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Tuesday, August 23, 2016

Garlic and Dijon Salmon Kebabs


I love salmon in every kind of recipe and this one turned out yum ! It was eaten very quickly and can be made very quickly too..the combination of lemon and dijon goes very well with any kind of meat. Dijon mustard originated in a city called Dijon in eastern France. The traditional Dijon mustard recipe includes white wine and ground brown mustard seeds along with salt and other spices.

Ingredients:

  • 1.5 pounds salmon fillets
  • 2-3 large lemons thinly sliced
  • Bamboo or stainless steel skewers


For the marinade:

  • 3-4 tablespoons parsley freshly chopped
  • 3-4 garlic cloves, pressed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt (adjust as per taste)
  • 1 teaspoon freshly ground black pepper
  • 3-4 tablespoon olive oil
  • 3-4 tablespoon fresh lemon juice


Method:


  • If using bamboo skewers then make sure to soak them in water for an hour to avoid them from burning.
  • Mix all the ingredients of the marinade with the salmon fillets.
  • Skewer the salmon fillets with the thin lemon slices in an alternate fashion.
  • Grill the kebabs 3-4 minutes per side until the salmon is cooked though and opaque.
  • Serve hot and enjoy - happy summers !







Monday, May 23, 2016

Chunky Mango Cake


Continuing the tradition of savoring mangoes we decided to bake with mangoes. We had a barbecue party to attend to at a friend's place and we thought this would be a good dessert to take along for the party. The flavors of this cake are mild and not too sweet. My little one helped a lot with this and breaking the eggs for the cake was her favorite part in the entire process:) She did a fine job in icing the cake and dressing it with fresh mangoes. Serve this with some vanilla ice cream for a perfect combination !




Ingredients:


  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cup sugar
  • 4 eggs
  • 1 cup milk at room temperature
  • 2 tablespoon mango extract ( if not available use almond extract)
  • 2 2/3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup diced fresh mangoes
  • 1 box Betty Crocker Fluffy White Frosting
  • Fresh cut mangoes for topping


Method:


  • Pre heat oven to 350F.
  • Spray a bundt cake pan with non stick spray.
  • Sift flour, salt and baking powder in a pan.
  • Cream butter, eggs, sugar, milk and mango extract in a bowl till it is well mixed.
  • Slowly add the flour mixture and mix well.
  • Now fold in the fresh chopped mangoes and mix well again
  • Pour batter in a bundt pan and bake for 45-50 minutes.
  • Allow the baking pan to cool for 15-20 minutes , then turn it over in a serving plate.
  • Dress the cake with the frosting and garnish with fresh cut mangoes.
  • Enjoy with the ice cream or just have it as is...



Wednesday, May 11, 2016

Avocado Mango Salsa



Come Summer and our family loves MANGO :) I've been wanting to try this super simple and super quick recipe and it turned out to be exactly what I was craving for. I had these with Fish Tacos and they tasted great - have them as a dip with your favorite chips and you are sure to please your taste buds. So this is how easy it can get....

Ingredients:

  • 1 Ripe Mango 
  • 1 Ripe Avocado
  • 1/2 teaspoon of lemon juice ( add more if you prefer)
  • 2 tablespoon of finely chopped fresh coriander leaves
  • Salt and pepper to taste


Method:
  • Peel and cut mango and avacado into cubes.
  • Mix all the ingredients with a masher and enjoy






Saturday, May 7, 2016

Grilled Turkey Ranch Burgers



I am always looking for ways to enjoy a quick meal and burgers is my favorite in that list. These burgers are ready in about 20 minutes and I had these with lots of pre cut chopped veggies which I got from Trader's Joe. A perfect mix of protein and healthy vitamins ! The ranch dip mix with seasoned salt gives it the easy taste which everyone will surely enjoy ! Grill them in your barbecue and you are sure to please all:) If you want to fry these in the pan with some oil then that works too. I love Mayo so I had my burger with lots of it- I got a low fat mayonnaise so all was good..



Ingredients:

  • 1 pound ground fat free turkey
  • 2 tablespoons of garlic powder
  • 2 tablespoons of seasoned salt
  • 3-4 tablespoons of ranch dip mix 
  • 1 tablespoon dried oregano 
  • Salt and pepper to taste
  • Finely chopped veggies of your choice ( I used a pre cut store bought veggie mix which had bell pepper, carrot, purple cabbage, broccoli, celery and radish.)
  • Burger buns
  • Butter for the buns
  • Cheddar cheese slices
  • Low fat mayonnaise
  • Oil for basting

Method:

  • Mix the turkey meat with the spices - garlic powder, seasoned salt, ranch powder mix, dried oregano, salt and pepper . Add 2-3 tablespoons of oil to the meat.
  • Make thin patties and cook in the grill. If you want you can cook them in a pan too with some oil.
  • Make burgers by layering the turkey patties, cheese slices and chopped veggies.
  • Serve with your favorite chips and beer and enjoy !










Wednesday, April 27, 2016

Lemon Rosemary Chicken Skewers



Barbecue food is always so easy and quick to make and we love testing new recipes all the time!  

Fresh rosemary and lemon chicken is a recipe which both adults and kids will enjoy. Made with minimal ingredients, the taste of rosemary is super fresh and flavorful.  I love our stainless steel barbecue skewers as their is no soaking in water like wooden skewers and these are super easy to clean in the dishwasher.  Enjoy these chicken skewers with some warm pita bread and hummus!

Ingredients:

  • 1/4 cup olive oil
  • 3 medium sized garlic finely minced
  • 2 tablespoons fresh rosemary finely minced/chopped
  • Zest of one lemon finely grated
  • Salt and pepper to taste
  • Juice from one large lemon
  • 2 pounds of chicken breast cut into 3/4 inch cubes 
Method:

  • Combine all the ingredients and marinate the chicken for 2-3 hours.
  • Thread chicken into stainless steel skewers.
  • Preheat barbecue grill to about 350 degrees Fahrenheit.
  • Grill the chicken for 15-20 minutes turning it between every few minutes
  • Baste with olive oil after 7-8 minutes lightly.
  • Serve hot and garnish with freshly chopped rosemary.
  • Enjoy with pita bread and hummus!










Tuesday, April 19, 2016

Greek Chicken Kebabs with Tzatziki Sauce



Spring is here and we got our barbecue all cleaned up - my patio which has our awesome looking barbecue is brimming with new flowers and greens and I could not wait to get the grilling started. We all love Mediterranean food and so this was the first thing we grilled this spring. This recipe is as close as it gets to restaurant style food and the Tzatziki sauce turned out better than expected- my picky seven year old ate most of it so I know it turned out fine.  Happy Grilling Everyone ! 

Ingredients:

  • 1 pound boneless chicken breast diced into 1/2 inch cubes
  • 1/4 cup olive oil
  • 4 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 3 cloves of garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon coriander powder
  • Salt and pepper to taste
  • 2 large red bell pepper diced into 1/2 inch cubes
  • 3 small zucchini cut into 1/4 inch thick slices
  • 1 red onion diced into 1/2 inch cubes

  • For Tzatziki :

  • 1 medium cucumber peeled, chopped into chunks
  • 1 cup plan Greek Yoghurt
  • 2 cloves of garlic minced
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of olive oil
  • 1 tablespoon of chopped fresh parsley
  • 1 tablespoon of chopped fresh dill
  • Salt and pepper to taste

Method:

  • Place all the marinade ingredients (olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, basil, thyme, coriander powder, salt and pepper) and chicken in a glass bowl and allow to marinate for at least an hour but not more than two hours as the marinade has acidic ingredients.
  • Drizzle 2 tablespoon oil and some salt over the rep peppers, zucchini and onion.
  • Thread the vegetables and chicken in the skewer.
  • Pre heat grill to medium heat and place skewers on top. Brush the skewers with some olive oil and grill for about 7-9 minutes until done.
For Tzatziki:

  • Place diced cucumber in a bowl and sprinkle some salt on it. Let it stand for 15 minutes.
  • Wash the cucumber and drain excess water using strainer and paper towel.
  • Pulse the cucumber into fine past. Again using strainer drain the excess water.
  • Mix the other ingredients for Tzatziki well with the cucumber.
  • Season with salt and pepper and enjoy with the chicken skewers!
Happy Spring :)






Monday, April 4, 2016

Spring is here!

Woodinville Wine Country is home to over 100 wineries and tasting rooms representing every appellation in Washington. From the historic and beautiful Chateau Ste. Michelle to the quaint beautiful wineries serving the finest blend, this region offers a wonderful wine tasting experience. Enjoying Spring weather with a glass of red - Happy Spring to all ! 



Sunday, January 3, 2016

Orange Cake


This is a refreshingly light cake and I made this for our New Year's get together - serve this with whipped cream and fresh oranges and you are surely going to love it. The Grand Marnier liqueur in the simple syrup makes all the difference in the world:)

A very Happy New Year's to all !



        Ingredients:

  • 3 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (21/2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 1 tablespoon finely grated orange rind
  • 2 teaspoons vanilla
  • 3/4 cup orange juice
  • 2 to 3 oranges, sectioned

    Simple Syrup:

    • 1/4 cup water
    • 3 tablespoons sugar
    • 2 tablespoons Grand Marnier

    Method:
    •  Heat oven to 350 Fahrenheit. Generously grease two 9x2 inch round baking pans.
    • Stir together the flour, baking powder and salt in a medium size bowl.
    • With an electric mixer on medium speed, beat the butter in a large bowl until smooth. Gradually beat in granulated sugar until smooth and creamy.
    • Add eggs, one at a time, beating well after each addition. Beat in the orange rind and vanilla. On low speed, beat in flour mixture and orange juice alternately until well blended. Scrape batter into prepared pans, smoothing the top of the batter.
    • Bake in 350 degree oven 25 to 30 minutes, until wooden pick inserted in centers comes out clean. Cool cakes in pan on wire rack 15 minutes. 
    • Mix the ingredients of the simple syrup and drizzle generously on the cakes.
    • Invert cakes in a serving plate. Serve with whipped cream and fresh oranges or just eat it plain as is and enjoy.


     

Thursday, November 12, 2015

Halloween Goofy EyeBalls Chocolate Cupcakes



Halloween is all about weird things and so it goes for food as well. This was made by my talented 7 year old daughter and she choose the scary blood eyeballs for decoration- we also made witch hat cupcakes with her favorite Oreo cookies and candy cone candies. These are super easy to make and am sure your kids would love baking this.



Ingredients:

  • 1 1/2 cup flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup cocoa powder
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon vinegar
Method:

  • Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
  • Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
  • Decorate with kids as desired and enjoy! 



Sunday, November 8, 2015

Crunchy Ladyfingers (Kurkuri Bhindi)


Deep fried, crunchy and crispy- a great way to serve ladyfingers. So here is the recipe:



Ingredients:

  • 350-400 grams ladyfinger/okra
  • 2 tablespoons gram flour (besan)
  • 2 tablespoons rice flour
  • 1/2 tablespoon carom seeds (ajwain)
  • 1/2 tablespoon turmeric (haldi)
  • 1/2 tablespoon dry mango powder (amchur)
  • 1/2 tablespoon cumin powder (jeera powder)
  • Oil to deep fry
  • salt to taste

Method:

  • Wash and dry the ladyfingers well to remove any excess water.
  • Trim the ladyfingers and cut them into half vertically and remove the seeds. Then further slice it vertically into thin strips. 
  • Put the ladyfinger strips in a bowl and mix all the dry ingredients listed above except salt.
  • Add salt just before frying.
  • Heat oil in a thick bottom pan. Once the oil is hot, add the lady fingers in small batches. 
  • Fry on high heat for 2-3 minutes and then reduce heat to medium high. Fry till it turns light golden brown.
  • Remove the fried ladyfingers on a paper towel to remove excess oil.
  • Serve hot and enjoy.



Sunday, September 13, 2015

Fresh Berry Tart


This dessert with loads of healthy berries and fat free yoghurt /cream cheese filling is perfect for summer and very quick to make.


Ingredients:

  • ¼ cup of granulated sugar
  • ¼ cup of softened butter
  • ⅛ tsp of salt
  • ½ tsp of baking powder
  • 1 tsp of lemon peel (finely shredded)
  • 1 cup of thick plain fat free yogurt
  • 1 egg, lightly beaten
  • 1 tsp of lemon rind
  • 1¼ cups of all-purpose flour
  • ¾ cup of tub-style low fat cream cheese (softened)
  • 2 tbsp of powdered sugar
  • 2 cups of different berries (raspberries, blackberries, blueberries, strawberries)
  • Thawed light-whipped dessert topping (optional)
  • Fresh mint sprigs (optional)

Method:

  • Preheat the oven to 375 F. Put the butter in a bowl. Beat it with an electric mixer for 30 seconds (on medium speed).
  • Add the granulated sugar, lemon rind, vanilla, baking powder, and salt. Beat with the mixer until fully combined.
  • Add the egg and flour and continue beating the mixture. Knead the mixture gently until the dough is soft.
  • Press the dough into a tart pan. Use a pan with a removable bottom so you can easily remove your crust when baked.
  • Line the crust with a thick foil. Bake it for about 6 minutes then remove the foil. Bake for 6 -8 more minutes or until the crust turns brown.
  • Remove crust and cool on a wire rack.

For the Lemon Cream:

  • Mix the cream cheese, 1 teaspoon of lemon peel, powdered sugar, and fold in the yogurt.
  • Spread the mixture on the base of the cooled crust. Add the berries on top.
  • Garnish your tart with fresh mint and whipped topping (optional).
  • Cut into wedges and serve

 

Saturday, March 14, 2015

Kids Ham and Egg Sandwich


The challenges of a picky eater and you need to fit in the ingredients which the kids like and is quick to prepare! My daughter loves McDonalds and I would not deny it :) I think it is the happy meal toys that draw her there - she loves their egg sandwich so I decided to make this at home.




Ingredients:
  • 2 eggs
  • 2 extra crispy english muffins
  • 2 slices of cheese
  • 2 slices of deli ham
  • Butter and cooking spray

Method:
  • Preheat broiler to high.
  • Cut muffins to half and apply butter on the inside. Place muffin halves cut side up on baking sheet.
  • Top each half with one cheese slice and place in oven for 1-2 minutes until the cheese melts.
  • Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Crack a egg into pan and cook on both sides until done.
  • Take the muffins out from the oven. Place a deli ham, egg and the other muffin half on top. Serve hot and enjoy.




Sunday, January 4, 2015

Mango Kheer


The thought of mangoes brings alive my childhood memories of summer when the Indian streets are full of vendors selling different varieties of mango - the number of different mango cultivars in India is estimated between 500 and 1,000. I love anything and everything that has mangoes in it so I decided to make this dessert for a party at our place. Just top this dessert with fresh mangoes and it will surely please all your guests ! This recipe will serve 6-8 people.




Ingredients:

  • 1/2 cup basmati rice
  • 2-3 tablespoons ghee
  • 5 cups whole milk
  • 3 cardamom finely crushed
  • 1 cup mango pulp
  • Chopped almonds for garnish
  • 1/2 cup sugar

Method:

  • Wash and soak basmati rice for at least 1/2 hour. Then drain all the water and keep aside.
  • Heat ghee in a heavy bottomed vessel and fry the soaked rice for 4-5 minutes.
  • Then add all the milk and crushed cardamom. Cook in low heat, stirring continuously until the milk is reduced and the rice is tender and cooked. It took me an hour to do this.
  • Then add sugar and mix it well. Allow the kheer to cool down.
  • When the kheer reaches room temperature add the mango pulp and mix it well. Taste and add more sugar if desired.
  • Garnish with almonds and nuts of your choice. Refrigerate and serve chilled.

Thursday, April 24, 2014

Lemon Garlic Basa


Super easy to make and you will love it's simple flavors. Pair it with some sauteed vegetables or salad and enjoy.


Ingredients:

  • 6 basa fillets
  • 1 teaspoon ginger garlic paste
  • 2 medium sized lemon freshly squeezed
  • 4 tablespoon butter, melted
  • 7-8 fresh garlic finely chopped
  • Salt and Pepper to taste


Method:

  • Rinse basa fillets with water and marinate it in lemon juice, ginger garlic paste, salt and pepper for 2-3 hours in the fridge.
  • Melt butter with freshly chopped garlic in a glass oven safe bowl in microwave for 2 minutes.
  • Add marinated basa fillets in the oven safe glass bowl and mix well with the garlic butter.
  • Pre heat oven to 190 degrees Celcius/ 374 degrees Farenhite.
  • Bake the fish for 15 minutes. Then turn the fillets and bake for another 10 minutes until fish is cooked and flaky.
  • Serve hot. 






Friday, March 28, 2014

Methi Paratha ( Fenugreek Leaves Bread)


Fenugreek leaves are a rich reservoir of medicinal properties and contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. This recipe is a quick way to incorporate into an Indian bread and you can enjoy this plain or with any curry. This recipe will make 6-8 breads.


Ingredients:


  • 2 bunches of fenugreek leaves washed and finely chopped
  • 1 cup whole wheat flour plus some dry flour for dusting
  • 1 tablespoon cumin seeds
  • 1 inch ginger grated
  • 1 tablespoon salt
  • 1/2 tablespoon dry mango powder
  •  Ghee/oil for frying
  • 1 tablespoon ghee to mix in wheat flour
  • 1/4 - 1/2 cup water to knead dough (adjust as required)






Method:
  • Knead all ingredients together to make a soft dough.
  • Divide the dough into small portions and roll into balls. Heat a non stick tawa. - See more at: http://sanjeevkapoor.com/methi-parantha-foodfood.aspx#sthash.S4zAK80w.dpuf
    Divide dough into small portions and roll into balls.
  • Heat a non stick pan on medium heat.
  • Roll the dough ball in dry flour and roll it with a rolling pin into a round flat thin bread/roti.
  • Place roti on pan and spread a teaspoon ghee on it. Turn roti in a minute and add more ghee on the other side. Cook both sides for a minute or two until done and is light brown in color.
  • Serve hot and enjoy.
    Divide the dough into small portions and roll into balls. Heat a non stick tawa. - See more at: http://sanjeevkapoor.com/methi-parantha-foodfood.aspx#sthash.S4zAK80w.dpuf
    Divide the dough into small portions and roll into balls. Heat a non stick tawa. - See more at: http://sanjeevkapoor.com/methi-parantha-foodfood.aspx#sthash.S4zAK80w.dpuf

Wednesday, December 4, 2013

Baked Cheesy Zucchini Chips



I love chips and always end up feeling guilty about the amount of fat that's in it. So here is the healthy alternative to the potato chips and these are super easy to make. Panko bread crumbs do the trick and you will get the best crispy taste only when you use them- enjoy !


Ingredients:

  • 1 zucchini sliced into thin rounds
  • 1/4 cup milk
  • 1/4 cup Panko bread crumbs
  • 5-6 tablespoons grated cheese
  • salt and pepper to taste
  • cooking oil spray
  • crushed red pepper flakes (optional)

Method:
  • Preheat the oven to 425 degrees fahrenheit / 220 degrees celsius.
  • Pour the milk in one small bowl and bread crumbs, cheese, red pepper, salt and pepper in another bowl.
  • Dip the zucchini rounds in the milk, then the crumbs mixture, pressing down to adhere the crumbs to the zucchini. 
  • Place on a wire rack and spray cooking spray on top.
  • Bake for 15-20 minutes and serve hot.

Friday, November 15, 2013

Saffron Malai Chicken Tikka


The key ingredient Saffron is an expensive spice, but because of its strong, pungent flavor, a little goes a long way. Combining warm milk with saffron allows the herb's exotic flavor to blossom.

It is important to serve these tikkas right out of the oven to get the best flavor. This recipe will serve 4-6 people.



Ingredients:

  • 500 gms boneless chicken-cut into 1-2" inch pieces.

For the Marinade:

  • 1/2 teaspoon green cardamom powder (seeds of cardamom crushed)
  • 1/2 teaspoon black pepper powder
  • 2 teaspoons cornflour
  • 1 tablespoon melted butter
  • 1 teaspoon garam masala powder
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon fresh garlic paste
  • Juice of 1 lemon -squeezed into the tikkas
  • Pinch of saffron soaked in 4-5 tablespoons warm milk
  • 5 tablespoon fresh cream
  • Salt to taste
  • Oil for basting in the oven

Method:

  • Marinade the chicken pieces with the above marinade in a zip lock bag preferably overnight.
  • Preheat oven to 400 degrees Fahrenheit (approx 205 degrees Celsius).
  • Divide chicken evenly onto each of the skewers. Place skewers on grill rack .
  • Bake for 10 minutes.
  • Baste with oil and grill for another 15 minutes or until cooked thoroughly.
  • Serve hot.



Sunday, September 22, 2013

Disney Princess Three Tier Cake

This year I wanted to decorate my daughter's 5th birthday cake with fondant and my experiment was a success- my daughter was super thrilled and she helped a lot making the fondant flowers- here is my proud creation:)



Monday, September 16, 2013

Shredded Pepper Chicken Sizzler


Finally I was able to inaugurate my new sizzler plate and loved the sizzling smoke and sounds it made . This dish is made with very few ingredients and is really simple to make - Serve it with some greens on the side to make it a complete dinner meal.



Ingredients:

  • 200 grams chicken (boneless) - cut into 1" pieces
  • Oil for deep frying
  • 1/2 cup chicken stock
  • 1 teaspoon oil for sauce
  • salt to taste
  • 1 teaspoon oil mixed with 1 teaspoon water for sizzling effect on sizzler plate

For the sauce:

  • 1/2 tablespoon crushed peppercorns
  • 1/2 tablespoon fresh chopped garlic
  • 1/2 tablespoon fresh ginger paste
  • 1/2 - 1 teaspoon ground pepper
  • 1/2  - 1 teaspoon soya sauce
  • 1 teaspoon cornflour
  • 1 teaspoon vinegar

Marinade:

  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper powder
  • 1 tablespoon cornflour
  • 1 tablespoon fresh ginger garlic paste

Method: 
  • Clean and cut chicken into 1" long chicken strips.
  • Add ingredients of the marinade to the chicken and leave it aside for an hour.
  • Deep fry chicken strips in hot oil until it is light brown in color and set the chicken aside.
  • Add 1 teaspoon oil in a non stick pan and add ginger garlic paste to it. Stir fry on medium heat for a minute.
  • Then add chicken stock, soya sauce, vinegar, crushed peppercorn, ground pepper and simmer the sauce for 4-5 minutes.
  • Dissolve cornflour in 2-3 tablespoons water and add to the sauce. Stir it for another 1-2 minutes. Adjust seasoning as needed.
  • Now add the shredded chicken to the sauce and mix well. The sauce should coat the chicken and not be too runny.
  • Just before serving, heat a sizzler plate on an open flame until it is red hot and place it in it's wooden tray.
  • Arrange the chicken on it and pour the oil and water mixture on the side of the plate to get the sizzling effect. Serve immediately.

Friday, September 13, 2013

Makhana Kheer (Lotus Seeds Kheer)


Lotus seeds are low in fat and cholesterol free - they make a great snack when you lightly roast them with salt. This kheer is delicious and is served a lot during festival time in India.




Ingredients:


  • 1 cup makhana (lotus seeds)
  • 3 cups whole milk
  • 1/2 cup sugar (adjust as per taste)
  • Pinch of cardamom powder 
  • Few strands of saffron 
  • 2-3 tablespoons chopped nuts of your choice
  • 2 teaspoon ghee

Method:

  • Dry roast the makhana in a pan on medium heat with 2 teaspoon ghee.
  • Slice some of the phool makhana into pieces, or very gently crush with a rolling pin without turning into powder.
  • Add milk, let boil on medium heat for about 10 minutes, stir occasionally, scrape from the sides, avoid scorching at the bottom of the pan, until reduces and thickens.
  • Add sugar, saffron, cardamom powder, and nuts.  Switch off the heat and mix well.  Makhana Kheer is ready to be served warm.    
 

Thursday, August 15, 2013

Sangria



I absolutely love Sangrias and finally was able to make this at home. The ingredients are simple and you may choose your favorite red wine to go with it. Sangria is named after the latin word for "blood" - "sanguis " because of its typical dark-red color. Feel free to adjust the alcohol and sweetness as per your taste.


Ingredients:
    •  750 ml red wine
    • 1/4 cup brandy (optional)
    • 1/2 apple, cut into small diced pieces
    • 1/2 pear, cut into small diced pieces
    • 1/2 an orange, seeds removed and cut into chunks
    • 1 small peach cut into small diced piecess
    • 2-4 tablespoons sugar
    • Juice of half lemon
    • 1/4 cup apple juice

    Method:

    Mix all the ingredients, refrigerate for 1-2 hours and serve cold in wine glasses.

    Berry Berry Pancake

    Weekend mornings are times for some lazy and easy breakfast and this pancake recipe is one of them. Top it with your favorite toppings - you can use maple syrup, honey, chocolate sauce, jam, sweetened whipped cream or what my little one loves- colorful sprinkles ! This recipe will make 8-10 pancakes.


    Ingredients:

    • 1 cup all purpose flour
    • 3-4 tablespoons sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup milk
    • 2 tablespoon vegetable oil
    • 1 egg
    • Oil for cooking
    • Dried cranberry and blueberry for topping
    Method:

    • In a small bowl, whisk together flour, sugar, baking powder, and salt.
    • In a medium bowl, whisk together milk, oil, and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
    • Heat a large nonstick or cast-iron pan over medium heat. Add 1-2 teaspoon oil and spread it in the pan.
    • For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon spread batter into a round shape. Add a few dried berries on top.
    • Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Serve hot with your desired toppings.

    Tuesday, July 16, 2013

    Cranberry Orange Muffins



    My husband's birthday is in a few days and my four year old wants to start baking already. So we baked these muffins today with her favorite berry - Cranberry. These were super yum !:) This recipe will make 12 muffins.



    Ingredients:

    • 2 cups flour
    • 3/4 cup powdered sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup dried cranberries
    • 1 egg
    • 3/4 cup orange juice
    • 1/4 cup vegetable oil
    • 1 teaspoon grated orange rind


    Method:
    • Combine dry ingredients.
    • Stir in cranberries.
    • Beat egg, orange juice, oil and orange rind well for 5-6 minutes.
    • Add to dry ingredients all at once.
    • Mix well with a beater.
    • Spoon into greased muffin cups (fill 3/4 full).
    • Spring tops lightly with a bit of sugar.
    • Bake 400F 15-20 minutes til lightly browned and firm to the touch.

    Baking Tip : Make sure all the ingredients are at room temperature before you start mixing the ingredients. (e.g.- egg, orange juice etc)



    Monday, July 15, 2013

    Guava Dip


     I saw these Guavas in the market and could not resist picking up some for a dip. Pair it with some Nachos and Margaritas and you are ready to entertain :)


    Ingredients:

    • Guava- 3 medium sized
    • Juice of 1 small lemon
    • 2 teaspoons sugar
    • 2" piece of fresh ginger
    • Big bunch of fresh coriander
    • 1/2 teaspoon cumin powder
    • Pinch of black salt
    • Salt to taste
    • Black pepper to taste

    Method:

    • Peel the skin of Guavas and Ginger and wash it well. Wash the coriander leaves.
    • Put all the ingredients in a blender and blend well.
    • Adjust seasoning as per taste.




    Saturday, July 13, 2013

    Chicken and Corn Soup

    This is my favorite Chinese soup and it is pretty easy to make. You can add more vegetables of your choice to make it healthier. This recipe will serve four people.


    Ingredients:

    • Sweet Corn, cream style: 1 tin
    • Chicken stock: 1.25 litres (5 cups)
    • Shredded boneless cooked chicken - 200 grams
    • Ginger - 1 tablespoon finely minced 
    • 1 medium sized carrot finely chopped
    • 2-3 beans finely chopped
    • 1/2 cup fresh corn kernels or canned
    • Cornflour - 2 1/2 to 3 teaspoon
    • Light soy sauce - 1/2 teaspoon
    • Egg - 1, beaten lightly
    • Sugar: 3/4 teaspoon
    • Salt to taste
    • Sesame oil - 1 teaspoon
    • White pepper powder - as required 

    Method:

    • Heat sesame oil in a heavy bottomed vessel, add ginger and saute for a few seconds. Then add the shredded cooked chicken and saute for a minute. 
    • Boil the chopped carrots, beans and corn kernels in a seperate pan till the vegetables are slightly cooked. This will take 3-4 minutes. Do not overcook as we do not want the vegetables to become mushy.
    • To the shredded sauteed chicken add cream style sweet corn, boiled vegetables and chicken stock and bring to a boil. Reduce flame and cook on low flame for a 4-5 minutes. 
    • Add sugar, salt, soy sauce and white pepper powder and adjust seasoning as per taste.
    • Add beaten egg slowly and stir the soup with a fork as you drop the egg slowly into the soup. This will ensure you get thin strands of egg in the soup. Ensure your flame is on low during this process.
    • Mix cornflour with little water to dissolve it well and then add to the soup slowly. Cook the soup for another 2-3 minutes. Serve hot and enjoy :)

    Friday, April 19, 2013

    Caramel Custard

    The smooth silky texture and the lovely caramel topping makes this a wonder in itself. The world loves it and so do I .
    I discovered this is one of the easiest desserts to make - it's just that the caramel making process which needs some extra attention.


    Ingredients:

    • 1/2 cup sugar for caramel
    • 1 full egg
    • 3 egg yolks
    • 1/2 cup fresh cream
    • 1/2 cup whole milk
    • 1/2 teaspoon fresh orange zest ( orange peel grated with a fine grater)
    • 1/2 teaspoon Grand Marnier ( Orange Liqueur)
    • Pinch of salt
    • 1 tablespoon vanilla essence 
    • 1/4 cup sugar     

    Method:

    • Grease the insides of four custard moulds with oil.
    • In a large heavy bottom saucepan, cook and stir 1/2 cup sugar over low heat until sugar is melted and golden. Do not overcook the sugar else it will turn bitter. Pour into custard cups, tilting to coat bottom of cup; let stand for 10 minutes. Caramel sugar is very hot so deal with it carefully.
    • In a large bowl, beat the eggs, milk, cream, vanilla essence, grand marnier, orange zest and remaining sugar until combined but not foamy. Pour over caramelized sugar.
    • Place the moulds in a large baking pan. Pour boiling water in the pan to a depth of 2 inches. Pre heat oven to 325°F (162°C) and bake for 40-45 minutes until a knife inserted near center comes out clean. Remove from pan to cool on wire racks.  
    • To unmould, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. 
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    Saturday, February 23, 2013

    Cream of Tomato Soup


    Chilly winters- no problem- this soup will sure bring all the heat you need :)

    Ingredients:
    • 1 kg red tomatoes chopped
    • 1-2 carrots chopped
    • 1 onion chopped
    • 1 potato chopped
    • 4-5 cloves
    • 1" stick of cinnamon
    • 4-5 whole black peppercorns
    • 2 tablespoon butter
    • Salt and pepper to taste
    • 1-2 teaspoon sugar
    • 2 teaspoon cornflour
     For Garnish:
    • 4-5 teaspoon cream
    • Chopped parsley or coriander leaves

    Method:

    • Heat butter in a pressure cooker. Add onion, carrot, potato, cloves, peppercorns and cinnamon. Cook till onions turn pale and transparent.
    • Add tomatoes and approximately 6 cups of water and pressure cook to give two-three whistles. Remove from fire.
    • Mash the soup slightly and strain. Churn the strain in a mixer and strain again. Discard the un strained part.
    • Dissolve cornflour in 1/4 cup water and mix in the soup. Put the soup on fire and bring it to boil.
    • Add salt, pepper and sugar to taste.
    • Serve hot garnished with chopped parsley or coriander and swirl of cream.





    Pineapple Melon Titbits

    Okay this appetizer is something I put together in a rush - super easy and you may variate it by adding any cheese of your choice. My pantry had cheddar and spicy buffalo wings cheese and they both tasted great !


    Ingredients:

    • Fresh Pineapple - cut into 1" cubes
    • Fresh Watermelon - cut into 1" cubes
    • Cheddar/Buffalo Wings Cheese - cut into 1" cubes

    Method:

    Just arrange the fruits and cheese in toothpicks and serve. You may add more fruits of your choice or olives to make more variations.




    Grilled Barbeque Chicken

    Super Yummy with very few ingredients - serve it hot right out of the oven for best results. If you have a grill - this is perfect for summer barbeques with some salad on the side.



    Ingredients:
    • 500 grams chicken
    • 1/2 cup barbeque sauce
    • Salt and pepper to taste
    • 1/4 cup olive oil
    • Juice of one lemon freshly squeezed

    Method:

    • Wash the chicken well and make few slits in the pieces. Coat with olive oil, lemon juice, salt and pepper and let it marinate for an hour.
    • Pre heat the oven to 400 degrees Farenhite ( approx 205 degrees celcius).
    • Grill the pieces for 10 minutes and then baste them generously with your favorite barbeque sauce and olive oil. Then turn the pieces to ensure even cooking.
    • Grill for another 10 minutes and baste again. Cook for another 5 minutes and chicken should be cooked by now.
    • Paint with more barbeque sauce and serve hot right out of the oven with some barbeque sauce on the side.

    Sunday, December 2, 2012

    Italian Baked Chicken

    This recipe is an instant and delicious one- perfect for a busy weeknight. I used Panko bread crumbs for this to make it more crunchy - you may use regular bread crumbs instead if Panko is unavailable. Panko is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried food.




    Ingredients:

    • 3/4 cup Panko bread crumbs
    • 2-3 tablespoon mixed Italian seasoning
    • Salt and Pepper to taste
    • 1 chicken breast cleaned and cut in even sized cubes
    • 1/4 cup Italian dressing
    • 1/4 cup cheddar cheese grated ( you can use parmesan cheese as well)
    • 4-5 tablespoons olive oil for basting 
    • Any Italian fresh herb for garnish

    Method:

    • Wash chicken thoroughly. Prick chicken pieces with fork and marinate it in Italian dressing for an hour in the fridge.
    • Combine Panko bread crumbs, cheese, Italian seasoning, salt and pepper in a plastic zip lock bag and shake to mix.  
    • Place one piece of marinated chicken in bag, and shake to coat. Repeat procedure with remaining chicken.  
    • Place in a lightly greased oven proof pan.
    • Bake at 400 degrees Fahrenheit (approx 205 degrees Celsius) for 15 minutes.
    • Brush chicken with olive oil and bake for another 5-10 minutes or until done.
    • Garnish with herb and serve hot right out of the oven -enjoy !



    Thursday, November 22, 2012

    Minestrone Italian Soup

    This thick Italian soup made with vegetables is super healthy and a rich meal in itself. It is very easy to make and is perfect for those chilly winter days. This recipe will serve 4 people.



    Ingredients:
    • 2 tablespoons boiled macroni
    • 3 cups vegetable stock
    • 1 medium potato cut into small pieces
    • 1 medium carrot cut into small pieces
    • 2-3 beans finely chopped
    • 1/4 cup peas
    • 1 green zucchini peeled and cut into small pieces
    • 6-7 garlic pods finely chopped
    • 1 medium sized onion finely chopped
    • Salt to taste
    • 1 teaspoon white pepper powder (adjust as per taste)
    • 2 tablespoon olive oil
    • 4 medium sized tomatoes
    • Few springs of parsley
    • 4-5 teaspoons dried basil leaves or 10-12 fresh basil leaves torn
    • 1/2 teaspoon freshly squeezed lemon juice
    • 1 teaspoon butter
    • 3/4 cup tomato puree
    • 1/4 cup boiled red kidney beans
    • 1/4 cup grated cheddar cheese for garnish

    Method:
    • Soak red kidney beans overnight and boil them the next morning till they are cooked and soft.
    • Make four slits on top of whole tomatoes and boil them for 4-5 minutes. Peel the skin off and finely chop the tomatoes.
    • Add olive oil in a non stick pot and add chopped garlic- saute for a minute and then add onions. Saute for another 2-3 minutes on medium heat till the onions are translucent and lightly cooked.
    • Next add vegetables- potato, carrot, beans, peas and zucchini. Mix well and add the stock. Add salt and pepper to taste. Cover and cook on low flame for 8-10 minutes till the vegetables are cooked and soft.
    • Add tomato puree, chopped tomatoes, kidney beans, macroni, parsley springs, lemon juice and basil leaves and simmer the soup for another 5 minutes on low heat. Check seasoning - add more salt, pepper or basil leaves as required.
    • Serve piping hot in soup bowls and sprinkle grated cheese on top as garnish.

    Tuesday, November 20, 2012

    Poha

    This is a traditional Indian recipe from the state of Maharashtra. I add a lot of vegetables to it and it gives a great start to your day as a breakfast. This recipe will serve 2-4 people.


    Ingredients:
    • 2 cups thick poha ( beaten rice flakes)
    • 1/2 teaspoon rai ( mustard seeds)
    • 1/2 teaspoon jeera (cumin seeds)
    • Pinch of hing ( asafoetida)
    • 10-12 curry leaves
    • 1 green chilly
    • 1/2 cup finely chopped onions
    • 1/4 cup finely chopped carrots
    • 1/2 cup peas
    • 1/4 cup finely chopped beans
    • 1/4 cup roasted peanuts
    • 1 lemon freshly squeezed
    • 2-4 tablespoons fresh chopped coriander for garnish
    • 1 teaspoon turmeric powder
    • salt to taste
    • 2-4 tablespoon oil for cooking










    Method:
    • Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.  
    • Heat the oil in a non-stick pan and add asafoetida, mustard seeds and cumin seeds. 
    • When seeds crackle, add curry leaves, green chilly and onions. Saute till onions turn light brown.
    • Next add carrots, beans, peas and turmeric powder - cover and cook the vegetables for 5-7 minutes till they are soft and cooked. Add few tablespoons of water to the vegetables while cooking if they look too dry.
    • Now add peanuts, poha and salt to taste. Saute and mix gently to ensure the poha does not break and become mushy.
    • Add 2-3 tablespoons water to the poha and cover and cook for another 3-4 minutes on low flame.
    • Then add juice of one lemon and mix well. Serve hot garnished with coriander leaves.

    Strawberry Rasmalai

    Rasmalai is a popular Indian dessert made with cottage cheese and cream. This is one of Chef Tarla Dalal's recipes. I love browsing through her cookbooks and this one turned out just what I was craving for- you will love it !



    Ingredients:

    • 12 ready made rasmalai ( with the milk)
    • 1/2 cup thinly sliced fresh strawberries
    • 1 teaspoon powdered sugar
    • 1/4 cup finely chopped fresh strawberry
     Method:
    • Combine the sliced strawberries and powdered sugar in a bowl, mix well and keep aside.
    • Slice each rasmalai horizontally gently into two pieces.
    • Place the lower half of a rasmalai on a clean dry surface and arrange a few sliced strawberries over it.
    • Sandwich it using the upper half of a rasmalai.
    • Repeat the steps 3 and 4 to make 11 more stuffed rasmalais.
    • Add the chopped strawberries to the rasmalai milk.   
    • Just before serving, arrange the sandwiched rasmalais on a serving dish and pour the strawberry rasmalai milk evenly on top. Serve immediately. You can garnish this with sliced almonds or finely chopped pistachios if you prefer.

    Thursday, November 15, 2012

    Stuffed Pomfret


    I always find it exotic when they serve whole pomfret fish in a restaurant so I decided to make it this Diwali festival. This recipe is super easy and the mint chutney gives it the extra flavor.


    Ingredients:

    • 1 whole pomfret fish
    • Juice of one lemon
    • Salt and Pepper to taste
    • 2-4 tablespoon oil for cooking


    For Chutney:

    • 1/2 cup mint leaves
    • 1 1/2 cup coriander leaves
    • 1/4 cup roasted peanuts
    • Juice of half lemon
    • 1 inch fresh ginger 
    • 1 green chilly (as per taste)
    • 1/2 teaspoon cumin powder
    • Salt to taste


    Method:

    • Clean the fish and make 4-6 slashes in the body of the pomfret. Slit the fish gently in the center for the stuffing.
    • Marinate the fish with freshly squeezed lemon juice, salt and pepper for 1 hour minimum.
    • Grind the ingredients of the chutney to a fine paste.
    • Stuff the pomfret with the green chutney and apply thin layer all around the fish as well.
    • Add 2 tablespoon oil in a non stick pan and saute the fish on low heat. Turn the fish every few minutes so that it is evenly cooked.
    • Serve hot garnished with lemon slices and coriander leaves. Add some extra chutney on the side.

    Thursday, October 11, 2012

    Keema Matar

    A popular old timer, perfect for a weekend lunch or dinner.

    Ingredients:
    • 500 grams minced chicken/lamb/mutton 
    • 200 grams peas boiled
    • 6 tablespoons oil
    • 1 stick dalchini (cinnamon stick)
    • 2 moti elaichi (black cardamom)
    • 2 tej patta (bay leaf)
    • 3-4 choti elaichi (green cardamom)
    • 6-7 saboot kali mirch (whole peppercorn)
    • 1 teaspoon jeera ( cumin seeds)
    • 4-5 laung (clove)
    • 1 small javitri (mace)
    • 5 medium sized onions finely chopped
    • 4 tablespoon fresh ginger garlic paste
    • 3 medium sized tomatoes finely chopped
    • 2 teaspoons dhaniya powder
    • 2 teaspoon garam masala
    • 2 teaspoon haldi ( turmeric)
    • 1/2 teaspoon red chilly powder
    • 3-4 tablespoon chicken masala
    • 1/4 cup whipped plain yoghurt
    • 1 1/2 cup water
    • 4-5 tablespoon freshly chopped coriander leaves
    • 1 teaspoon kewra water
    • salt to taste
    • coriander leaves chopped for garnish
    Method:


    • Heat oil in a pressure cooker. Add cinnamon stick, black cardamom, bay leaf, green cardamom, whole peppercorn, cumin seeds, clove, mace and fry for a minute.
    • Add chopped onions. Fry till it is golden brown.
    • Add ginger garlic paste and tomatoes and fry on medium heat till the mixture is soft and leaves oil. This will take about 10-15 minutes.
    • Add coriander powder, turmeric, garam masala, red chilly powder and chicken masala and continue frying for another 4-5 minutes. The mixture will turn dark brown.
    • Now add chicken/lamb/mutton mince and fry on low heat until the mince is brown in color. 
    • Add salt, yoghurt and water and pressure cook the mince with 2-3 whistles.
    • Simmer on low heat for 2 minutes. Remove from fire and let the pressure drop.
    • Add boiled peas and adjust salt if necessary. Add kewra water.
    • Garnish with coriander leaves and serve hot with naan or rice.


    Thursday, October 4, 2012

    Tomato Basil Bruschetta

    My love for Italian Bruschetta has doubled since our trip to Italy- there are so many vegeterian and non- vegeterian kinds to explore and taste. I like this recipe as it is quick and makes a great quick starter. Fresh Basil goes very well with this recipe - I ran out of it so ended up using dried basil leaves.


    Ingredients:


    • 5-6 firm ripe tomatoes
    • 3 cloves of garlic finely minced or grated
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon balsamic vinegar ( regular white vinegar will work too)
    • 6-8 fresh basil leaves or 2-3 teaspoon dried basil leaves
    • salt and fresh ground pepper to taste
    • 1/4 cup grated cheese ( I used cheddar)
    • 1 baguette French or Italian
    Method:

    • Cut tomatoes in half and deseed. Then chop them finely.
    • Mix tomatoes, garlic, vinegar, salt, pepper, 1 tablespoon olive oil and basil leaves in a bowl and mix.
    • Turn oven to 450 degrees Fahrenheit ( 232 degrees Celsius).
    • Slice baguette into half inch thick slices. Place the baguette slices in a cooking sheet and drizzle olive oil generously and evenly on the top of all the slices.
    • Sprinkle salt and pepper on top of the slices and place the cooking sheet on the top rack of your oven.
    • Toast the slices for about 4-5 minutes till they just begin to turn golden brown. Keep an eye on the oven to avoid the slices from getting over toasted.
    • Take the baguette slices out of the oven when done and immediately top with chopped tomato mixture and grated cheese. Top with finely sliced fresh basil if available and serve immediately. These taste best when served right out of the oven. If kept for long then the bread can become soggy. Alternately you can serve the baguette slices and tomato topping separately in a platter.

    Wednesday, October 3, 2012

    Princess Birthday Cake

    My daughter turned four and she is completely into princess dolls and princess stories. So I discovered this amazing princess cake recipe from the Betty Crocker website and it turned out just right. My daughter and all her friends totally loved it.



    Ingredients:

    • 2 boxes Betty Crocker® SuperMoist® yellow cake mix
    • Water, vegetable oil and eggs called for on cake mix boxes
    • 3 containers Betty Crocker® Rich & Creamy vanilla frosting
    • Red food color
    • 1 Princess Fashion/Barbie Doll (11 1/2 inches tall)
    • 1/4 cup Betty Crocker® star-shaped candy decors
    Method:

    • Heat oven to 325°F. Grease a 1 1/2-quart ovenproof bowl (8 inches across top) and three 8-inch round cake pans with shortening; coat with flour (do not use cooking spray).
    • In large bowl, make both cake mixes as directed on boxes. (Two boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time.) Pour 3 1/4 cups batter into 1 1/2-quart bowl and divide remaining batter among 3 pans (almost 2 cups batter into each cake pan).
    • Bake cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. 
    • Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. Chill cake in fridge for 45 minutes before cutting to reduce crumbs, if desired. If necessary, cut off rounded tops of cakes. Cut bowl cake in half horizontally. Cut 2-inch-diameter hole in center of all 5 cake layers.
    • Spoon frosting into large bowl. Stir in enough food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with a small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered "skirt."
    • Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
    • Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake.
    • Starting at waist of doll, frost cake with downward strokes to make ruffled skirt. Gently press star decors into frosting to decorate neckline and skirt. Unwrap hair. Store cake in fridge until ready to serve.