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 ...