Chicken Momos

A street food of North East India has become a craze throughout India. Just a decade back no one knew about momos and now you can see momos stall in most fast food centre.
It's a healthy option then the fried snack we get roadside. But if you want to up the health quotient then try experimenting with ragi flour or whole wheat flour.
I have used the original recipe where white flour is used.

Ingredients
For filling:
1/2 cup boiled and shredded chicken
1 cup finely chopped cabbage
1/2 cup grated carrot
1/2 cup finely chopped spring onions
2 tsp chopped garlic and ginger
2 tsp chopped green chilli
1/2 tsp black pepper
1/2 tsp ajinomoto
Pinch of salt
2 tsp oil

For dough
1/2 cup plain flour
Water to knead soft dough

Method:
In a pan heat up the oil. Add ginger garlic and green chillies. Add the veggies. Add chicken and fry it well on high heat. Add the spices and salts.
The whole process of frying should not take more than five minutes as we want the veggies to be crunchy.

Knead the dough and make berry size roundels. Put the filling mixture and close properly with or without flour and water mix. Steam it in a hot steamer for 10-15 min.
Serve hot with chilli and garlic chutney.

Masala chops

This recipe is a must after qurbani. The chops( ribs) are full of taste. The taste is enhanced more when they are slow cooked. It can accompany any kind of Indian bread and raita to make a complete meal.

Ingredients
5-6 mutton chops
2 big onions
2 tomatoes
2 tbsp ginger garlic and green chillies paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
2 bay leaves
1/2 inch cinnamon
3 cloves
Salt to taste
3 tbsp oil
Juice of half lemon
Corainder leaves for garnish

Method
Chop the onions and tomatoes finely. Pressure cook the cleaned chops with half cup water, pinch of turmeric and salt.
Meanwhile heat oil in a deep pan. Add the whole garam masala. After few seconds add the onions. Once they are golden add the pastes and powder. Sauté for 2 min. Add tomatoes and lemon juice.
Sauté for a minute.
Now add the cooked chops along with its water. Adjust salt . Cook for 5 min on low heat. Garnish it will coriander leaves. Serve hot with Chapati or naan.

Malaysian Laksa- indian way!!

Laksa is one of the comfort food of Malaysia. We use to gorge on this when we were in Kuala Lumpur. But what to do if you really want to, cherish your taste buds with the same in India.
Try this recipe instead 😊

Ingredients
8- 10 medium prawns
100 gms tofu
10-15 leaves of spinach( chopped )
1 tbsp tom yum paste ( available in gourmet shop)
1 stick lemon grass ( optional )
150 gms noodles boiled n strained
100 gms mixed veggies (beans, carrots,peas etc)
1/2 cup coconut milk( thick)
2-3 green chillies slit
100 gms rice noodles (optional )
1 tsp dried prawns paste
3 tsp oil
2 cups chicken stock
Salt to taste
Corainder and lemon for garnish

Method
Clean and devined the prawns. Leave the skin on. Shallow fry the tofu and cut all veggies and saute in little oil for 2 min.

In a skillet heat up oil. Add the tom yum and dried prawn paste. Sauté well. Add the chillies , coconut milk and salt to taste. Give a nice stir and let the milk come on one boil you can add the lemon grass if using. Add chicken stock to this and let it boil. Include the clean prawns and put off the flame. Let the prawn sit in for some time

Esemble
Take a soup bowl. Arrange all the ingredients like noodles,fried tofu, sautéed veggies. Pour on the hot soup on it. Sprinkle the garnish and enjoy it really hot..yummy.

Spaghetti with butter prawns

My son tried this recipe. He is very good in cooking pasta. So whenever I feel like having pasta but don't want to make it he is my saviour. He always blends right ingredients and the end product is just so delicious. Try it!

Ingredients

15/20 large prawns
2 sticks butter
2 garlic bulbs(whole)
400 gms Spaghetti
1/2 cup chopped parsley/ coriander
1 tsp black pepper
1/2 lemon or 1 lime juice

Method
Boil spaghetti as per package instruction drain  and keep it aside.

In a large pan heat butter till it melts. Add finely chopped garlic and saute for 2 min.
Add lemon juice, pepper, clean and devined prawns and corainder.
Add salt and boiled spaghetti.

Mix thoroughly. And serve hot.

Butter Chicken

One of the most favourite dish in my house. My kids drool over it, if I say I have made butter chicken today! They can't wait to gorge on it even if they are not hungry. This recipe is worth a try👍

Ingredients
400 gms chicken
2 tsp ginger, garlic,green chilli paste
2 tbsp tomato ketchup
1 medium onion
1 small tomato
2 tbsp cashew nuts
1 pinch red food colour( optional )
1/2 tsp kasuri methi
2 tbsp butter
1/2 tsp garam masala
2 tbsp fresh cream
Salt as per taste

Method
Boil the chicken with ginger, garlic, green chilli paste and salt.
Slice onion and fry in hot oil till golden brown. Spread it on the paper towel.
Shred the boiled chicken. Reserve water.
Make a paste of browned onion, tomato, tomato ketchup and cashew in a mixer. Grind well.
Heat  butter in non stick skillet. Fry the paste for 5 minutes. Add the shredded chicken and left over water. Boil till reduced. Approx 5 min.
Add cream and red colour. Sprinkle garam masala and kasuri methi on top.
Serve with paratha or chapati of your choice.

Tip. While boiling the chicken keep the water less. For this recipe, 1 cup water while boiling is sufficient.

Mutton kofta in green gravy

This curry is something new I tried and it came out to be good. I was quite bored of the usual red curry. Here's the recipe for you to try.

Ingredients

250 gms mutton mince
1/2 inch ginger
3 clove garlic
2 green chillies
1/2 tsp garam masala
10 stems coriander leaves
2 tbsp roasted gram flour
Salt to taste

For green gravy
1 onion chopped and boiled
1 tsp poppy seeds
1 tbsp cashew
3 tbsp hung curd
1/2 inch ginger
4 cloves garlic
2 green chillies
15 stems coriander leaves
1/2 star aniseed
1/2 inch cinnamon
1/2 tsp shahijeera
2 cloves
1/2 mace
Salt  to taste
2 tbsp oil/ ghee

Method

Grind the ginger,green chillies, garlic and coriander. Include it in the mutton mince. Add salt and garam masala along with gram flour and make small roundels. Keep in fridge for half n hour minimum.

Let's prepare the gravy.
Boil onion and poppy seed along with cashew. Add hung curd  and ginger garlic and chillies with corainder leaves  grind all in the mixer. Keep it aside.
Dry roast the  whole garam masala. Grind the same.
Take ghee, I prefer ghee in some dishes as I feel it enhances the flavour. Add the onion paste. Fry till ghee comes on top. A nonstick pan will be great for saute.
Add garam masala. Sauté well.
Include 1/2 cup water. When it boils drop the meat balls.
Cook covered for 15 min on low heat. Check if the meat balls are done. Cook uncovered for 5 min. Garnish with chopped mint. Serve hot.
Serves 4

Home made pizza from scratch

Pizza is one favourite recipe in my house. Kids and grown ups love it alike. I make pizza from scratch as I feel it's always much better then ordering it from outside. Here's the recipe for try.

Ingredients
For pizza base
2 cups all purpose flour
1 1/2 tsp active yeast
1 tsp sugar
1/2 tsp salt

For Sauce

4 ripe red tomatoes
1 onion
5-6 cloves garlic
1 tsp red chilli flakes
1 tsp sugar
Salt to taste
1 tsp mixed herbs
2 tbsp olive oil

For topping
Capsicum, chicken mince or mutton mince, mushrooms and mozzarella cheese

Method
Let's begin with making the pizza base. Take flour in a broad vessel. Add yeast, and salt. Mix sugar in hot water and stir until dissolved. Add the water and knead the dough. Apply oil and keep it aside for an hour or two, depending upon room temperature.  Knead it again and roll it into the size of chapati.  A bit thicker, if you like pan pizza. Keep it to rise for half an hour.
Meanwhile make the sauce. Blanch the tomatoes in hot water. Take the skin out and chop them finely.
Chop onion and garlic. Sauté in 2 tbsp olive oil till translucent. Add the tomatoes and herbs and spices. Let it cook for 15 min or so..add little water if necessary.
Preheat the oven to 180 degree. Arrange the pizza base and bake it for 10 min. Remove. Add sauce and toppings and sprinkle mixed herb on top and bake it cheese melts.
Serve piping hot. That's how we like it😊

Mac n cheese balls

This recipe is excellent if you have left over mac n cheese. Kids will love it. I sometimes make extra mac n cheese as this recipe is my kids favourite. Try it!

Ingredients

Macroni pasta 1 cup made according to package instructions

For Bechamel  sauce

2 tsp all purpose flour
1 tbsp butter
1 cup milk
1 cup grated strong cheddar
Salt n pepper as per taste

For mac n cheese

2 eggs beaten
1 cup breadcrumbs
Salt to taste

Method
Boil the macroni as per package instruction and keep it aside.
Heat butter in a non stick pan. Add 2 tsp flour and saute till light brown. Be careful at this step as the flour might get brunt if the heat is too high. Bechamel sauce is made on a medium heat.
Add milk and let the sauce thicken. Once the sauce is thick add cheese. Check for salt and add pepper.

Now mix the sauce with macroni. Serve hot.

For macroni cheese balls

Cool down the mac n cheese. Mash it with hand and make balls. Dip the balls in egg mixture and then on the bread crumbs.

Deep fry till done. Serve hot with tomato ketchup.

Tip...you can add veggies like finely chopped carrot, peas while making the balls. Finely chopped sausages can also be added to give it extra flavour.

Fish Biryani

Being a fish lover, fish biryani is an integral part of my menu. I cook it once a month. I use prawns and surmai (king fush) or pompfret to make the biryani. And mind you after eating fish biryani you will forget chicken n mutton biryani😊. Here's the recipe guys😉. The recipe credit goes to my mom❤

Ingredients
3 Medium sized pompfret/5 pieces medium
Sized surmai or 1/2 kg large prawns
3 tsp cornflour
1/2 kg  onion finely chopped
1 tbsp ginger garlic green chilli paste
1 tsp turmeric powder
3-4  slit green chillies
3 tbsp curd
1 small tomato
1 lemon squeezed
2 tsp garam masala
1/2 tsp red chilli powder
1 cup chopped coriander
2.5 cups rice
1/2 cup oil
2-3 bay leaves
2-3 cloves
1 inch cinnamon
Salt to taste

Method
Step 1
First apply sea salt to fish and keep it aside for 15 min
In the meantime chopped the onions and fry them till light pink.
Wash the fish nicely with water and apply salt and little turmeric and keep aside for 10 min

Step 2

Apply cornflour to the fish and pan fry it in 3 tbsp oil for 3 min each side on medium heat.
Take it out and keep aside.

Step 3
In already fried onions include ginger garlic green chilli paste, all dry masala, curd and bhuno well, add tomatoes n saute for 2 min add green chillies and chopped coriander and fish keep it aside.

In a deep vessel boil 1 lite water with salt, cloves, bay leaves and  cinnamon. Add rice and boil till half done..strain well.

Assemble
Assemble rice on top of the fish..Add little water to the fish masala in case if it's too thick. Sqeeze lemon juice and put it on the rice layer. Drizzle some oil and keep on dum for 15 min.

Batata wada with home made paav

Who wouldn't love the Mumbai burger, yes the poor man's snack, batata wada. The forever on the go mumbaikar's on the go snack. Here's the recipe for you to enjoy!!!

Ingredients (Wada)
3-4 medium sized potatoes
1 tbsp garlic crushed
2-3 green chillies chopped
1 tsp cumin seed
1/2 tsp turmeric powder(optional)
Chopped coriander leaves( handful)
Few sprigs curry leaves
Salt to taste
For Batter
1 cup chickpea flour
1/2 tsp carrom seed
Salt to taste
Oil for tadka
Oil for deep frying

Method
Boil and mash the potatoes. Heat 3tsp oil in a pan. Add crushed garlic and saute till fragrant. Add cumin and curry leaves. Add turmeric and salt here. Now add the mashed potatoes and salt and  saute it well. Add chopped coriander leaves and keep aside to cool.

For the batter
Mix all the ingredients except oil, add little water at a time and make a batter. It should not be too thin. Keep it aside for 15min.

For home made paav

Ingredients
2 cup white flour(maida)
1.5 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
1 cup hot water to knead the dough
Oil for kneading

Method
Mix yeast in flour and mix well. Add salt. In some hot water add sugar and stir well. Add oil in the water. Knead the dough with hot water. The water should be hot not boiling. The temperature should be more than warm. Keep it aside to rise.
After 1 hour it will be double in size. If the room temp is cold keep it for one more hour.
Shape the dough in bun shape and keep it to rise for 15 min.
Bake in preheated oven at 180 deg celcius for 20min.

Assemble the paav with batata wada, red chutney and green chutney.
Enjoy hot.

Serves 4

Pesto pasta

I chanced upon some fresh Italian basil in the supermarket. What better way to use it than make a pesto. Combine it with pasta and you can never go wrong with this combination. Here's the recipe folks!!!

Ingredients

1 cup packed basil leaves
1/2 cup olive oil
1/2 cup pine nuts/ walnuts
1/ 2 cup parmesan( finely grated)
Coarse salt to taste

Method
In a chopper incude fresh basil leaves, pine nuts/ walnut and coarse salt. Blend till coarse. Drizzle olive oil in a stream  and keep blending. Once the mixture is smooth include finely grated parmesan cheese.
For pasta

Make spaghetti as per package instruction. Now drain water when done. Reserve some water. Include pesto in the spaghetti. For 200 gms Spaghetti you will need 1/2 cup of pesto. Keep checking. Add the reserved water and check for consistency. Enjoy your pesto pasta..it will taste yummy for sure

Note instead of chopper I went the traditional way and used mortar and pestle. See the amazing colour it got and the flavour is just too good.

Pastry puffs

This recipe is very easy to make. You should get the pastry sheets handy. One can give lot of twists to this recipe by experimenting with the stuffing. This is one of the stuffing to use when in a hurry😊

Ingredients

3-4  puff pastry sheets
4 chicken sausages
2 tbsp tomato ketchup
1 medium onion sliced
1 tsp pepper powder (optional)
2 tsp oil
1 egg yolk for brushing

Method

Use the pastry puff instruction on the pack.
On the other hand heat the oil in a pan. Cut the sausages in bite size pieces. Include onion in pan till translucent. Include tomato ketchup and pepper powder and saute for a few seconds.
Add sausages and saute for 2 min. That's it. Cool the mixture and fill in the pastry puffs giving them desired shape. Glaze them with egg yolk.
Bake them on 180 deg celcius for 20 min

Serves 4

Nargisi Kofte(Scotch eggs)

This delicacy is must have during the month of fast. In Mumbai at the famous Mohammed Ali road you will find different kinds of snacks lined up during the fasting month and this one is one of them.

Nargisi Kofte

Ingredients

500 gms mutton mince
3 tsp ginger garlic paste
1 medium onion chopped finely
3 tbsp cream
3 chillies
1/2 cup roughly chopped coriander
1 tsp garam masala
1 tbsp cashew
1 tbsp sesame seeds
1/2 cup chickpea flour ( dry roasted)
2 eggs beaten
4 eggs boiled
1/ 2 cup bread crumbs
salt to taste
Oil for deep frying

Method
Marinate first four ingredients for 4-5 hours. Cook the marinate in the cooker. Evaporate any water left in the mince.
Include chillies, cashew, chopped coriander, garam masala, sesame seeds, roasted chickpea flour in warm minced mix. Adjust salt. Mix it all and pass it on through grinder in small batches.
Mix well and make flat patties. Wrap around the whole egg. Keep refrigeratored for half n hour.
Heat oil. Roll  the kofta in egg batter and then breadcrumbs and deep fry on medium heat till brown.
Enjoy hot with chutney of your choice.
Makes 4 kofte

Bread and Palak pakoda and Custard

This will be my continuation of the Ramadan recipes where I will share different snacks made during the month. Here's sharing the same 😊

Bread Pakoda

Ingredients
3-4 medium sized potatoes(boiled and mashed )
3-4 tsp crushed garlic (add more if you love garlic)
2 chillies
1/2 tsp turmeric powder
1/2 tsp cumin
8 slices bread
1/2 cup chickpea flour ( besan )
1/2 tsp carrom seed
few sprigs curry leaves
Oil for tadka and deep frying
Salt to taste

Method
Heat 2tsp  oil in a pan add crushed garlic and cumin. Add curry leaves and chopped chillies. Include turmeric powder and salt as per taste. Add mashed potatoes and fry for 2/3 min.
Make a paste of chickpea flour and water. Include carrom seeds and salt. The batter should not be too thin or thick. ( you can add soda bi carb if necessary. .usually I don't..Instead I keep the batter aside for 15min)
Cut edges of bread. Spread cooled mixture of potatoes and cut it diagonal.
Dip in the chickpea batter and deep fry.
Serve hot with chutney or ketchup
serves 4
Note : kids are fussy as far as curry leaves are concerned. I just include them in tadka (saute) and remove them before filling.

Palak pakoda

Few fresh palak leaves
1/2 cup chickpea flour
1/2 tsp carrom seed
1/2 tsp sesame seeds ( optional )
1/2 tsp red chilli powder  (optional)
3 tbsp rice flour
salt as per taste
Oil for deep frying

Method
Mix all the ingredients except spinach leaves and Oil. Batter should be medium consistency.
Dip the spinach leaves and deep fry on medium heat.
Serve hot with chutney
Serves 4

Vanilla custard

2 eggs
2 egg yolk
750 ml reduced full fat milk
1/4 cup sugar
1 tbsp cornflour
1 tsp pure vanilla extract
Slivered almond for garnish
Method

Whisk sugar and eggs and cornflour . Warm the milk upto 80 deg celcius. (To judge the temperature,just see if milk is having small bubbles on the side of the pan)
Whisk the warm milk slowly in the egg mix.Add vanilla extract..give it a nice stir..put it back again on stove on low heat, and stir it continously till its thick but not boiling.
Pour the mix in ramekins and garnish. Refrigerate to set..The consistency would be like custard. Enjoy it chilled.
Servings 5-6

Spring Rolls

Spring Rolls

Ingredients

1 cup cabbage( finely chopped)

1 cup carrots (grated)

1/2 cup spring onions(chopped finely)

1 chilli

1/2 tsp white pepper powder

1 cup shredded chicken

10 nos Spring roll sheets

1 tsp white flour mixed in little water(binding)

oil for saute and deep frying

Method

Heat 1 tbsp oil in a large wok. Throw in pepper powder and chicken. Saute for 2 mins. Now include all other veggies at the same time. Throw in a chilli and saute for 2 mins again.

After the mixture has cooled down roll it in the spring roll sheets and glue it with the binding mix.

Deep fry on medium heat if you want crisp spring rolls. Enjoy it with sauce or just plain, it tastes good either way. Serves 4

Ramadan recipes

It's that time of the year when you begin a soul cleansing journey,when your duas are answered and your sins are wiped off. Yes its Ramadan, the blessed month of the year.
I am reviving my blog with tried and tasted recipes this Ramadan. Hope my readers enjoy it as much I enjoyed cooking them.

                                 

Ragda (white peas curry)

Ingredients
1 cup  white peas
2 tsp  red chilli powder
1 tsp  turmeric powder
1 lemon size tamarind
1 tsp cumin seed powder
1 tbsp oil
2 cup water
salt as per taste

Method
Soak white peas overnight in plenty of water. Next morning wash the white pea water and cook it in pressure  cooker for 20min on slow heat or 5 whistle.
Soak lemon size tamarind in water for 10min. Take the pulp of tamarind.
Now heat oil in pan. Add spices and bhuno for a min. Add the pulp of tamarind and bhuno again  for 2 min. Add the boiled white peas and cook for 10 min on low heat.
Serve hot. Serves 4

Aloo Pakoda

Ingredients
2 medium size or
1 large potato ( sliced thinly)
1 cup chickpea flour (besan)
2 tbsp rice flour
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp carrom seed ( ajwain)
1/2 tsp sesame seeds  (optional )
Salt to taste
Oil for deep frying

Method
Slice the potato and soak it in 1 tsp salted water until immersed.
Now prepare the batter with all the ingredients except oil. Prepare batter with little less than half cup water. The batter should not be too thick or thin.
I usually avoid adding cooking soda to the batter. I keep the mixed batter aside for 15min and the results are good crispy and fluffy pakodas.
After the batter is made, dip the potatoes one by one in hot oil. Keep pressing the pakoda gently to puff.
Serve hot with chutney..here I served it with ragda..this is how we generally eat during ramadan and the combination is heavenly..try it..Serves 4


Kesar Mango Milkshake

Ingredients

1 cup Mango pulp
3 cups milk
1/2 cup cream
few strands of saffron soaked in milk
Sugar(optional)

Method
Soak saffron in warm milk for 10 min. Put all the ingredients in a blender. Serve chill in tall glass.
Serves 4



Morrocan Harira

Ingredients
1/2 cup red lentils
1/4 cup chickpeas soaked overnight
1/4 kg mutton( bone in)
4 nos tomatoes ( blanched n cubed)
1 medium onion
1 tsp black pepper
1 tsp cinnamon powder  ( more for garnish)
2 bay leaves
1 tbsp chopped coriander
1/4 cup noodles ( any variant)
Salt to taste
2 tbsp oil
3 cups water

Method

This recipe can be used for slow cooking method and taste excellent

Heat oil in pressure cooker. Add bay leaves. Sauté onions till translucent. Add blanched and chopped tomatoes. When it starts leaving oil add mutton and fry for 2 min. Add lentils chickpeas,black pepper, cinnamon powder, salt, water and pressure cook on low heat for half n hour.
After the pressure goes on its own add noodles and simmer for 5 min.
Add chopped coriander and cinnamon powder as garnish. Serve with lemon wedges. Serves 4