Stuffed masala aloo buns

June is a month of birthdays. Four of my lovely cousins celebrate their birthdays in the month of June. I wish I could bake a cake for each of them (well except my mother and hubby no one has ever tasted my baking experiments from family). But alas distance and busy schedules make it impossible for the time being. May be in future we will be able to recreate those birthday celebrations as in past where we cousins would gang up and had so much fun. I really miss those days where birthdays meant all home-made delicacies and memorable family get-togethers. Luckily we did not have Mc Donalds and KFC’s to take away the charm. Those were different times and we were so much different as kids.

Today’s recipe isn’t about a cake but a very popular baked bread beauty “Stuffed masala aloo buns”. Bangalore is “the” place where you get to have an amazing variety of baked items. One of the items which I tasted and liked instantly was “Stuffed masala aloo buns”. Recreating it at home was a challenge as I am still new to the world of baking breads. After pizza, it was my second attempt and I am very glad that it turned out well. When I took the buns out of the oven, I could see the shine in my husband’s eye who exclaimed “It looks completely like bakery made”. I couldn't wait, took a bite of a bun and it was yum. So the buns turned out to be soft, beautifully browned on top and baked to perfection. So here is my recipe for “Stuffed masala aloo buns”.

Stuffed masala aloo buns

Serves: 2 to 3 persons

Stuffed masala aloo buns

For bun’s dough

Ingredients:

All-purpose flour or maida-2 cups

Sugar- 1 tbsp + 1 tbsp

Instant dry yeast- 1 tbsp

Water- ¼ cup+ 1 tbsp

Milk- ½ cup + 2 tbsp

Salt – 1 tsp

Olive oil- 3 tbsp+ 1 tbsp

Sesame seeds- 1 tbsp

Butter- 1 tbsp

For aloo masala

Ingredients:

Potatoes (large) - 2 (boiled, peeled and mashed)

Onions (small)- 3 (finely chopped)

Cumin or zeera seeds- 2 tsp

Roasted cumin powder- 1 tbsp

Coriander powder- ½ tbsp

Chili powder- ½ tbsp

Cinnamon or dalchini powder-1 tsp

Coriander leaves- 2 tbsp (finely chopped)

Green chilies- 2 (finely chopped)

Oil- 1 tbsp

Salt to taste

Procedure:

I have given separate set of instructions on how to make the bun's dough and aloo masala to reduce confusion. But to save time you can make the aloo masala while the dough is proofing or taking rest. 

For stuffing: Heat oil in a pan, add cumin seeds. After they have spluttered add onions, green chilies and fry them till it turns slightly brown, then add mashed potatoes, chilli powder, roasted cumin powder, coriander powder and salt. Mix everything well and fry it for 5 minutes. After that add cinnamon powder and coriander leaves. Give it a final stir and switch off the flame. Let it cool down and make 6 equal sized balls for the bun’s stuffing. I had some leftover stuffing from the above quantity. So accordingly you may reduce the quantity of the potatoes used or like me preserve it to make stuffed paranthas for the other day.

For bun’s dough: Take about 2 tbsp of  water warm it up, then add sugar and yeast to it. Leave it aside for 5 minutes. If yeast foams up then it is ready to be used for the further process. Meanwhile warm up the milk and remaining water. Take maida, salt and oil in a bowl and mix it up roughly. Add yeast to it and little by little add the warm milk and form soft dough. I like to work with my dough on marbled kitchen counter and with back to forth hand movements I try to bring the sticky dough together into a soft dough. When the dough is formed, put it back to the greased bowl and cover the dough with muslin cloth and let it proof for 45 minutes. 

After 45 minutes, you will find that the dough has become double its size. After that make your hands wet and pat the dough over the muslin cloth. Then remove the muslin cloth, bring the dough back to the kitchen counter, punch it well and knead it for a minute. Again put it back in the bowl and cover it with wet muslin cloth.  Then after 30 minutes bring it back to the kitchen counter, punch it down, knead again for a minute and make six equal sized balls out of it. Flatten each of the dough balls on your palm and place the stuffing ball and then seal the edges with very light hands. Grease the tin with remaining olive oil. Then arrange the balls on a greased tin and let it stand for another 10 minutes. After that take 2 tbsp of milk and 1 tbsp of sugar and mix it well. Finally with the help of a brush, milk wash all the buns and sprinkle the sesame seeds over the buns. This is the final proofing and the balls will rise again.

 Meanwhile pre-heat the oven on 180 degree Celsius. Bake the buns at 180 degree for 20 minutes, then at 200 degree Celsius for 5 to 7 minutes. After baking it for 20 minutes take the buns out and again give a milk wash. Keep an eye on the buns when you are baking them for final 5 minutes. After the buns are out of oven, brush them properly with butter. This will help soften the buns.

Notes:

The above mentioned measurement yields about 6 large stuffed buns.

I have used instant dry yeast yet I do check if it is alive or not. If your yeast is not alive, discard it and use another packet.

The dough should be soft and pliable. So be cautious and do not over knead the dough and if your dough has become hard, sprinkle some water and knead softly.

Use soft hand movement while giving the final shape to your buns, otherwise you may fine lines on the buns.

Proofing here means giving rest period to dough to facilitate fermentation. So don’t escape the process as well proofed dough will lead to soft buns.

Always use lukewarm milk and water while kneading the dough otherwise col or even milk and water kills the yeast.

I baked in convection microwave. So remember your oven settings and performance while baking.

Paneer Jalfrezi

Many a times we prepare food out of curiosity and creativity and later on we discover that it has got a “name” and is high on popularity charts in restaurants. One of such recipe is Paneer Jalfrezi loaded with goodness of veggies and Indian spices. When I had started preparing so called “Jalfrezi” it usually used to be with chicken. Then I shifted to vegetarian delight the “Paneer” and here is my version of “paneer Jalfrezi”.

Paneer Jalfrezi

Serves : 2 to 3 persons

Ingredients:

Paneer : 200 gms (cut into cubes)

Onion (medium)-2 (finely sliced)

Capsicum (medium) - 1 (finely sliced)

Carrots (small) - 2 (finely sliced)

Tomato (medium) - 2 (chopped and grounded to paste)

Ginger-garlic paste- 1 tbsp

Coriander powder- 1 tbsp

Chili powder- 1 tbsp

Turmeric powder- 1 tsp

Zeera powder- 2 tsp

Garam masala- 2 tsp

Cumin seeds or zeera- ½  tsp

Tomato sauce- 2 tbsp

Coriander leaves- 2 tbsp 

Salt to taste

Oil- 2tbsp

Water- 1 cup

Procedure:  Heat oil in a Kadhai, add cumin seeds and let it splutter. Add the onions, cook uncovered for about 5 minutes, and then add capsicum and carrots with ginger-garlic paste. Fry it for 2 minutes and then add tomato paste along with turmeric powder, chili powder, coriander powder and cumin powder. Mix everything well, add water and cook covered till the vegetables are tender. Finally add the paneer cubes and cook for another 5-8 minutes. During this time you may cook on high flame and keep on frying to get a drier version of this recipe. Then add garam masala, coriander leaves and give it a final stir.

Paneer Jalfrezi tastes best with rotis or pulao.

Notes:

If you want gravy then you made add some more water.

You may add sweet corns or green peas if you want. 

No bake Mango cheese cake

The learning that takes place during the journey of cooking can be amazing and abundant. Being a foodie I love to try out different cuisine and now that I have become a passionate cook, I like dish out recipes that catches up with my imagination in terms of flavour and taste. The elegance of layered cheesecake has been haunting me since last year and finally I made it this year. I do take my time, I love to see my learnings about recipes mature and then give that ultimate try. It is not that I don't fail in my trials, but I always try to minimise it by enhancing my understanding of any given recipe.

Usually the cheesecake recipes, I would browse through would demand cream cheese. It is nowadays available in India, but I was not very sure of the flavour it would add to cheesecake. So, my search was on until I found the recipe where the ingredients were familiar and I got a grasp of this cheesy and cakey outcome. So here is "No bake Mango cheese cake" made out out of paneer, curd, mangoes and biscuit crumbs. 

No bake Mango cheese cake

Recipe source : http://sizzleanddrizzle.com/

Serves : 5 to 6 persons

Ingredients:

Mango (large)- 3 (I used bainganpalli variety)

Paneer- 1 ½  cup

Hung curd- 2 cup (Hang about 4 cups of curd for 4 hours and let the whey water drain and you will get hung curd)

Sugar- 1 ½ cup

Gelatin- 5 tsp

Digestive biscuits- 16 nos.

Butter- 60 gms

Chopped mangoes- 3 tbsp

Chopped cherries- 3

Procedure: Take a 9'' inch spring-form pan and line it with silver foil paper. For layer one-Crush the biscuits coarsely using a grinder or your hands. Mix in the softened butter with crushed biscuits and soon you will notice that the binding has formed. Now take the spring-form pan, line uniformly. Refrigerate it for 20 minutes. For layer two-Now takes paneer and hung curd, mix them well so that no lumps are formed. Make purée of two mangoes and heat it in a pan. Take 3 tsp of gelatin and mix well with the warm purée. After that mix the purée with the paneer and hung curd. Bring the pan out and pour uniformly the paneer-hung curd-mango purée mixture. Refrigerate it for 1 hour. For third layer- mango glaze. Take purée of one mango, boil it and add 2 tsp of gelatin. Take out the pan and again pour uniformly the mango glaze and let it chill for 4- 6 hours. After that garnish with chopped mangoes and cherries. 

Notes :

Before using gelatine, do read the instructions properly on how to use it.

I added extra sugar, but you may reduce the sugar level as per your liking.

Serve the cheese cake with some fresh mangoes, for that extra mango punch.

Chicken potato masala Curry

Sundays are meant for rejuvenating yourself. The need to just relax is even more appealing when you have toiled hard for entire weekdays and Saturday has also been roped in as a working day. For me, if Saturday is working, then Sunday doesn't feel like “the Sunday”. Before I could get enough of Sunday it just gets over. During those fast passing Sunday, I prefer not to spend lot of time in the kitchen. A simple meal that doesn't compromise on taste is what I like to prepare. So one of the dishes is “Chicken potato masala Curry” which is easy to prepare and can be relished with rice. One doesn't really need any side-dish and the combo in itself is satisfying. So for lazy Sundays this dish is a hit.

Chicken potato masala Curry

Serves: 5 to 6 persons

Ingredients:

Chicken- 1.2 kg

Onions (big)-5 finely sliced

Tomatoes (small)-4 chopped

Big potatoes (big) - 2 chopped into cubes

Bay leaf- 2

Coriander leaves- 4 tbsp

Oil- 3tbsp

Water 3 cups

Salt to taste

Sugar- ½ tsp (optional)

Water- 2 cups

Marinate chicken with the following ingredients:

Chicken masala- 2tbsp

Curd- 4 tbsp

Garlic paste- 3tsp

Ginger paste- 1 tsp

Turmeric powder- 2tsp

Red chili powder- 2tbsp

Procedure : Marinate chicken with the mentioned ingredients for minimum 1 hour. I had marinated it for about 12 hours. Heat oil in a Kadhai and add sugar. Once the sugar melts, add bay leaf and onions. Fry onions for about 8- 10 minutes, then add marinated chicken and mix it well. Then, add the chopped tomatoes and cubed potatoes. Let it cook for 10 minutes on high heat. Meanwhile, heat water in a pan and add to the chicken. You may change the quantity of water added as per your desired gravy consistency. Cook chicken covered for about 30 minutes or till done. Then add coriander leaves.

Chicken potato masala curry is best served with some plain hot rice or rotis.

Notes:

If you want a dry version of this chicken recipe, avoid adding water.

If you don’t like potatoes in chicken, then you may avoid adding potatoes.

If you don’t have chicken masala then you can substitute by adding about 1 ½ tbsp of coriander powder and 2 tsp of cumin powder.

Sweet Lassi

Summers are here, so we have bid good bye to "tea". The refreshing cooling drink "Lassi" is most sought after as it calms down the system while rehydrating our bodies. I sometimes wish, I could do away with the extra sugar that I add to "Lassi" and make it more healthy. But we both like it sweet, so I always end up making this "Sweet Lassi ". 

Sweet Lassi

Serves : 2 persons

Ingredients :

Curd- 200 gms or 2 glass (chilled)

Sugar- 6 tbsp

Ice cubes- 8

Water 2 tbsp

Procedure: Take curd, sugar and water in the mixer. Pulse it well for 5-6 times till the sugar is dissolved and the curd gives a frothy appearance. Now pour the lassi in two tall glasses and give it a final touch with 3-4 ice cubes in each glass.

Notes: You may reduce the sugar quantity, if you don’t like it very sweet.

Bhindi aloo masala

Well there is nothing great in “Bhindi”. But indeed it made me feel “great”. So here goes the story, last year I had made aloo bhindi for lunch. MIL (yaaniki Mother-in-law) calls me up and there arises the mandatory question “what have you cooked?” I told her about “Bhindi aloo”. She with a worried tone exclaims that her dear son hates “Bhindi”. But I told her that I have been making “Bhindi” and he has been eating it without any resistance. So after the chatting session, I go and ask him “You don’t like “Bhindi”, why didn’t you tell me earlier?” He said “I never used to like it, but I like the way u make it”. Now there was no competition but I felt like a winner. It has been more than a year and still my MIL doesn’t believe that he like eating “Bhindi”. I don’t argue or refute, I just smile. May be she has to see it to believe it  J

The summers are here, so finally after a break we are back with bhindis. I made this bhindi aloo masala of the year a tad bit differently. I added tomato paste and garam masala and the bhindi aloo masala came out well. So here goes the recipe for you all.

Bhindi aloo masala

Serves : 2 persons

Ingredients:

Bhindis or okra- 250 gms (chopped)

Potato (big) – 1(chopped)

Onion (medium)- 1 (chopped)

Tomato (medium)- 1 (chopped)

Paanch phoron- 2 tsp

Turmeric powder- 2 tsp

Red chilly powder- ½ tbsp

Garam masala- 2 tsp

Green chilies- 2 (finely chopped)

Salt to taste

Oil- 1 and ½ tbsp.

Coriander leaves- 1 tbsp (finely chopped)

Procedure : Take oil in a Kadhai, put the paanch phoron once the oil is hot. Let it splutter, and then add onions and green chilies. Sauté it for 2 minutes and mix in the chopped potatoes. Cover and cook till the potatoes look fried on both the sides.meanwhile gring the tomato into a smooth paste. Then add the bhindis, tomato paste, turmeric powder, chilly powder and salt. Cover and cook till done. It takes about 15-20 minutes. Then finally add coriander leaves and garam masala.

Bhindi aloo masala  tastes best with rotis or dal and rice.

Mango Fudge

I made "Mango Fudge" as birthday sweets for my loved ones, but only after it got over. My husband just before my birthday asked me if I would bake a birthday cake for myself. With anger in my eyes, I bluntly said “No”. He was wise enough to sense other unsaid words behind my “no” and did everything to make my birthday memorable. So the day to celebrate the ageing process was well spent, with me no cooking and no baking (But yes I did help by chopping vegetables for him as he dedicatedly prepared lunch for me). So the very next morning, I was straight up to kitchen to create a sweet dish for my sweet husband who had showered all the sweetness to make my birthday very sweet and special.

I had came across “Mango fudge” recipe by Sonal Gupta which was posted in a FB forum called “Home Chefs Guild”. I loved the way the mango fudge looked and as I read through the recipe, I got confident that it’s going to taste just amazing. So I doubled the quantity and tweaked the recipe as per my preference. Mango fudge came out to be yummy and melt in mouth sweet. I took it to my workplace, send to family friends and they all loved it. One of them actually noted that it tasted like a very famous sweet of Mumbai called “aam pak” and that my version was much tastier. So here is the "Mango Fudge" recipe, a must try if you have a sweet tooth and mango happens to be your favourite. 

Mango Fudge

Recipe Source: simplyvegetarian777.wordpress.com

Serves: 12- 15 persons

Ingredients:

Mango Pulp : 4 cups (I used fresh Bainganpalli mangoes, you can even use even the canned ones )

Paneer (finely grated) : 2 cups

Milk Powder: 2 cups

Sugar: 2 ½  cups or to taste

Saffron: 1 tsp soaked I warm milk

Cardamom powder: 2 tsp + a fat pinch for garnish

Almonds: 4 tbsp roughly chopped + 4 tsp for garnish

Pistachios: 2 tbsp roughly chopped + 2 tsp for garnish

Yellow liquid food colour- 1tsp

Procedure: Take a thick bottom pan. Add mango pulp and sugar to the pan. Cook these together on low flame for about 10-12 minutes till the water content in the mango pulp is reduced and a thicker consistency obtained. Do not cook on a high flame; let it take its own time. After the mango and sugar mixture has reduced add grated paneer, milk powder,nuts, cardamom powder, soaked saffron and yellow liquid colour to the pan. Mix everything well and cook on a low flame for good 20-25 minutes, till everything is blended well. 

Meanwhile grease the pans with ghee or unflavoured oil. I had taken one aluminium 6’’ inch square tin and another rectangular glass dish with 9’’ inch length and 5’’ inch breadth. You will get to know that the mango fudge is done when mixture starts leaving the sides of the pan and sticks as a mass. Switch the flame off. Immediately pour the mixture into the moulds and garnish the set mango fudge with remaining nuts and cardamom powder. Take a spoon and with light hands press the garnishing with the back of the spoon. Let it cool for some time and then wrap it with cling-film and refrigerate for 6-8 hours.For serving, I used my cup cake liners and gave them shape of pedas and ladoos.

Notes :

You may reduce the sugar level as per your liking.

The use of liquid colour is optional.

Mango mousse

This season has been “the mango season” for me. I am usually not into fruits and sweets; I feel comfort and happiness with hot and spicy food (I have never been health-wise). But this time, finally my taste buds demanded mangoes and more of mangoes. I have come to believe that the best part of getting into cooking is also eating. I mean I have started to eat a lot more variety of both fruits and vegetables. So the journey from not eating mangoes to only eating mangoes has been adventurous and good learning experience for me. I started with basic mango milkshakes, mango lassi to bolder mango fudge and now here is mango mousse. Now let’s be grounded, mango mousse is very easy to prepare and is loved a sweet endings to our meals.

Mango mousse                

                                                          

Serves: 5 to 6 persons

Ingredients:

Mango pulp- 3 large mangoes (chopped and pureed)

Sugar- 5 tbsp

Heavy cream- ¾ cup ( I used Amul cream)

Gelatine- 1 tbsp

Water- 4 tbsp

Chocolate chips- handful

Cherries- handful

Procedure: Take the mango pulp, sugar and grind it into a smooth paste. Then add heavy cream to the mixer and again blend it well. After that warm the water and mix the gelatin in it, till it appears as thick liquid. Add this to the puréed mangoes, pulse the grinder for few seconds. Then pour it in your desired glasses or bowls. Refrigerate it for 4-6 hours, garnish with chocolate chips and cherries and serve.

Note: You may use tutti frutti or honey to garnish your mango mousse.

Mango Shake

This recipe includes one of my favorite ingredients- Milk. I know kids who have hated milk but I was one of those kids who was extremely fond of milk. I am still very fond of milk and its products too be it paneer, yoghurt, cream, butter or cheese. I really have no control over my appetite when it comes to my favourite things. So I can drink many glasses of milk at one go. My mother tells me that both my brother and I wouldn't go to sleep if we weren't given our dose of milk. That was long back and we luckily had our own cows at home. I can vouch that nothing is better, healthier and tastier than milk from your own household. So for this recipe I have paired mango and milk to create the classic mango shake.

Mango Shake

Serves : 2 persons

Ingredients:

Mango pulp- 1 mango (I used Bainganpalli variety)

Milk- 2 glass (chilled)

Sugar- 4 tbsp

Ice cubes- 6

Procedure: Take milk, mango pulp and sugar in the mixer. Pulse it well for 5-6 times till the sugar and mango pulp is dissolved and the milk appears thick. Now pour the mango shake in glasses and give it a final touch with 3 ice cubes in each glass.

Note : The mango I used weren't sweet so I ended by adding sugar. So if your mango is sweet enough you can omit sugar altogether.

Mango sweet lassi

In my home town two things are very prominent during summer, one is lassi and the other is mango. A lassi in the evening (actually whenever you feel like) and mangoes after meal times becomes a kind of regular feature to beat the exhausting heat. So, I have taken lassi and mangoes to create thissweet refreshing drink.

Mango sweet lassi

Serves : 2 persons

Ingredients :

Mango pulp- 1 mango (I used Bainganpalli variety)

Curd- 2 glass (chilled)

Sugar- 3 tbsp

Ice cubes- 8

Water- 2 tbsp

Procedure: Take curd, mango pulp, sugar and water in the mixer. Pulse it well for 5-6 times till the sugar and mango pulp is dissolved and the curd gives a frothy appearance. Now pour the lassi in glasses and give it a final touch with 3-4 ice cubes in each glass.

Note : The mango I used weren't sweet so I ended up adding sugar. So if your mango or mangoes are sweet enough you can omit sugar altogether. 

Creamy almond cherry pulao

The name itself sounds so dreamy. The pulao is cooked in cream, has the crunchiness of almonds and sweetness of cherry- oh lovely. The first time I made it was for hubby's b'day lunch and he really liked it. No marks for guessing that I liked it too. It sometimes amazes me how I am regulated by "needs"- well to be precise pantry needs.So behind this recipe was the need to get over the cream. So on my regular browsing trip I got to read about the "Kashmiri Pulao" which is cooked in cream along with loads of vegetables and dry fruits. So I took the inspiration from it to use my cream in the best way possible and make this special pulao for him. So here is my recipe for this lightly sweet "creamy almond cherry pulao".

Creamy almond cherry pulao

Serves: 2 persons

Ingredients :

Almonds- 15 nos. (chopped)

Cherry- 15 nos.  (chopped)

Oil- 1 tbsp

Rice- 1 glass

Cream- 1 glass

Water 1 glass (preferably Basmati rice but I have used Sona masoori rice)

Bay leaf-1

Shahi zeera- 1 tsp

Cinnamon- 1” inch stick

Green cardamom- 3

Black cardamom- 1

Cloves- 4

Sugar- 1 tbsp

Salt to taste

Procedure : Wash the rice well and rinse all the water. In another bowl, take cream, water and sugar. Mix it well and keep aside. After that heat oil in the pressure cooker, then add bay leaf, whole garam masalas and shahi zeera. Fry it for few seconds till it leaves nice fragrance. After that add almonds and fry till it turns lightly browned (so fry on low flame). Add cherries, rice and salt. Fry the rice well and finally add the cream-water-sugar mixture. Give it a final stir and pressure cook till done. After opening the pressure cooker you may find layer of cream on rice, but there is nothing to worry just use a ladle and mix the rice well before serving.

Note:

If you don't want the sweeter version you may skip adding the sugar.

For rich version of the pulao, instead of water you may use milk and ghee instead of oil.

Almonds and cherry do go well with each other, I once used cashew instead of almonds and I found that the pulao tasted better with almonds.

Masala omelette

Easy things can give you a tough time too. So for instance,omelette which is seemingly the easiest thing to make in kitchen was a tough thing for me. My omelette would stick to the pan or would break while I flipped. More badly, it never tasted the way I wanted it to be.  I also shared my sad story about omelet with one of my school friend. As expected he laughed and was amused at my struggle with a simple omelette. But that was a year ago, I persisted with my trials and now I am able to make really good omelette. So here is my recipe for making tasty n fluffy omelette.

Masala omelette

Serves: 2 persons

Ingredients:

Eggs- 4

Tomato (medium) - 1 (finely chopped)

Onion (large) - 1 (finely chopped)

Green chilies (small) - 2 (finely chopped)

Coriander leaves- 1 tbsp (finely chopped)

Milk- 2 tbsp

Black pepper powder- 2 tsp

Oil- 1 tbsp

Salt to taste

Procedure: Break the eggs in a bowl, add milk, salt, onions, tomatoes, chilies, black pepper powder and beat everything well with the help of a fork. After that, heat oil in a pan and reduce the flame to low once hot. Now add the egg mixture to the pan. Cover and let the omelette cook. After 4-5 minutes you will see that the omelet has risen and has become firm. Now flip to the other side, increase the flame for nice browning. Then after 1 minute switch off the flame and the masala omelette is ready.

Masala omelette  tastes best with toast or paranthas.

Tangy tamatari chole

Chole makes me nervous!! What?? Is the first question that’s going to flash your mind….Well that’s the laughable truth! My husband’s favourite is chole and there was a time when I liked it too. But when it came to cooking, I was never satisfied the way I prepared it. When the demand for chole would come I would search for recipes, make my own variation but in the end never really liked any of it. My failed attempt to recreate Delhi style chole is epic.

 One of my dear friend who happens to be my colleague gets awesome chole for lunch. We gang of girls at work are always in search of new recipes, would ask her about this awesome Chole and she would simple reply that her mother (our dear aunty) uses grounded tomatoes to make the gravy and everything else is the same with onions and ginger-garlic paste. I went by the word- onion- ginger-garlic- tomatoes and in spices only the chili powder and the result was super good chole- FINALLY !! So I succeeded and yes almost after 2 years I am satisfied with my chole. Husband was super happy with the chole and so was I. Thank you my darling friend for your recipe it is surely a keeper.

Tangy tamatari chole

Serves : 3 to 4 persons

Ingredients:

Chole- 1 ½  cup

Onions (medium) - 3 (finely chopped)

Tomatoes (medium) - 5 (roughly chopped)

Chili powder- 1 tbsp - 1 ½ tbsp

Turmeric powder- 1 tsp

Ginger-garlic paste- 2 tbsp

Shahi zeera- 2 tsp

Cinnamon- 1’’ inch

Coriander leaves- 3 tbsp (Finely chopped)

Sugar- 2 tsp (optional)

Oil- 2 tbsp

Salt to taste

Procedure: Soak chole for 6-8 hours. Then pressure cook chole with water, turmeric powder and salt till tender. Heat oil in a Kadhai, add sugar and once the sugar melts and cinnamon and shahi zeera. Let it splutter and add onions with salt. Cover and cook onions till they turn translucent. Meanwhile grind the chopped tomatoes into a fine paste. Then add ginger-garlic paste and fry it till the raw smell disappears. After that, add the grounded tomato paste and chili powder. Cook the masala well till the oil oozes out from the masala. After that add water (as per your desired gravy consistency), bring it to a boil and continue cooking the masala for another 15-20 minutes. Then add chole to the gravy and reserve around 3 tbsp of chole. Mash the remaining chole and add to the gravy. Check for the salt and spice level. Finally, add coriander leaves. Do garnish it with onions while serving.

Note:

This gravy is tangy, so if you don’t like it that way then you may reduce the tomato quantity or add some sugar to balance the tanginess.

Serve Tangy tamatari chole with rotis or paranthas.

Desi paneer bhurji with Chinese twist

I believe, I have already spoken how fixated I become when it is a pure vegetarian day for me. Soya, Mushrooms and Paneer are my hot favourites for such days. When it comes to Paneer, I usually prepare a gravy dish. But one day, I really did not want to make the same old paneer gravy, so thought of making Paneer Bhurji. To be frank I have eaten "Paneer bhurji" may be thrice in my entire life till now. So, thankfully I had no memories about the stereotypical "paneer bhurji" preparation. Therefore, I decided to make it my own way-bringing the "desi" and "videshi" dhamaka together!!

I am very fond of Chinese flavor. I am kind in love with tomato sauce and there was a time I used to add tomato sauce to literally all food that I ate- be it rice or roti. Well that was during hostel days when food was specially served cold and tasteless. But now I have control over my urges and try not to indulge in saucy affairs (well implication only relates to food) that very often. So for the "Paneer Bhurji", here goes my  "Chinese twist". 

Desi paneer bhurji with Chinese twist

Serves : 2 to 3 persons

Ingredients :

Paneer- 200 gms

Onion (small) - 2 (finely chopped)

Tomato (medium)-  1 (finely chopped)

Capsicum (small) - 1 (finely chopped)

Ginger-garlic paste- ½ tbsp..

Chili powder- ½ tbsp.

Pepper powder- ½ tbsp.

Garam masala- ½ tbsp.

Soya sauce- 2 tsp.

Chili sauce- ½ tbsp.

Tomato sauce- 1 tbsp

Spring onion- 3 tbsp. (finely chopped)

Cumin seeds- 1 tsp

Dry red chilies- 2

Oil- 1 tbsp.

Salt to taste

Procedure: Crumble the paneer well. Heat oil in pan, add cumin seeds and dry red chilies. After they have spluttered add, onions and fry for 3 minutes, then add tomatoes, capsicum, red chili powder and ginger garlic paste. Sauté it well till the raw smell of ginger-garlic paste disappears. Cover and cook for 5 minutes. After that add soya sauce, chili sauce, tomato sauce and mix it all very well. Fry for another 2 minutes and then add the crumbled paneer. After that stir everything well and keep cooking on high flame for another 5 minutes. Finally add salt, black pepper powder, garam masala and spring onions. Give it a final stir and it is ready to be served.

Desi paneer bhurji with Chinese twist tastes best with rotis or paranthas.

Fab Feb Chicken

Today I will be sharing the Fab feb chicken, a recipe I have developed with love for the love of my life, dedicated to this special month of love “February”. Though we decided to marry in January, our families decided the same in February on a very special day. It was 5^th February and voila it’s was my husband’s birthday. So it was prepared as a Sunday treat for him. Coming to the recipe, the taste is unique and spicy. I have tried to fuse in the Indian masalas and the Chinese tadka in this dish. I am sure you would love it. 

Fab feb chicken

Serves: 4 to 5 persons

Ingredients :

Chicken 1.2 kg

Oil- 4 tbsp

Onions (large) - 3 (fine round slices)

Garlic- 4 tbsp finely

Green chilies-  3

Spring onions- 1 bunch (finely chopped)

Chat masala- 1 tsp

Garam masala- 1 tsp

Tomato sauce- 3 tbsp

Chilly sauce- 1 tbsp

Soya sauce- ½ tbsp.

Salt to taste

Water- ¼ cup

Marinate the chicken with the following ingredients

Curd- 4 tbsp

Tomatoes- 2 (grounded)

Chat masala- ½ tbsp.

Chicken masala- 1 tbsp

Red chilli powder*- 1 tbsp

Black pepper powder*- 1 tbsp

Garlic paste- ½ tbsp.

Eggs -2

Procedure:  Marinate chicken with the above mentioned ingredients under marination for about 1 hour. Then heat 3 tbsp oil in a kadhai, add the chicken pieces and salt. Let it get seared on both the sides and then add the remaining marinade. Cook covered on medium flame for about 35-40 minutes till the chicken is tender. Remove the chicken and scrape out the remaining masala from the Kadhai. If there is any oil, let it be there and add the remaining 1 tbsp oil. Pour in the chopped garlic and green chilies. Fry it and then add onions, spring onions and salt. Saute it well on high heat for 4 minutes. Meanwhile take a small bowl and mix in all the sauces. After the onions are well sautéed add the pre-cooked chicken and sauce mix. Stir it well and add ¼ cup of water. You may add more water if you like. Cook on high heat for 3-4 minutes. Then sprinkle garam masala and chaat masla. At last check for the salt and spice level and we are ready to go.

Chicken Fab feb tastes best with pulao or paranthas.

Note: 

If you don’t have chicken masala you can replace it with 1 ½ tbs coriander powder and ½ tbsp. of cumin powder and ½ tsp of garam masala powder.

*If you are not very fond of spicy food then do reduce the amount of pepper powder and chili powder used.

Gobi Manchurian

We all love our desi “Gobi Manchurian”. I mean, I can finish a plate full of gobi manuchrian without any help. Fresh gobis aka cauliflowers are galore in winters. I got one big gobi home and then I had to prepare gobi manchurian. However, here is a note of caution the fried gobi florets are a treat in itself, so just try to preserve some for the real Manchurian treat. 

                                                                    After getting my recipe right for Gobi Manchurian I have actually stopped eating it from outside eateries, where for most of the time the "gobi florets" are either over-fried or undercooked. So when I crave for some, it has to be home made now. 

                                            

Gobi Manchurian

Serves- 3 to 4 persons 

Ingredients :

Cauliflower (big) -1 cut into florets

Marinate the cauliflower florets with the following ingredients:

Soya sauce- 1tbsp

Chili powder- 1 tbsp

Ginger garlic paste- 2 tbsp

Cornflour- 2 tbsp

Maida- 4 tbsp

Oil to deep fry

Onion (big) – 3

Capsicum (small)- 1

Spring onions- 4 chopped

Garlic- 3 tbsp chopped

Soya sauce- ½ tbsp

Tomato sauce- 5 tbsp

Chili sauce- 1 tbsp

Black pepper crushed- 1 tbsp

Green chilies- 3 (finely chopped)

Procedure: Boil the florets in turmeric water for 7-8 minutes.  Drain the florets and marinate it with the above mentioned ingredients for about 1 hour. Then deep fry the florets till the florets turn crisp on outside and well-cooked inside. It may take about 2-3 minutes to fry. Drain the fried florets and keep aside. After that heat oil in pan, add garlic, green chilies, and spring onion whites. Cook for few seconds and then add onions, salt and sauté it for 4 minutes. Then add capsicum and meanwhile in a small bowl mix together the soya-tomato and chili sauce well. Pour in the sauce mixture after the capsicum has been well fried. Add the Gobi florets, black pepper and give a final stir. Garnish it with spring onions.

Gobi Manchurian tastes best with chowmein or paranthas.

Note : 

Pre-boiling the gobi florets not only kills the insects that may be present but also reduces the cooking time while deep frying.

The fried "gobi" florets can be served as side dish, so you may skip the "Manchurian" process for it.

Mango cherry butterscotch layered gelo cake

This is my baby gelo cake- I had imagined about the layers and the fillings. It was my first attempt, I worked on the measurement on my own, and I really had no idea about the outcome.  I prayed, it should be at least edible. Then, I reminded myself that I shouldn't be worrying much as all good things are going into its making, thereby ensuring that somehow it is going to make its way to our tummies.

This gelo cake has even more history to it; well I wouldn't have made it, if "the necessities" wouldn't have gripped me hard. The necessity, to get over the china grass packet which was lying with me for more than a year, to get over the butterscotch chips which were about to end their life span, the overstock of mangoes that had gone over ripe. Those ingredients were all ready and I plunged into action- The three layered chilled gelo cake tastes in between that of jelly and custard and I am sure kids who love it. So to beat the heat do prepare this surprise for your family- “Mango cherry butterscotch layered gelo cake”.

Mango cherry butterscotch layered gelo cake

Serves- 6-8 persons

Ingredients:

China grass (milk based vanilla flavoured)- 100 gms packet (1)

Milk- 3 cups

Mangoes (medium) - 3 (cut into small cubes)

Cherry- 6 tbsp (finely chopped)

Butterscotch chips- 100 gms

Honey- 2 tbsp

Pink liquid color- ½ tsp

Yellow liquid color- ½ tsp

Procedure :

Take 3 small bowls and divide 3 tbsp each of the vanilla flavored milk based china grass equally. Keep 3 cups of milk, the food colours, butter scotch chips, cherry and mangoes ready.  Take a 6’’ inch spring-form pan, put the parchment paper around the pan (which I missed doing!!). For first layer take 1 cup of milk, warm it up, add 3 tbsp of china grass and bring it to a boil. Then switch off the flame and keep it aside. Meanwhile sprinkle the butter scotch chips around the pan. After the first layer has cooled down a bit put it in the pan and immediately refrigerate it for 15-20 minutes. After the first layer has been set properly, we will go the second layer. For second layer, take 1 cup of milk, warm it up, add 3 tbsp of china grass, yellow liquid colour and bring it to a boil. Then switch off the flame and keep it aside. Bring the pan out, take a fork and with very light hands prick the first layer, this will help the second layer hold the first layer. Now sprinkle the chopped cherries and above it pour down the second layer. Refrigerate it for another 20 minutes. Now when the second layer has been set properly, we will go for the third and final layer.  For third layer, take 1 cup of milk, warm it up, add 3 tbsp of china grass, pink liquid colour and bring it to a boil. Then switch off the flame and keep it aside. Bring the pan out, take a fork and with very light hands prick the second layer. Now arrange the layer of mangoes evenly, drizzle honey and pour the third layer over the mangoes. Immediately put it in the refrigerator and chill it for 6 hours. After 6 hours, un-mould it from the pan. Cut into slices and serve it.

Note:

If you don't have butterscotch chips, then you may add cashews or almonds for the crunchy layer.

Do line up your spring-form pan with parchment paper to avoid any leakages.The butterscotch white layer or my first layer is very thin is because of leakages :(

You may drizzle some chocolate sauce over it before serving to make it more appealing.

Choose only the sweet mangoes for the third layer, otherwise you stand the chance of spoiling the entire gelo cake.

Soya matar aloo curry

Soya is popularly known as vegetarian’s non-veg delight. I like to cook soya when it’s my “vegetarian day”, thereby trying to make meal times not only tasty but healthy too. Well, I am not trying to imply that I eat non-vegetarian food all the time, but the days which are strict “vegetarian day” makes me think….n the thinking process is tough with deletion of non-vegetarian options. During those “tough thinking times”, soya comes very handy, just boil them and then you are ready to go. As it was winter time then, I had some fresh green peas too, so I created a love triangle in the curry involving Soya- peas- aloo. The result was this spicy and tasty curry. I feel this curry comes to rescue when you want to cook something very fast yet yummy and without much hassle.

Soya matar aloo curry

Serves: 4-5 persons

Ingredients: 

Soya chunks mini- 2 cups (cooked with salted water as per instructions)

Green peas- 1 cup (boiled till tender in salted water)

Potato (medium) - 2 (boiled, peeled and chopped into cubes)

Onions (medium) - 3 (finely sliced)

Tomato (medium) - 3 (finely chopped)

Ginger- garlic paste- 1 tbsp

Coriander powder- 1 1/2 tbsp

Curry powder- ½ tbsp

Turmeric powder- 1 tsp

Chilly powder- 1 tbsp

Cumin seeds- 2 tsp

Green chillies- 4 (small)

Oil- 3 tbsp

Salt to taste

Procedure:

 Pre-cook the soya chunks, potatoes and green peas respectively and keep them aside. Take 1 tbsp oil in a Kadhai, fry the soya chunks for about 4-5 minutes, till they turn light brown. Remove and keep aside. After that take 2 tbsp oil in a kadhai, then put in cumin seeds and let it splutter. Add the onions and sauté it for few minutes, then add the green chilies and continue cooking till onions turn translucent. After that add ginger garlic paste, cook till the raw smell disappears, then add tomatoes along with the curry powder, coriander powder, turmeric powder and chili powder. Drizzle some water in the kadhai and cook the masala well for around 15-20 minutes. Boil about 1 cup of water in a pan and add it to the masala and bring the gravy to boil and then add the soya chunks, peas and potatoes with salt to taste.  Then simmer the gravy for 5 more minutes. You may add more water to get your preferred gravy consistency. Check for the spice and salt in the curry and its ready to serve.

Soya matar aloo curry is best served with rotis or zeera rice.

Anda Palak curry or Egg spinach curry

Looking out for some real healthy food- Anda palak curry loaded with goodness of iron and protein is here for you. We all drool over the veggie’s delight “palak paneer”, but palak or spinach goes exceptionally well with non- vegetarian stuff also. I remember eating the luscious mutton palak cooked with desi ghee at Connaught place, Delhi and it was just amazing. I have paired palak with dals..chicken..corn and everything has turned out well. So in this recipe the lovely pairing of “egg” and “palak” has been done- The result is utterly butterly egg curry. Do try the recipe and let me know if this pairing excited your taste buds.

Anda Palak curry or Egg spinach curry

Serves : 3-4 persons

Ingredients:

Eggs- 6 (boiled)

Onions (medium) - 2 (Finely chopped)

Tomatoes (large)- 1 (finely chopped)

Palak or spinach- 4 bunches (Blanched for 10 minutes in water and grounded to a fine paste)

Ginger-garlic paste- 1tbsp

Cumin seeds- 2tsp

Chicken masala- 1 tbsp

Garam masala- 2tsp

Chilly powder- 1 tbsp

Turmeric powder- 1tsp

Butter- 1 tbsp

Oil- 1 tbsp

Ghee- ½  tbsp.

Salt to taste

Water- ½- 1 cup

Procedure:

Take ghee in a pan and fry the boiled eggs till golden brown on all the sides. Keep it aside, take a Kadhai or pan and heat oil in it. Put the cumin seed, let it splutter and then add the onions along with the turmeric powder. Sauté it well and after it turns translucent add the ginger garlic paste and fry it well till the raw smell disappears. Then add the tomatoes, mix it well and add the chicken masala, chili powder, salt and drizzle the pan with little water. Cook the masalas well for about 15-20 minutes, till thin layer of oil appears on the sides of the masala. After that add the palak paste and cook for 5 more minutes. Add eggs and water, as per your desired gravy consistency; let it simmer for 5 more minutes. Finally sprinkle some garam masala and add butter to it. Switch off the flame and let it rest for 5 minutes before serving.

Anda Palak curry tastes best with rotis and zeera rice.