Vegetable Pulao with left over Paneer Mutter gravy

Last Tuesday was quiet a tiring day at office so thought of making a one dish meal. Peeped in the fridge saw the  paneer and mutter bhaji it was semi gravy. There were some carrots, french beans so came up with this simple but delicious rice. It went very well with papad and mango pickle. It would have been tasted even better if I would have made the extra efforts to make the raita, but trust me folks I just wanted to sleeeeeeep after that.

We can make good use of left over food by making a completely different dish. This gives us variety as well as the food is not wasted.

Ingredients

cooked rice - 1 cup

ginger garlic paste - 1 tsp

onion diced - 1 medium size 

mixed vegetable - 1/4 cup (I used carrots and french beans)

leftover paneer mutter semi gravy was about 1/4 cup

cinnamon - 1 stick

black cardamom - 1

cumin seeds - 1/2 tsp

salt to taste

black pepper powder - 1/2 tsp

oil for tadka.

Method

Heat oil in a cooking vessel, add cumin seeds, cinnamon, black cardamom as they splutter add the diced onions and ginger garlic paste keep the flame on medium add a bit of salt and fry the onions until  light brown. Add the mixed vegetables along with the leftover and fry for a minute or two so that the gravy dries up. Be careful to add salt as the veggie already has it before. Add the cooked rice along with pepper powder and salt Mix all the ingredients and cook for 5 min on low flame. Serve it hot along with papad and pickle.

Cheese & Vegetable Omlete

According to me EGGS are the best to work on, kids love them so do adults. In most homes the day is begun with an egg of course the way of making differs with every house. I remember when we were kids mummy used to make omelet for us ( me & my younger brother).It was a routine every Sunday breakfast is Bread & Egg watching HE MAN & Mowgli oh getting nostalgic!!!The omelet mummy made was simple but used to taste heaven of course it has the magic touch of mummy...Now also whenever I visit India I insist her to make the same for me.. OK back to my Cheese & Veggie omelet.Peeped in my fridge found some carrots & capsicum so thought of making a healthy breakfast. My daughter loves cheese so I always stuff it.Combined the veggies & cheese and the end results were quiet good. Here goes the recipe.

Ingredients
Eggs - 2
Carrot & Capsicum finely chopped - 1/4cup
green chilies  finely chopped - 2 nos.
onion finely chopped - 1 medium size
fresh chopped coriander - 1 to 2 tbs
milk - 2 tbs
cheese - mozzarella or cheddar- 1/4cup
oil or butter - to pan fry the egg
salt to taste

Method
Take a bowl mix all the above ingredients except for cheese. beat with a egg beater or a normal spoon. The more we beat the egg the omelet will be more soft. Heat oil in a pan on medium flame, pour the egg mixture add the grated cheese and close lid for 1 min, open the lid and flip the egg carefully. Press a bit from top & immediately remove it off from the pan. This is to avoid the cheese from over cooking.Enjoy with Toast & ketchup.

Linked to Sumee's http://sumeesculinary.blogspot.com/2012/04/bon-vivant-moments-3-breakfast-ideas.html

Eggplant/Brinjal fritters (vangyache bhaji)

Brinjal bhaji s are quiet famous in Maharashtrian homes. We also call it vangyache bhaji which goes very well with any Pulao or even simple dal chawal. I had nice purple brinjals in the fridge so thaught of making the bhajis.There are several ways of making this dish but this is my way & would like to share it with all my friends here. Hope you enjoy making & eating it as well.

Ingredients

Purple brinjals - 2 medium size 

Gram flour - 1 cup

red chilli powder - 1 tsp

turmeric - 1/2 tsp

ajwain (carom seeds) - 1/2 tsp

coriander & cumin powder (dhaniya & jeera) - 1tsp

chopped coriander - 1 tbs (optional)

asafoetida (hing) - a pinch

sugar - a pinch

Oil - to fry

salt - to taste

 Method

Wash the brinjals, slice them round ( thinly sliced ). take a bowl of water and put the slices with a bit of salt. This avoids the brinjals to turn black. 

To prepare the batter we take gram flour add red chilli powder, turmeric, ajwain, hing, sugar, dhaniya & jeera powder, chopped coriander & salt. Mix all the ingredients nicely to avoid lumps add water slowly until you have a thick batter like consistency.Keep aside for 5 min. Heat oil in a kadhai gently dip each slice in the batter and fry on medium flame until it is cooked and turned light brown.Remove & drain on paper towels.

Enjoy with tomato ketchup or green chutney.

Indo Chinese Chicken Sizzler made on Tawa

Sizzler- My favorite dish. I can eat a sizzler at any point of time. So this particular post is dedicated to meeee!! in Mumbai we have many places where we get a good sizzler but the best according to me is from Yoko's. I always wanted to try this at home but couldn't as we do not have a sizzling plate & i thought it is impossible to make it at home. Until once I came a across a website where this lady had assembled all the ingredients on a pan. I decided to try it at home and guys it was a super hit. My hubby loved it. In fact one of my v. good friend ( Vita ) tried the same way with jumbo prawns & they too were super.Vegetarians can make the same with Paneer.You can always improvise the ingredients as per your likes or dislikes.

Marination 
boneless chicken - 400gm
schezwan sauce - 2 to 3 tbs ( I used ready made Chings sauce )
ginger garlic paste -1/2 tsp
vinegar - 1 tbs
salt  to taste
Marinate all the above minimum 1 to 2 hr in refrigerator

For frying the chicken
1 Cup Corn flour + Wheat flour ( mix both the flours & keep aside without adding water )

Hot garlic sauce
oil - 2 tbs
garlic finely chopped - 2 tbs
schezwan sauce - 2 tbs
tomato blanched & made to a paste - 2 medium size
red chilli sauce - 1 tbs ( you can add more or less as per ur spice intake )
vinegar - 1/2 tbs
sugar - 1/2 tsp
salt & pepper as per taste
warm water - just to get a saucy texture.

Veggies
mixed veggies - 1 cup slightly blanched - I used carrot, french beans, cauliflower florets & sliced mushrooms
Onions - 1medium size - diced
Capsicum - 1 medium size - diced

Cooked rice or Noodles or pasta of you choice - 1 Cup
French Fries - handful

Other ingredients
Butter
Soya sauce - 1 tbs
cabbage leaves - 4 large slightly blanched
salt to taste
Chapati or dosa pan (If you have a sizzling plate then that is gr8  but if you don't then we can make it on a pan as well )

Method 
Remove the chicken out & let it come to the room temperature.
take out 3 to 4 tbs of the corn & wheat flour mix, add water to & make a thin paste of dipping consistency. Keep the remaining flour for dusting the chicken. Heat oil in kadai first dust the chicken in the dry mix then dip in the thin paste and deep fry the chicken.

Prepare the sauce
Heat oil in a cooking vessel, add garlic after few seconds add the schezwan sauce, red chilli sauce, vinegar stir for a while immediately add the tomato paste, sugar , salt & pepper to taste. After 2 to 3 min add water as required a saucy consistency. After 5 min switch off the gas. Add the above fried pieces of chicken to the sauce.
By this time start heating the pan or sizzling plate on medium flame.


Prepare the Veggies
Heat a little butter or oil in a kadhai  keep the flame high add diced onions, capsicum, add the 1/2 tbs of soya sauce stir for a few seconds and add the remaining veggies add salt pepper and stir for a 2 to 3 min on high flame switch off the gas.

Prepare the rice
Heat butter or oil in a kadhai add the cooked rice or noodles or paste add the remaining soya sauce and salt pepper after 3 to 4 min switch off the gas.

Assembling
By now the pan must be quiet hot if not wait for some time it should be really hot. You should be really quick for the next steps if you want the real sizzling effect.
Place the cabbage leaves on the tawa or sizzling plate. leave some butter underneath them. place the chicken along with the sauce again leave some butter from the sides. place rice, veggies & french fries if sauce is extra just put on the ingredients leave some more butter. By now you will already get the sizzling effect.If you want you can grate some cheese just for garnishing.
Enjoy the Sizzler.

I know the whole procedure seems very tiring but trust me once you get it on the plate its HEAVEN. I hope you will like it.

Butter chicken

Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to a Punjabi restaurant called Moti Mahal in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi.

The name itself makes you feel hungry.Have tried many ways of making, but this particular recipe has come out the best. Its almost the same as you get in the restaurants.


Marination - Minimum for 1 hr
Boneless chicken - 500gm
Tandoori masala - 1 tbs
Curd - 1/2 cup
Ginger Garlic paste - 1 tbs
Salt to taste


Gravy
Onion - 2 medium size finely chopped
Tomatoes - 2 medium sized (blanched) & grinded
ginger garlic paste - 1/2 tbs
butter - 4 tbs ( You can combine it with oil as well )
Cream - 1/4 cup fresh cream
Cashew - 1 tbs soaked in water and grinded to a paste
Kasoori Methi - 1 tsp
turmeric - 1/2 tsp
red chilli powder - 1 tsp (Preferably Kashmiri)
garam masala - 1/2 tsp
chopped coriander for garnishing

Method

Heat half of the butter in a cooking vessel add the marinated chicken and cook till 3/4th done.Keep aside

Heat the remaining butter in the same vessel add onions along with a bit of salt & ginger garlic paste fry till the onions turn pinkish brown. Add kasoori methi ( rub it with the palms )turmeric powder, red chilli powder, garam masala powder fry with the onions for sometime then add the tomatoes, cashew paste. After a few minutes add the chicken & salt cover and cook until the chicken is fully cooked. Add cream and cook for a 2 to 3 min on medium low flame. Garnish with chopped coriander and a bit of cream. Enjoy with hot parathas, phulkas or steamed rice.

Cashews soaked in warm water

Frying onions in butter

Marinated chicken

Vegetable Pizza

Weekend means having lots of fun with my little angel & lots of talking with hubby. And of course preparing some of the favorite food for the family. So this weekend thought of making the family favorite Pizza. Whenever I visit India my brother (Chetak) & sis in law (Priya) insists that I make Pizza for them so this post is dedicated to both of them. And how can I forget the latest addition in our family my darling niece Sanavi. Love you.

 I mostly prefer using ready made base as it goes handy for working women & I am no different. But i have also tried making the dough at home & it was a super hit. I had followed Madhurasrecepi to make yeast free pizza base.

Ingredients:

Pizza base - 2 ( large )

Capsicum cubed - 2 medium size

Cabbage shredded  - 1/2 cup

mushroom sliced -   1/2 cup

onions cubed - 2 medium sized

tomatoes roughly chopped - 1 large

corn - 1/2 cup 

salt - As per taste

Black pepper powder - As per taste

Pizza masala - 1 tsp (Easily available in any grocery shop

Pizza sauce - Depends on the size of the base)

cheese - Mozzarella cheese 250 gm

chopped garlic - 1 tbs

Non Veg Eaters

Can use boiled and shredded chicken or sliced sausages as toppings.

Method:

 Heat oil in kadhai ( cooking vessel ), add chopped garlic, onion let the onion fry for a minute keep the flame high after 2 min add tomato, mushrooms, corn, fry for sometime then add Capsicum and Cabbage at last. Remember the veggies should be fried on a high flame as they should be crunchy and NOT soggy.At this point add salt, pizza masala & pepper powder.After 3 to 4 min switch off the gas.

Apply the pizza sauce on the base add a bit of cheese (this step of adding cheese now is optional but it gives a nice texture). Add all the viggies sprinkle pizza masala grate generous amount of cheese and put in the oven or make it on a tava with a closed lid.

Enjoy with tomato ketchup.

Gas Oven:

Preheat oven on gas mark 4 for 15 min.

Bake the pizza on gas mark 5 for 10 min.

Tawa (Chapati or Dosa Pan):

Heat the pan & apply a little butter & gently place the pizza on the pan. Cover the pizza for the cheese to melt for 5 to 8 min. Please check the pizza to avoid the base from burning. ( cook on medium heat )

Tip: 

Apply little oil on the edges of the pizza base before putting in oven. If u have olive oil it wld be gr8 but if not then our normal cooking oil will also do.

I hope you all will like the recipe.

The medicinal uses of spices cooking in Indian kitchen.

Friends culinary ingredients are also used for medicinal purposes. Since they are already used for cooking purpose they are easily available in each Indian household. Therefore, many times Indians go for these spices to use as household remedies. Few of them are mentioned here.I hope the medicinal uses will be of some help to you.

Indian spices

India is a land of spices and has a significant role in the world market of spices . Some of the main spices used in Indian food are Turmeric, Pepper, Cinnamon, Cumin, Ginger, Bay leaf, cloves, cardamom, fenugreek, garlic etc.

Turmeric
Turmeric is used in many of the Indian dishes.

Medicinal uses of Turmeric –

1. Turmeric is rich in anti-toxidants and anti-carcinogenic properties.
2. Can be used for minor cuts or bruises – Dab a pinch of turmeric for quickly stopping the blood flow.
3. When experiencing congestion in the throat, dinking a glass of warm milk mixed with ¼ tsp. of turmeric powder relives sore throat and feels better.
4. It also reduces cholesterol levels, cough, cold and flatulence.
5. As an ingredient of most cosmetic lotions, turmeric paste prevents and currents pigmentation, dark circles and acne marks.
6. It is also used as a face pack.

Pepper

Pepper has an important role in most of the soups and main course dishes. They are widely used around the world.

Medicinal Uses :In many Ayurveda medicines pepper is used. It has tremendous antitoxidant and anti-bacterial properties.

1. Pepper improves digestion, kills worms, treat coughs, colds, sinusitis, heart problems, colic, diabetes, anaemia, and piles.
2. For fever, a peppery soup is very helpful since it has anti-feverish qualities.
3. For throat inflammation, chewing raw black pepper is very helpful.
4. Pepper oil is used to treat insect bites and scalp infections.

Cardamom

Cardamom is an aromatic spice commonly used in Indian curries, gravies and deserts. It has a sharp and stimulating flavor.

1. Cardamom helps to reduce stomach acidity, generates appetite, alleviates nausea and cures bad breath.
2. Cardamom oil is helpful in stimulating digestion and relieving flatulence.
3. If one or two cardamom is added in tea, it makes a good and healthy drink.

Cinnamon

Cinnamon has a delicately fragrant aroma and warm, sweet flavor. The bark of this spice is used as a flavoring agent in cooking, such as in the preparation of some kinds of desserts, chocolate and spicy candies and liqueurs.

Medicinal uses-

1. It is a common ingredient in toothpaste, mouth washes and chewing gum as it strengthens and cleans teeth with its antibacterial qualities.
2. It is used for diarrhea and other problems of digestive problems.
3. Cinnamon is also used as an insect repellent.
4. It is also used as a pain reliever because of its health-boosting compounds.
5. Cinnamon also provides calcium and fibre to our body.
6. Also useful in improving blood circulation and memory.

Clove

Cloves are a main ingredient in non-vegetarian dishes, and one of the main parts of “garam masala powder”. Cloves are antiseptic, aromatic and stimulant. Clove oil contains Euginol which has got antiseptic and anesthetic properties. Combined with Zinc Oxide Euginol is used in dental operations like filling of cavities.

Medicinal Uses –

1. For toothache - A whole clove crushed and kept on the location of the toothache, it relieves pain.
2. Clove oil is also used for reducing toothache from time immemorial.
3. Clove oil is used in earaches.
4. For nausea, drinking a cup of tea mixed with clove is very helpful.
5. Regular chewing on cloves reduces hypertension.
6. Even in burns and open wounds, use of clove oil is helpful.
7. It is also used in relieving throat irritation.

Cumin

Cumin is an essential ingredient in every day’s cooking in the Indian kitchen. These brown aromatic small seeds give out more aroma when roasted or added to hot oil.

Medicinal Uses –

1. It acts as a good source of iron that strengthens immunity.
2. Used for relieving dyspeptic headaches, nausea, pain and cramping in the abdomen and acts as an antispasmodic, flatulence and many problems of the digestive system.
3. For those ladies who suffer from morning sickness, during their early days of pregnancy, cumin is helpful.
4. In Ayurveda medicines, cumin is widely used to improve liver function and boost metabolism

 Saffron

 Saffron, which has for decades been the world’s most expensive spice by weight, is an aromatic spice. It gives food a rich golden-yellow hue to the food. It is a wonderful nourishing spice which helps in building and strengthening all the tissues of the body. It has many medicinal properties also. It is useful for anemia, heart, reproductive tissues, and enhancing fertility. It is used in very small quantity, only a few strands in each dish. It is mainly used in milk, milk preparations, sweets, rice, etc.