Thursday, December 20, 2012

Coconut Muffins

Coconut Muffins
2 cups all-purpose flour
1 cup + 2 tbsp white granulated sugar
2 eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 cup canola oil
1/4 tsp salt
1 cup unsweetened desiccated coconut
1 tsp vanilla essence
1/3 cup cashews
200 ml milk
Pre-heat oven to 180 degrees C (350 degrees F) and place the rack at the center of oven.
Dry roast the cashews and coarsely grind it. You can microwave the cashews for 2-3 mins and let it stand in the microwave for another minute or so. Cool and grind the roasted cashews.
Sieve together the flour, baking soda, baking powder, and salt.
Add the coconut, grinded cashews and sugar. Mix all the dry ingredients together.
In another bowl whisk together eggs,oil,vanilla essence and milk.
Now slowly fold in the wet ingredients in the dry ingredients. Stir a little just to ensure all the ingredients are mixed together. Do not over stir.
Lightly grease a muffin tray. With the help of a spoon drop the batter in the muffins cups. Fill half or little more than half of the muffin cups. Bake the muffins for around 20-25 mins or until a toothpick inserted at the center comes out clean.
Coconut Muffins are ready to serve. 
This recipe serves approx 16 muffins.
Coconut Muffins

Wednesday, December 12, 2012

Bread Pudding

Bread Pudding
4 cups of bread cubes, cut into bite sized pieces 
3 eggs (medium)
1/2 cup+ 2 tbsp granulated white sugar, adjust to taste
2 cups of milk (I have used 11/2 cups of milk + 1/2 cup whipped cream)
1-2 tbsp unsalted butter, melted and cooled 
1/4 tsp cinnamon powder (optional)
1/4 tsp vanilla essence 
Preheat oven to 150 degrees C (300 degrees F) and place rack in the center of oven.
Lightly grease a baking dish with butter or cooking spray.
Place the bread cubes in the baking dish. You can add nuts or fruits of your choice at this point. 
In a mixer beat together sugar and eggs until it is light lemon colour. 
Beat in the vanilla essence and cinnamon powder. 
Now beat in the milk and butter.
Gently pour the prepared custard over the bread cubes. With a back of a spoon press down the bread cubes to ensure they are fully covered with the custard. 
I have also garnished the bread pudding with dried strawberries. You can even use almonds for garnishing.
Place the baking dish in oven and bake for about 1 hr or until a toothpick inserted at the center comes out clean.
Bread pudding is ready to serve. You can serve it hot or cold.
If you are using stale bread, leave the bread dipped in the custard for around half an hour and then bake.
Bread Pudding

Carrot-Apple Muffins

Carrot-Apple Muffins
11/3 cup grated raw carrot
1 small apple, peeled and grated
11/3 cup all-purpose flour
3/4 cup white sugar, granulated
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1/4 tsp salt
1/2 cup canola oil
2 eggs
1/2 tsp vanilla essence
Preheat oven to 180 degrees C (350 degrees F) and place rack in the center of oven.
Sieve together flour,baking soda,baking powder,salt, and cinnamon powder in a bowl.
Add sugar and mix all the ingredients together.
In another bowl whisk together eggs, oil, and vanilla essence.
Add the wet ingredients mix to the dry ingredients mix. Give it a gentle stir.
Now add the carrot and apple, stir just until moistened. Do not stir much or else the muffin will become hard or tough.
Grease a muffin baking pan with butter or non-stick cooking spray. Transfer the batter to the muffin pan cups. Fill half or little more than half of the muffin cups. You can even garnish it with cashews like I did.
Bake the muffins for 20-25 minutes or until a toothpick inserted at the center comes out clean.
Remove from the oven and let it cool. After around 10 mins remove the muffins on a wire rack and let it cool completely.
Carrot-Apple Muffins are ready to serve. Enjoy with a cup of coffee or tea.
Recipe serves approx 12 muffins.

Courtesy: Stephanie Jaworski

Saturday, November 17, 2012

Suji ki kheer

Suji Ki Kheer
2 1/2 cups milk
4 tbsp suji/rava/semolina
Cashews, pistachios, raisins (use chopped dry fruits of your choice) 
4 green cardamom,slit at the center (you can use cardamom powder instead of whole cardamom)
6tbsp sugar (adjust as per taste, use 41/2tbsp if you like it less sweet)
Add the cardamom's to the milk. Bring the milk to a boil.
Once the milk comes to a boil reduce the flame and add the suji. Stir to avoid any lumps.
Cook for 2-3 minutes. 
Add the cashews, pistachios and raisins.
Add sugar and cook for 1-2 mins.
Remove from heat. Remove the cardamom before serving the kheer.
Serve Suji ki kheer hot or cold.
Remove the pistachios shell. Blanch them in hot water for 3 mins. Then remove the skin and chop it. Now you can add the pistachios to the kheer.
If you want yo can roast the suji in ghee and then add it to the milk. I avoid doing so as I don't want to increase the calorie count of this dessert.  

Friday, November 16, 2012

Indo-Chinese Chilly Chicken

Chilly Chicken
500 gm boneless chicken, cut into 1 inch pieces 
4-5 green chilies, slit lengthwise (adjust to taste)
10-12 garlic cloves,finely chopped
1 capsicum, sliced lengthwise
1 medium size onion, sliced lengthwise
3tsp cornflour
2tbsp dark soya sauce
1tsp white vinegar
1tbsp tomato ketchup
1cube maggi chicken stock
Oil for frying
Water 2 cups and 2tbsp
For Marination:
1 egg, beaten
7 garlic cloves,minced
1inch ginger,minced
1tbsp dark soya sauce
1tbsp cornflour
Salt to taste
1 green chilly paste, optional
Take the chicken pieces in a bowl. Add salt,ginger,chilly and garlic paste. Mix well. Keep it in the refrigerator for one hour.
Remove the chicken from the fridge. Add the beaten egg,cornflour and soya sauce. Mix all the ingredients well. Keep it aside for 10-15mins.
Heat oil in a pan for deep frying. On medium heat fry the marinated chicken pieces until golden brown. Remove on a tissue and keep aside.
Heat 2tbsp oil in a wok. Keep gas flame on high. Add the chopped garlic. Saute for half minute. Add the onions and saute for 30 secs.
Add the capsicum and saute.
Add soya sauce,ketchup,maggi stock cube. Add the chicken pieces.Add 2 cups of water. Bring it to a boil.
Mix the cornflour in 2tbsp water.
Once the sauce starts boiling add the cornflour mix and vinegar. The sauce will thicken when you add cornflour. Keep the sauce consistency as per your liking. You can now add chopped spring onion (optional).
Chilly Chicken is ready to serve.
I have not added salt to the sauce because of the maggi stock and soya sauce. Both these ingredients have salt in it.
If you want to cook chilly chicken dry then just add 1/2cup water,little vinegar and little cornflour (approx 1tsp).

Chicken Chettinad

Chicken Chettinad
Dry Masala Ingredients:
2tbsp coriander seeds
1tsp mustard seeds
1/2tsp cumin seeds
6 green cardamom
6-7 cloves
1 inch cinnamon stick
1/2 star anise
Pinch of fresh nutmeg powder
5-6 dry red chilies
10 black peppercorns
Green Marinate Masala Ingredients:
1 cup chopped coriander leaves
12 mint leaves
14-16 curry leaves
6-7 garlic cloves
1 inch ginger
Other Ingredients:
500 gm boneless chicken
2 medium size onion,finely chopped
1 small tomato,chopped
3 green chilies,slit lengthwise
Oil for cooking
1/2tsp turmeric powder
4-6 curry leaves
1/2cup grated coconut (grind adding water to form a smooth paste)
Salt to taste
Wash the chicken pieces and pat dry.
Heat 1tsp oil in a pan. Add all the dry masala ingredients to this. Fry on medium heat until you get a nice aroma and the mustard seeds start to crackle. Remove from heat and let it cool. Grind this to a smooth powder.
In a mixer or blender grind together the marinate ingredients. 
Take the chicken pieces in a bowl. Add the green marinate paste. Add 1tbsp dry masala powder that you have already grinded and kept aside. Add turmeric and salt. Mix all the ingredients together with the chicken and leave the marination for half an hour in the fridge.
Heat 2tbsp oil in a kadhai on medium heat. Add the chopped onions along with the green chilies. Saute till the onions turn golden brown. Add the chopped tomatoes and cook till they are soft and pulpy. Mash the tomatoes with the back of a spoon.
Add the coconut paste. Cook for another 2-3mins. Keep stirring in between.
Add the marinated chicken along with the paste. Fry. Once the chicken becomes opaque, add 1/2 cup water. Cover and cook for 15minutes on low heat.
Remove the lid and add 2tbsp dry masala powder and salt. Mix well.
Cover and cook for another 10-15minutes on low heat.
Chicken Chettinad is ready to serve.

Thursday, November 15, 2012

Coconut Barfi (Coconut Fudge)

Coconut Barfi/Coconut Fudge
2 cups unsweetened desiccated coconut
1 tin sweetened condensed milk (400 gm)
1tbsp ghee
1tsp cardamom powder (add more if you like the cardamom flavour) 
Chopped almond,cashews,pistachios and desiccated coconut for garnishing
In a pan, mix together the coconut and condensed milk. Add cardamom powder and ghee.  
Cook this on a low flame for 5-6 minutes. Keep stirring.
Remove from flame. 
Lightly grease a plate which has edges with ghee. Spread the mixture in the plate and smooth out into a thick layer. Use a spoon to evenly spread the mixture.
Garnish with desiccated coconut and chopped nuts. I have used cashews and desiccated coconut for garnishing.
Allow the mixture to cool for an hour. 
Cut into a square or barfi shape. Remove from the plate and serve or store in an air tight container.
You can make around 15-16 coconut barfi's from this recipe. Number of pieces will vary depending on the size of the barfi. 

Friday, October 19, 2012

Goan Fried Prawns

Photo by Amit Agni
270gm cleaned prawns-shell removed (you can also use shrimps but adjust the rest of the ingredients as per the quantity you are cooking)
1/2tsp turmeric
Salt to taste
11/2tsp red chilly powder (adjust to taste)
Oil for shallow frying
2-3tbsp semolina/rava/suji for coating the prawns
Wash the prawns and pat dry.
Marinate the prawns with salt, red chilly powder, and turmeric. Refrigerate for half an hour to one hour.
Remove the prawns from the fridge and evenly coat each one of them with rava.
Heat oil in a frying pan. Shallow fry all the prawns, turn occasionally. Fry until they are crisp golden brown or until cooked.
Goan Rava fried prawns are ready to serve.
Photo by Amit Agni

Friday, October 5, 2012

Strawberry Smoothie

Photo By Amit Agni
8-10 good quality strawberries
11/2 cup milk
4tbsp yogurt
5 tbsp sugar, adjust to taste
Wash and roughly cut the strawberries into small pieces.
Add the strawberries in a blender along with milk,yogurt and sugar.
Blend it until you get a smooth shake.
Strawberry Smoothie is ready to serve.
Serve it in a glass with crushed ice and you are ready to beat the heat this summer.
If you like add a banana to get a banana strawberry smoothie.

Egg Curry/Anda Curry cooked with coconut

Usually, I cook egg curry in tomato gravy but sometimes I prepare this dish with coconut. This is a sure shot hit and my husband loves it. I can serve this with rice,roti or pav so lots of options for me. This curry tastes best after few hours so I cook it in the afternoon and serve it for dinner. Enjoy!!!!
Egg Curry/Anda Curry Made In Coconut Gravy
Egg Curry/Anda Curry Made In Coconut Gravy
6 boiled eggs
Two 1 inch cinnamon stick
5 green cardamom
5 cloves
1/2 cup fresh grated coconut
3 tbsp unsweetened desiccated coconut
24-25 curry leaves
1 tsp fennel seeds
10 garlic cloves,roughly chopped
1 inch ginger, roughly chopped 
3 tbsp oil
Oil for shallow frying
1 medium size tomato,finely chopped
2 medium size onion
5 dry red chilies (add more if you like it spicy)
1 tsp tamarind pulp
1 tsp coriander powder
1 tsp kashmiri red chili powder
1tsp turmeric powder
Pinch of sugar
Salt to taste
Chopped coriander leaves for garnishing
Water as per requirement
Finely chop 1 onion and finely slice the other onion, lengthwise.
Remove the shell of the boiled eggs. Prick the boiled eggs with a fork on 2-3 places.
Add 1/2 tsp turmeric and salt to taste. Mix well to ensure all the eggs are coated with salt and turmeric.
Heat oil in a pan for shallow frying. Fry the eggs until golden brown.
Remove on a kitchen paper towel and keep aside.You can even cut the eggs into half, you choose:)
Heat 1 tbsp oil in a frying pan. Keep gas on medium to low heat. Add the fennel seeds to it.
When seeds start crackling add cinnamon,cardamom, dry red chilies and cloves. Fry for less than a minute or until you get a nice aroma.
Add the sliced onion. Saute till golden brown.
Add the 12 curry leaves and saute for a minute.
Add ginger and garlic, saute for 2 minutes.
Now add the desiccated coconut. Saute until it turns golden brown.
Add the fresh grated coconut. Saute till golden brown.
Remove from gas and let this cool. In a blender, blend this mixture to a smooth paste . Add water as required. Keep aside.
Now heat 2 tbsp oil in a wok. Add the chopped onion. Saute until golden brown.
Add the remaining curry leaves. Saute for another minute. 
Add the chopped tomato.Saute, cover and cook for 5 minutes or until the tomatoes are soft and pulpy. Cook on low heat.
Remove the cover and mash the tomatoes with the back of a spoon.
Add turmeric,coriander powder,red chili powder,sugar and salt. Cook until oil starts separating.
Now add the blended paste. Mix well. Add 2 cups of water. Add water as per the gravy consistency you want. Stir. Add the tamarind pulp.
Cook for 5 minutes or until the gravy starts to boil. 
Add the boiled eggs, cook on low heat for 5-10 minutes or until the gravy starts boiling again. Garnish with chopped coriander leaves.
Egg curry is ready to serve.
Try adding mint and coriander leaves while making the paste in a blender. This will give a nice flavour.
Egg Curry/Anda Curry Made In Coconut Gravy


Wednesday, September 19, 2012

Besan Ke Ladoo Recipe

11/2 cup gram flour (besan)
1tbsp semolina/suji/rava
1 cup sugar (add more sugar as per your taste) 
1/2 cup ghee (clarified butter)
1/4tsp cardamom powder (optional)
dry fruits of your choice (I have used chopped cashews and almonds lightly roasted in ghee)
Take ghee in a kadhai. Put the gas on low heat. Once the ghee starts to melt add the besan and suji. Sieve the besan beforehand to avoid any lumps.
Cook the besan and suji on low heat till the raw flavours are gone and it is well cooked. Once the besan is cooked you will get a nice aroma. Keep stirring to ensure it gets cooked evenly without any burn. Time can vary depending on the heat of the gas. It took me around 20mins as I was cooking on very low heat.
After the besan is cooked remove it from heat. Let it cool little bit. Cool enough to use your hands to mix the sugar.
Add sugar, cardamom powder and chopped dry fruits. Mix all the ingredients well using your hand. The sugar I get over here is very fine so it was easy for me to mix. If the sugar you are using is coarse then you can powder the sugar before adding it to the besan.
Once the mixture cools down completely, form ping-pong size balls.
Besan ke ladoo are ready to serve. 
This recipe will make 15-17 besan ke ladoo.

Baingan Ka Bharta (Roasted Eggplant Recipe)

Baingan Ka Bharta has two versions. The recipe below is the Punjabi version. I will post the other version later. 
500 gms brinjal/eggplant (large)
1 green chilies,chopped
4-5 medium size tomatoes,puree
2 medium size onion,chopped or sliced
1 inch ginger, minced
6-7 garlic cloves,minced
1/4 cup green peas 
1tsp red chili powder
1tsp coriander powder
Salt to taste
3-4tbsp oil
Chopped coriander leaves for garnishing
Wash the brinjal and pat dry. Roast the brinjal on medium flame on a gas cooktop till the skin has charred completely. You can even roast the brinjal in a grill or oven.
Cool and then peel the skin of the brinjal. Also remove the top part of the brinjal.
Mash the brinjal. Add salt to taste and mix well.
Heat oil in a pan. Add the minced garlic. Saute till it is golden brown.
Add the onions and saute till they are golden brown.
Add the green chilies and ginger. Saute till the raw flavours of ginger are gone.
Add the tomato puree. Let it cook on medium heat till the oil separates. Add red chili powder,peas and coriander powder. Cook for another 2-3minutes.
Now add the mashed brinjal. Mix all the masla with the brinjal.
Lower the heat, cover and cook for 10-15minutes or till the oil separates and brinjal is well cooked.
Garnish with chopped coriander leaves.
Serve Baingan ka bharta with roti or chapatti.

Thursday, September 6, 2012

Palak Lasooni Daal (Spinach Lentil)

Palak Lasooni Daal
3/4cup moong daal (Yellow moong daal/Split green gram)
11/2cup roughly chopped palak (spinach)
1 medium size onion, finely chopped
2 small size tomatoes, chopped
9 cloves of garlic, minced
1 inch ginger, minced
2 green chilies, paste
1/4tsp cumin seeds (jeera)
1/4tsp turmeric powder
3tsp oil/ghee
Salt to taste
Wash spinach thoroughly in running water until clean.
Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze and remove excess water.
Dry roast the moong daal in a pan on medium heat. Remove from heat once the lentil starts getting golden brown. Let the lentil cool and then soak the same in water for half an hour.
Wash the lentil and transfer it in a pressure cooker. Add salt and turmeric. Add around 3cups of water and pressure cook until 4-5 whistles. You might see some water oozing out when the whistle  blows.
Once the cooker cools give a nice stir to the daal so that it gets mashed.
Heat oil in a pan on medium heat. I prefer using ghee (clarified butter) for tempering to add that extra flavour.
Add the cumin seeds. Once the cumin seeds start crackling, add the onions. Saute the onions till they are translucent.
Add the ginger-garlic-chili paste. Saute till the raw flavours are gone.
Add the tomatoes and fry till they are soft and tender. Try and mash the tomatoes with the back of a spoon once they are soft. Add red chili powder if you want. I have added green chilies so I have skipped red chili powder.
Add around 2cups of water and bring it to a boil. Add water as per your requirement depending on the consistency you want. I am going to serve this with rice so I have added more water.
Pour this in the boiled daal. Stir to mix all the ingredients well.
Cover and cook on low heat for 20-25minutes.
Add the palak. Cook on high for 2-3 mins.
Garnish with chopped coriander leaves. 
Palak lasooni daal is ready to serve. 
For tempering you can also use shahi jeera or black cumin. This gives a different flavour. 

Monday, August 27, 2012

Instant Khatta Dhokla Recipe

I don't have a steamer so I have used a microwave for this recipe. If you have a steamer then you can use the same recipe. In a steamer it may take around 15-20 minutes to cook the Dhokla.
1/2cup rice flour
1/4cup chickpea flour (Besan)
3/4cup rava/semolina/suji
1/4cup yogurt(make sure it is sour)
1/4tsp citric acid (Use this just in case the yogurt is not very sour)
Salt and sugar to taste
Ginger paste,as per taste (I have used almost 2tsp ginger paste)
Green chili paste,as per taste (I have used 1tsp chili paste)
1tsp eno (fruit salt)
1tsp sesame seeds
2-3tbsp oil
1/2tsp kashmeri red chili powder
Tempering Ingredients:
1/2tsp mustard seeds
2tbsp oil
A pinch of asafoetida
In a bowl mix the rice flour,chickpea flour and the rava together. Make sure you sieve the chickpea flour before adding it to the bowl.
Add salt,sugar,ginger-chili paste,yogurt,and oil. Mix all the ingredients well.
Add little water at a time to make a batter. The consistency of the batter is shown in the video below.

Take a flat bottom microwave dish and grease it well. 
Now add the fruit salt/eno to this batter and mix well.Pour the batter instantly in the dish,sprinkle red chili powder and sesame seeds. Let the dhokla cook on 60% power for 7-10 minutes in the microwave. The time can vary for different microwaves so keep a close eye. A toothpick inserted at the center of the dish should come clean once the Dhokla is cooked.
For the tempering heat oil in a tadka pan, add mustard seeds. When the mustard seeds start to splutter add the asafoetida. Pour this evenly on the Dhokla.
You can garnish with coriander leaves before serving.
Instant Khatta Dhokla is ready.

Sunday, August 26, 2012

Nariyal Ke Laddu (Coconut sweet made with jaggery)

Nariyal Ke Laddu made with a different variety of jaggery.
I have always loved eating nariyal ke laddu. I was born and brought up in Kolkata and this is a common Bengali sweet. Bengali's prepare this sweet dish at the time of Lakshmi Puja or Lakkhi Puja as they say in Bengali. This laddu is distributed as Prasad. My Bengali neighbour would always send this to my house as Prasad and I would be the first one to eat it. I never thought of preparing this sweet dish in Kolkata as grating the coconut is not my cup of tea. However, here in Dubai the Supermarkets sell fresh grated coconut so now I can make as many Nariyal ke Laddu's and eat:) This Ganesh Chaturthi prepare the Nariyal Ke Laddu and impress your family
1 grated coconut
1/2 cup milk
Pinch of cardamom powder (Optional)
200gms jaggery, best if you can get date jaggery (Gur) 
Pour the milk in a thick bottom pan. Add the jaggery to this and cook on slow heat until the jaggery melts and mixes well with the milk. Try and find good quality Jaggery. 
Now add the grated coconut. Cook on slow heat and stir occasionally. 
Add a pinch of fresh cardamom powder.
When the mixture is thick and sticky(shown in the picture below) remove the pan from heat and let it cool completely. Do not over cook or else the mixture will dry. Just in case you have over cooked then add little milk and cook to get the right consistency.

Now take small quantity of the mixture to form small round balls. 
Nariyal Ke Laddu is ready to serve. 
This recipe serves around 14 small Laddu's. 
I just wanted to mention that it is a high calorie recipe so count the numbers when you are eating 

Nariyal Ke Laddu made with a different variety of jaggery.

Monday, August 20, 2012

Rava Idli

Rava Idli with green coconut chutney
3/4 cup white urad daal
1 cup idli rava
Salt to taste
Water as per requirement
Wash and soak the urad daal for 6 hrs. After 6 hrs grind the daal to make a thick paste.
Add the idli rava to the daal paste along with salt, add 1/2 cup water and mix well to form a batter.
Keep this batter overnight for fermentation. The consistency of the batter is shown in the video. If required,add more water to get the right consistency.

In a pressure cooker pour 1 cup water. I don't have an idli holder so I use small bowls or katori.
Lightly grease the katori or idli holder. Now fill half of the katori with the idli batter. You can even fill 3/4 katori but I prefer filling it half.
Keep the idli holder in the pressure cooker. Cover the lid without the cooker whistle and steam the idli's for 13-15minutes. If you are using a katori, like I do, then keep one katori in the cooker,cover it with a small plate then keep the next katori and cover that too.Repeat the process depending on how big your pressure cooker is. I can put 3-4 katori's at a time in my pressure cooker as shown in the picture below.

Open the cooker lid after steaming. Take out the idli holder or katori from the cooker and let it cool.
Once it cools remove the idli from the holder or katori using a butter knife.

Serve hot idli's with coconut chutney and sambar.
Served around 14 small idli's for me.
Cut the idli in two halves and shallow fry it in a pan. Fry until brown and crisp. Frying in ghee(clarified butter) gives a better taste. This goes well with tea.
Rava Idli for Breakfast

Saturday, August 18, 2012

Pav Bhaji (Indian Street Food)

Photo by Amit Agni
1cup cauliflower,cut in small pieces
1cup cabbage
1/2 cup capsicum
3 green chilies
7 garlic,chopped
1 inch ginger
2 medium size tomatoes
1/4 cup green peas
1cup mashed potato
1 medium size onion,chopped
11/2 tbsp pav bhaji masala
1 tsp red chili powder
1/2 tsp chaat masala
Salt to taste
1 lemon
2 tbsp butter,room temperature
Butter for garnish
Chopped coriander for garnishing
Boil the cauliflower,cabbage,capsicum,peas together. Add 1/4cup water and pressure cook the vegetable until 4-6 whistles. Once the pressure cooker cools mash the vegetables. Boil the vegetables more if you think they are not mash-able.
Puree the tomatoes along with the green chilies and ginger.
Heat the butter in a pan. Ensure you don't burn it. Add the chopped onions. Fry until onions are translucent. Add the chopped garlic. Fry till the raw flavours are gone.
Add the tomato puree. Cook till the oil starts separating. 
Now add the mashed potatoes. Cook for a minute.
Add the mashed vegetables. Cook for another minute. Add the red chili powder,salt,chaat masala,pav bhaji masala and mix all the ingredients well.
Add 1/2 cup water. Cover and cook on low heat for 10-15minutes or until the bhaji starts to boil.
Add lemon juice as per taste. Garnish with chopped coriander. 
Serve with a dash of butter.
Pav Bhaji is a street food in India.
This bhaji goes well with Pav which is a bread made specially for this bhaji.
Try adding 6-7 small mint leaves for that extra flavour. Add the leaves when you puree the tomato along with the chilly.
Serve Pav Bhaji with chopped onions and a slice of lemon.

Friday, July 27, 2012

Nankhatai (Indian Cookies Recipe)

Photo by Niti Agni
1/2 cup all purpose flour (Maida)
1/3 cup gram flour (Besan)
1/3 cup semolina (Rava/Sooji)
1/2 cup powdered sugar (I have added 1tbsp more)
1/4tsp fresh cardamom powder
1/4tsp fresh nutmeg powder
2tbsp grounded cashew nut (I have used cashews for taste,you can skip this if you want)
3-4tbsp of ghee/clarified butter, keep the melted ghee in the fridge and use it when it has a butter like consistency(butter when it is at room temperature) 
1/2tsp baking powder
Pre-heat the oven to 180 degrees C.
Cream the ghee and the sugar together till you get a nice smooth consistency.
Sieve together all purpose flour,gram flour,semolina,and baking powder.
Add the flour mix with the creamed butter. Add the cardamom and nutmeg. Mix well.
Now divide the mixture in equal proportion to form small balls. I have used a tablespoon as shown in the picture below, to give the cookies shape and with that size I have made around 24 nankhatai's
Place the cookies in a baking tray lined with foil or parchment paper. I have used parchment paper.
Bake it for 10 minutes in the center of the oven. Oven time varies for different ovens but it should be ready in 10-15min. Nankhatai does not have browning on either sides. 
Remove from oven and let it cool in the baking tray for 10minutes. Now place it on a cooling rack to cool it completely. I don't have a cooling rack so I use the grill tray that I have got with the microwave.
Nankhatai is ready to serve.
If you don't prefer the taste of semolina then just add 1/2cup all purpose flour and 1/2cup gram flour.
You can also decorate the Nankhatai with pistachio or cashew by placing it on top of the cookie before baking. Just press the pistachio or the cashew on the top part of the Nankhatai and then bake.
I have used ghee but you can even use unsalted butter for this recipe. 
Make the dough as shown in the picture below. 
The mix

The dough


Friday, July 20, 2012

Baked White Fish Fillet

Photo by Amit Agni
White fish fillet
4tbsp olive oil
1/2tsp paprika
Black pepper powder
4tbsp of coarsely grounded fresh coriander leaves
1tsp of coarsely grounded parsley leaves
Salt to taste
11/2tsp minced garlic
Aluminium foil
Pre-heat oven at 180 degrees C.
Wash the fillet and pat dry. Cut the fish fillet into small pieces as shown in the picture above.
In a bowl mix together olive oil,garlic,coriander,paprika,parsley and little salt. Do not add much salt as you would sprinkle some on the fillet later.
Take a large piece of aluminium foil. Place one piece of fillet in the center of the foil.
Now with a basting brush apply the paste on both sides of the fillet. Sprinkle some black pepper and salt over it.
Now, make the foil into a packet around the fish. Fold over each side and crimp the edges over the top of the fillet.
Place all the pieces in different aluminium foil wraps and repeat the process.
When the oven is ready, place the packets in a baking tray and bake for around 15minutes per inch thickness of the fillet.
Once done remove from oven and let it cool for 5minutes.
Serve the baked fish fillet with steamed rice or pasta.
You can squeeze some lemon juice in the garlic coriander paste for added flavour. 
For the fillet you can use Cod or Tilapia.
Photo by Amit Agni

Cheese Garlic Pasta

Photo by Amit Agni
1 cup raw pasta (I have used penne you can even use fusilli)
1tbsp minced garlic
1tbsp butter
1tbsp all purpose flour
500ml of milk,room temperature
200gm of shredded mozzarella cheese (You can use cheddar cheese also or a combination of both)
Black pepper powder, to taste
Oregano, to taste
Salt to taste
Boil the pasta in lightly salted water till it is tender and cooked .
Drain the water and keep the pasta aside.
I prefer cooking the sauce on medium heat. In a pan add the butter.
Add the minced garlic and saute for a couple of minutes or till the raw flavours are gone.
Add the flour and stir for a minute.
Now gradually add the milk and stir to avoid any lumps. Add milk in small proportions to get a smooth  consistency.  
Bring this to a boil. Cook and stir for a couple of minutes.
Add the cheese and stir till it melts. You may not require the full 200gm of cheese. Add cheese to get the right consistency of sauce. Sauce should be thick like double cream. Add black pepper powder as per your taste. Taste the sauce before adding salt as the cheese would have made the sauce little salty.Bring this to a boil.
Add the boiled pasta in the cooked sauce. Mix well so that the pasta is well coated with the sauce. Sprinkle oregano.
Serve hot cheese garlic pasta.
Add mushrooms, bell pepper or any other vegetable of your choice.

Mango Lassi or Mango Smoothie

Photo by Niti Agni
1 cup chopped mango (skin peeled)
1 cup plain yoghurt
1/2 cup milk
A pinch of ground cardamom powder
5tsp sugar (add sugar according to the sweetness of the mango) 
In a blender add together yogurt,milk,sugar and cardamom. Blend until smooth. Add ice cubes and blend again for few seconds.
Pour in glass and serve.
Mango Lassi is ready.