Dal Fry

Ingredients

• Moong dal - 1 cup
• Onions - 2, chopped
• Tomatoes - 2, chopped
• Ginger garlic paste - 2 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - a large pinch
• Cumin seeds - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Juice of 1 lemon
• Coriander leaves - few, chopped
• Oil - 1 tblsp
• Salt as per taste

Method

• -Heat oil in a pressure pan (or cooker).
• -Add the cumin seeds and fry for 30 seconds.
• -Add the ginger garlic paste and stir well.
• -Add the onions, tomatoes and -saute for 2 minutes.
• -Add red chilli powder, salt, cumin powder and turmeric powder.
• -Add the moong dal and add enough water.
• -Cover and pressure cook until 4 to 6 whistles or until dal is cooked.
• -Remove from flame.

Chicken Ball And Spinach Soup

Ingredie

For cntshicken balls:

500 gm chicken leg or breast minced (leg will result in a softer texture)

Thinly chopped spring onion greens

Carrots (thinly shredded)

1 tsp white pepper powder

2 chicken stock cubes crumbled

1 Tbsp sesame oil

2.5 Tbsp grated ginger

1 egg for binding

Salt to taste

Little star anise powder

2 cloves garlic, chopped

3 Tbsp soya sauce

Potato starch (optional)

For the soup:

5 cups chicken stock or hot water mixed with 2 stock cubes

1/2 cup mushrooms chopped into quarters

A few spinach leaves ripped

Bean sprouts cleaned and kept aside.

Juice of 3 lemons

Soya sauce

Salt, to taste

2 eggs beaten

Method

1.For chicken balls:

 Mix all ingredients above with mince till evenly distributed and place in the  refrigerator.

2.For the soup:

3. Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix     lightly.

4. Take chicken out of fridge and form balls with wet hands. Add to soup.

5. Now taste the soup and adjust seasoning with salt and soya sauce.

6. Finally add mushrooms and shredded carrots. Let it cook till they have a nice     crunch and not overdone.

7.  Add lemon juice. Taste. If you need more juice, add. Dont overcook the        lemon juice.

8. At the end, just before serving, throw in the bean sprouts and torn spinach      leaves and serve.

 9. Serve with vinegar-chillies and your favorite chilli sauce.

Simple Fruit Custard Recipe

Custard based dishes are easy to prepare and a very nice way to make kids consume fruits which are high in dietary fibre.

Ingredients for preparing Simple Fruit Custard

• Milk – 500 gm 
• Sugar – 100 gm
• Vanilla custard powder – 2 tbsp
• Apple – 1 (uncovered skin)
• Banana – 1 (uncovered skin)
• Pomegranate – 1 (beans)
• Chickoo – 2 (uncovered skin)
• Orange – 1 (uncovered skin)
• Grapes – 100 gm
• Mango – 1 (uncovered skin)

Procedure for preparing Simple Fruit Custard

Chop and slice all fruits according to your taste and liking, keep aside.

Dilute vanilla custard powder in ½ cup of milk to make a smooth paste.

Boil the remaining milk with sugar, stir continuously for 10 minutes.

Add diluted custard powder in to it and stir on low flame till it becomes thick.

Remove from heat and refrigerate it.

At the time of serving, pour all the sliced fruits, mix it well.

Serve chilled in a serving bowl.

CAJUN CHICKEN PASTA

Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!

INGREDIENTS:

1. 2 boneless, skinless chicken breasts

2. 2 tablespoons olive oil, divided

3. 1 tablespoon cajun seasoning

4. 8 ounces penne pasta

5. 2 tablespoons unsalted butter

6. 3 cloves garlic, minced

7. 1 cup heavy cream, or more, to taste

8. 1/2 teaspoon lemon zest

9. 1/4 cup freshly grated Parmesan
    Kosher salt and freshly ground black pepper, to taste

10. 2 Roma tomatoes, diced

11. 2 tablespoons chopped fresh parsley leave

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun        seasoning, shaking to coat thoroughly.

2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat.  Add chicken and cook, flipping once, until cooked through, about 5-6 minutes  on each side. Set aside and keep warm.

3. In a large pot of boiling salted water, cook pasta according to package          instructions; drain well.

4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring        frequently, until fragrant, about 1-2 minutes.

5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly,    until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened,  about 1-2 minutes. If the mixture is too thick, add more heavy cream as    needed; season with salt and pepper, to taste.

6. Stir in pasta and gently toss to combine.

7. Serve immediately with chicken, garnished with tomatoes and parsley, if    desired.

Green Beans Recipe

Ingredients

1,3 lb (600 g) green beans

½ small onion

2 garlic cloves

1 tbsp chili flakes

1 tsp soy sauce

1 tbsp oyster sauce

1 tsp fish sauce

1 tsp vinegar

½ tsp caster sugar

½ tsp tomato paste

1 cup (240 ml) vegetable oil

Method

First make the XO sauce. In a small cup add the soy sauce, the oyster sauce, the fish sauce, the chili flakes, the caster sugar, the vinegar and the tomato paste.

Whisk all these ingredients into a smooth sauce and put it aside until needed later.

Rinse the green beans well and trim them.

Pour the vegetable oil in a large non-stick skillet or wok and place it over high heat. Once the oil is hot, add the green beans in badges.

Fry the green beans for 3 to 4 minutes until they start to wrinkle. Remove the fried beans from the pan and let them drain on a piece of kitchen paper. Add a new badge of green beans to the oil until they are all fried.

n the meantime peel and chop the onion and garlic. Once all the green beans are fried, discard most of the hot oil but leave just a little splash of it in the pan. Turn the heat to medium. Now add the freshly chopped garlic and onion.

Cook over medium heat for 1 minute until fragrant. Add the fried green beans again. Stir fry the veg for a couple of seconds. Now pour in the homemade XO sauce mixture you put aside.

tir well to coat the beans evenly. Take the pan off the heat and transfer the spicy fried beans to a serving dish. Serve piping hot.

Vegetable Kebab

Ingredients

 medium bowl cabbage shredded

1 cup fresh paneer grated

1 cup cauliflower grated

2 potatoes boiled and mashed

3 green chillies chopped

1 cup carrot peeled and grated

1 inch ginger minced

1-1/2 cups all-purpose flour (maida)

1/2 tsp red chilli powder

2 tbsp unsalted and melted butter

Handful coriander leaves (rinsed and chopped)

Salt to taste

Oil for frying

Method

Combine the mashed potatoes and grated paneer in a big bowl.

Melt the butter in a non-stick pan.

Saute grated cauliflower and shredded cabbage for few minutes.

Add the mixture of potatoes and paneer.

Season with the salt and mix very well.

Now add finely chopped green chillies, ginger and carrot.

Saute on medium high flame for 3-4 minutes until it dries.

Add remaining spices along with chopped coriander leaves and mix well.

Stir in for 2 more minutes and remove the pan from the flame.

Set aside to cool.

When the mixture cool down, add little bit of oil and all-purpose flour in it.

Now take some oil in your hand palms and make small balls from the prepared mixture.

While making small balls, flatten and give a proper shape of kebab, you can add little amount of water, if needed.

Heat good amount of oil in a pan.

Drop few kebab’s at a time in hot oil and fry until turns to golden and crispy.

In the same way, make all the vegetable kebabs and drain on oil absorbent paper.

Serve them hot with green chutney and salad.

Chicken Malaiwala

Ingredients

For the gravy:

1 cup cream

3 green chillies, chopped

1 onion, chopped

2 1/2 cup milk

1 tsp green cardamom powder

1 tsp chopped ginger

2 Tbsp chopped coriander leaves

1/2 tsp dry ginger powder

1 tsp white pepper powder

1 tsp kasoori methi

2 tsp garam masala

A pinch of saffron

2 tsp chopped almonds

Salt, to taste

For the marinade:

5 chicken drumsticks

1 tsp ginger paste

1 tsp garlic paste

2 tsp white pepper powder

For the garam masala:

1 black cardamom (badi elaichi)

6-8 green cardamoms (choti elaichi)

1 piece mace (javitri)

2 tsp cumin seeds (zeera)

4-5 cloves (laung)

1 cinnamon (dalchini)

4-5 black peppercorns (kali mirch)

6-7 dried rose petals

Method

Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes.

For the garam masala:

Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.

For the gravy:

Heat a pan and add cream, onions, green chillies, and cook till the onions are soft.

Now add the milk and the marinated chicken, mix well.

Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.

Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.

Garnish with chopped almonds and serve hot.

Sweet and Spicy Bacon Chicken

Ingredients

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Method

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish….make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them. I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

**Also great on the grill! No juices to drizzle on anything, but still delicious!

Spicy chicken nibbles

Ingredients:

1kg chicken nibbles

1 fresh root ginger chopped

5 red chillies

3 cloves of fresh garlic peeled

1 teaspoon oil

Salt

Juice of one lemon

Cracked pepper

1 tsp oil

1/4 tsp tumeric

1 tsp ground cumin

1 tsp ground coriander

Pinch of additional salt

Method:

Make the Chilli Paste in a blender.

Add the rest of the ingredients to the paste and marinade nibbles.

Bake in the oven for 30 - 35 mins.

They taste great on the BBQ as well.

Spicy Chicken Curry

Ingredients:

Skinless Chicken – 2 lbs, cut

Water – 2 cups (approx)

Oil – 2 tbsp

Cinnamon stick – 2″pc

Black Cardomom – 1

Cloves – 5

Green Cardamom – 2

Bay Leaf – 2

Peppercorns – 1/4 tsp

Onions – 3, medium, chopped

Crushed Tomatoes – 1, 14 oz can

Garlic – 1 heaping tbsp, chopped

Ginger – 1 heaping tbsp, chopped

Salt – to taste

Red Chili Powder – 1/2 tsp

Turmeric Powder – 1/2 tsp

Garam Masala – 1tsp

Cumin Powder – 1 tsp

Corriander Powder – 1.5 tsp

Green Chili – to taste (optional)

Cilantro – for garnish, finely chopped

Method:

1. Wash the Chicken and drain the excess water well.

2. Heat a pan on medium heat.

3. Once hot, add in the Oil (hold back 1 tsp for later).

4. Allow it to heat up and add in Cloves, Peppercorns, Bay leaves and Green Cardamom.

5. Fry for about 30 seconds and then add in the Onions.

6. Add a little salt to experdite the cooking process. Mix well.

7. Cook for 3-5 minutes and add in the Ginger, Garlic and Green Chilis.

8. Cook and stir frequently. Allow the Onions to brown but not burn.

9. Add in the crushed tomatoes and cook until the oil starts seperating from the mixture. Stir frequently as tomatoes tend to burn quick.

10. Once the Oil starts seperating, turn off the flame and allow the masala to cool down a bit.

11. Blend the Masala into a smooth paste. Keep aside.

12. Heat the pan once agin and add in the balance of the Oil (1 tsp).

13. Once the Oil is hot, add in the Cinnamon Stick and the Black Cardamom.

14. Cook for 30 seconds and add in Turmeric Powder.

15. Mix and add in the Masala Paste.

16. Add Red Chili Powder, Coriander powder and Cumin Powder.

17. Add a little bit of water to avoid the Powders burning and to help them mix in the Masala well.

18. Once it is well mixed, add in the Chicken and allow it to seal.

19. After the chicken has turned white, add in the desired amout of water.

20. Mix well and add Salt. Mix again.

21. Cover and cook till it is done, stirring frequently inbetween.

22. Garnish with Cilantro (and a dash of Lime Juice!).

23. Serves.

Kaju Barfi

Ingedients: 

Cashew Nuts (200 gms)

Khoya (300 gms)

Sugar (2 cups)

Milk (1 cup)

Cardamom Powder

Almonds /for garnishing

Method:

At first dry grind the cashew nuts.

Then grate the khoya.

Heat a heavy bottom pan, add milk and grated khoya at the same time.

Stir them well on a low heat.

Now add sugar, mix well and stir continuously .

When the sugar and khoya desolves into milk and makes a paste like consistency add powdered cashew nuts, cardamom powder and stir constantly.

After few minutes you can see the mixture leaving oil and does not sticking to the edges of the pan, your mixture is ready.

Now take a plate and put the mixture over it. Flatten the mixture with a spatula and even the edges.

Garnish with almonds and let it cool for 2 hours.

Now carefully cut them into square pieces and separate them.

Your Khoya Kaju Barfi is ready to serve.

Pumpkin Burfi

Ingedients: 

1 cup Red pumpkin boiled and smashed 

1/2 cup Vari tandul

1/2 cup Grated coconut

1/2 cup Sugar ( +/- as required by you)

1 cup Water

1 pinch Kesari colour

2 drops Vanilla essence

3 tbsp Ghee + little for geasing the plate

1/4 tsp Cardamom (elaichi) powder

2-3 pinch Nutmeg (jaifal) powder

1 tsp each Charoli and Charmagaz

1/2 Cashew (kaju) pieces for garnishing.

Method:

1. Heat ghee in a kadai, add the vari tandul and roast the same as you roast for the sheera.

2. When it changes the colour to brown slightly, add 1 cup of water. Cover and cook till the water is dried up in slow flame.

3. Add the sugar, boiled and smashed pumpkin, grated coconut,  and kesari colour. Keep stirring and cooking till it leaves the kadai.

4. Add elaichi powder, vanilla essence, charoli, charmagaz and mix well for another two minutes.

5. Transfer it into a greased plate. Allow it to cool. Cut into desired  shape. Garnish with cashewnuts and serve.

Variation: with mango pulp, apple pulp, papaya pulp.

Chicken and Bean Burrito

Ingredients

Chicken breasts (boneless skinless) - 2

Tortilla - 4

Beans - 2 cups (any beans soaked and cooked)

Seasoning mix* - 2 tblsp (chilly powder, corriander powder, garam masala)

Tomato - 1

Salsa - 3 tblsp

Cheese - as needed 

Sour cream - for garnish

Cilantro - for garnish

Green Chillies - 2-3 (for garnish)

Oil - 1 tblsp

Method

1. Cook the chicken breast separately, shread it into small pieces.

2. Take a pan, heat some oil and fry up the shredded chicken. Remove and set aside.

3. Heat some more oil in the same pan. Add the cooked beans with little water.

4. Add any seasoning mix according to your taste. I made it indian style with little chilly powder, corriander powder, garam masala and salt. Let it cook for 2 minutes.

5. Add the shredded chicken, salsa and cheese to this and mix everything. Switch off after everything blends well.

6. Take a flour tortilla and heat it on a griddle or microwave as per package directions.

7. Place the filling in the middle and garnish with some fresh chopped tomatoes, green chillies, cilantro and sour cream.

8. Fold it as shown in the picture.

Paratha Samosa ( Breakfast Recipe )

Ingredients

Dough

• 1 cup all-purpose flour (plain flour, maida)
• 1/2 teaspoon salt
• 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
• 1/3 cup water

Filling

• 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
• 1/4 cup green peas, I am using frozen peas thawed
• 1-1/2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon coriander powder (dhania)
• 1 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon green chili finely chopped
• 1/2 teaspoon mango powder (amchoor)
• 1/4 teaspoon garam masala
• 2 tablespoons chopped cilantro (hara dhania)
• Also need about 1/4 cup oil for cooking

Method

Dough

Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.

Filling

Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.

Let the filling cool to the room temperature. Lightly mash the filling.

Making Paratha Samosa

Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.

Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.

Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.

Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.

Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.

Paratha Samosa is the best served hot and crispy.

If they are made in advance re-heat using a skillet or oven.

Enjoy with hari cilantro chutney.

Chicken Sausage Platter (Breakfast Recipe)

Ingredients

7-8 breakfast chicken sausages

4 tsps butter

1 tsp oregano or any seasoning of your choice

2 cups finely shredded cabbage

1 tsp tomato sauce or Worcestershire sauce

1/2 tsp sugar

salt and pepper to taste

1 carrot, grated

2 apples, cored and sliced

2-3 hard boiled eggs, peeled and sliced

Method

Heat 2 tsps of butter in a vessel, add the shredded cabbage and stir fry on high for a mt. Add tomato sauce, salt, sugar and pepper and turn off heat. Remove onto a serving plate. Over the sauteed cabbage or around it, arrange the grated carrot. Keep aside.

In the same vessel, add a tsp of butter, add the sausages and roast for 2-3 mts till well browned. Sprinkle the oregano and remove them onto the bed of cabbage and carrot.

In the same pan, add another tsp of butter, pinch of sugar and pepper and place the apple slices and saute for few secs on both sides. Remove onto serving plate.

Arrange boiled egg slices on the plate, sprinkle salt and pepper. Finally arrange cucumber slices. Breakfast/brunch is ready to be served.

Misal Pav (Breakfast Recipe)

Ingredients

2 Tbsp oil

1 tsp ginger paste

1 tsp garlic paste

1 cup chopped onion

1 cup chopped tomato

3/4 cup grated coconut



To make gravy/sauce (Kat in Marathi)

3 Tbsp oil

Spice Paste (as above)

Salt to taste

1 tsp red chilly paste

1 tsp garam masala

1/2 tsp turmeric powder

1 tsp cumin-coriander powder

1/2 tsp cinnamon & clove powder

3 cups water (or as required to adjust the consistency)



To make usal:

3 Tbsp oil

1 tsp garlic paste

1 tsp ginger paste

1/2 tsp hing (asafoetida)

1 1/2 cups steamed matki (moth) soaked overnight

1 cup boiled potato (cut into square pieces)

1/2 tsp turmeric powder

1 tsp garam masala

1/2 tsp cinnamon-clove powder

1 lime juice

3 cups water (or as required)

Salt to taste



For Garnishing:

Chopped onion

Mix dry farsan

Chopped coriander

To serve with: Paav, slice of lemon


Method

To make paste : Heat oil in a pan.

Add ginger paste, garlic paste and chopped onion.

Saute till the onion is transculent.

Then add chopped tomatoes and grated coconut.

Mix well and saute it for few minutes.

Allow the mixture to cool.

Grind it into smooth paste.



To make gravy/sauce ('Kat' in Marathi): Heat oil in a pan.

Add the ready paste into oil and saute it for 2 minutes.

Then add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it.

Then add water in it.

Cook till the mixture starts leaving oil.

Transfer it in a bowl and keep it aside.


To make Usal: Heat oil in a pan.

Add ginger paste, garlic paste and asafoetida.

Saute it for a minute.

Then add soaked & boiled sprouts and potatoes. Mix it.

Then add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice.

Add water to it.

Cook it for 8-10 minutes.

Transfer it in a separate bowl.



To make Misal: Take a serving bowl.

First pour ready usal in the bowl.

Then pour the red gravy over it.

Thereafter, add finely chopped onion, farsan to the mixture.

Garnish it with chopped coriander. Serve it with pav and a slice of lemon