside for future use. 
Saute till onions turn reddish in colour. Add 3 tbsp ginger garlic paste . Start stirring. When the raw smell of garlic goes add 2Tbsp of kashmiri Redchilli powder & stir briefly. Now Add 1 tbsp of red chilli powder, 1 tbsp of turmeric powder, 3 tbsp of dhania powder, 2 tbsp of Anardana powder & 1 tbsp of kasuri methi. Give it a stir and add half ltrs of boiling water to it. Keep stirring till oil separates.
Add fried onion paste to the maaala now. Again stir it for 3 to 4 minutes and oil separates. 
Add previously made tomato puree to it. 
Now add salt . Stir & cook. On high flame for 10 minutes. 
Add boiled soya chunks & granules and stir and cook for 3 to 4min.Add 500 ml of hot water to it. Also add 1tbsp soya sauce & 1 tbsp chilli sauce. Also add fresh finely chopped coriander. Stir a while. Then cover and cook for 20 to 25min on low flame. In between keep stirring on regular intervals. 

Nutri is now almost ready. Add finely diced green capsicum to it. Check seasoning. Adjust if required. Garnish  with ginger jullians and fresh coriander. 
For Kulchas :
Heat a nonstick pan . 
Smear butter on kulcha with a brush.
Then roast it in  pan from both the sides till golden brown. Accompany it with green chilli and jullians of onion dipped in lemon juice. 
Your street food of Nutri Kulcha is ready. Don't  bother about calories 😉 . Just  Enjoyyyyyy. 
* While putting salt in gravy remember there is Salt in soya chunks also. 
* A little Turmeric powder enhances colour but too much of it will spoil the taste and colour both.