INDO CHINESE FRIED RICE

Indo Chinese & vegetable fried rice makes a quick meal. Easy, quick and delicious fried rice recipe that kids and adults would love alike. Flavorful rice in just 20 minutes with goodness of veggies.

Recipe:

Ingredients:

• 3 tablespoons vegetable oil, divided
• 2 Big onions roughly chopped
• 1/2 cup chopped carrots
• 1/2 cup roughly chopped capsicum
• 1/4 cup corns
• 1/4 cup mushroom cut
• 1/4 cup french beans small cut
• 4-5 green chillies ( long slitted )
• 1 tablespoon peeled and minced fresh ginger
• 2 teaspoons finely minced garlic
• Salt and pepper to taste
• 2 cups Basmati Rice
• 1 tbsp soya sauce
• 1 tbsp Chiili sauce
• 1 tsp Tomato ketchup
• 1 tsp Vinegar

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Method:

• Wash and soak the rice for 30 mins.
• Now, cook the rice until 80% done- keep aside and let it cool.
• Meanwhile, put oil in a big frying pan and add green chillies, ginger and garlic chopped- cook for a min till the garlic changes color.
• Now add onions and other veggies and saute for 3-5 mins on high flame - keep tossing them.
• Add cooked rice , salt and pepper along with chilli sauce, tomato ketchup and soya sauce.
• Mix for a good 2 mins, add dash of vinegar and cover for 5 mins.
• It’s done and ready to serve.

Happy cooking.

PEAS / MATAR PARATHA (Green peas stuffed flatbread)

I am helplessly in love with peas and creating delicious recipes like matar paratha and many other.
I like having this paratha for any meal of the day .
The best way to enjoy a matar paratha is with loads of butter, curd and a piping hot masala tea (chai) / coffee and SINDHI PAPAD- because we sindhi people need papad with almost everything. This combination is totally a winter bliss and always a classic Indian breakfast. That never goes out of fashion. 

Recipe :-

Ingredients:

Stuffing of Peas/ Matar :

• 2 Cup fresh green peas
• 2 tablespoon cooking oil
• 1 teaspoon cumin seeds (jeera)
• 1/4 teaspoon garam masala powder
• 1 tablespoon grated ginger
• Salt to taste
• 2 green chillies chopped
• 1 teaspoon chilli flakes
• 1 teaspoon mango powder (amchur powder)

Paratha Dough:

• 2 Cups wheat flour (atta)
• Water to bind the dough
• 1 teaspoon cooking oil + for cooking each paratha

Method:

For the filling :

• First,  wash the green peas and blend for few seconds in chopper .
• Now heat oil in a pan , add jeera , cut green chilli, ginger and let it cook for a min.
• Now add crushed peas along with chilli flakes , salt , amchur powder and garam masala powder.
• Mix everything nicely for 2 mins and switch off the flame.
• The stuffing is ready , take this mixture out in a bowl and let it cool .

For the Paratha dough:

• Add the wheat flour and vegetable oil in a bowl. 
• Now gradually mix in the water a little at a time to help bring the dough together. 
• Using your fingers knead the dough into a ball until smooth and soft.
• Let it rest for 10 mins.

For making the peas Paratha:

• To make the Paratha, heat a griddle pan (tawa) over medium heat.
• Pinch a lemon size portion from the dough. Shape it into a round ball. Roll out this ball into a small disc on a rolling board using the rolling pin.
• Add one tablespoon of the peas stuffing in the center of the rolled out disc. Be careful not to overstuff the paratha.
• Bring together the edges of the dough to seal the peas stuffing. Gently press the disc with the pressure of your palm. Now roll the stuffed paratha lightly to the size of a chapati or roti.
• Now cook the rolled paratha on a preheated griddle (tawa) from both the sides until the paratha is cooked.
• Apply a teaspoon of ghee/oil on each side of paratha, gently press it with a flat spatula and cook till uniformly crisp from both sides.
• Serve matar paratha warm with raita, curd ,pickle or the amazing SINDHI PAPAD. 

Happy cooking...

EGGLESS RED VELVET CAKE WITH BUTTERCREAM FROSTING

This Eggless Red Velvet Cake is moist, rich, and amazingly tasty! Lovely layers of tender vibrant sponge red cake with fluffy , rich and easy buttercream frosting. I promise you will not miss the eggs. This easy dessert is the perfect showstopper for any occasion.

So, there are very few bloggers whose page will be bookmarked on my system , one among them is this beautiful - http://cookingdiarybyshruti.com/
I got this eggless cake inspiration from her .

And , the buttercream frosting inspiration is my favorite - https://bakewithshivesh.com/

Recipe:

Eggless cake:

Ingredients:

• 2 cups Maida / All purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp cocoa powder
• 1 tbsp cornflour
• ¼ tsp salt
• 1 ¼ cup white sugar
• 1/2 cup oil
• 2 tsp vanilla extract
• 1 cup buttermilk ( milk + vinegar/lemon juice)
• 1 tsp vinegar
• 1 tbsp red food color

Buttercream Frosting:

• 1 cup butter( I used Amul)
• 2 cup powdered sugar, sifted
• 1 tbsp Vanilla essence
• 1-2 tsp milk

Method:

• In a bowl sieve all the dry ingredients i.e flour, baking soda, baking powder, corn flour, salt, cocoa powder and keep aside.
• In another bowl whisk oil and sugar together, until the sugar dissolves completely. Add in the buttermilk and mix well. Now add in vanilla, vinegar, red food colour.
• Combine everything.
• Add in the dry ingredients and mix until your have a smooth batter. Pour the batter in two 4 inch cake tins.
• Bake in a pre- heated oven for about 35 to 40 mins at 180 degrees.
• Let the cake cool completely once baked, before adding the frosting.
• For the Buttercream Frosting, whisk butter until its light and creamy. Now add in powdered sugar in batches, until its all combined. Lastly add in vanilla and milk if required.
• Whisk it all, until it is smooth and shiny- make sure to scrape the sides of the bowl .

To assemble:

• I have made four layers from two cakes - you can work with two layers also.
• Firstly cut two equal layers from each cake.
• Now , moisten the cake on one side with sugar syrup ( sugar plus water - 1:1 ratio).
• Take a serving platter, keep a layer and add the frosting- likewise repeat the other three layers also.
• Top the last cake layer with the luscious buttercream frosting, add in your favorite toppings ( i added colorful balls and some Nutella ) and you will be ready to serve.

Happy Baking.

KANDA POHA (FLATTENED RICE SNACK)

Poha is a delicious, easy to make savory dish enjoyed as a goodful breakfast or a snack. Originally a Maharashtrian dish, poha is a light, fluffy dish made with flattened rice seasoned with onions, potatoes and warming spices. Eat it any day , it fills your soul and is a fuss free cooking dish so enjoyed at the fullest.

Recipe:
Ingredients:

• 1 and 1/2 cup Poha
• 1/2 cup Potato ( peeled and small chopped )
• 2-3 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Cumin seeds/ Jeera
• 10-12 Curry Leaves
• 2 Green Chilli chopped
• 2 medium Onion chopped
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1 tsp red chilli powder
• 1 tbsp Lemon Juice
• 1 tsp Sugar
• 2 tbsp Coriander chopped 

Method:

• Wash the poha and soak in enough water till it softens. ( Be careful at this step so that Poha doesn’t become soggy )
• Drain the poha in a big strainer and let the excess water drain nicely.
• Keep aside.
• Heat oil add 2 tbsp oil in a pan, when the oil is hot, add mustard seeds , cumin seeds and curry leaves and let them crackle or a few seconds.
• Add green chilies and onion and fry for 2-3 minutes.
• Add potato cut along with salt and turmeric powder- cover and cook till the potatoes are soft. 
• Now add lemon juice, sugar, red chilli powder and soaked poha and mix well.
• Cook for 2-3 minutes on low heat covered.
• Garnish with fresh coriander and serve hot.

Happy cooking.

Notes:

You can add peanuts , peas , carrot and tomatoes too.

It tastes delicious that way also.

PURI BHAJI ( POTATO CURRY WITH FRIED FLATBREADS)

This is like a simple potato curry that is brimming with goodness of tomato , ground spices and hearty potato. 

There are various different ways of cooking this sabzi in communities of India , but my family recipe include basic ingredients. This has got to be my favourite one and as much as the combination of puri aloo is great for festivals and celebrations. It’s also one that as Indians we enjoy into for breakfast , especially SINDHI people.

Recipe:

Ingredients:

Aloo sabji:

• 3 medium potatoes cut into cubes
• 3 tbsp vegetable oil
• Pinch of asafoetida
• 3 green chilles finely chopped
• 2 medium tomatoes finely chopped
• 1 tsp cumin seeds/ Jeera
• 1 tsp coriander powder
• 2 tsp chilli powder
• 1 tsp haldi powder / Turmeric powder
• Salt to taste
• Few curry leaves
• 1 cup water
• Fresh coriander for garnish

Puri:

• 2 cups wheat flour
• Pinch of salt
• 3 tbsp vegetable oil
• Water - Enough to knead a soft dough
• Oil for deep frying

Method:

Aloo Sabji :

• In a pressure cooker heat the oil on a medium flame. 
• Add the asafoetida  and cumin seeds and let it cook for a couple of seconds. 
• Now add the tomatoes chopped along with dry spices, chilies , curry leaves and potato, mix nicely for a good 2-3 mins.
• Once you see that the mixture tends to leave a little oil, add in the water and close the lid.
• Cook for 4 whistles.
• Now check if the potato is soft , once done - sprinkle coriander and serve hot.

Puri:

• Add the wheat flour, salt and vegetable oil in a bowl. 
• Now gradually mix in the water a little at a time to help bring the dough together. 
• Using your fingers knead the dough into a ball until smooth and soft.
• Let it rest for 10 mins.
• Knead the dough once again and divide into equal balls (you should get about 15-17 portions). Flatten the ball and rub with a little oil; roll out into a small disc. 
• Heat oil in a kadhai for deep frying.
• Deep fry the puri in the oil. 
• At this stage it will sink into the oil gradually rising to the surface. Using a frying spoon press lightly until it puffs up and then turn it over and cooking for 2-3 seconds. 
• Lift the puri out and drain on tissue paper whilst you make the rest. 
• Serve them hot and puffed .

Happy cooking.

PUNJABI CHANA MASALA

Punjabi chana masala is very delicious and spicy recipe .To give it a typical Punjabi flavor chana masala is added with tamarind chutney. 
Punjabi chana masala goes well with jeera rice pulao, naan, tandoori roti and green chutney with salad.

Recipe:
Ingredients:

• 1 cup Chickpeas
• 5 tbsp of Oil
• 2 tsp garlic (finely chopped)
• 2 tsp ginger (finely chopped)
• 2 green chili (finely chopped)
• 2 onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp Tamarind Paste
• Pinch of baking soda
• Pinch of Asafeotida
• 1/2 tsp Cumin Seed
• 2 tsp Chili Powder
• 1 tbsp Coriander Powder
• 1 tbsp Chana Masala
• 1 tsp Garam Masala
• 1 tbsp Coriander Leaves (finely chopped)
• Salt to taste

Method:

• Wash the dry chickpeas and soak them in a big bowl with three cups of water or atleast 1 inch above the top of the chickpeas. The chickpeas tend to soak up all the water. Keep them overnight or 6 – 8 hours.
• Pressure cook the soaked chickpeas with a pinch of baking soda and salt for 5-6 whistles or till done.
• Meanwhile heat oil in a heavy bottomed pan; add cumin seeds and asafeotida.
• When seeds start to splatter add green chili, ginger and garlic. Sauté for 2-3 minute till the raw smell goes off.
• Then add onion chopped and sauté till onions are translucent. Add tomato puree along with coriander powder, chana masala, garam masala. Mix all the ingredients well and cook till tomatoes are tender and mixed properly with other ingredients.
• When the masala starts to leave the sides add the chickpeas. Stir well and cover and cook for 10 – 15 minutes.
• Mix tamarind paste and stir well.
• Add 1/2 cup of hot water if chickpeas look too dry and simmer further for 5-10 minutes.
• Sprinkle garam masala over it. Keep the lid on for 15 mins for the chickpeas to absorb all the flavours.
• Now take out the chana masala in a serving bowl and garnish with coriander leaves.
• Ready to serve.

GAVAR SABJI - CLUSTER BEANS AND POTATO CURRY.

Cluster Beans is known as Gavar in hindi. This is a simple dry sabzi made with cluster beans and potato. This sabji goes well with Bhakri and chapati.

Recipe:

Ingredients:

• Potato – 3/4 cup (cut in small cubes)
• Gavar / Cluster Beans– 2 cups (cut in 1 inch pieces ) 
• Turmeric powder – 1/4 tsp
• Chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Salt to taste
• Oil – 2 tbsp
• Tomatoes fine chopped - 2 medium
• Garlic fine chopped – 1 tbsp
• Green chillies - 3 small chopped
• Curry leaves – a spring
• Water - 1/2 cup

Method:

• In a pressure cooker , add oil and garlic chopped.
• Now once it is starting to change color , add the chillies and gavar cut.
• Mix for a good two minutes.
• Now add the dry spices with curry leaves and potato cut.
• Let it mix for another two minutes , and add the tomatoes .
• Now keep mixing until you see the veggies are getting combined and dry - around 2-3 minutes.
• Now add water , mix once and cook for 3 whistles.
• Once done, open and check if any little water left - dry it out on high flame.
• Ready to Serve .