Palak Paratha

Ingredients:-

1. 1 Cup Palak / Spinach ( Chopped )

2. 1 Cup Wheat flour ( as required )

3. 1/2 tbsp Red Chili powder (as required )

4. 1/4 tbsp Cumin powder

5. 1/4 tbsp Coriander powder

6. 1/4 tbsp Garam masala

7. Salt ( to taste )

8. 1 tbsp oil 

9. Ghee (  to apply on the parathas)

10. 1/4 tbsp Ajwain / carom seeds

Method:-

1. Take the chopped spinach in a  large bowl. To it add all the dry ingredients except wheat flour 

    and 1/2 tbsp oil.

2. Mix well. Start adding wheat flour little at a time to knead into a soft dough. Apply some oil and    

    knead well. Let the dough rest for 10-15 minutes ( covered ).

3. Heat a griddle / tava on medium high heat.

4. Make small equal size balls out of the dough prepared.

5. With a rolling pin, roll one ball on the platform into a medium sized circle / tortilla. Dust 

    some wheat flour if required to make sure that it does not stick.

6. Put this paratha on the griddle / tava. When you see the color has changed a little and some small 

    bubbles, flip the paratha to the other side. Spread some ghee while pressing the paratha slightly 

    with the help of a spatula / ladle ( to make sure it cooks evenly ).

7. Flip the paratha and repeat the process.You  will see light brown spots on it. Remove the paratha 

    from the griddle / tava once it is cooked from both the sides. 

8. Repeat the same process for the rest of the dough.

9. Serve hot with pickle / chutney.

Enjoy!!!

Rajma Masala

Ingredients:-

1. 1 1/4 Bowl Rajma ( Soaked overnight, Boiled, 1/4 bowl slightly mashed )
2. 2 medium Onions ( finely chopped )
3. 1 medium Tomato ( finely chopped )
4. 1 tbsp Ginger - Garlic paste
5. 1 tbsp Oil
6. 1/4 tbsp Cumin seeds
7. 1 tbsp Rajma masala
8. 1/4 tbsp Garam masala
9. 1/4 tbsp Chaat masala
10. 1/4 tbsp Kasuri methi
11. 1/4 tbsp turmeric powder
12. 1 tbsp Red Chili powder ( or to taste )
13. 1 tbsp Salt ( or to taste )
14. Cilantro ( finely chopped )
15. 1/4 tbsp butter
16. 1 tea spoon Hing / Asafoetida
17. 1 Bay leaf

Method:-

1. Heat 1 tbsp oil in a pan. Add hing, cumin seeds, turmeric powder and bay leaf, saute.
2. To it add chopped onions, sprinkle some salt. Saute the onions for a few seconds till translucent.
3. Add ginger garlic paste and saute till it loses the raw smell.
4. To it add the chopped tomatoes and saute for a few more minutes. Cover the pan with a lid
    and let them cook for some time.
5. Saute and cover again. Cook the mixture till the time oil starts separating and the onion and
    tomatoes have cooked well and become very soft.
6. Then add some Rajma masala and mix well.
7. Add the rajma and mashed rajma to it and saute for a few minutes.
8. Next add some water to get the desired consistency, salt, red chili powder and crushed kasuri
    methi. Mix well and cover the pan with the lid. Let it cook for a few minutes.
9. Add some garam masala and mix well. Cover and cook for 2-3 minutes and then turn off the
    heat.
10. Garnish with chopped cilantro and some butter / fresh cream.
11. Serve hot with rice or chapati / naan.

Enjoy!!!

Chatpate Adraki Aloo

Ingredients:-

1. 1 Bowl Mini potatoes ( Boiled and peeled )

2. 1 tbsp oil

3. 1 tbsp Red Chili powder

4. 1/4 tbsp lemon juice 

5. 1/4 tbsp Cumin powder

6. 1/4 tbsp Coriander powder

7. 1/4 tbsp turmeric powder

8. 1/4 tbsp Amchur powder / Chaat masala

9. 1/2 tbsp Salt ( or to taste )

10. 1/4 tbsp Asafoetida / Hing

11. Ginger julienne s

12. 1/4 tbsp Kasuri methi

13. 1/4 tbsp Cumin seeds

14. Cilantro (finely chopped)

Method:-

1. Coat the potatoes with the mixture of chili powder, coriander powder, cumin powder, amchur, 

    turmeric powder, salt and lemon juice.

3. In a pan, heat some oil on medium high. To it add Asafoetida, kasuri methi, ginger julienne and
    cumin seeds.

4. Saute the cumin seeds and ginger julienne for a few seconds and add the potatoes.

5. Saute the potatoes for a 4-5 minutes, till they are slightly crispy from outside.

6. Turn off the heat.

7. Garnish with cilantro and serve hot.

Enjoy!!!!

Chocolate Chip Oatmeal Cookies

Valentines day special recipe 3:-

Ingredients:-

1. 1 Cup unsalted butter (softened)
2. 1-1/4 Cups firmly packed brown sugar
3. 1/2 Cup Granulated sugar
4. 2 eggs
5. 2 tbsp milk
6. 1/2 tbsp pure vanilla extract
7. 1-3/4 Cups all-purpose flour (Add extra until batter is not too sticky, about 1/4 to 1/2 cup)
8. 1/3 tbsp baking soda
9. 1/2 teaspoon salt
10. 2-1/2 cups Quick Oats
11. 1 Cup semi-sweet mini chocolate chips
12. 1 Cup chopped nuts (optional)

Method:-

1. Heat oven to 375 degrees.  

2. Beat together butter and sugars until creamy.

3. Add eggs, milk, and vanilla; beat well.  

4. Add combined flour, baking soda and salt and mix well.  

5. Stir in oats, chocolate chips, and nuts and mix well.  

6. Drop by rounded tablespoonfuls onto non greased cookie sheet.  

7. Bake 9 to 10 minutes.  

8. Cool them for 1 minute on cookie sheet.

9. Remove to wire rack or foil to cool.


Enjoy!!!!

Dal Dhokli ( Varan Phal )

Ingredients:-

Dal:-

1. 1 Cup Toor dal
2. 1 tbsp Ghee / Oil
3. Curry leaves ( Optional )
4. 1/4 tbsp Mustard seeds
5. 1/4 tbsp Asafoetida / hing
6. 1/4 tbsp Turmeric powder
7. 1/4 Cup Peanuts ( optional )
8. 1 tbsp Red chili powder ( as per requirement )
9. 1/4 tbsp Methi seeds
10. Salt (to taste)
11. Kokam / Amsul ( to taste )
12. Jaggery / Sugar ( to taste )
13. 1/4 tbsp Cumin seeds
14. 1/4 tbsp Goda masala ( optional )

Dough:-

1. 1 Cup wheat flour
2. 1/2 Cup Besan ( Chickpea flour )
3. 1/4 tbsp Turmeric powder
4. 1/4 tbsp Red chili powder
5. 1/4 tbsp Salt
6. 1/4 tbsp Oil

Method:-

Dough:-

1. Mix all the above mentioned ingredients ( for dough) and make a firm dough. Cover it and keep
    aside for 10-15 minutes.

Dal Dhokli:-

1. Pressure cook toor dal with 2 Cups water, salt, turmeric powder, hing, peanuts, cumin seeds and
    methi seeds for 4-5 whistles.

2. Mash the dal.

3. In a pan heat some oil / ghee. To the hot oil / ghee add mustard seeds, hing, turmeric  powder,  
    and curry leaves. When the mustard seeds start sputtering add the cooked mashed dal to it. Mix
    well.

4. Add some water to make it thinner in consistency. Stir the dal.

5. Then add salt to taste, red chili powder ( you may also add green chilies if you like), kokam /
    amsul, jaggery / sugar ( to taste ) and let the dal come to a boil. The dal is supposed to have a
    slightly sweet, little sour and a mild spicy taste.

6. Make golf size balls of the dough. With a rolling pin, roll them to make flat tortillas / rotis ( use
    some oil to roll if the dough is sticky).

7. With a knife cut the tortilla / roti into cubes / diamonds ( as seen in the picture).

8. Add them to the dal. Stir well so that they do not stick to each other.

9. If required you may add some more water as the dal will thicken on boiling.

10. Repeat the procedure for the rest of the dough.

11. Cover the pan with a lid and let the dal dhokli cook for 10-15 minutes. Till nice and soft.

12. Serve hot with a side chopped tomatoes and onion raita or cumumber ( chopped ) or salad of
      your choice.

Enjoy!!!

Mini Samosas

Ingredients:-

Stuffing:-

1. 2 medium sized Potatoes ( boiled & mashed )
2. 1/2 Cup Green peas ( Boiled & mashed )
3. 4 -5 small Green chilies ( finely chopped )
4. Salt ( to taste )
5. 1/4 tbsp Cumin powder
6. 1/4 tbsp Coriander powder
7. 1/4 tbsp Chaat masala / 1/4 tbsp Amchur powder
8. 1/4 tbsp Ghee ( Clarified butter )
9. 1/4 tbsp Ginger ( grated )
10. 1/4 tbsp turmeric powder ( optional )

Crust:-

1. 1 Cup All purpose flour / Maida
2. Salt to taste
3. 1/4 tbsp Carom seeds / Ajwain
4. 1 1/2 tbsp ghee
5. 1/4 cup water ( or as per requirement )

Method:-

1. In a large bowl take all purpose flour, salt, carom seeds, ghee and adding very little water at a
    time make a very firm dough.

2. Cover the dough with a damp paper towel / cloth and keep aside.

3. In a pan, heat some ghee. To it add turmeric powder, asafoetida, ginger, finely chopped chilies.
    Saute for a few seconds and then add mashed potatoes and peas.

4. Mix well and then add salt ( to taste ), cumin powder, coriander powder, chaat masala, amchur
    powder. Let the mixture cook for a few minutes.

5. Turn the heat off.

6. Make small balls of  the dough which was kept aside.

7. With the help of a rolling pin roll the dough balls into small thin tortillas ( or puris ). Cut it to get
    two equal halves.

8. Pick one of the halves and make a funnel with it. Press the sides well so that it sticks to each
    other. Fill a spoon full of stuffing into it and close the ends by pressing them firmly to make mini  
    samosas as shown in the picture.

9. Repeat the same process to make the rest of the samosas. Arrange them on a plate and keep
    aside.

10. Heat some oil on medium high in a heavy bottom pan to fry the samosas.

11. Once the oil is hot fry these samosas in small batches. Make sure the heat is on medium while
      frying.

12. Transfer the fried samosas to a paper towel.

13. Serve hot with tamarind chutney / green chutney or tomato ketchup.

Enjoy!!!!

Hara Bhara Kebab

Ingredients:-

1. 2 Potatoes ( Boiled and Mashed )

2. 2 Cups Spinach (Boiled)

3. 1 Cup Green peas ( Boiled and Mashed )

4. 1 Cup Cilantro ( chopped )

5. 1 tbsp Ginger garlic paste

6. 4-5 Green Chilies ( as per your requirement)

7. Salt ( to taste )

8. 1/4 tbsp Chaat masala

9. 1/4 tbsp Cumin powder

10. 1/4 tbsp Corriander powder

11. 2 tbsp Corn flour  ( as much as required )

Method:-

1. Squeeze out the water from the boiled spinach.

2. Roughly blend Spinach, green peas, cilantro and chilies.

3. Mix together mashed potatoes and the blended green mixture. 

4. Add salt to taste, chaat masala, ginger garlic paste, cumin powder and coriander powder. Mix 

    well.

5. Add Corn flour very little at a time to form a non sticky dough.

6. Make small balls out of the dough as shown in the picture.

7. Heat some oil in a pan for frying the kebabs. When the oil is hot enough, fry the kebabs patiently 

    in small batches so that they do not stick and break while frying. 

8. Transfer the kebabs to a paper towel.

9. Serve hot with tomato ketchup or any sauce of your choice.

Enjoy!!!!!

Chocolate Walnut Brownies

         A couple of days back I opened my mailbox and was pleasantly surprised to find an envelope from Linda. She is a very good friend of mine. That envelope had something that I would have never thought of and it made me extremely happy. It had some special handwritten recipes by Linda, her mom and her grandmother. Thanks a lot Linda. 

       Today I decided to make something from one of her recipes -- Chocolate Walnut Brownies. So here is the recipe for you all. 

Valentine's Special Recipe 2:-

Ingredients:-

1. 4-5 cubes/  1/2 cup grated Dark Chocolate 

2. 2/3 Cup Shortening / Unsalted butter

3. 1 1/4 Cup Flour

4. 2 Cups Sugar

5. 4 Eggs

6. 1/2 tbsp Baking powder

7. 1/2 Cup Chopped Walnuts

8. 1/4 tbsp salt 

Method:-

1. Heat butter and dark chocolate in a pan on medium high. Keep mixing.

2. Turn off the heat once the butter and chocolate melt completely.

3. Beat eggs and sugar till creamy.

4. Add the chocolate sauce prepared, flour, baking powder, salt, walnuts and mix till everything 

    blends well with each other completely. Pour the mixture into a greased cake pan. 

5. Preheat the oven to 350 F. 

6. Bake for 30 - 35 minutes.

7. Take out and let it cool down completely. Cut it into pieces of desired shape and size. 

Enjoy!!!

Chocolate Pudding

I will be sharing a few quick recipes for the Valentines day this week :)

Ingredients:-

1. 1/2 Cup Chocolate chips ( Dark / Milk )
2. 1/2 Cup Heavy cream
3. 1/2 Cup Marshmallows
4. Sprinkles

Method:-

1. Heat 1/2 Cup heavy cream in a nonstick pan. Heat should be on medium low.
2. Once hot (you see little bubbles) add marshmallows and keep mixing constantly.
3. Marshmallows start melting immediately. At this point of time add the chocolate chips and mix
    well till they melt completely.
4. Turn the heat off.
5. Pour this mixture in the bowls. Add some sprinkles on top and let it set in the refrigerator for 15
    minutes.
6. Your chocolate pudding will be ready to be served!!!

Enjoy!!!

Masoor Usal

Ingredients:-

1. 2 Cups Masoor ( Boiled )

2. 2-3 Amsul / Kokam

3. 1 tbsp Red Chili powder

4. Salt to taste

5. 1 /4 tbsp Garam masala

6. Cilantro ( finely chopped )

7. 1tbsp Oil / ghee

8. 1/4 tbsp Cumin seeds

9. 1/4 tbsp Hing / Asafoetida

10. 1/4 tbsp Turmeric powder

11. 4-5 pods of Garlic ( crushed )

12. Curry leaves ( optional )

Method:-

1. In a pan heat 1 tbsp or more of oil / ghee.

2. Once the oil is hot add curry leaves, hing, turmeric powder and cumin seeds. Then add the 

    crushed garlic and saute for a few seconds  ( Do not let the garlic brown).

3. Add the boiled masoor to it and mix well.

4. Add red chili powder, some water ( as per your requirement ), amsul / kokam and salt to taste.

5. Cover the pan with a lid and let it boil for a few mins on medium - low heat till the garlic turns 

    soft. Add garam masala and let it boil for another 2-3 minutes. 

6. Garnish with cilantro and serve hot with chapati / rice.

Kung Pao Tofu

Ingredients:-

1. 1 Cup Tofu cubes

2. 2 tbsp Dark Soy sauce

3. 1 tbsp Chili Garlic sauce / Sriracha Sauce

4. 1 tbsp Brown sugar

5. 2 Cups chopped vegetables (Onions, Carrots, Green peppers, Red peppers, Snow peas, 

    Mushrooms, celery etc )

6. 4-5 pods of Garlic ( Finely chopped )

7. 1 inch Ginger ( finely chopped / grated / crushed)

8. 2 tbsp Corn flour

9. 2 tbsp Olive oil

10. Vinegar

11. Salt to taste

12. 1/4 cup Peanuts 

13. 1/4 tbsp Black pepper 

14. Oil ( for frying Tofu )

Preparation:-

Tofu:-

1. Mix together 1 tbsp Dark Soy sauce and 1 tbsp or more of corn flour. Coat the Tofu cubes with 

    this mixture and keep aside for 5 -10 mins.

2. Heat some oil in a pan and deep fry the Tofu.

3. Transfer the fried Tofu cubes to a paper towel.

Sauce:-

1. Mix Dark Soy sauce, Brown sugar, 1/2 tbsp Vinegar, 1 tbsp Corn flour in a bowl and keep aside.

Vegetables:-

1. Chop all the veggies that you would like to add to your Kung Pao Tofu and keep aside.

Method:-

1. Heat some oil in a pan. Add finely chopped garlic and ginger to it.

2. Add peanuts and saute for a few seconds. Make sure that the oil is not very hot else ginger and 

    garlic might get brown ( giving a bad flavor ). 

3. Add the chopped veggies to it and stir fry for a minute.

4. Add black pepper and the sauce prepared. Mix well.

5. Add little less than 1/4 cup of water and once again mix well. Saute for a few mins.

6. Add Tofu cubes once the sauce is ready and almost cooked.

7. Now add chili garlic sauce as per your requirement and you may add some more salt if required
    ( Since the soy sauce already has some salt very little salt may be needed).

8. Simmer for a minute and turn the heat off.

9. Serve hot with rice.

10. Enjoy!!!!

Malwani Fish Curry

      Hello everyone. I have a very special recipe for all fish lovers today. This is an authentic Malwani Fish Curry recipe which was shared with me by Ketaki. 

Ingredients:-

1. 2 -3 Fish Fillets ( Any variety of fish )

2. 1 Coconut ( freshly grated / frozen)

3. 7- 8 Red Chilies

4. 1-2 tbsp Tamarind pulp  ( as per your requirement )

5. Curry leaves

6. 1/4 tbsp Mustard seeds

7. 2 tbsp Oil

8. Salt ( to taste )

9. 1 tbsp Red Chili powder ( or as per your requirement )

10. 2 tbsp Ginger garlic paste

11. 1 tbsp Lemon juice

12. Cilantro ( finely chopped )

13. 1/4 tbsp Turmeric powder

Method:-

1. Mix ginger garlic paste, lemon juice, salt, turmeric powder and chili powder together. 

2. Marinate the fish in this paste for 15-20 mins ( the longer the better ).

3. Soak the red chilies in water till they become soft ( else boil them in water till soft, do not throw 

    the water used to boil).

4. Grind the grated coconut and softened chilies together.

5. Heat 2 tbsp of oil in a pan. Add mustard seeds and curry leaves. When the mustard seeds start 

    sputtering add the ground coconut and chili paste.

6. Cook it for sometime till the mixture leaves the sides of the pan and you see oil 

    separating from the mixture.

7. Add tamarind pulp (Little at a time to make sure that your curry doesn't get too sour ).

8. Add some water, red chili powder, salt to taste and let it cook for 10-12 minutes. 

9.  Fry the marinated fish pieces and add them to the curry.

10. Garnish with cilantro.

11. Serve hot with rice / chapati.

Enjoy!!!!

Pav Bhaji

Ingredients:-

1. 2 Potatoes -- large ( boiled and mashed )

2. 2 Tomatoes -- medium sized ( finely chopped )

3. 1 Capsicum -- medium sized  ( 1/2 capsicum finely chopped, 1 1/2 capsicum boiled and mashed)

4. 1 Cup Green peas ( boiled and mashed )

5. 1 Cup chopped Cauliflower ( boiled and mashed )

5. 3 medium sized Onions ( finely chopped )

6. Corriander ( finely chopped )

7. Red Chilli powder ( as per your requirement)

8. Butter ( as per your requirement )

9. Salt ( to taste )

10. 2 -3 tbsp Pav bhaji masala ( approx )

11. Lemon juice ( as per your requirement )

12. Hing

13. 2 tbsp Ginger garlic paste

Method:-

1. Pressure cook potatoes, capsicum, green peas and cauliflower. Mash them separately to get a uniform texture.
    Keep aside in separate bowls.

2. In a heavy bottom pan ( preferably non stick with a lid ) heat 2 -3 tbsp oil and 2 tbsp butter. When hot add hing
    and then add ginger garlic paste. Saute for a few seconds ( do not let it get brown ) and then add 2 finely
    chopped onions.

3. Add a spoon of salt and on medium heat saute the onions till translucent. Then add finely chopped tomatoes.
    Saute for 2-3 minutes and then place the lid and let it slow cook for another 2-3 minutes on low flame. Now
    saute for another 2-3 minutes and add chopped capsicum.

4. Saute for a few minutes till the capsicum cooks and blends well with the onion and tomatoes.

5. You need to place the lid and let it cook for a few more minutes and mash it to make sure they blend
     well with each other.

6. Add red chili powder and 1 tbsp of pav bhaji masala. Mix well.

7. You may now add the boiled and mashed veggies( cauliflower, green peas, capsicum) one by one and keep
    mixing.

8. Saute for 2-3 minutes after adding all the veggies and cover the pan with the lid and let everything cook
    together for a few more minutes.

9.  Add the mashed potatoes. Make sure they are mashed evenly ( should not have big chunks )

10. Mix everything well. Add some water, butter, salt to taste, some more red chili powder ( as per your
      requirement), pav bhaji masala and mix well.

11. Let it cook for a few minutes ( covered ).

12. Add some butter and mix well. Your pav bhaji will now be ready in a few more minutes. Garnish with cilantro.
      Serve hot with masala pav / butter pav and butter :)

Tip: 1. Be patient and let onions, tomatoes and green peppers cook well.
       2. Make sure you mash the veggies well so that everything blends well with each other.
       3. Use Kashmiri lal or Deggi mirch  powder to get the nice natural red color for your Pav Bhaji. 

Enjoy!!!!