Dal Gosht

Daal gosht is a Friday speciality in muslim household and every family has a different styles of cooking it.So here is my version of the all time favourite Dalgosht

INGREDIENTS and METOD
2 cups mixed lentils (chana dal, white urad dal, masoor dal n tuardal) washed n soaked fr 2 hrs
1 onion roughly chopped
3 tomatoes roughly chopped
1tspn ginger garlic paste
1tbspn ghee
1tbspn haldi powder
Salt to taste
**Pressure cook the dal in above ingredients n let it cool.wen cooled bled it in a blender and keep aside
Now heat oil in the pressure cooker and add:-
whole garam masala
1/2 kg mutton
1 tbspn red chilly powder
1tspn kastoori methi
1tbspn Ginger garlic paste
1tbspn dhania jeera powder
1tspn haldi powder
1cup corriender n mint leaves chopped...Now cook all meat and masala till oil seprates,den add lil water n pressure cook it till meat is tender.
Open da cooker and add dudhi and the  blended daal and pressure cook it for one more whistle
Garnish and serve hot with toasted bread or rice.

Fresh Vegetable pickle

This is my favourite pickel and this can be made only in winters because in winters you get red carrots and all the vegetables are so fresh and crisp and the best part of this pickle is that it's oil free.

INGREDIENTS
500gms Carrot julined
150gms cauliflower florets
150gms Golari/Tindli julined
8-10 Green chillies slit
2 cups Vinegar
3 tbspn red chilly powder
20gms mustard seeds yellow
Rock salt to taste

METHOD
Step1 - mix all the above ingredients in a big mixing bowl so that they are all soaked in vinegar.
Step2-fill it in the air tight jar and store in fridge.it stays good for 15 days.

Vegetable pulao

INGREDIENTS
3 cups rice washed
3 cup mix vegetables (capcicum, peas, , carrot, potato,cauliflower, carrot and french beans)
1 large onion finely chopped
1 large tomato finely chopped
1 tspn ginger garlic paste
1 tspn garam masala powder
1 tspn haldi powder
1 tbspn jeera dhania powder
1 tbspn red chilly powder
3 tbspn fresh grated coconut
4 tbspn oil
Salt to taste
Corriender to garnish

METHOD
STEP1 - In a heavy bottom vessel heat oil and add the onions,sauté till they turn pink.
STEP2 - Add in the tomatoes and all the other vegetable.Mix every thing well
STEP3 - Now add in all the spices and cook till the oil seprates.
STEP4-Now add the rice and mix it nicely and add 4 cups of boiling water.
STEP5 - Cook on high flame stiring occasionally till 90% of the water is soaked up.Add in the grated coconut.
STEP6-Now lower the heat and cover the vessel n let it simmer ft 15 mins or till all the water is absorbed and the rice is fluffy.
Remove in a serving bowl and serve hot with dahi or raita or pickel.

Hakka Noodels

INGREDIENTS
3cups boiled Noodels
1 capcicum chopped
1 Carrot chopped
1 Cup cabbage chopped
2 tbspn chilly sauce
2 tbspn tomato ketchup
2 tbspn garlic chopped
1 tspn vinegar
1 tspn ajinomoto
Salt to taste
3 tbspn oil

METHOD
Step1 - Heat oil in a wok and add garlic.When the garlic is sauted add carrots followed by capcicum and cabbage
Step2-Saute the vegetables and add all the sauces followed by the noodels
Step 3-Give it all a quick stir and serve it hot garnished with spring onion.

Naan sandwich

Remember I told u kaliya meat can b used in multiple way so here is one of its variation...

INGREDIENTS
1 cup kaliya meat
3 potatoes boiled
Chopped corriender n mint leaves
3-4 small naan

METHOD
Step1-mix all the ingredients and set them between naan like sandwich.
Step2- grill in oven and serve hot wit dip of your choice.

Shezwan chicken

Shezwan chicken is one more yummm and instant recipe. Do give it a quick try

INGREDIENTS
250gms Chicken boneless (washed and diced)
1 capsicum cubed
1 onion cubed
2 tbspn shezwan sauce
2 tbspn tomato ketchup
1 tbspn soya sauce
1 tbspn olive oil
Spring onions to garnish
Pinch of red cooking colour
Salt to taste

METHOD
STEP1 -In a pan heat oil and add chicken and sauté it.
STEP2 - Now add in the onion and capcicum followed by the sauces, salt (keep a check on salt as shezwan sauce and soya sauce already has salt) and red cooking colour .Cover and cook for 5 mins
STEP3 - transfer to serving bowl, garnish with spring onions and serve hot.

Sheera (sweet semolina)

Now this ones my mothers classic.She follows her trick and she has never gone wrong in case of Sheera.
So there you go a classsic dessert from my mother's secret recipe collection

INGREDIENTS
250gms Rawa (roasted)
250gms Ghee
250gms sugar
250ml full cream milk
250ml water
100 gms dry fruit (raisins, almond, kaju and pistachio)
1 tspn cardamom powder

METHOD
Step1-in a pan mix and bring to boil the milk, sugar and water
Step2-nw take a heavy bottom pan and heat the ghee when the ghee is warm add the cardamom powder followed by the Rawa and dry fruits
Step3-Sauté on medium heat till you can smell the fragnace of semolina. (My mom says wen raisins in the dry fruits swells up its the indication that yor semolina is well sauted)
Step4-at this stage laddel the milk and sugar mix little by little stirring the semolina continuesly or else it will form lumps.
Step5-when you have transferred the milk mix into the semolina, reduse the heat to low and cover the vessel and let it simmer for 15 mins till all the liquid is absorbed by the semolina.

Transfer it to a serving bowl and serve hot 

Well you must be wondering what's the trick, the trick is that you take equal proportions of all the ingredients and trust me you can never go wrong.

Akhni pulao (meat pulao)

INGREDIENTS
500gms meat cubed (boiled with 1 cup water and 1 tbspn of ginger garlic paste and salt)
500gms rice washed (surti kolam)
50 gms chana dal washed and soaked for 2 hrs
2 onions finely chopped
3 potatoes cubed
Whole garam masala to taste
Curd 100 gms whisked
2 tbspn jeera dhania powder
4-5 whole green chillies finely chopped
Salt to taste
Corriender for garnishing

METHOD
Step1-Heat oil in deep thick bottom pot and add the whole garam masala,when the masala realeses its aroma add in the chillies and onion
Step2-fry the chillies and onion till onion turs transparent, now add in the jeera dhania powder, cubed potatoes, chana dal, salt and the already boiled meat.
Step3 - when the whole think comes to full boil add in 3 cups of water and let it come to boil once again.
Step4-now add in the washed rice and cook on high flame stiring occasionally to check if rice is not sticking the bottom till 90% of the water is soaked in, now add in the whisked curd and give it a stir
Step5-now cover the vessel wit sheets of newspaper and a lid, turn the heat to low.Step6-Cook for around 15 mins and then open the lid, give everything a quick mix garnish and serve hot with raita.

Haleem/white khichda (lentils and wheat cooked with meat)

INGREDIENTS
500gms mix lentils (chana, white udad, moong, tur and masoor) soaked for 3 hours and then boiled in salt and walter till fully cooked.
500gms wheat washed and soaked over night (boiled with salt till completely mashy)
1kg boneless meat (boiled with ginger and garlic paste and salt)
1 cup ghee
1 cup oil
1 cup chopped corriender and mint
1 cup chopped onions
1 cup curd
25 gms whole garam malasa (badi elaichi, tez patta, dalchini,choti elaichi, lawang and zeera)
2 tbspn garam masala powder
2 tbspn dhania jeera powder
100 gms finely chopped garlic
50 gms finely chopped green chilies
1 tbspn whole zeera
METHOD
STEP1 - In a heavy bottom pan heat the ghee and add in the whole garam masala followed by onions, fry the onions till they are almost golden amd then add in the garlic and green chilies.
STEP2-Saute the above mix till your kitchen is filled with aromas.Now add in the boiled and roughly shredded meat with all its stock and cook for 5 mins
STEP3-Now add in the dry masalas and curd.
STEP4-Now add in the boiled and mashed lentils and the boiled wheat and stir briskly till the lentils, wheat and meat are all mixed well.cover the vessel with a lid and let it simmer on low heat for an hour.
STEP5-Now in a pan heat 1 cup oil and add whole jeera, when its realy hot pour it over the haleem and give it a mix.
Remove in a serving bowl garnish with mint,corriender, birista and lemon and serve piping hot!!!!!

Note-since its white khichda or haleem you cannot add haldi or red chilly powder orelse you wont get the white creamy texture.You can add as much of green chillies to make the haleem spicy.

Paneer Tikka

INGREDIENTS
500gms paneer cubed
2 capcicums cubed
1 large onion cuped to
200gms hung curd
2 tbspn garlic paste
2 tbspn lime juice
1 tbspn dhania jeera powder
1 tbspn red chilly powde
1 tspn garam masala powder
1 tbspn haldi
4 tbspn mustard oil
Salt to taste

METHOD
Step1 - In a bowl mix lime juice, redchilly powder, dhania jeera powder,garam masala, garlic paste, hung curd and salt.
Step2-Now in a pan heat mustard oil and add haldi, add this mix of oil and haldi to the curd mix and whisk well.
Step3-Marinate the paneer, capcicum and onion in this mix and set aside in refrigerator for an hour
Step4-set the marinated paneer and vegetables on the baking dish or arrange it in skewers and grill in the oven fr 15 mins on 180°
Serve hot with chutney and salad.

Chicken Tandoori

INGREDIENTS
1 whole chicken cut into 4 or more peices
3 tbspn lime juice
1 tbspn ginger garlic paste
1 cup curd
2 tbspn tandoori chicken masala
1 tbspn red chilly powder
1 tbspn jeera dhania powder
2 tbspn olive oil
tandoori red colour as required
Salt to taste

METHOD
Step1-In a bowl mix the oil, lime juice, salt, , ginger galic paste, chilly powder, dhania jeera powder and tandoori masala
Step 2-Take the chicken on a baking dish and prick it with fork (so that the masala penetrates in the chicken) and marinate it with the above masala mix.Cover the marinated chicken and refrigerate it for a minimum of one hour, over night marination works best.

Step3-Just when you are about to put the chicken to grill rub it with whisked curd and put the chicken in preheated oven for 30 mins at 180°

Serve it hot wit chutney and salad

Tip of the day

Add a spoon of fresh cream to the over spicy food and cook it for 2 mins to stabalize the flavours.

Egg and Mince pastry (baide kheeme ki roti)

Baide kheeme ki roti is one of the most eaten road side food in south mumbai.Here is my take on people's favourite

Ingredients and Method for the roti
1/4 kg maida
1tbspn oil
1 pich cooking soda
2 tbspn milk
Salt to taste
**mix all the above ingredients and form a dough, allow it to rest for 1 hour.

Ingredients for filling
500 gms mutton or chicken mince
1 tspn vinegar
1 cup spring onions
1 tbspn jeera powder
1 tbspn garam masala powder
1 tbspn ginger garlic paste
1 tspn dhania powder
4 eggs whisked
Salt to taste

Method for filling
Step1-take mince in a pan and add ginger garlic paste, salt and vinegar.Cook on high heat till all the water evaporates and you are left only with cooked dry mince
Step2-allow the mince to cool down and then mix in all the remaining ingredients except for the eggs.

Method for making the pastry.
Step1-makin small portions of the dough and make a roti  (thin from edges and thick in center)
Step2-keep one portion of filling in the center of roti and make a little well in between the filling
Step3-add 1 whisked egg in the well created between the filling, with your hands now mix the egg wit the filling roughly
Step4-seal the edges of pastry by folding on each side
Step5-gently lift the pastry and transfer it to the pan with oil (shallow fry)
Step6-fry on low heat till golden brown on both sides
Step7-transfer on paper towel
Step 8-cut into 4 peices and serve hot wit your choice of dip
On the streets its served with onions, mint and lemon.

Veg Stir Fry-Perfct diet dinner

This is one of my most healthiest and also one of the yummiest dish.I don't know why but when I an on diet I suddenly start craving for yummy food which are light on calories. So I opt for my stir fried vegetables with steam rice.

INGREDIENTS
1 Red bell pepper
1 Yellow bell pepper
1 Green bell pepper
Half cup cabbage or lettuce
Half cup cauliflower florets
Half cup broccoli
Half zuccini (chinese vegetable)
Half cup button mushroom
6-7 baby corn
6-7 snow peas (vaalour)
1 Carrot
1 Onion
10 gms amul butter
1 tbspn chopped garlic
1 tbspn chilly Sauce
1 tbspn tomato ketchup
2 tbspn All stir fry sauce (ching's)
1 tbspn Italian herb mix
Salt to taste
Pepper to taste
**Chop all the veges as you desire
METHOD
Step1 -Heat butter in a non stick wok and add garlic.When the garlic is sauted add onions followed by baby corn, carrot and snow peas
Step2-Saute the above mentioned vegetables fr 5 minutes and then add all the remaining vegetables (bell peppers, zuchini,cauliflower, cabbage, broccoli)
Step3-Cook on high flame and covered for another 5 mins and later add all the spices and sauces.
Step4-Give it all a quick mix and switch off the heat
Transfer it to a bowl and serve hot with boiled rice..

Chicken Cheese Nuggets

Chkn cheese nuggets

INGREDIENTS

1 cup chickn mince

1 cup cheese

2 slices of bread soaked in milk

Hand full of corriender chopped 

1 tspn jeera powder

1 tspn of pepper powder

Salt to taste 

1 whole egg beaten

1 cup breadcrumbs

METHOD

Step1-Mix all the ingredients nicely and form a dough.Cover the chicken mince marinated dough and let it rest in fridge for a minimum of 10mins

Step2-Just when you would want to fry and serve, remove the chicken dough from the frigde and shape them in medium sizes nuggets.

Step3-When all the nuggets are made roll each one of them individually in breadcrumb followed by dipping dem in beaten eggs and repeatedly rolled in breadcrumb (breadcrumb-egg-breadcrumb)

Step4-Heat oil in a non stick pan and fry nuggets on medium heat till golden brown on each side (make sure you dont fry nuggets on high eat or else the coating of nugget wit turn golden and the chicken will be un cooked)

Step5-Transfer on paper towel so dat any extra oil is absorbed

Serve hot wit the dressing of your choice.

Chicken cheese nuggets are hot favourite amongst my friends, family and guests.It is so simple to make that you will have to give it a try to believe me.

Chicken lollypop

Once again a dish which is made in diffrent style and as always I have a take on it too...So there you go,chicken lollypop my style

INGREDIENTS
10-15pcs of chicken lollypop
1 whole egg
1 tbspn chilly powder
1 tbspn chilly sauce
1 tbspn soya sauce
1 tbspn ginger garlic paste
2 tbspn corn flour
2 tbspn maida
1 tbspn tomato ketchup
1 tspn vinegar
1 cup bread crums
Edible red colour
Salt to taste
Oil for deep frying

METHOD
STEP1-Marinate the chicken with all the ingredients except the bread crums and keep aside for 30 mins
STEP 2-Take bread crum in a flat plate and heat the oil for frying
STEP3-Now individually pick each lollypop roll in breadcrumb and fry till golden brown
STEP4-Remove on paper towel to drain off any excess oil
Serve hot wit dip of your choice

Crispy thread chicken

INGREDIENTS
500 gm boneless chicken
2 tbsp sweet chilli sauce.
2 tbsp garlic paste.
2 eggs.
2 tbsp soya sauce.
1 tbsp white pepper powder.
a pinch red edible colour.
salt to taste.
3 tbsp refined flour(maida)
2 tbsp cornflour.
chinese patti,julliene.(as required)
oil to deep fry.

METHOD
Step1-Cut the chicken in two inch long half inch wide and half inch thick fingers.Step2-Marinate the chicken in sweet chilli sauce,garlic paste,eggs,soy sauce,white pepper,red colour and salt and marinate for 1 hour
Step3-Mix refined flour and cornflour in it and leave for 15 mins.
Step4-Spread the julliene on a plate and roll the marinated chicken in it,press well with hands so it sticks to the chicken.Step5-Heat sufficient oil in a wok and deep fry the chicken until crisp and cooked from inside.
Serve with your favourite sauce
I personally enjoy crispy thread chicken with shezwan sauce.
This recipe can be made with paneer, prawns and fish too.

Tip of the day

Corriender, mint leaves or any other leafy vegetable stay longer if wrapped in aluminum foil and refrigerated.

Chana batata

This recipe comes to my blog on demand by my darling friend Jennifer Damani.I hope you will love it hun!!!

INGREDIENTS:
500gm channa/black chickpeas (soaked overnight, then boiled with very little salt until soft (too much salt will make them remain hard)...can take up to half an hour in a pressure cooker...make sure they are VERY soft, drain and retain half a cup of the water, discard the rest unless you like the taste then by all means use more of the drained water in your channa)
TIP: You can add a pinch or two of baking soda when boiling these to soften them faster if you want!
4-5 boiled potatoes, cubed
3 tbspn. tomato paste
5 tbspn. oil
5-6 curry leaves
1 tspn mustard seed
1 tspn garlic
2-3 tbspn grated green/raw mango OR lemon juice
2 tbspn tamarind pulp
salt to taste
2-4 chopped green chilies
1 tspn chili powder
1 tspn turmeric
1 tspn cumin powder
1 tbspn besan flour mixed in some water to thicken the sauce

METHOD
Step1-Heat the oil, add the mustard seeds and let them crackle, then add the lcurry leaves followed by the green chilies. Lower heat and add the garlic, stir for a while then add the grated mango and tomato paste. Cook this for a few minutes.
Step2-then add the boiled cubed potatoes and the chili powder, turmeric and cumin powder. Let this cook for a bit stirring all the time, you can add a bit of water if it starts getting stuck.
Step3-Then add the channa.Stir together and cook for a few more minutes until the flavorful masala covers everything,
Step4-then add the retained half cup of channa water and enough water to almost completely cover the channa in the pan.
Step5-Add salt and cook for a few minutes until it comes to a soft boil.
Step6-Then stir in your flour mixture if followed by the tamarind pulp, bring to a boil until the water thickens slightly. Step7- if you like you can squeeze a little lemon, though sometimes the mango is enough.
TIP: Another way to thicken the sauce without using the flour is by gently smashing some of the potatoes and channa by pressing them with the flat side of a spoon and then stirring them back in. The starch released from the potatoes will help thicken the sauce.
Step8-Turn off stove and serve hot..
Garnish it wit some freshly chopped onion and corriender

Multi grain Methi thepla-Diet snacks

It's evening and I m just back from my workout session,this is the time when my hunger is at its appex and at this time I would not want to eat any junk and spoil the fruits of my workout and neither do I want to stand in the kitchen and make some fresh snacks.At this point of time my Mutlti grain Methi thepla and a cup of green tea is just the right thing to eat.

INGREDIENTS
2 cups methi leaves finely chopped
1 cup curd
1 cup wheat flour
1 cup besan
1 cup moong dal flour
1 cup oat meal flour
1 tbspn red chilly powder
1 tspn jeera powder
1 tspn ginger garlic paste
1 tspn haldi powder
2 tbspn olive oil
Salt to taste

METHOD

Step1 - mix all the above ingredients and make a soft dough by adding water as required
Step2-let the dough rest fr 30 mins and then divide it in small portions.
Step3 -Now dust a flat surface with some dry flour and make thin rotis out of the small portions and cook it on medium heat over a non stick tava

Your Multi grain methi theplas are ready.You can store this in an airtight box for over a week in refrigerator.

Serve it hot with the dip of your choice. I choose dahi because its the healthiest option..

Mutton gravy-home style

I love simple home cooked food..So here is my take on gosht ka saalan..it's cooked in every muslim house and every body has a different style of cooking it.Since it's my take on this day to day delicacy it has to be simple and quick..

INGREDIENTS
500gms meat  (washed and cubed)
2 onions (made to paste)
2 tomatoes (finely chopped)
3 potatoes (washed and diced)
1 tbspn ginger garlic paste
1 tpspn red chilly powder
1 tbspn jeera powder
1 tbspn dhania powder
2 tspn haldi powder
2 tspn garam masala powder
Oil for cooking
Salt to taste
Corriender for garnishing

METHOD
Step1 -In a pressure cooker heat oil and add the onion paste,fry it till oil seprates, now add the chopped tomatoes, meat, salt,ginger garlic paste and haldi powder.
Step2-Cover and cook till pressure cooker alarms thrice,then lower the heat and let it simmer for another 5 mins
Step3-Now open the cooker and check if meat is well cooked and tender if the meat is done add all the remaining ingredients(potatoes and all the dry masalas) and pressure cook it till one more whistle.
Transfer to a serving bowl garnish with corriender and serve hot..

French toast

After a lazy meal that I served for dinner I thought of treating my hubby with some piping hot yet sweet breakfast.My hubby can't live witout eggs and doesn't even enjoies breakfast without his daily dose of eggs be it in any form.So today I thought of using eggs to make french toast and as always like all my other recipes even this is quick to make and yummmm to eat!!!

INGREDIENTS
8-10 slices of brown bread (bot a day or two back)
2 eggs whipped
150ml milk at room temperature
1tspn vanila essence
3 tbspn condensed milk
3 tbspn powdered sugar

METHOD
STEP1-in a blender mix in the milk, eggs, sugar, vanila and condensed milk.
STEP2-remove the mixture in a flat bowl and dip in the slices of bread in them.Allow them to soak in for a couple of minutes
STEP3-heat a non stick pan and add sum butter and fry each French toast individually till golden brown on both sides

I like to serve french toast wit a drizzel of honey and some fresh fruits, it was banana and chocochips today...

Tip of the day

If you want sparkling white boiled rice then squeeze half a lime to the boiling rice.

Kaliya..(boneless mutton)

Yet another night when I dont feel like cooking but just coz I know such nights would come, I keep stuff ready in my fridge which I just have to reheat, garnish and enjoi..Kaliya is a family recipe its nothing but boneless mutton cooked to perfection, infused with spices and garnished as you please

INGREDIENTS
500gms boneless meat washed and diced
1tbspn ginger garlic paste
2 table spoon ghee
1 tspn haldi
1 tspn jeera powder
1 tspn dhania powder
1 tspn garam masala powder
1 hand full of chopped corriender and mint leaves
Salt to taste

METHOD
Step1-Take a pressure cooker and add meat, ginger galic paste, salt and 1cup water.Cook till cooker alarms for 5-6 times and den let it cook on low flame for another 15 mins.
Step2-open the cooker and check on the meat it shud break wit spoon easily and there would be hardly any water remaining, and if der is water cook the meat in open cooker till the water is absorbed.
Step3-at this stage heat ghee in another pan and add the cooked meat and all the spices.cook well till the meat is well dried and coated wit masala
Now you can store this meat in the airtight jar for over 15 days
And when you wanna serve just reheat it and garnish it as per your choice and serve with bread or roti
I choose to garnish my serving of kaliya with boiled eggs,french fries, tomato wedges, , corriender and dash of lime..

HAPPY EATINGGGGGG

Bread pudding

Well this yet again is a very simple dessert and the best part of this dessert is dat you won't need to go out hopping to buy it's ingredients .I call bread pudding as my saviour dessert cause it's so quick and simple to make when u have unexpected guests at home.Well so here is one of the many easy to cook yumm to eat recipe

INGREDIENTS
1 packet brown bread chopped into rough cupes
50  gms ghee/butter
300 ml milk
100 ml condensed milk
200 gms sugar
2 whole eggs
1 tspn cardamom powder
1 tspn sarron mixed wit warm water
100 gms mixed dryfrits

METHOD
Step1-Grease a baking dish with butter and arrage the bread slices
Step2-now take a pan and heat ghee /butter and add cardamom powder wen it crackels add the milk, sugar,condensed milk and saffron.Cook till the sugar is dissolved.
Step3-let the milk mix cool down a bit and then add the 2 whisked eggs n stir continuesly. Make sure the egg doesn't scrambles.Add in the dryfruits too.
Step 4-now pour this custard mix over the bread slices and transfer the tray into the preheated oven for 20 mins at 180°
Step 5- cut into desired size pecies, garnish as per your liking and serve hot

I love my bread pudding accompanied with a large scoop of vanilla ice cream while my hubby loves it with a large helping of whipped fresh cream and my guest loves it any which way...

Meat balls.. (kofta)

Minced (grinded) meat, beef or chicken can be use to make number of delicacies.Mince (kheema) is very quick to cook as compared to any other cuts of meat.Kofta is my weekly dish and my folks love it.
So here is my take on kofta's..

INGREDIENTS for Meat balls
1/2kg mutton or chicken mince(washed, drained and squeezed well between hands to drain all the excess water)
1 whole egg
1 tbspn ginger garlic paste
1 tspn haldi
1 tspn jeera powder
1 tspn dhania powder
1 tspn garam masala powder
1 hand full of chopped corriender and mint leaves
Salt to taste

METHOD for Meat balls
Step1-mix all the ingredients nicely in a mixing bowl n make a dough
Step2-divide the kheema dough in 15-20 portions and make round balls and set aside

INGREDIENTS for the Gravy
3 potatoes (washed, peeled, cubed and deep fried)
1 large tomatoes
1 cup birista (fried onions)
1 cup curd
1 tbspn ginger garlic paste
1 tspn haldi
1 tspn jeera powder
1 tspn dhania powder
1 tspn garam masala powder
1 hand full of chopped corriender and mint leaves
1 tspn wholr jeera
4-5 curry leaves
Salt to taste

METHOD
Step1-in a grinder make a paste of all the above ingredients(tomatoes, curd, birista, ,all the dried masala) except for potatoes, whole jeera, corriender and curry leaves
Step 2-Heat oil in a non stick pan and add whole jeera, when it crackels add the curry leaves and the grinded masala
Step 3-Stir well and cook till the oil seprates and till you feel the aroma of masalas
Step 4-When the masala is well cooked (its very important for the masalas to be cooked well or else you'd feel the raw fragnances of the them in your dish and this happens to be a complete disaster for me) add 2 or more cups of boiling water(depending on how thick you want the gravy) and bring the Gravy to a boil
Step 5- Lower the heat and at this stage add the fried potatoes and the meat balls.Cover and cook for 10-12 mins
Step 6- Transfer to a serving bowl garnish and serve hot wit rice, naan or roti.

My version of delicious meat balls is ready in less then 30 minutes.You must have noticed I did not fried or steamed my meat balls,the reason is that people generally fry their meat balls before putting them in gravy is cause they fear that meat balls wud break down.But trust me if u squeeze the kheema dry and egg for binding you dun need to fry or steam, in this way u save your time, effort and extra calories!!!!

Happy eatingggg★★★★★

Tip of the day

Add a pinch of salt to your desserts it will enhance its flavour...

Masala khichdi

There are days when I just don't feel like cooking dinner and neither am I in any mood to order food from a restaurant. At such times my masala khicdi saves the day.Masala khicdi is a dish that can b eaten all my itself or with any accomplishments such as dahi, kadi, papad, achaar e.t.c
Well I love my bowl of masala khicdi with a fried papad and squeeze of lime.

INGREDIENTS
1cup Rice washed and soked in water
1cup Split green moong dal washed and soaked in water
1 midium Onion finely chopped
2 medium tomatoes finely chopped
1 medium capcicum finely chopped
2 tbspn olive oil
1 tbspn pure ghee
1 tbspn red chilly powder
1 tbspn jeera powder
1 tspn haldi powder
1 tspn sugar
1 tspn whole jeera
Salt to taste
3 cups boiling water
Fresh green garlic to garnish

METHOD
STEP1-heat oil in a pressure cooker and add whole jeera wen it crackels add in all the vegetables followed by all the masalas
STEP2-stir briskly till the oil seprates, now add the rice and dal, mix it well wit all the masalas
STEP3-now add the boiling water and mix every thing in the pressure cooker nicely.
STEP4-cook till pressure cooker alarms thrice or four times
STEP4-transfer it to a serving bowl garnish with fresh garlic and temper with pure ghee

Your masala khichdi is ready in less then 15 mins..you can add in more vegetables as per your choice..it makes for a wholesome meal, , it's healthy and most importantly its yummy!!!

Gajar(carrot) ka halwa (pudding)

Carrots are at it's best during winters, well there is pretty lot that could be done with this lucious and bright orange vegetable, but as I told you I have a sweet tooth so I thought of starting the carrot drive with a carrot pudding.
Gajar ka halwa is pretty famous traditional dessert and its outrageously yummmm and gives you that perfect warmth in this cold climate..

INGREDIENTS
500gms Carrot (washed, peeled and grated)
100gms pure ghee (amul or any other brand)
100ml milk (boiled)
100ml condensed milk (nestle or amul)
100gms sugar
100gms mix dryfruits (almond, kaju, rasins)
Few strands of Saffron diluted in warm water
1tspn cardamom powder
1pinch salt

METHOD

Step1-In a non stick pan heat ghee, when the ghee is hot add the mixed dry fruit and fry for a couple of minutes and remove it on a paper towel.

Step2-take the same ghee which is lft over (aftr frying the dryfruits) and add cardamom powder, when the cardamom releases it's flavour add the grated carrot

Step3-cover the pan and cook on medium to high heat till carrot gives out all it's juices and starts to tenderise

Step4-remove the lid from the pan and stir the carrots well, now add all the remaining ingredients (milk, condensed milk, diluted saffron and sugar)

Step5-cook on high heat stiring continuously till oll the liquid dries up, now add the already fried dry fruits and a pinch of salt

Garnish with some more dryfruits and serve hot.

Your utterly delicious gajar ka halwa is ready in less then 30 mins.Enjoy the sweet delight and do post in your reviews!!!

Kandha (onion) Poha (pressed rice)

Kandha poha happens to hold lot of childhood memories.My mom use to pack it for the school recess (break).I remember as a kid my parents use to take us to juhu beach and after we were done with playing on the beach, mom and aunt use to serve us wholesome breakfast of poha, tea and boiled eggs (which they had packed )on the beach it self.Oh!! The lovely childhood memories
Kandha poha is made in varried styles and with lot of different ingredients but as u know I like to keep it simple yet delicious.
So here is my take on Kandha Poha..

INGREDIENTS
250gms Poha (thick variety) washed and drained
1 medium sized onion finely chopped
2-3 green chillies finely chopped
3-4 curry leaves
1tspn mustard seeds (rye)
2tspn olive oil
1tspn tumeric powder (haldi)
Salt to taste
Lime and  corriender for garnishing

METHOD
Step1-heat oil in a non stick pan and add mustard seeds, when the seeds crackel add the curry leaves and green chillies
STEP2-Now add the chopped onion and sauté it for a while
STEP3-add in the salt and tumeric powder and poha
STEP4-mix everything well and add little water.Cover the vessel and let the poha simmer for 2-3 mins.
STEP5-transfer it to the serving bowl, garnish with lime and corriender and serve hot

I love my bowl of poha with a cup of hot hot tea...

Tip of the day

Add a spoon full of milk in ur omlette mix to make it soft, fluffy and moist.

Fish Chilly

As I earlier mentioned, I love eating seafood in winters so here is another favourite seafood recipe of mine.I feel the best thing about my style of cooking is that I cook yummm food in very less time.So there you go, yummlicious fish chilly in 20mins flat...

INGREDIENTS
Fish fillet ½ kg (boneless, sliced)
Salt ½
2Tbspn Soya sauce
1Tspn Sugar
2TbspnCorn flour
Egg ½ (beaten)
Oil for deep frying
Oil ¼ cup
Ginger 1 tbsp (chopped)
Garlic 1 tbsp (crushed)
Onion 2 (cut in big square cubes)
Green chilies 6 – 8
Capsicum 1 (sliced in julian.          
2Tbspn-Chilly sauce

DIRECTIONS
Step1-Marinate fish fillet with 1 tsp salt, 1 tbsp soya sauce, 1 tsp sugar, corn flour and egg for 15 minutes
Step2-Then deep fry for 5 minutes and remove.
Step3-Heat ¼ cup oil in a wok, add ginger and garlic, slightly brown.
Step4-Add fried fish with onion, green chilies, ½ salt, 1 tsp sugar, 1 tbsp soya sauce and capsicum, cook for 2 minutes.Step5-Add chilly sauce n crushed pepper n garnish it with green onions
Step6-Mix well and remove.

Serve it hot wit or without rotis or bread!!!

Crab meat in butter pepper garlic

I love seafood but I don't know the reason behind not being able to digest seafood in summers and monsoons, winter is the only season I can eat seafood witout any stress, so today being sunday a day wen my hubby is home I thought of treating him to some yummmmmmm crab meat in butter pepper garlic and his favorite dal rice....!!!!

INGREDIENTS
250gms crab meat(boiled)
100gms garlic(finely chopped)
200gms amul butter
2tbspn crushed black pepper
Salt to taste
Corriender to garnish

METHOD
STEP1-heat butter in a non stick pan
STEP2-when the butter is nicely melted add the chopped garlic to it till you can feel da aroma of butter and garlic aroud u
(Don't let the garlic go golden)
STEP3-when the garluc is nicely cooked add the boiled crab meat, salt and pepper
STEP4-mix in all the ingredients nicely, , transfer it to a bowl and garnish it wit corriender...

Yummmm crab is good to go in flat 10 mins...I luv it hot and with tandoori roti!!!

Tip of the day

To get that perfect half fry refrigerate the eggs before using them to make half fries...

Cocktail bread rolls

Saturday is my favourite day of the week not because it spells weekend or because next day is Sunday.I love Saturdays because it's the day I spend at my mom's house, with my mom,dad, brothers, bhabhi, neice and nephews.Besides spending time with my loved ones I am also pampered like a princess..My mom n bhabhi leaves no stone unturned in mkin me gain sum weight, but I seriously dont mind..So here is a Saturday special recipe..Cocktail bread rolls..
These rolls are made with diffrent fillings and so they are called Cocktail bread rolls!!!

INGREDIENTS and METOD for filling 1(corn and cheese)
1cup sweet corn kernels washed and cooked in microvave for 3 mins
1cup cheese grated
Salt to taste
1tspn oragano
1tspn chilly flakes
1tspn cumin powder
1tspn black pepper powder
1/2 cup chopped corriender n mint leaves
*mix oll the above ingredients and set aside

INGREDIENTS and METHOD for filling 2(chicken and cheese)
1cup chicken boiled n shreded
1cup cheese grated
1cup corriender n mint leaves chopped
1tspn cumin powder
1tspn black pepper powder
Salt to taste
*mix all the above ingredients and keep aside

INGREDIENTS and METHOD for filling 3 (potato and cheese)
1cup boiled and mashed potatoes
1cup cheese grated
1tspn chilly flakes
1tspn oragano
Salt to taste
*Mix all the ingredients and keep it aside

INGREDIENTS for bread covering
30 slices of britania bread (sides of the bread trimmed)
1cup chicken stock
1cup milk
3cup water
METHOD
Step1-Mix chicken stock, milk and water in a big bowl
Step2-dip a slice of bread in this liquid mix and gentely squeeze it between your palms
Step3-now keep a small portion of filling in ceter and bind it.

For serving
Deep fry the rolls till golden.serve hot with your choice of dip

Happy snackingg!!!!!!

Chinese Samosa

Yesterday I was fasting as it was one of our big days and so to open the fast I made Samosas..Samosas are one of the starters that can be made with varied number of fillings such as potato cheese, corn corn, coconut, veg kheema and many more.Well today I m sharing the recipe of Chinese Samosas which is one of my favorite...as all my other recipes even this is easy to make and yummmm to eat!!!!

INGREDIENTS
1Cup boilded andl shreded chicken
1Cup cabbage shredded
1Medium sized carrot julined
1Medium sized capcicum julined
1Cup spring onion (just the green part)
2tspn jeera powder
2tspn black pepper crushed
1tspn ajinomoto (optional)
Salt to taste
Oil fr deep frying
250gms or 1packet of Switz Samosa patti

METHOD
Step1-take all the veges cabbage, carrot and capcicum in a large mixing bowl and seson it wit salt, keep aside fr 5 mins n then put this mixture on newspaper till oll the liquid realesed due to salting the vegetables is absorbed

Step2-transfer the now dried yet salted veges in da bowl and mix in all the remaining ingredients that is shreded chicken, spring onion, jeera powder, black pepper powder and ajinomoto.

Step3-now use this filling to make samosas

Step4-Deep fry the samosas till nice and golden on both sides

Step5-serve them hot with your choice of dip..I personally love it with ketchup...

Bonapetiet!!!!

Tip of da day

Dun add Water to ur hme made sauces dey decrease da shelf lyf of da sauce...instead of water use oil as its a preservative n ur sauces wud stay longer...

Penacotta-Dessert

Penacotta is amongst my favourite dessert n trust me one of da easiest to mke..it cud tke u barely 10mins(excluding da cooling tym) to serve ur self or ur guest with dis yummmm dessert

INGREDIENTS
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

METHOD
Step1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
Step2. Lightly oil eight custard cups with a neutral-tasting oil.
Step3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Step4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Step5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four.If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
Step6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
I choose to drizzel sum strawberry sauce n sum freshly chopped strawberries as garnish...
I dno y buh I hv a fetish fr well served food.

Dry Chkn Chilly

Though I m diet conscious buh I luv to indulge too once in a while..
Chkn Chilly is comfort food fr me n so I bring to u yet another version of it...

INGREDIENTS
Chicken ½ kg (boneless, sliced)
Salt ½
2Tbspn Soya sauce
1Tspn Sugar
2TbspnCorn flour
Egg ½ (beaten)
Oil for deep frying
Oil ¼ cup
Ginger 1 tbsp (chopped)
Garlic 1 tbsp (crushed)
Onion 2 (cut in big square cubes)
Green chilies 6 – 8
Capsicum 1 (sliced in julian.          
2Tbspn-Chilly sauce

DIRECTIONS
Step1-Marinate boneless chicken slice with 1 tsp salt, 1 tbsp soya sauce, 1 tsp sugar, corn flour and egg for 15 minutes
Step2-Then deep fry for 5 minutes and remove.
Step3-Heat ¼ cup oil in a wok, add ginger and garlic, slightly brown.
Step4-Add fried chicken with onion, green chilies, ½ salt, 1 tsp sugar, 1 tbsp soya sauce and capsicum, cook for 2 minutes.Step5-Add chilly sauce n crushed pepper n garnish it with green onions
Step6-Mix well and remove.

Serve it hot wit or without rotis or bread!!!

Tip of da day

Just thought of sharing a lil tip wit u oll..
Weneva u r marinating da chiken fr woteva purpose jus add 2tbspn Milk to da marinade, it wont affect da taste of ur chkn buh it will surely keep ur chkn soft n moist...
Try n leme knw hw u felt bout it

Chicken Chilly-diet version

Ppl think dieting means eating boring n tasteless food..well here is my first take fr u oll..A yummy Chicken chilly buh nt filled wit calories..surprised..dun b try in ur self

INGREDIENTS:
1/2kg- boneless chkn breast (chkn breasts hs less fats compared to chkn thigh so its olways wise to choose chkn breast if u r counting on ur calories)
1 tbspn-ginger garlic paste
2 tbspn-dark soya sos
2 tbspn -green chilly sos
2 tbspn-olive oil or 10gms-butter
1 medium sized onion chopped into cupes
1 Capsicum chopped into cubes
3-4 green chillies slit
1 large pod of garlic chopped
2 tspn- cornflour mixed wit water

METHOD:
Step1-wash the chkn breast n cut in cube size peices

Step2-marinate da chkn in ginger garlic paste, dark soya sauce, chilly sauce n salt..keep aside in fridge fr an hour or so

Step 3-remove da marinated chkn, transfer it to a wok n cook on medium heat till chkn is tender

Step4-add da diluted cornflour to da olready cooked chkn n attain da desired consistency of da gravy

Step5-nw in another pan heat oil/butter n add chopped garlic followed by onions, capcicum n chilles.stir fry dem fr 2 mins n add dis to da chkn gravy..

Ur utterly delicious version of diet chkn chilly is ready to b eaten..njoi it wit brown bread or steam rice or may b a wheat tandoori roti..

Bon-appetite!!!!

Hi dis is Huda..I'm a die heart foodie n I luv expirementing wit food...I m here to share wit u da whole lot of easy to cook recipies tips n innovations....hope ul njoi n learn..regards