Calcutta Fish Curry

Fish curry is made in different style  But its famous in Bengal.. Here its really simple and easier to cook in home within few minutes...Its really go with both rice and dosa..

Ingredients:

• Rohu fish 1/2 inch slices8
• Lemon juice 2 tablespoons
• Turmeric powder 1 teaspoon
• Salt to taste
• Mustard oil 4 tablespoons
• Mustard seeds 1 teaspoon
• Onion seeds (kalonji) 1 teaspoon
• Whole dry red chillies 4
• Bay leaf 1
• Ginger paste 2 teaspoons
• Garlic paste 2 teaspoons
• Onions chopped 3 medium
• Mustard paste 1 teaspoon
• Red chilli powder 1 teaspoon
• Coriander powder 2 teaspoons
• Green chillies slit 4
• Fresh coriander leaves chopped 2 tablespoons

METHOD:

1. Marinate fish fillets with lemon juice, half a teaspoon of turmeric powder and salt. Set aside for thirty minutes. Heat two tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned. Drain on absorbent paper and set aside.
2. Heat remaining oil in the same pan, add mustard seeds, onion seeds, whole red chillies and bay leaf, cook for a few minutes till seeds crackle. Add ginger paste, garlic paste and cook again for a moment. Add chopped onions and cook until slightly brown in colour.
3. Add mustard paste, red chilli powder, coriander powder and remaining turmeric powder. Stir and cook masala until oil starts separating. Add two cups of water and salt, bring to a boil and then add shallow fried fish.
4. Add slit green chillies and cook on a low heat until fish is cooked and oil starts floating on top. Remove and garnish with chopped coriander leaves and serve hot with steamed rice.

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Chilli Paneer

Paneer is a milk product which is available easily daily.... With that we saw many recipes with paneer.. Here we going to see how to make chilli paneer.. Its my favourite dish..Which can be rolled with rotis and naan.. And can also have it as a evening snack...

Ingredients

for marination:

• 200 to 250 grams paneer/cottage cheese, cubed
• 2 tbsp corn starch (also known as corn flour in india)
• ¼ tsp red chili powder/lal mirch powder
• ¼ tsp black pepper powder
• 2 tbsp sesame oil or any oil
• salt as required

for sauce:

• 1 medium onion, quartered and separated in squares
• 1 small to medium capsicum, cut in squares
• 1 inch ginger, finely chopped or ½ tbsp finely chopped ginger
• 7 to 9 small to medium garlic cloves, finely chopped or ½ tbsp finely chopped garlic
• 3 to 4 green chilies, sliced vertically
• 1 tbsp soy sauce
• 1 tsp green chili sauce
• 1 tsp sweet red chili sauce
• ¼ tsp red chili powder
• ¼ tsp black pepper
• ¼ to ½ tsp sugar or add as required
• 1 tsp chopped celery, chopped (optional)
• 2 tbsp water added in the leftover corn starch to give glaze
• salt as required

METHOD:

prepping:

1. pat dry 200 to 250 grams paneer first. then slice the paneer in cubes or rectangles. keep aside in a mixing bowl.
2. then peel and finely chop 1 inch ginger and 7 to 9 medium garlic cloves. diagonally chop 3 to 4 green chilies. quarter 1 small to medium onion and remove all the layers. slice 1 small to medium capsicum in squares. remove its seeds and pith (white part). keep the chopped veggies aside.
3. marinating and pan frying paneer:
4. add 2 tbsp corn starch, ¼ tsp red chili powder, ¼ tsp black pepper powder and salt to the paneer cubes.
5. gently mix without the breaking the cubes. or else you can shake the bowl and toss the paneer with the dry ingredients.
6. heat 2 tbsp oil in a non stick pan or a well seasoned pan. when the oil is medium hot, place the paneer cubes in the pan. when the base is slightly cooked, flip over and fry them. turn them gently and fry so that they are uniformly golden. you can also deep fry the paneer cubes if you want.
7. fry them till golden and crisp. do not fry for a long time as then they harden and become dense.
8. place the pan fried paneer cubes in a plate. keep aside.
9. whilst the paneer cubes are getting fried, in the same bowl, in which we marinated the paneer cubes, there will be some leftover corn starch and spices. add 2 tbsp water to the bowl and mix well. we will add this corn starch paste to give a glaze to the sauce.
10. in another small bowl, add 1 tbsp soy sauce, 1 tsp green chili sauce, 1 tsp sweet red chili sauce, ¼ tsp red chili powder and ¼ tsp black pepper.
11. with a spoon mix all the three sauces very well. 

preparing the sauce:

1. in the same pan, after we finish frying the paneer, add the finely chopped ginger-garlic and green chilies. stir.
2. then add the onion and capsicum squares. if using celery, you can add 1 tsp chopped celery at this step.
3. on a medium flame, stir fry till the edges of the onions and capsicum get cooked or become light browned.
4. add the mixed sauces.
5. then add little salt and sugar. go easy on the salt as the sauces already have a salt in them. stir very well.
6. now add the corn starch paste. stir again very well. do check the taste and add some soy sauce or chili sauces or sugar or salt if required.
7. add the pan fried paneer cubes. stir and mix the paneer cubes with the rest of the sauce.
8. you can garnish with some coriander leaves or chopped celery or spring onion greens before serving. serve chili paneer hot. this spicy paneer dish tastes best when served hot.

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Dindugal Thalapakatti Chicken Biriyani

We all aready saw different kinds of biriyani.. Her its Dindugal special.. Its really hot and spicy... We can make dis biriyani in home stlye.. Lets see how to c it in home..

Ingredients: 

For boiling chicken

• Chicken - 3/4 Kg
• Salt - 1/2 tsp
• Turmeric powder a pinch
• Curds - 2 tsp

Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall

For the Masala Paste

• Pearl Onions - handful
• Mint Leaves - handful tightly packed
• Coriander leaves handful tightly packed.
• Green chillies -  3 long

Whole Spices

• Cloves - 3
• Cinnamon 2"
• Cardamon -2
• Bay Leaf - 1 long

For the Rice

• Rice - 3 cups
• Onions - 2 medium
• Tomato - 1 big
• Ginger Garlic paste - 1 tsp
• Green Chilies - 2
• Oil - 1/2 cup
• Coconut Milk, thick - 2 & 1/2 cups
• Water - 3 cups
• Salt to taste (remember you added in chicken already)
• Lemon Juice - 1 tsp

METHOD:

1. Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.
2. Extract the coconut milk and keep it ready.
3. In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.
4. Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.
5. Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.
6. Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.
7. Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.
8. Remove and finally add the lemon juice.
9. Serve with Onion Raitha or chicken gravy.

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Hyderabad Chicken Biriyani

Biriyani is everyones favourite Biriyani is made in each and every part of  India with their own style. Here we are going to see how to make hyderabad Dum Biriyani.. It tastes really good and spicy tooo.

Ingredients (240 ml cup used):

• 1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)
• ½ kg or 1 lb bone-in-chicken or boneless
• ¼ to ½ tsp. biryani masala powder for sprinkling in between layers
• Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )
• Fistful of finely chopped coriander leaves
• Fistful of finely chopped mint leaves
• 2 to 3 tbsp. Sunflower oil or ghee
• ¼ tsp saffron strands soaked in 3 tbsps. hot milk

Marination for hyderabadi chicken biryani recipe

• 1 tbsp. ginger garlic paste
• ¼ tsp turmeric
• 3 green chilies slit (adjust to suit your taste)
• ½ cup + 1 tbsp. yogurt / curd
• 2 tbsps. Lemon juice (adjust)
• 1 ½ tsp Kashmiri / byadgi red chili powder
• ½ tsp biryani masala powder
• ¼ tsp green cardamom powder
• Salt to taste

Dry Spices for rice

• 2 ½ cups water
• 1 tsp oil
• 2 small strands of mace
• 1 large or 2 small black cardamom
• 4 green cardamom
• 3” cinnamon stick
• 6 cloves
• 1 large or 2 small bay leaf
• ½ tsp pepper corn
• ½ tsp shahi jeera / caraway seeds

METHOD:

1. Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.
2. This step is optional. Tie up all the dry spices for rice in a muslin cloth.
3. Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.
4. While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.
5. Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.
6. Sprinkle ¼ tsp to ½ tsp. biryani masala powder.
7. Repeat steps of layering rice, coriander mint leaves and then fried onions.
8. Pour the saffron milk all over.
9. Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.
10. Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.
11. Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.

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MoMo

Many of them not well known with this recipes.. This is the dish which is made by Tibetians..Its very simple dish with normal samosa stuffings inside... Lets c how to make it in home..

INGREDIENTS:

 Outer cover:

• 1 cup all purpose flour/maida
• ½ tsp oil
• ¼ tsp salt or as required
• 2 to 3 tbsp water for kneading or as required

STUFFING:

• 1.5 to 1.75 cups finely chopped vegetables
• 2 small sized spring onions, finely chopped - reserve the greens to be added later
• 3 to 4 small garlic/lahsun finely chopped
• 1.5 tsp light soy sauce 1 tsp soy sauce. add as required
• ½ tsp black pepper or as required
• 1 tbsp oil
• salt as required

 METHOD: 

preparing the outer cover of momos:

1. take the all purpose flour/maida, salt and oil in a bowl and mix it.
2. add water in parts and knead to a firm dough. cover the dough and keep aside for 30 minutes.
3. for the veg momos stuffing:
4. finely chop all the vegetables. you can also use a food processor to chop the vegetables.
5. heat oil. add garlic. saute for 2-3 seconds.
6. add onions and saute for 10-15 seconds. add all the finely chopped vegetables.
7. increase the flame and stir fry the vegetables on high heat.
8. when the edges starts getting golden, add soy sauce, salt and pepper.
9. continue to stir fry on high heat till the vegetables are cooked. takes about 8 to 9 mins on a high flame.
10. later add 1 to 2 tbsp of the spring onions greens and stir fry for a minute.
11. check the taste and add more salt, pepper or soy sauce, if required.

shaping the veg momos:

1. divide the dough in two parts. make a 6-7 inch log from each part. cut the log into equal slices.
2. make ball of each slice and keep them covered with a moist napkin.
3. take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
4. try to get the edges to be thin and the center to be thick.
5. place 1 or 2 tsp of vegetable stuffing in the center.
6. lift one side of the edge and start pleating. (you can also refer to the video above to see how pleating is done).
7. start folding and forming the pleats one by one. towards the end, join the pleats in the center.
8. prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them.
9. heat water in a steamer or in a electric cooker or in a pressure cooker. let the water come to a boil.
10. in a greased steamer pan or in idli moulds, place the momos keeping space between them so that they don't touch each other. * check notes on how to steam the momos in idli pan or pressure cooker.
11. steam momos for 5-6 minutes.
12. don't overdo the steaming, as the dough becomes dense and dry.
13. the steaming time may vary upon the thickness of momos' cover.
14. when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a transparent look.
15. time of cooking momos varies from intensity of the flame and kind of pan and the steamer you are using.
16. once done, garnish veg momos with spring onion greens.
17. serve vegetable momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. you can also serve it with red chilli garlic chutney. momos go very well with a spicy sauce.

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Keema Samosa

Now its get trend dat samosa made with the non-veg stuffing.... Its really nice to eat with the mutton keema stuff in the samosa. Its really liked by all kids and its really very healthier tooo...

INGREDIENTS:

FOR COVERING:

• Refined flour (maida) 2 cups
• Margarine 2 tablespoons
• Salt to taste
• Oil to deep fry

  

Stuffing:

• Mutton mince (keema) 250 grams
• Oil 2 tablespoons
• Onions finely chopped2 medium
• Ginger finely chopped1 inch pieces
• Garlic finely chopped4-5 cloves
• Green chillies finely chopped2
• Salt to taste
• Red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Garam masala powder 1/2 teaspoon
• Spring onion greens finely chopped3-4

METHOD:

1.Sieve refined flour with salt. Cut margarine into the sieved flour and rub in lightly with fingertips.

2.Add sufficient water and knead into stiff dough. Keep covered with a damp cloth for half an hour. Wash mutton mince under running water for two minutes. Drain, squeeze dry using your hands and keep aside.

3.Heat oil in a pan, add onions and sauté on medium heat for two to three minutes or till light pink. Add chopped ginger and garlic and green chillies and continue to sauté for half a minute.

4.Add mutton mince and salt and sauté for two minutes. Add red chilli powder and turmeric powder. Sprinkle a little water and cover and cook on low heat till the mince is cooked and the mixture is completely dry. Add garam masala powder and remove from heat.

5.When cool, add spring onion greens and mix well.

6.To make samosas, divide dough into sixteen equal portions and roll out into oval shapes. Cut into half and shape into a cone. Fill with mutton mince stuffing and seal the edges. Refrigerate for about half an hour.

7.Heat sufficient oil in a kadai and fry samosas till golden crisp. Drain onto an absorbent paper. Serve hot with mint chutney or tomato ketchup.

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Chettinadu Chicken

We already saw that south indian style chicken gravy.. But here its little bit different from that.. Chettinad chicken is my all time favourite. It taste really very hot and very tastier gravy.. It ill go with both rice, rotis, and also with idli and dosa too....

INGREDIENTS:

• Chicken – 1 Kg
• Big Onions – 4 nos(finely sliced lengthwise)
• Green chilies – 3 nos(slit)
• Curryleaves - 2 sprigs
• Ginger -garlic paste - 4 tsp (preferably freshly ground)
• Ripe Tomatoes – 3 nos(diced)
• Corianderleaves - a handful (roughly chopped)
• Oil - 1/2 cup
• Salt - As reqd

To marinate chicken:

• Lemon juice – 3 tbsp
• Turmericpowder - 1 tsp
• Dry roast and grind to a fine paste:
• Whole black pepper – 3 tbsp
• Dry red chilies – 10 nos
• Poppyseeds (Kashakasha) - 2 tbsp
• Fennelseeds (Perumjeerakam) - 2 tbsp
• Cuminseeds (Jeerakam) - 1 tbsp
• Cardamom - 3 nos
• Cloves (Grambu) - 6 nos
• Cinnamon sticks(Karugapatta) – 2 one inch pieces
• Curryleaves - 1 sprig
• Grated coconut – 4 tbsp

 METHOD:

1. Clean the chicken pieces and chop them to desired sizes leaving the drumsticks as whole pieces with just some slits here and there.

2. Rub turmeric powder and lemon juice thoroughly on the pieces. Keep aside till you prepare the rest of the ingredients.

3. Dry roast all ingredients:- black pepper, red chillies, poppy seeds, fennel seeds, cumin seeds, cardamom, cloves, cinnamon sticks, curry leaves and grated coconut. Spread them on a plate to cool.

4. In the small jar of the mixer grinder, grind all these ingredients without using water.

5. Then add some water and grind them to a fine paste. Keep this ground paste aside.

6. Heat oil in a pressure cooker. Add the onions and curry leaves and green chilies and saute till the onions turn brown.

7. Add ginger-garlic paste and saute till a nice aroma arises.

8. Add tomatoes and cook covered on low heat till the tomatoes are pulpy.

9. Once the tomatoes blend with the mixture, add the ground paste, chicken and 2 cups of water.

10. Cover with the cooker lid and cook for 3 whistles, on high heat.

11. Once the steam settles by itself, open the lid and cook till some of the water evaporates and you get the required consistency, which is a little more watery than a semi-gravy.

12. Garnish with coriander leaves and serve hot with rice.  This curry will taste even better the next day.

13. Happy cooking :)

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Chicken Gravy (South Indian special)

Chicken is everyone's favourite. Chicken gravy differs with varitey of species, tastes,.. But, my faovuorite chicken gravy is south indian style gravy.  It tastes very hot and sour.. Lets see how to make it in home.....

INGREDIENTS:

• Chicken - 150 gms(15 small pieces)
• Big Onion - 1/4 cup finely chopped
• Tomato - 1 medium roughly chopped
• Red Chilli Powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Garam Masala Powder - 1/4 tsp
• Coriander Leaves - just to garnish
• Water - 3/4 cup
• Salt - to taste

To grind:

• Tomato - 1 big sized
• Big Onion - 1 medium sized
• Ginger - 1/2 inch piece
• Garlic - 4 cloves
• Fennel Seeds - 1/2 tsp

To temper:

• Oil - 1/2 tbsp
• Cinnamon - 1/4 inch piece
• Cardamom - 2 whole
• Fennel Seeds - 1/2 tsp
• Curry Leaves - a sprig
• Red Chilli - 1
• Kalpasi(Black Stone Flower) - 1/2 tsp

METHOD: 

1. Clean chicken, rinse it 2-3 times and finally wash it with turmeric powder.Set aside.In a mixer add the ingredients listed under 'to grind' and grind it to a  fine paste.
2. This is kal pasi just for showing the spice, you need to add just a pinch.Now heat oil in a pressure pan - add the ingredients listed under 'to temper' let it splutter.Then add onion, tomato and saute for 2mins or or until raw smell leaves
3. Then add the spice powders like turmeric powder,coriander powder,chilli powder and garam masala powders and required salt, fry for a minute.Then add the tomato paste.
4. Cook till raw smell of tomato leaves this may take atleast 5mins in low flame.Now add the chicken and saute for 5more mins till the gravy becomes thick more like thokku.
5. Now add 3/4 - 1 cup of water and pressure cook for 4-5 whistles or till chicken turns soft.Omce pressure releases, simmer for 5mins till you get a thick gravy consistency, garnish with coriander leaves and switch off.

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chilli parotta (Restaurant style)

Parotta is a tamilnadu famous. That too virudhunagar parotta is known to every one in tamil nadu. But now a days chilli parotta too place in the tongue of all the youngsters in all over India. Here we hot make restaurant style chilli parotta in home.......

 
INGREDIENTS:

• Left over parottas - 4 (you can use left over rotis and chapati)
• Onion - 1, large, sliced or quartered
• Green Capsicum - 1, medium, sliced
• Garlic - 3, finely minced
• Ginger - 1/2", finely minced
• Green chilies - 2, slit length wise
• Red chili powder - 1/2 tsp
• Soy sauce - 1 1/2 tsps
• Tomato sauce - 2 tbsps
• Garam masala powder - 1/4 tsp
• Lemon juice - 1-2 tsps
• Spring onion greens - for garnish, finely chopped
• Fresh coriander - for garnish
• Salt to taste
• Oil - 2-3 tbsps

METHOD:

1. Tear the parottas or chapatis into bite sized pieces or alternately cut them into strips using a knife. Set aside.
2. Heat a heavy bottomed vessel, add oil and once its hot, add the minced garlic and saute on high flame for a few seconds. Add the minced ginger, green chilies and onions and saute on high flame for 3 mts before adding the sliced capsicum.
3. Saute on high flame for another 3 mts. Add red chili powder, garam masala powder, soy sauce, tomato sauce and salt to taste. Mix well. Saute on high for a mt, tossing the contents well so that they do not burn.
4. Add the shredded parotta and continue to roast on high flame, tossing the contents such that the spices and sauce coat well. Toss on high flame for a mt.
5. Finally add the lemon juice and mix. Turn off flame. Remove to a serving bowl and garnish with spring onion greens and coriander leaves and lemon juice.

 TIPS:

1. You can add a dash of black pepper powder to a spicy kick.
2. The same recipe can be made into chilli egg parotta.
3. Lightly beat 2 eggs with a dash of salt and add this mixture after Step 2.
4. Make a well in the center of the vessel and add the egg mixture and scramble it lightly. Cook for a mt and mix the contents well. Follow rest of the recipe.
5. Roasted cashew nuts can also be added.

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Veg Nuggets

Nudgets is the hot and sour snack for the evening. Its simple like a bread potato rolls which we saw earlier.. It can be made esuly in every homes and its an special snacks for all the kids.........

INGREDIENTS:

• Vegetables of Choice    1 Cup
• Boiled Potato     1 Nos
• Grated Cheddar Cheese   1/4th Cup
• Salt  To Taste
• Bread Crumbs      1/2 cup
• Oil   For Frying

METHOD: 

1. Most kids who were comnig for the party were under 5 .
2. I chose vegetables that could interest their palletes in the very first bite.
3. I used sweet corn , beans , carrots & peas.
4. chopped carrots and beans into small pieces and pressure cooked all of them together. Peal and mash the boiled potato.
5. Add the required salt.
6. Combine all the ingredients together and add  the cheese.
7. Make small balls and roll them over the bread crumbs. 
8. Repeat the procedure for the rest of the mixture.
9. Deep the nudgets and serve them with ketchup.

VARIATIONS:

1. Since these nudgets were to please my little guests , I had not used any spice.
2. For the trial version I tried them on with some ginger garlic paste & crushed green chillies.
3. They tasted fantastic along with evening tea.

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Paav Bhajji

Paav bhajji is one of my favoutire chat and its an healthier chat too. In the rainy evening we can have dis with a cup of tea. It can be made easily in home within few minutes. It is special chat in sowcarpet and from kidss to old peoples everyone likes to eat dis chat....

INGREDIENTS:

• 3 medium sizes potatoes, 250 gms
• 1 to 1.25 cups cups chopped cauliflower, 120 to 130 gms cauliflower
• 1 cup chopped carrot
• ¾ to 1 cup peas, fresh or frozen or soaked dried white peas
• ½ (half) cup chopped french beans (optional)
• 1 large onion - finely chopped
• 2 to 3 large tomatoes - finely chopped, about 2 to 2.5 cups finely chopped tomatoes, tightly packed
• 1 medium sized capsicum/green bell pepper
• 2 tsp ginger-garlic paste
• 1 or 2 green chilies, chopped
• 3 to 3.5 tbsp pav bhaji masala
• ½ tsp garam masala powder (optional)
• 1 tsp chilly powder or freshly pounded 1-2 dry deseeded red chilies - the latter works much better and imparts a beautiful orange color to the bhaji
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1.5 to 2 cups water or add as required
• 2 to 3 tbsp amul butter, butter is also added later while serving, you can add upto 5 to 6 tbsp of butter too for a richer version
• salt as required
• 12 pavs for serving with the bhaji

METHOD: 

Preparing the Bhaji:

1. Rinse all the vegetables well.
2. Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.
3. Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside
4. Once the potatoes, cauliflower etc are cooked. Then peel the potaotes. Roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside. Just lightly mash. Don't make a puree.
5. In a pan, add butter.
6. When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
7. Saute the onions till they become translucent. Now add the ginger-garlic paste.
8. Saute till the raw aroma of the ginger-garlic paste disappears.
9. Add chopped green chilies and fry for half a minute.
10. Add the tomatoes and fry them till they become soft and mush, till you fat releasing the sides. About 6 to 7 minutes on low to medium flame.
11. Add the chopped capsicum. Saute for 2 to 3 minutes.
12. Now add the red chilly powder, turmeric powder and pav bhaji masala. also add garam masala now if adding.
13. Mix the dry masalas well. Fry for a couple of minutes till the capsicum become a little soft.
14. You don't need to make the capsicum very soft. A little crunch is alright.
15. Now add the mashed vegetables.
16. Combine the mashed vegetables well with the masala.
17. Add water and combine everything well. Season with salt.
18. With a potato masher, mash the veggies directly in the pan.
19. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
20. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
21. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime. The lime juice has to be squeezed on the bhaji and topped with chopped onions.
22. While serving, add amul butter to the bhaji and serve with buttered pavs.
23. You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good.

To make the buttered pavs:

1. Slice the pavs/bread rolls .
2. On a flat pan, heat some butter.
3. When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
4. If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji.

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Plum Cake Christmas Special Cake

Christmas is special for cakes. That too plum cakes are made in every homes in christmas ocassions. We can make dis cake in home with our own delicious plums and fruits...

 INGREDIENTS:

• Egg- 4 nos
• Sugar - 200 gm
• Sugar - 3 tbsp to make caramelized syrup
• Maida - 300 gm
• Vanilla sugar - 1 pack (10 gm)
• Butter - 250 gm
• Baking powder - 1 pack (15 gm)
• Cloves (Grambu) - 5 nos
• Cardamom (Elakka) - 5 pieces
• Cinnamon(Karugapatta) - 5 pieces
• Cashews - 1/2 cup
• Kismis - 1/2 cup
• Candied fruits
• Orange
• and Lemon peel - 2 cups all mixed together

 METHOD:

1. First heat a pan with 3 tbsp of sugar in it. Stir it and allow it to melt.
2. Take 4 tbsp of water. Wait till the sugar melts and turns to dark brown color. Pour the water into it when it is dark brown in color. Now we have a thick caramel syrup. Keep it aside.
3. Melt the butter in a bowl. (Heat it in microwave for some time.)
4. Add sugar (200 gm) into it and beat it well.
5. Add vanilla sugar into it.
6. If it is difficult to get vanilla sugar, add 2 drops of vanilla essence.
7. Add 4 eggs into it and beat it well.
8. When it is mixed well, mix baking powder and maida thoroughly and add into it.
9. Beat it very well. 

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Pappad chat (North Indian special)

Chat is everyone special. That too chat with crispy pappad is all time favourtie for kids. Its an very simple and tastier chat for the delicious evening. And we can prepare this in home with few minute without fire......

INGREDEINTS:

• 5 or 6 Papads -crushed after done with MW
• 1 big onion-finely chopped
• 1 tomato - chopped finely
• 1 green chilli-finely chopped
• 2 tbsp sweet tomato chilli sauce( or mix 1tbsp sugar with 2 tbsp tomato chilli sauce)
• 1 tbsp tomato ketchup
• 2 tsp finely chopped capsicum
• 2 tsp grated carrot
• 3 tbsp plain sev
• 1 tsp chat masala
• 1 tsp lemon juice
• 1/4 tsp salt or needed
• few coriander leaves- finely chopped

 METHOD:

1. Microwave the 5 or 6 Papads(placing them in a circle) for 1 to 1 1/2 min on high.
2. Take them out and crush them(after 5 mins time) into small pieces.
3. Add this to the Microwave bowl with all other ingredients and mix them well.
4. Microwave this on high for 2-3 mins and take the bowl out.
5. Serve this Papad Chat hot with extra Sweet Tomato Sauce separately at tea-time.
6. Note: U can add boiled potato(1 no) pieces (Peeled and chopped into bite size cubes) mixed with little salt-1/2 tsp and white pepper powder-1/2 tsp (sprinkled on them)- in Step 3.

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Mushroom cream soup

A quick and easy pot soup for the rainy evening. Cream of mushroom soup makes the one very active for the cool climate. It is very easy to made and also a very healthier dish.

INGREDIENTS:

• 200 to 250 grams of mushroom
• finely chopped onion - 1
• 2-3 garlic cloves
• Indian bay leaf
• 1 cup of water
• 1 cup full fat milk
• 6 tbsp of cream
• 1 tbsp wheat flour
• 2 tbsp butter
• 1/2 tsp chopped parsley or coriander leaves
• freshly crushed black pepper
• salt

METHOD:

1. Melt the butter in a sauce pan.
2. Add the bay leaf and saute till fragrant for 4-5 seconds
3. Add the chopped onions and garlic
4. Saute till they soften and become translucent.
5. Add the slices or chopped mushrooms and saute till the mushrooms start to release water.
6. Saute till all the water dries up and the mushrooms are a light brown.
7. Add the flour and saute for 3-4 minutes strirring often.
8. Then add freshly crushed black pepper and saute for half a minute.
9. Add water first followed by milk.
10. Stir well and season with salt.
11. On a low flame let the soup come to gentle simmer.
12. The soup would also begin to thicken.
13. Simmer for about 4-5 minutes.
14. Then add the cream and chopped parsley.
15. Simmer for 2-3 minutes more stirring often.
16. Lastly sprinkle nutmeg powder and stir.
17. Switch off the stove top and pour the soup in  individual serving bowl.
18. Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.

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Coconut Milk Pulao Rice

Pulao is my favourite. It is really spicy, fragnant and very tastier dish. This is the simple and tastier dish, which is made in few minutes.

INGREDIENTS:

• 1 cup basmati rice, 200 grams
• 1 medium to large onion, thinly sliced or 1 cup thinly sliced onions
• ½ inch ginger + 2 to 3 garlic + 1 green chili, crushed to a paste in mortar-pestle
• ½ cup green peas/matar (fresh or frozen) + ⅓ cup chopped french beans OR ¾ cup of any mixed chopped veggies
• 5 to 6 curry leaves or 1 medium sized tej patta/indian bay leaf
• 3 to 4 cloves/lavang
• 3 to 4 green cardamoms/choti elaichi
• 1 inch cinnamon/dalchini
• 1 single strand of mace
• ½ tsp cumin seeds/jeera
• ¾ cup thick coconut milk, about 200 ml
• 1 to 1.25 cups water
• 2 tbsp oil
• few chopped coriander leaves or mint leaves for garnish
• salt as required

METHOD:

prepping:

1. rinse basmati rice very well in water till the water runs clear of the starch. soak the rice in enough water for 20 minutes. after 20 minutes, drain the rice and keep aside.
2. when the rice is soaking, prep up the veggies by chopping them. slice the onions thinly. also crush ½ inch ginger + 2 to 3 garlic + 1 green chili in a mortar-pestle.

preparing coconut pulao:

1. heat 2 tbsp oil in a pressure cooker and add the whole spices - 3 to 4 cloves, 3 to 4 green cardamoms, 1 inch cinnamon, 1 single strand of mace and ½ tsp cumin seeds. saute the spices till they splutter and become fragrant.
2. now add 1 cup thinly sliced onions and 5 to 6 curry leaves. if you do not have curry leaves, then add 1 medium sized tej patta/indian bay leaf when you saute the whole spices. stir very well.
3. saute till the onions turn translucent or a light golden.
4. then add the crushed ginger+garlic+green chilies paste. stir and saute till the raw aroma of ginger and garlic goes away.
5. now add 10 to 12 cashews, which have been chopped. cashews are optional and you can skip them. stir again.
6. now add the mixed veggies. you can add ¾ cup of any mixed veggies. i added ½ cup green peas and ⅓ cup chopped french beans.
7. stir and saute the veggies for a minute.
8. then add the rice grains.
9. gently mix and stir the rice grains with the rest of the ingredients.
10. now pour ¾ cup thick coconut milk. you can also add 1 cup thick coconut milk.
11. add 1 to 1.25 cups water. stir well. if using 1 cup coconut milk, then add 0.75 to 1 cup water.
12. then season with salt. taste the stock and it should feel slightly salty. cover and pressure cook for 1 to 2 whistles or for 8 to 9 minutes. i pressure cooked for 2 whistles.
13. when the pressure settles down naturally, open the lid and gently fluff the pulao.
14. garnish with some chopped coriander or mint leaves. serve coconut milk pulao with a side dish of raita, biryani shorba gravy or some pickle and salad.

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