Aappe / Paniyaram

Makes around 30 small size Aappe / Paniyaram.

Ingredients:-

1. 2 Cup Rice
2. 1 Cup Urad Dal
3. 1 Large onion ( finely chopped )
4. 1/2 Cup Grated Coconut.
5. Salt to taste
6. 3-4 Green Chilies ( finely chopped )
7. Cilantro (finely chopped )

Method:-

1. Soak rice and urad dal separately for 7-8 hours and then grind them together to make a smooth
    batter. Use little water if required while grinding.

2. Let the batter ferment and rise overnight. ( 7-8 hours )

3. Once the batter is ready ( fermented -- like an idli batter) add chopped onion, grated coconut,
    chopped chilies, chopped cilantro, salt to taste and mix well. Add little water in case if the
    mixture is too thick.

4.  Heat the aape / paniyaram pan on medium high.

5.  Drizzle some oil  and add this mixture in each of  the mold and cover the pan with a lid. After 3-
     4 minutes check and turn the paniyarams once golden brown and cooked from one side.

 6. Let them cook on the other side for 3-4 minutes and then transfer them to a plate.

 7. Repeat the same procedure for rest of the paniyarams.

8. Serve hot with some coconut / onion / tomato chutney.

Enjoy!!!!

Jello Cake

I recently tasted this cake at my friend Chrrisy's place. A big thanks to Chrissy and her mom who shared this lovely recipe with me. Super easy and a must try recipe!!!

Ingredients:-

1. 1 Box of cake mix ( white / yellow) -- I found and used Betty Crocker's moist white cake mix.
2. 1 Package of Jello flavor of your choice -- For this cake I have used Orange Jelly flavor.
3. Cool whip
4. Canned / fresh fruit of your choice -- This cake has Mandarin orange segments ( canned ).

Method:-

1. Bake the cake as instructed on the cake mix box.
2. Place the mixture in a 9 * 13 greased baking pan.

3. Once the baking process is done let the cake cool down completely.
4. Make your package of Jello ( jelly liquid ) as instructed on the box.
5. Take the cool cake and make slits with a knife or poke holes with a fork all over.

6. Then pour the Jello over the top of the cake and concentrate on the areas you place the
    openings.
7. Once done place the cake back in the refrigerator.
8.  The cake looks like this before refrigerating.

9. When ready to serve place the cool whip on top of the cake and arrange the fruits in any desired pattern.

Enjoy !!!!

Mango Lassi / Mango Smoothie

The most super simple and quick recipe of all. A pure mango delight!

Ingredients:-

Serves 2

1. 1 Cup Mangoes ( Peeled and Chopped) / Mango Pulp
2. 1 1/2 Cup Fresh Yogurt
3. 2-3 Tbsp Sugar ( Or as required )
4. 1/4 Cup Water
5. Kesar ( Optional )

Method:-

1. Blend together all the ingredients till smooth.
2. If you are using Mango pulp it will take less time to blend well.
3. Refrigerate till you are ready to serve.
4. Serve chilled. You may add ice ( optional).

Enjoy!!!

Mango Sheera / Mango Sooji Halwa

Inspiration -- My good friend Arati. She treated me with this lovely Mango Sheera and I had to try making it!!! Its a super sweet treat for all.

Ingredients:-

1. 1 Cup Sooji / Rava / Semolina
2. 1 Tbsp Ghee / Clarified butter
3. 1 1/2 Cup Mango Pulp / Mangoes ( Peeled and Chopped )
4. 1 1/2 Cup Milk
5. 1 Cup Sugar
6. 1 Tsp Cardamom powder
7. 1/4 Tsp Kesar ( Crushed )
8. Kesar ( few strands to garnish)
9. 1/4 Cup Water
10. Nuts ( roughly chopped around 2 tbsp or more)

Method:-

1. Heat ghee in a heavy bottom pan.
2. When it is hot ( not smoking hot ) add chopped nuts and saute till golden brown ( about 30
    seconds).
3. Then add Sooji / Rava to it and saute on medium heat till slightly puffed and golden
    brown.
4. Add mango pulp / mangoes and saute for a minute or so. Then add milk, water, kesar and mix
    well. Cover and let it cook for 3-4 minutes. Stir occasionally.
5. When the water and milk mixes well and the mixture thickens a bit add sugar to it and mix well.
    Now the halwa will loosen and become syrupy once again.
6. Cover and let it cook for 4-5 minutes more till it cooks completely and thickens. Stir
    occasionally to avoid burning and anything sticking to the bottom of the pan.
7. Once the halwa is almost ready add cardamom powder and mix well.
8. When ready to serve garnish with some kesar and chopped pistachios (optional ).
9. Serve hot / cold. Your choice.

Enjoy!!!

Misal Pav

          This is a traditional Maharashtrian recipe and every "Marathi Manoos" loves it. It is normally served in a bowl with tiny layers of Poha, farsan / namkeen mixture, crushed bhajji / aloo pakoras and loads of "Misal Sample", garnished with some chopped onion and cilantro. All those who love spicy food and curries will love our simple misal pav for sure.

          It is quick and simple vegetarian recipe and I hope you all will enjoy making it.

Ingredients:-

1. 1 Cup Matki Sprouts ( Boiled )
2. 2 Cup Onions ( Finely chopped )
3. 1 1/2 Cup Tomato ( Finely chopped )
4. 1/4 Cup green peas
5. 1 Tsbp Chickpea Flour / Besan
6. 2 Tbsp Milk
7. 2 Tsbp Red Chili powder ( More if required )
8. Salt ( To taste )
9. 1 1/2 Tbsp Misal Masala
10. Lemon Juice ( to taste )
11. Cilantro ( Finely Chopped )
12. 1/2 Cup Oil
13. 1 Tsp Asafoetida
14. Curry leaves
15. 1 Tsp Mustard Seeds
16. 1 Tbsp Ginger Garlic paste
17. 2 Cups Farsan / Namkeen mixture
18. 1 Cup Cooked Poha ( Optional )

Method:-

1. Heat oil in a large heavy bottom non stick pan. When the oil is hot but not smoky add asafoetida,
    curry leaves and mustard seeds.

2. When the mustard seeds sputter after a few seconds turn off the heat, wait for a few seconds
    and then add 1 Tbsp red chili powder and chopped onions. Mix well and turn the heat back on
    to medium.

3. Sprinkle some salt and saute for a few seconds till the onions turn translucent.

4. Next add ginger garlic paste and saute for a few more seconds.

5. Now add the chopped tomatoes and mix well. Cover the pan and let the tomatoes and onions
    cook for 4-5 minutes on low heat. Stir occasionally.

6. Cook the mixture till oil separates from it and onion and tomatoes are soft and almost mashed.

7. Add 1 Tbsp Besan to it and mix well. Saute for a few minutes cover for 2-3 minutes. The oil
    separates again and the besan is now cooked.

8. Add milk and stir the mixture so that the milk blends well with it.

9. Now add some misal masala and saute the mixture once again for a few seconds.

10. Add the sprouted and boiled matki / moth beans and green peas and saute for a minute or so
     and add around 3-4 Cups of water. Add red chili powder and salt to taste.

11. Cover and let the misal ( "Sample" as they call it ) cook for 5-10 minutes.

12. You will see a red layer of oil separated on top of the curry. It means that that misal is almost
      ready.

13. Check the taste and add masala / salt / red chili powder / water / lime juice if required. The
      misal sample is supposed to be thin and soupy but not watery.

14. Let it boil for a few more minutes and it will be ready to be served.

15. While serving, add some poha, top it with some farsan and then pour in the misal sample.
      Garnish with some chopped onion and cilantro and serve hot and immediately with pav / bread
       and a wedge of lemon / lime.

Enjoy!!!!

Cinnamon & Oatmeal Cookies

Ingredients:-

1. 1 Cup Butter ( Softened )
2. 2 Cups Sugar
3. 2 Eggs
4. 2 Cups All Purpose Flour
5. 3 Cups Oatmeal
6. 1 1/2 Tsp Vanilla extract
7. 1 Tsp Baking Soda
8. 1 1/2 Tsp Cinnamon powder

Method:-

1. Beat the butter and sugar till nice and creamy.
2. Add eggs, cinnamon powder and vanilla extract, beat till all the ingredients blend well with
    each other.
3. Sift flour, baking soda and add it to the mixture.
4. Stir in oats.
5. Refrigerate for 15-20 minutes.
6. Heat the oven to 350F.
7. On a baking tray drop tbsp of the mix. Keep 2'' distance between each of
    them. Sprinkle some cinnamon powder on each of them.
8. Bake for 8-10 minutes.
9. Let the cookies cool for 1-2 minutes on the tray and then transfer them to a cooling rack.

Enjoy!!!

Veg Pin Wheels

Ingredients:-

1. 1 Cup Chopped vegetables ( Green / Red / Yellow peppers, grated carrots, onion, tomato etc)
2. 1/4 Cup Paneer ( Tiny cubes)
3. 1 Tbsp Soy sauce
4. 1 Tbsp Chili garlic sauce / sriracha / hot sauce
5. Ginger garlic grated
6. 1 Puff Pastry sheet ( Makes 8 Pinwheels )
7. 1 Tbsp Milk
8. Salt ( to taste )

Method:-

1. In a bowl mix all the chopped veggies and paneer.

 

2. Add grated ginger garlic, soy sauce, chili sauce / hot sauce / sriracha and mix well. Add salt if 

    required as Soy sauce already has a lot of salt. 

3. Roll out the puff pastry sheet a little bit and spread the mixture on it.

4. Leave a little space from both the sides to seal the roll.

5. Roll the sheet tightly and apply milk on the edge and then seal it firmly.

6. Cut it out into rolls and arrange them on a lightly greased baking tray. You will have 7-8 perfect 

    pinwheels and 2 cut outs from the ends. But they taste yummy too. So you can use them.

7. Preheat the oven at 350F. 

8. Bake the Pinwheels for 8-10 minutes or till crisp and golden brown.

9. Garnish with some chopped veggies / sauce and serve hot.

Enjoy!!!

Kerela Spinach Curry ( Keerai Mologootal )

             Comfort food after a rigorous schedule! Thanks Pavithra for this wonderful recipe. The best thing about this soupy dal is that it requires very less ingredients and   time. A healthy and comforting mix which you can enjoy with rice and pickle or just like a soup.

Ingredients:- 

1. 2 Cups Spinach ( Washed and Pureed )
2. 1 Cup Toor Dal ( Boiled and mashed )
3. 1/4 Cup grated coconut
4. 2 - 3 Dried red chilies ( Deseeded)
5. 1 Tbsp Urad Dal
6. 1/2 Tbsp Oil
7. 1 Tea Sp Asafoetida
8. Salt to taste
9. 1 Tea Sp Mustard Seeds

Method:-

1. In a pan heat a few drops of oil and add some asafoetida to it. Next add urad dal, 2 red
    chilies and saute them till the dal turns golden brown ( on a low heat ).

2. Blend coconut, toasted urad dal and red chili by adding very little water to make a fine paste.

3. In the same pan boil together mashed toor dal and spinach puree for 4-5 minutes. Then add the
    coconut, chili and urad dal paste to it and mix well. Add little water to get the required
    consistency ( This curry is neither thick nor very thin ).

4. Add salt to taste and let the curry cook for 5-10 minutes.

5. In a small pan heat rest of the oil. Add asafoetida and mustard seeds. When the mustard seeds
    start sputtering, break and add 1 or 2 dried red chilies and toast them for a few seconds till their
    color changes a bit. Turn off the heat and add this tempering to the curry.

6. Your spinach curry is now ready ( total time needed to cook the curry is around 15-20 minutes).

7. Serve hot with chapati / rice.

Enjoy!!!

Lachcha Paratha

 

Inspiration behind making this paratha is my lil sister Shruti! She tried it and described it so beautifully that I had to give it a try :) Shruti -- Thanku. 

Ingredients:-

1. 2 1/4 Cups Whole Wheat flour ( For dough and dusting )

2. Salt ( To taste )

3. 1 Tbsp Oil / Ghee

4. Water ( As required )

5. Chopped Cilantro / Mint / Garlic / Ajwain ( Carom seeds ) / Black Pepper ( Optional )

Method:-

1. Mix whole wheat flour, salt, ghee together. Knead the flour into a semi soft dough using water. 

2. Apply some oil on the dough and knead it once again. Cover and keep aside for 10-15 minutes.

3. After 10-15 minutes knead the dough lightly once again to get a smooth soft surface. Now divide 

    the dough equally into golf size balls.

4. Heat a tava / skillet to make the parathas.

5. Dust some flour on the board. Roll one of the balls to form a flat paratha / tortilla as shown 

    below and brush some oil / ghee.

6. Sprinkle some chopped cilantro / mint leaves / chopped garlic / chopped spinach or just some 

    garlic powder / crushed carom seeds / Black pepper / Chili powder ( optional )

 7. Sprinkle some more dry whole wheat flour on it.

 8. Start folding the paratha like you do while making a paper fan.

 9. Close the ends and press firmly.

 10. Now start rolling it into a coil to form a circle. Press firmly and then dip it into some dry flour
       before rolling

11. Roll this coiled dough into a flat paratha / tortilla once again. Use some more flour if required to
      make sure it doesn't stick to the surface.

12. Put this paratha on the hot tava  / skillet. In a few seconds it will start changing its color. Apply
      some oil / ghee.

13. Flip the paratha to cook the other side.

14. Slightly press the paratha evenly while it cooks. Apply some more oil / ghee on this side and flip
      it once again.

15. Again press evenly and you will notice the layers start separating while it cooks.

16. You will have to cook for a few more seconds on both the sides and then transfer it to a
      plate.

17. Hold the paratha vertically on the surface and press to slightly crumble the paratha so that the
     the layers separate completely and the hot vapor formed escapes.

18. Repeat this same process for the rest of the dough.

19. Serve hot with any curry or pickle.

Enjoy!!!

Bhel

Ingredients & Method :-


Green Chutney:

1. 4-5 Green Chilies
2. 1 Cup Cilantro( Roughly Chopped )
3. 1/4 Tbsp Garlic ( Roughly Chopped )
4. 1/2 Cup Mint leaves
5. Salt ( to taste )
6. Lemon Juice ( To taste )

Blend the ingredients together till you get a nice and smooth paste . Add little water if required.

Red Chutney:

1. 1 Tbsp Red Chilies /  Red Chili powder
2. 1 Large size Clove of Garlic
3. Water ( Few Tbsp s )
4. Lemon Juice ( To taste )

Blend the ingredients together till you get a nice and smooth paste.

Tamarind Date Chutney :

1. 1/4 Cup Tamarind Pulp ( Thick )
2. 1/4 Dates ( Soaked in warm water for 2- 3 hours )
3. Jagger y / Sugar ( As required )
4. Salt ( to taste )
5. Red Chili powder ( to taste )
6. 1/4 Tbsp Chaat masala

Blend the ingredients together till you get a nice and smooth paste . Add little water if required. This chutney is normally sweet and sour to taste.

Bhel:

1. 2 Cups Kurmure / Murmure / Puffed Rice
2. 1 Cup Farsan Mixture / Namkeen
3. 1/4 Cup Onion ( Finely chopped )
4. 1/4 Cup Tomato ( Finely Chopped )
5. 2 Green Chilies Finely chopped
6. 1 Tbsp Green Chutney ( Or as required )
7. 1 Tbsp Red Chutney ( Or as required )
8. 2 Tbsp Tamarind - Date Chutney( Or as required )
9. Pomegranate ( Optional )
10. Cilantro ( Finely chopped )
11. 1/4 Tbsp Chaat masala
12. 1/4 Tbsp Red Chili powder
13. Salt ( to taste )
14. 1/4 Tbsp Cumin powder
15. Fine Sev ( As required )
16. Grated / Chopped Raw Mango ( Optional )


Mix all the above ingredients except Sev. Garnish the bhel with Sev, chopped cilantro, chopped raw mango and some chutneys. Serve immediately.

Note: Bhel has a very nice tangy, sweet and spicy taste. The quantities of ingredients can be
         modified as per your taste to make it just the way you like it. You may also use the store
         bought chutneys ( To save some time ). Add little quantities of chutneys and spices and keep
         your testing spoons handy.

Enjoy!!!

Coconut Shrimp Curry

Ingredients:-

1. 1 Cup ( 12 -15 ) Shrimp / Kolambi ( Medium size)
2. 1 Cup Onion ( Finely chopped )
3. 1/4 Cup Tomato ( Finely chopped )
4. 1 1/2 Cup Coconut Milk
5. 1/2 Tbsp Green Chilies ( Finely chopped )
6. 1 Tbsp Ginger Garlic paste
7. Red Chili powder ( As required )
8. Salt ( To taste )
9. 1/4 Tbsp Garam masala
10. 1 Tea Sp Cinnamon powder
11. 1 Tea sp Lemon juice
12. 1 Tbsp Oil
13. 1 Tea sp Asafoetida

Method:-

1. Marinate the shrimp using 1/2 tbsp Ginger garlic paste, lemon juice, salt, cinnamon powder red
    chili powder for 30 mins.

2. Heat oil in a pan. Add asafoetida, chopped green chili,  chopped onion and saute for a few
    seconds and then add some ginger garlic paste. Mix well and saute till the onion turns
    translucent.

3. Add chopped tomato and sprinkle some salt. Mix well and saute for a minute and place a lid
    on the pan. Let the chopped onion and tomato cook for some time. Stir the mixture occasionally.

4. It would take about 10-12 minutes for the onion and tomato to cook.

5. The onion and tomato mixture is completely cooked when you see oil separated from it. This is
    when you would add marinated shrimp to it. Mix well and saute till the color of
    shrimp changes.

6. Now add coconut milk and once again mix well. Cover the pan and let the shrimp cook for
    15 - 20 minutes.

7. Add salt to taste and garam masala. Mix well and let it cook another 5 minutes or till
    completely cooked.

8. Garnish with some cilantro and serve hot with rice or chapati.

Enjoy!!!

Chicken Tikka

Ingredients:-

1. 1 lb Chicken ( Cleaned, washed and cut into large cubes)
2. 2 Tbsp Ginger Garlic paste
3. Red Chili powder ( As per your requirement )
4. Kashmiri Chili powder / Deggi Mirch powder ( for natural red color to the tikkas )
5. 1 Cup Yogurt
6. 1/2 Tbsp Tandoori Chicken Masala
7. 1/4 Tbsp Garam Masala
8. Chaat Masala ( To sprinkle on the tikkas )
9. 1/2 Cup Salted Butter ( Melted  )
10. 1/4 Tbsp Chicken Masala
11. 1 Tbsp Chickpea flour ( dry roasted on low flame till golden brown )
12. Salt ( to taste )
13. 1/2 Tbsp oil ( For marinating the chicken )

Method:-

1. In a bowl mix yogurt, chili powders, tandoori chicken masala, garam masala, chicken masala,
    ginger garlic paste, salt and oil. Add chicken to this and mix well.

2. Add some oil to this marinated chicken, cover and refrigerate for 30 mins or more.

3. Soak the skewers in water while the chicken marinates.

4. After 30 mins take out the marinated chicken from the refrigerator and add the roasted chickpea
    flour to it and mix well.

5. Preheat the oven to 225 - 250 F to grill the chicken.

6. Thread the chicken onto skewers and lightly brush some butter.
   

7. Grill the chicken for about 25-30 minutes. Every 5-7 minutes brush some butter on the chicken
    and rotate the skewers.

8. When cooked completely turn off the heat and remove the chicken from the skewers onto a
    plate.

9. Sprinkle some chaat masala and serve hot with salad or masala onions.

Enjoy!!!

Note: This same chicken tikka can be used for making "Chicken Tikka Masala". You may also
          grill some veggies along with the chicken.

Maharashtrian Chicken Curry

This is a wonderful recipe shared by my good friend Akshata. I'm sure you all will love it. A "must try" recipe.

Ingredients:-

1. 1 lb Chicken ( cleaned and cut into small pieces )
2. 1 Onion ( chopped )
3. 1 Onion ( Chopped and shallow fried till brown )
4. 1/2 Cup Dry Grated Coconut ( dry roasted till brown )
5. 2 Tbsp Ginger Garlic paste
6. 1/2 Tbsp Lemon Juice
7. Cilantro ( Chopped for marination)
8. 1 Cinnamon stick
9. 2-3 Cloves
10. 2-3 Green Cardamon pods
11. 1 Bay leaf
12. 3 - 4 Black pepper corns
13. 1 Star Anise
14. Salt to taste
15. Red Chili powder ( As required )
16. 1 Tea Sp Garam Masala
17. 1/2 tbsp Chicken Masala ( Home made or store bought )
18. 3 - 4 Green Chilies
19. 3 Tbsp Oil

Method:-

1. Clean, wash and chop the chicken to small pieces.

2. Blend 1 tbsp ginger garlic paste, green chilies, salt ( to taste ), cilantro, lemon juice, 1/2
    tbsp oil together to form a smooth paste.

3. Marinate the chicken using this green paste for over 30 minutes or longer.

4. Finely chop an onion and keep aside.

5. Make a paste of the browned onion and roasted grated coconut. Keep aside.

6. Heat some oil in a pan. Add the the whole spices and saute for a few seconds and then add the
    chopped onion to it.

7. Sprinkle some salt and add the rest of the ginger garlic paste to it. Saute for a few minutes till the
    onions turn golden brown on medium high heat.

8. Add the marinated chicken, some red chili powder and salt to the onions and mix well.

9. The color of the chicken will start changing while it cooks.

10. Cover the pan with a lid and let the chicken cook on low heat for a few minutes. Stir
      occasionally.

11. When the chicken is 25% cooked add the brown paste of onion and coconut prepared.

12. Mix  everything well. Keep sauteing for a few minutes till you see oil separating from the
     mixture and chicken.

13. Now add some chicken masala and mix well. Also add some water (or chicken stock if
      available will enhance the flavor) to get the desired consistency.

14. Cover the pan  and let the chicken cook completely. It should take about 15 - 20 minutes. Stir
      occasionally.

15. Lastly add some garam masala and mix well.

16. Garnish it with cilantro and serve hot with chapati, bhakari or rice.

Enjoy!!!

Shrimp Fry

Ingredients:-

1. 1 Cup Large sized Shrimp / Kolambi ( Cleaned / tails off)

2. 1/2 Tbsp Ginger paste

3. 1/2 Tbsp Garlic paste

4. 3/4  Cup Sooji / Rava

5. Salt ( to taste )

6. 1/2 tbsp Red Chilli powder ( As required )

7. Lemon juice ( to taste )

8. Cilantro ( To garnish -- Optional )

9. 2 Tbsp Oil ( To shallow fry )

Method:-

1. Marinate the shrimp using ginger garlic paste, salt, red chili powder, lemon juice for 30 mins
    (Longer the better)
2. Mix Sooji / rava, salt ( to taste) and red chili powder ( as per your requirement ).
3. Coat the marinated shrimp with the sooji mixture prepared. Press them slightly to make sure that
    the Sooji sticks well. Repeat this for all the shrimp. Keep aside.
4. Heat some oil in a pan to shallow fry the shrimp.
5. When the oil heats up, add the shrimp one by one into the pan.

6. Sprinkle some oil on them and let the shrimp cook for 4 - 5 minutes on one side. Flip
    gently and let them cook.
7. Remember the heat should be on medium low.
8. Shrimp will be ready to be served in 10-15 minutes.
9. Transfer the fried shrimp to a paper towel to get rid of the excess oil.
10. Garnish with cilantro.
11. Serve hot.

Enjoy!!!

Sabudana Khichadi

Ingredients:-

1. 1 Cup Sabudana / Tapioca ( Soaked overnight / 8 hours )
2. 2 Tbsp Peanut powder ( Roasted peanuts coarsely crushed)
3. 1 1/2 Tbsp Ghee / Clarified butter
4. 5-6 Green Chilies Chopped ( As per your requirement )
5. 1 Potato ( Boiled and chopped )
6. 1 Tea Sp Cumin seeds / Jeera
7. Salt ( to taste )
8. Sugar ( to taste )
9. Cilantro / Coriander leaves ( finely chopped )
10. Lemon juice ( to taste )

Note:-

Sabudana should be washed and soaked overnight or for 7-8 hours in water. It should not be sticky.

Method:-

1. Mix peanut powder, salt to taste, sugar, lemon juice with the soaked non sticky Sabudana and
    keep aside.
2. Heat some ghee in a pan. When hot add cumin seeds, chopped green chilies and chopped boiled
    potato.
3. Saute for a few seconds till the chilies sputter and the potatoes change their color slightly.
4. Then add the sabudana mix prepared and saute for a 2 - 3 minutes.
5. Let it cook for 4 - 5 minutes and stir occasionally so that the khichadi doesn't stick to the bottom
    of the pan.
6. Sprinkle some more salt / sugar / lemon juice if required.
7. Garnish it with chopped cilantro / freshly grated coconut.
8. Total time for the khichadi to be ready should be around 8-10 minutes.
9. Serve hot with Yogurt, Peanut Chutney or Cucumber Raita.

Enjoy!!!

Chicken Puffs

Chicken curry puffs

Ingredients:-

1. 1 Puff Pastry sheet
2. 1 Chicken Breast
3. 1 Onion (finely chopped)
4. 1 tbsp Ginger garlic paste
5. Salt to taste
6. 1 tbsp Chicken masala
7. 1/4 tbsp Garam masala
8. 1/2 tbsp Red Chili powder
9. 1 tbsp Oil
10. 1 Tsbp Heavy cream ( optional )
11. 1 tbsp Lemon juice
12. 1 Egg

Method:-

1. Clean and chop the chicken breast into very small pieces.

2. Marinate the chicken in a bowl with ginger garlic paste, 1/2 tbsp red chili powder, salt, oil and
    lemon juice.

3. Cover the bowl with a plastic wrap and refrigerate for atleast 30 mins.

4. Thaw the puff pastry sheet to be able to use it immediately once the chicken is ready.

5. When ready to make the puff pastries take the chicken out of the refrigerator.

6. Heat some oil in a pan. Add chopped onion and sprinkle some salt on it. Saute the onion for a
    few minutes till it starts losing moisture and then add some ginger garlic paste.

7. Saute for a few minutes till the onions are translucent and then add the marinated chicken to it.

8. Mix well and then add chicken masala, red chili powder to it.

9. The chicken will start changing its color. With the spatula press the chicken while mixing so that
     you mash the pieces slightly while they cook.

10. Once the chicken changes its color completely add 1/4 Cup of water and mix well.

11. Cover the pan and let the chicken cook for a 15-20 mins on low heat ( slow cook ).

12. Once the chicken is cooked and the water almost evaporates add some heavy cream and mix
      well.

13. At this time the chicken will look like:
   

14. Cook it while stirring occasionally for a few more minutes till the oil separates from the gravy.
      Sprinkle some garam masala and mix well.

15. Once the chicken is cooked completely turn off the heat.

16. Once again mash the chicken and mix well.

17. Preheat the oven at 350 F.

18. Sprinkle some flour on the counter / cooking surface / board.

19. Open the puff pastry sheet. With a rolling pin slightly roll out the sheet approx 1 inch on each
      side.

20. Cut the sheet into 9 or 12 rectangular pieces.

21. Beat one egg and keep aside.

22. In the center of one piece of the puff pastry sheet place approximately 1 tbsp of the chicken
      prepared.

23. Apply some egg wash on the sides of the piece and fold it to cover the chicken and press well.

24. Using a fork press once again to seal the edges completely.

25. Similarly prepare the rest of the puffs and arrange them on a baking tray.

26. Brush the egg wash on each of the puff.

27. Bake the chicken puffs for 15-20 mins till crisp and Golden brown.

28. Serve hot.

Cream Cheese and Chicken Puffs:-

Ingredients:-


1. 1 Puff Pastry sheet
2. 1 Chicken Breast
3. 1 Onion (finely chopped)
4. 1/4 tbsp Garlic powder
5. Salt (to taste)
6. 1/4 tbsp Basil leaves ( fresh / dried )
7. 1/4 tbsp Thyme ( fresh / dried )
8. 1 Tbsp Heavy cream
9. 1/4 Cup Softened Cream cheese
10. 1 tbsp Olive oil
11. Sugar / Honey ( 1 pinch )
12. Black pepper ( as much as required )

Method:-

1. Clean and chop the chicken breast into very small pieces.

2. Marinate the chicken using olive oil, salt to taste, basil leaves, thyme and garlic powder.

3. Cover and refrigerate for at least 30 minutes.

4. Heat some olive oil in a pan. Add chopped onions and sprinkle some salt.

5. Saute the onions till soft and translucent. Add the marinated chicken and saute it for a few
    minutes till it changes its color. Season it with some more salt and freshly cracked black pepper.

6. Cover the pan and let the chicken cook for 15 -20 minutes. Stir occasionally.

7. Add some heavy cream and a pinch of sugar and mix well. Once again cook for a few more
    minutes. Once the chicken is cooked completely turn off the heat.

8. The chicken will now look like:

9. Mash the chicken and let it cool for sometime.

10. Once cold add cream cheese and mix well.

11. Follow the same process as mentioned above to make the chicken puffs.

12. Serve hot.



Enjoy!!!

Doodhi Chutney ( Lauki Ki Chutney )

Ingredients:-

1. 1 Cup Doodhi / Lauki / Bottle gourd ( Peeled , Chopped )
2. 1 tbsp Chana Dal
3. 1/2 tbsp Oil
4. 3 - 4 Green Chilies
5.  1/4 Tea Spoon Asafoetida
6. Curry leaves
7. 1/4 Tea Spoon Cumin seeds
8. Salt ( to taste )
9. Lemon juice ( to taste )
10. Corainder leaves / Cilantro ( finely chopped -- optional to garnish)

Method:-

1. Heat some oil in a pan. Add asafoetida, cumin seeds, green chilies, chana dal and curry leaves.
    Saute them for a few seconds and then add the chopped lauki.

2. Sprinkle some salt and saute it for a few seconds.

3. Cover the pan and let the lauki cook. Stir occasionally to make sure nothing sticks to the bottom
    of the pan.

4. When the lauki is soft and cooked turn the heat off. Roughly blend it in a blender.

5. Add some lemon juice and mix well.

6. Transfer the chutney to a serving bowl, garnish with chopped cilantro and serve with chapati or
    rice.

Enjoy!!!

Black Gram Curry

Ingredients:-


1. 1 Cup Black Gram ( Soaked overnight and boiled )
2. 2 Red Onions ( Cubed )
3. 1/4 Cup Coconut ( grated )
4. 1 Bay leaf
5. 2-3 Cloves
6. 5-6 Black Peppercorns
7. 1 Red Chili
8. Cinnamon ( small stick )
9. 1 Star Anise
10. 1 tbsp Oil
11. 1 tbsp Ginger Garlic paste
12. Salt ( to taste )
13. Red Chili powder ( as much as required )
14. 1 Tea Spoon Cumin powder
15. 1 Tea Spoon Coriander powder
16. 1 Tea Spoon Garam masala
17. Cilantro ( finely chopped - to garnish )
18. Lemon juice ( to taste )
19. 1 Tea spoon Cumin seeds
20. 1/4 Tea spoon Asafoetida

Method:-

1. Heat some oil in a pan. When hot add asafoetida and cumin seeds.

2. When the cumin seeds are golden brown add the bay leaf, cloves, pepper corns, red chili,
    cinnamon stick, star anise. Saute the spices for a few seconds and add the chopped onions.

3. Sprinkle some salt and saute the onions for a few seconds.

4. Add ginger garlic paste and saute for sometime till the onions are translucent.

5. When the raw smell of the ginger garlic paste is out add red chili powder, cumin powder,
    coriander powder, grated coconut and mix well. Saute for a few minutes

6. Saute till the powdered spices blend well with the onion and coconut mixture. 

7. Turn off the heat and when the mixture cools down blend it into a smooth paste. Add little water 

     if required.  

8. Heat a tbsp oil in a pan again. When hot add the paste and saute well for a few minutes. It will 

   start losing the moisture and look like:

9.   Keep sauteing till all the moisture is out and oil separates from the mixture.

10. Add the boiled Black gram / chana and mix well. When the chana is coated with the mixture
     add some water ( to get the desired consistency -- as thin or thick as desired ).

11. Cover the pan with a lid and let the chana gravy cook for 10-15 mins. Stir occasionally.

12. After 10-15 minutes turn of the heat. Garnish with cilantro.

13. Serve hot with chapati / naan or rice.

Enjoy!!!