PIZZA POCKETS

When you are passionate about cooking, you try giving a dish a new look , then let the ingredients be same, you feel like presenting a variety in front of your family... This is one such dish...
The filling and the base is same, just a different method.

Recipe:

(Makes 8 Pizza pockets )
Ingredients :

• Pizza base - 2 (I used store bought ,wholewheat)
• Onion - 1 large ( chopped roughly)
• Capsicum - 1 (chopped roughly)
• Mayonnaise and tomato ketchup -2 tbsp each
• Oregano -1 tbsp
• Chili flakes -1 tsp
• Paneer - cubed -100 gms
• Any cheese of your choice (cubed into small squares) (I used Britannia cheese cubes)
• Boiled corns - 1/2 cup
• Butter for brushing on top
• Oil - 2 tbsp.

METHOD :

• In a pan put oil,add all the vegetables ,herbs and sauté for 4-5 mins, now add sauces nd mix . Keep this filling aside.
• Cut the bread first into half and then again in half , 4 pieces each from a pizza base, make a pocket in each using a knife . Be careful not to tear the outer bread cover. Also try to make a deep pocket.
• Preheat the oven at 180 degrees for 10 minutes.
• Stuff the pockets with the filling.
• Place it on a baking rack , bake for 5 mins.
• Once done, have them warm or carry them, tastes Amazing even when cooled

Tips:

• Cool the pizza if you are packing for tiffin box to avoid it getting soggy. 
• You can flavor the pizza filling according to your choice.
• Adding fruits, nutella or any other nut butter would make it really interesting.
• Can bake them on the grill rack , to get those grill marks... Or normally roast on tawa.

Peanut and garlic dry chutney .(side dish )

RAW SPINACH RAITA(Yogurt based side dish)

A very refreshing and flavorful recipe , a no cook one , easy and extremely delicious ...
Spinach and curds is always a very nutritious combo, making this raita a must-have. Traces of nuts and sugar make the spinach raita tastier, while the raw spinach is healthy and the fresh yogurt is soothing to the stomach.
I often make raitas and salads as side accompaniments along with the main dish at home.
This one is must eat once a week. This raita is both tasty and nutritious.
Raita is also a regular affair in our house where I whip this up whenever am short on time or prepare a heavy main dish. It goes well with spicy rice or flatbreads like pulao, paratha, naan etc.

There are many different variations for a raita, but the base thing is always yogurt.

Recipe:

 Ingredients :-

• 200 Gm curd / dahi/ yogurt(should not be sour)
• 1/2 cup fresh raw spinach leaves (washed and very finely cut)
• Chopped nuts (Almonds , cashew, pistachio - 1tbsp each)
• 1 tbsp sugar (optional - I have added)
• 1 tsp black salt / kala namak
• 7-8 soft dates /khajur (deseed them and chop )

 

Method:-

• Beat the curd to get a smooth thick consistency , add spinach , nuts , dates , salt and sugar . 
• Mix well and its done .
• Serve chilled.

RAINBOW DELIGHT PIZZA

Pizza, this thing is my main...
I so love it, nd this recipe is very close to my heart, because , to whomsoever I hv treated with this pizza , has definitely complimented nd asked for recipe,
Be it frnds, or family
Nd one of my frnd, is toh a fan of it, her husband too...
In fact she is the one who named it...

Recipe :
(Serves 4)

• Pizza base (store bought)
• 1 medium size capsicum (diced)
• 1 medium size onion(diced)
• 100 gms paneer (diced)
• 1/2 cup sweet corns (boiled)
• Tomato sauce , schezwan sauce , mayonnaise - 1 spoon each
• Oregano , chili flakes- for sprinkle
• Cheese - grated
• Butter for roasting

Method:

• Apply little butter on the inner side of the base, roast on tawa slightly, keep aside...
• Mix together onion , capsi, paneer , corns , sauces nd keep aside.
• Take the base which is slightly roasted, top with the vegetable mixture , grate cheese on top, roast on tawa for 4-5 min or until cheese melts nd the base is crispy...
• Sprinkle herbs nd ur done

Notes:

• Add or delete vegetables according to the taste nd availability .
• Baby corns nd mushrooms taste amazing in this too, wasn't having so skipped .
• You can bake the pizza in oven too.

Keep cookin.

TOMATO CHEESE BRUSCHETTA

Tomato bruschetta is great way to get in one of your five a day, with beautifully ripe thickly cut tomatoes , the tomato bruschetta recipe is a winner!
A quick yet flavorful appetizer ,
Minimum ingredients , maximum taste......

Recipe:
1 bread loaf(I used hot dog bread loaf )
Tomatoes -1 (diced)
Cheese cube-1 (diced)
Oregano , chili flakes, garlic powder - according to taste(can use other herbs too, nd crushed garlic instead of powder)
Olive oil - 1tbsp
Method:
Cut the bread loaf into rectangle pieces
Mix everything , top it over the bread
Bake for 10 mins on 200 degrees... (Can roast on tawa too)
Done.
Njoi.

KALAKAND( Rich Milk Cake)

Wishing you all a very Happie , prosperous and safe DIWALI...
Diwali- the Festival of Lights , happiness , and sweets...
Yes , you are definitely surrounded by these three lovely elements during this festive season...
I gave a shot on this quick yet delicious Indian sweet , turned out too Gud .
Kalakand is a rich milk cake. one of the popular indian sweets. the traditional way of making kalakand is a long one and takes some time.
This recipe hardly takes 15 mins, except the cooling time though...

Recipe :
INGREDIENTS:
200 grams sweetened condensed milk(milkmaid)
150 - 170 grams paneer/cottage cheese
1/4 tsp cardamom powder
10 to 12 pistachios (roughly chopped for garnish)

 INSTRUCTIONS:
Grease a pan or a thali with some ghee or oil.
Grate paneer. you can also crumble the paneer. if the paneer is refrigerated, then i suggest to grate it.
Take condensed milk in a thick bottomed pan, add the paneer to the condensed milk. mix very well.
Keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.
Stir the mixture often so that it does not stick to the bottom of the pan, the mixture will start thickening as it simmers and begins to cook.
When the mixture gets thickened well and looks like one mass, switch off the flame. it took me 7-8 minutes .the mixture should have some moisture and should look dry.
Remove the pan from the flame. add cardamom powder. stir well.
Now pour the kalakand mixture in the prepared pan/plate, level with a spoon or spatula.
Gently press the chopped pistachios over the leveled mixture, cover and allow to cool completely at room temperature. then keep in the fridge for a couple of hours to set.
After it sets, slice the kalakand and serve.

PANEER TIKKA /CHAR GRILLED COTTAGE CHEESE

PANEER TIKKA , on stove top - spiced marinated cottage cheese cubes pan fried on a tawa .
paneer tikka is  arranged on skewers and grilled or baked in the oven. specifically the recipe is called as tandoori paneer tikka, as the paneer is cooked in the tandoor which lends a subtle smoky charcoal flavor to the paneer. paneer tikka is usually served as a starter. other variation of this popular snack are mushroom tikka.
Since diwali is just after a day, i thought of sharing this paneer tikka recipe… yes, it one of those recipes that you can make on any special or festive occasion.
this is my take on paneer tikka, different people have different recipes for the same.

Recipe:
SERVES: 3-4

Main ingredients:...

• 250 to 300 gms paneer/cottage cheese
• 1 medium to large capsicum
• 1 medium to large tomato
• 1 medium to large onion

For the marinade:

• 250 gms thick yogurt
• ½ tsp turmeric powder
• ½ tsp kasuri methi/dry fenugreek leaves, crushed
• 1 tsp coriander powder/dhania powder
• 1 tsp kitchen king masala
• 1 tsp garam masala powder
• 2 tsp red chili powder
• 1 tbsp ginger garlic paste
• 1 1/2 tsp lime juice
• Salt as required
• 3-4 tbsp oil

INSTRUCTIONS:

Prepping the paneer & veggies:

• Slice the paneer into ¼ inch squares
• Halve the onion and remove each layer one by one.
• Dice the capsicum
• Dice the tomatoes too the same way. remove the seeds from the tomatoes.
• Keep the veggies and paneer aside.

Preparing the marinade:

• First whisk the thick yogurt till smooth in a bowl , add all the spices and herbs, stir and mix well ,
• add the diced vegetables (onion, tomato and capsicum) along with paneer slices.
• With your hands mix very well so that the marinade coats the paneer and veggies evenly.
• Cover the bowl & keep the marinade in the fridge for 15-20 minutes , you can also keep overnight.

Making the tikka:

• Heat 1 tbsp oil in a non stick pan/tawa ,coat the paneer and veggies with the marinade and place them on the tawa. you can fry at a low flame or medium flame.
• when one side gets browned, gently lift and turn over. the paneer cubes will get cooked faster than the veggies.
• Don't fill the pan completely with the veggies nd paneer, fry them in batches , so that they can get cooked evenly.
• You can can char or brown the veggies more , but remember to remove the paneer cubes as soon as they are golden ,cooking the paneer more will make it chewy.
• while still hot, then skewer the fried paneer cubes and veggies on to a wooden skewer or toothpick.
• arrange them in a serving plate and serve the paneer tikka hot or warm with onion lemon salad and mint chutney.

Vada Pav(Crispy fried potato balls served with soft buns)

The Oh-So-Famous , VADA PAV...
This is a staple food of each and every mumbaikar, let it be any time of the day, a vada pav fills your heart and soul rite away , at the very first bite...
It is basically , a mixture of boiled and mashed potatoes , tempered with chillies and Indian spices , coated into gram flour mix and deep fried...
Served with soft breakfast buns and sweet and spicy chutney (dips).
You make it once, and you crave for it everyday, it is indeed that much delicious and tempting.

Recipe:

Ingredients:
For the vada mixture:

(Makes 4 vadas)

• 2 medium sized potatoes(boiled and mashed)
• Salt to taste
• 1/2 tsp red chili powder
• 1 small green chili
• 1 tsp coriander seeds
• 1 tsp garlic crushed
• 1 tbsp chopped green coriander
• 1/4 tsp turmeric powder
• 4-5 curry leaves
• 1/2 tsp mustard seeds
• 1/2 tbsp oil(for tempering)

For the besan(gram flour ) mix:

• 1/2 cup besan
• Salt to taste
• Water as required
• 1/4 tsp soda bi carb
• Oil for deep frying .

Soft buns ( Pav ) - to serve with the vadas

Method:

• Mix everything under the vada mix , except mustard seeds , curry leaves and 1/2 tbsp oil
• Now heat oil for tempering , put mustard seeds and curry leaves, as it crackles, put this oil tempering in the potato mix.
• Combine properly and make small balls
• Now mix everything under besan mix, the consistency should be thick , enough to dip the potato balls in .
• So water u can put accordingly.
• Now heat up the oil for deep frying.
• Take the potato ball and dip in the besan mix, and drop in the oil and fry till golden brown and crisp.
• Done...
• Enjoy with chillies fried, onion, coriander chutney, and the famous garlic peanut chutney...
• Serve along with pav...

CRISPY SPICED PUFFED LOTUS SEEDS/ MAKHANA

Roasted Makhane … , phool makhane or lotus seeds or fox nuts are loaded with nutrients and are a good source of protein, calcium and iron.
Makhane have a neutral taste , you can spice it up the way you want , just roast them and when they are cool, store in an air-tight container. anytime you want a light and nutritious snack, just have the roasted makhana....
These roasted makhana or foxnuts make for a good in between lunch snacks or evening snack. they can be had with tea or coffee in the evenings. I hv tried these using Indian spices , but you can try with other spices nd herbs too...

Perfect nd healthy , easy peasy, popcorn like , amazin tea time nibbles , kills ur hunger pangs too...

Recipe :

Ingredients :-

• Makhane - 2 cups
• Ghee/oil - 1 tbsp
• Salt to taste
• Black pepper powder/ red chili powder - ¼ tsp
• Turmeric - 1/2 tsp
• Chaat masala - 1/2 tsp
• Asafoetida - 1/2 tsp
• Curry leaves - 5 or 6 ( optional , I love them so added)

Method :-

• Heat ghee in a heavy bottom pan.
• Add hing/ asafoetida and Makhane .
• Add other spices nd salt nd curry leaves .
• Roast for 5-6 minutes till slightly browned and crispy.
• Cool and store in an airtight container. 

Done , enjoy ...

VANILLA LEMON POUND CAKE (Eggless )

It is October, but feels like the month of May , extreme hot, like summers, so thought of making this amazing summery lemony cake... Summer Is Equal To- Lemon . This is an amazing recipe to kick off this heat...

I like my lemon desserts FULL of lemon.The cake has a great straightforward lemon flavor.It's soft and tender, but will still cut nicely into those thick slices. Lemon zest and juice guarantee a solid lemony flavor.Whether you're making this for a quiet afternoon treat or to take to a party, I think this lemon pound cake will make you very happy.

Recipe:

Ingredients :
All purpose Flour- 2 cups ( 300 gms approx)
Unsalted butter- 1/2 cup+ 2tbsp
Castor Sugar- 1 1/2 cup
Salt- A pinch
Baking Soda- 1/2 tsp
Baking Powder- 1 tsp
Vanilla Extract- 2 tsp
Fresh Lemon Juice- 1/2 cup
Fresh Lemon Zest- 2 Tbsp
Yogurt- 1 cup

Yellow food color - optional (I have not used)

Method:

Preheat oven at 180 degrees for about 15 mins.

1. Beat butter and sugar together until they are light and fluffy. Once it turns pale add in vanilla extract, lemon zest and lemon juice.

2. In a separate bowl sieve together the dry ingredients- Flour, Baking soda, Baking Powder and salt.

3. Now fold in the dry ingredients to the wet ingredients. Add in yogurt alternatively to maintain the consistency.

4. The batter should be smooth and consistent. Now transfer into baking mould.

5. Bake until lightly golden for about 25 mins. Check with a skewer, if not done bake for few mins more.

(Every oven is different , so the baking time may vary , keep an eye on the cake , don't let it burn)
(You can add a drop or two of the yellow artificial food color for that lemony yellow color, though I have not used)

Keep baking guys.

BOMBAY PAV BHAJI

A perfect street style pav bhaji , every mumbaikar loves it...Mumbai Pav Bhaji is one of Mumbai’s hottest selling fast food and street food!
Across all streets and corners of Mumbai you will find pav bhaji stalls. Even while you clubbing late in the night. There are some stall and vendors who sell these delicious pav bhaji during the wee hours of night. What more can a person ask for?…. Most of people in Mumbai also eat pav bhaji as lunch Or dinner. As pav bhaji tends to be a heavy snack. It also depends how many pavs you gulp with the bhaji….

Recipe:
Ingredients:

• Potatoes- 2 medium
• Tomatoes - 4-5 medium
• Cauliflower- 1/4 cup 
• Carrot - 3 small
• Onions- 2 medium
• Beetroot - 1 small( Gives a really good color)
• Ginger 1 inch piece
• Garlic 8-10 cloves
• Green capsicum- 1 medium
• Green chilies 3-4
• Fresh coriander leaves 1/4 cup
• Green peas shelled- 1/4 cup
• Lemons-2
• Oil- 4 tablespoons
• Salt To taste
• Cumin seeds- 1/2 tbsp
• Red chili powder - 1 tbsp
• Pav bhaji masala- 1 & 1/2 tablespoons(a little extra for sprinkling on the pav buns after roasting)
• 1/2 cup water
• Butter- 4 tablespoon(a little extra for roasting the pav buns)
• Pav - 8 pieces

Method:

• Wash and dice all the vegetables (potatoes , cauliflower , carrot, capsicum, beetroot , green peas)
• In a pressure cooker , put the above washed and diced vegetables and cook till 3-4 whistles. Cool the vegetables a little, and mash them so that completely mixed together , and no big chunks of vegetables left .
• Heat oil in a pan and add chopped onions. Saute till light brown. Add chopped green chilies and ginger garlic paste. Stir-fry for half a minute.
• Add chopped tomatoes , Add half of the pav bhaji masala, salt , red chili and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add the pressure cooked vegetables ,Bring it to a boil and simmer for ten minutes,
• Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Sprinkle a little pav bhaji masala on top of the roasted pav .
• Now take the rest of the butter and the pav bhaji masala , heat it up and temper the bhaji which has been cooking for 8-10 mins, now switch off the flame .
• Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied chopped onion and lemon wedges.

Happie cooking .

SOYA CHUNKS CHILLI

Soya Chunks , named as Vegetarian Chicken, yes, its like a side dish , many indian families relish its taste, I love it...
After paneer and mushrooms, this is probably my next favourite thing. Although I used to dislike the bland taste when I was younger, but now keep experimenting on it.
Sometimes having the ritual dinner is boring, so skipping the dinner nd cookin a variety for u is wot u shud do once a while.

Recipe:...
Mini soya chunks - 1 cup
Garlic chili paste - 1 tbsp
1 medium sized onion(long cut)
1 medium sized capsicum (long cut)
1 tbsp chili sauce
2 tbsp tomato ketchup
Salt nd pepper to taste
Oil - 2 tbsp.

Method:
Boil mini soya chunks , keep aside
In a pan , put oil, put onions, capsicum, garlic chili paste, sauté  till onions change little color , add sauces ,salt pepper , boiled soya chunks , mix Wel , done ... Serve.

ADDICTIVE GRANOLA

"These granola bars pack well for mid-day snacks or hiking trips. Vary the ingredients for variety or to make them more wholesome...
Feel free to add in any spices or other add-ins that you like. Raisins, nuts, maple syrup, flax seeds, cinnamon, butterscotch chips, coconut, agave, craisins, citrus zest, the list goes on. And, it’s all super healthy! Be Creative, Eat Delicious..."
I was Neva a fan of granola bars, but after makin these , I started to love granola, I tried makin varieties , one among them is this ...

Recipe:
...

• Softened Butter, 3 tbsp(Amul)
•Sugar, 5 -6 tbsp or u can use honey or jaggery
• Quaker Oats- ₹15 pack(I used strawberry flavored )
• ½ cup chopped nuts (badam, walnuts )along with cornflakes
• Rice Puffs, 1/2 cup
• 1 tsp white sesame seeds(white til)
• Chocolate Chips, ¼ cup
• Peanuts , 2tbsp

Method:
Take a rectangular baking tray and line it with foil. Brush the foil with melted butter or oil. Set aside.
Mix together, oats, rice puffs , peanuts ,nuts and cornflakes ... Dry roast in a pan
Take a pan mix sugar nd butter nd cook them until melted and boiling , keep stiring to prevent burning.
Nw turn off the gas , put the roasted ingredients , mix Wel
Transfer to tray already greased, nicely press to tighten it so that a proper shape forms, sprinkle choc chips nd sesame seeds. Press again.
Refrigerate this for 2 hours and then cut out bars using a sharp knife.
Make sure your granola bars are thick or they will break. Keep the bars in the refrigerator, goes wel for 2 weeks if stored in air tight container .
njoi...
keep cookin guys.

CHOCOLATE CHIP MUFFINS.

Baking is a therapy, yes , indeed it is...
Makes u sparkle even in ur dull days
 These are eggless , give a try

Recipe:
(Yields 8-10 muffins)
1 cup maida
1 tbsp cocoa powder
1 tsp baking powder
1/4 cup butter
1/4 cup sugar-powdered
1/2 cup milk (little more if batter is quite thick )
1 tsp vinegar
1 tsp vanilla essence
chocolate chips handful(few more for sprinkling on top - optional)

 METHOD
Mix the flour, baking powder, butter and sugar.
Add the milk, vinegar, vanilla essence, chips and mix. You can also throw in a few more chocolate chips on top.
Transfer into moulds.
Bake in pre-heated oven for 20-25 minutes or until toothpick comes out clean...
Done ...
Njoi...
Happie baking.

Notes:
Can make vanilla muffins with same recipe , just exclude choc chips nd cocoa powder...

LEMON LOAF CAKE

There are a few blogs which I constantly keep checking... One among those is @Sugarnspicebyradhika ,I am a big fan of her.
This is one of her recipes,
I was very keen to try this along with the lemon glaze , hope I have done justice to her recipe.

Recipe :
For the cake:

• All Purpose Flour, 250 grams
• Baking Powder, 1 teaspoon
• Baking Soda, ½ teaspoon
• Sugar, 125 grams
• Butter (At Room Temp.), 125 grams
• Eggs, 2
• Lemon Zest, of 2 large lemon or 3 small lemons
• Lemon Juice, 3 tablespoon
• Vanilla Essence, 1 teaspoon
• Milk, 100 ml

For the lemon glaze:

• Icing Sugar, 1 cup or 110 grams
• Lemon Juice, 2 -3 tablespoons

Method:

• Preheat oven at 180 degrees. Grease your baking tin and keep aside.
• Sieve flour, baking soda and baking powder and set aside to be used later.
• Whisk together butter and sugar until light and fluffy, this should take about 4-5 minutes with a mixer and longer with a hand whisk.
• In a separate jar, whisk milk and eggs until combined.
• Add the flour mix little by little to the butter+sugar mix. Simultaneously, keep adding the milk+eggs milk little by little too, so that that it forms a batter. By the end of this process, you will have a smooth batter. Make sure you don't use a mixer when mixing, only spatula or a big spoon.
• Add in the lemon juice, lemon zest and vanilla essence to the batter. Mix to combine.
• Pour the batter in your prepared tin and and bake at 160 degrees for 35 minutes or until just golden on the top. 
• Insert a skewer and if it comes out clean then your cake is ready.

For your lemon glaze:

• Mix icing sugar and lemon juice using a spoon until mixed properly. Add in more icing sugar if you think the glaze is still transparent or not as white as in the picture. 
• Don't be afraid to add icing sugar or lemon juice to fit the glaze to your taste. If you think the glaze is too thick add in a little bit of lemon juice, if you think it's runny, add in more icing sugar until you're happy.
• Drizzle the glaze all over your cake and let it run down the sides. This is one reason you should keep your glaze slightly thick, because if it's too runny it'll run down the sides and you won't have any left.
• Let the glaze cool down completely and solidify on the top slightly before slicing .

Happie baking guys .

MAGGIE MACARONI

A variation to the regular pasta & maggi ...
Combining these two gives a wonderful flavor, this recipe was adopted from a dear friend of mine, who is an amazing cook too.
Yes, the name is tempting too, do give it a try, it's simple , quick, yet amazingly delicious.

Recipe:

Ingredients:

• 1 cup Macaroni (boiled with little salt and oil)
• 2 packets maggi(₹10 each, used yippie , as our darling maggi isn't avail yet)(boiled without taste maker with little oil)
• 1 big capsicum(small diced)
• 1 big onion (small diced)
• 1 tbsp garlic chili paste
• 2-3 tbsp tomato ketchup
• 2 tbsp chili sauce
• Salt and pepper according to taste
• Grated cheese (optional) - I like it without cheese
• 3-4 tbsp oil

Method:

• Boil macaroni and maggi seperately and keep aside
• In a pan, put oil, add onions , capsicum, chili garlic paste, sauté till onion changes to light brown, now add sauces, salt pepper , maggi tastemaker(avail inside maggi packet), mix well.
• Add macaroni and maggi, switch off the flame , mix , and it's done. 
• Serve.

Happie cooking..

SABUDHANA KHICHDI ( with veggies)

Easiest and delicious...
A delight to have it , let it be breakfast or at the night time...

I like adding veggies, it enhances its flavor ...

Recipe: 

(Serves 3)

Ingredients:

• 250 gm Sago (SABUDHANA ) - soaked
• 2 big Potatoes - boiled and diced small 
• 1 big Carrot- diced small and boiled little 
• 1/4 cup Green peas- boiled
• Few chilies and curry leaves
• 2 tbsp Roasted peanuts - crushed
• 4 tbsp oil
• 1 tbsp sugar 
• 1 tbsp cumin seeds
• Salt and pepper to taste
• Coriander leaves for garnish

Method:

• Wash the Sabudhana once and soak for 4 hours in an air tight container ( water level for soaking should be just one inch above the sabudhana washed)
• Put oil in a pan, add cumin seeds, peanuts, and mix for 2-3 mins.
• Add potatoes, curry leaves , chilies, carrot and peas(both boiled little), mix for 2-3 mins.
• Now add SABUDHANA , salt , pepper, sugar , mix nicely ... Till the sago turns transparent , may take 5 mins... 
• It's done, serve with chopped coriander... 

Happie cooking...