Mexican Quesadilla


Well, this weekend I was running out of all groceries. I had some left over rotis from the last night, 1 carrot, 1 onion and some left over cooked chicken. I could not think of making anything else of them than to stuff them within the rotis and grill them along with few grated cheese. The end result was m uch better than I had excepted.

Ingredients :
1 carrot grated
1 onion chopped
1 green chili chopped
1 tsp tomato sauce
Some cooked chicken without bones(optional)
Grated cheese
Tomatoes cut into thin slices
1 tsp oil.
1 table spoon parsely
Salt to taste
Tortillas/Roti

Method to cook :
Heat oil in a pan. Cook onion and carrot till they are tender and soft. Add a little salt, tomato sauce and turn off the flame.
Take 1 tortilla/Roti. Place it in a griller.

Fill half of tortillas with the given ingredients:
1st layer - cooked carrot-onion mixture cooked above.
2nd layer - chicken - cooked & shredded
3rd layer -2-3 tomato slices
4th layer - grated cheese
Sprinkle some parsely.

Fold the other half of tortilla above the mixture and grill it for 5 minutes.

Quesadilla are ready to eat.

Sabudana Wada


Sabudana Wada is a fast food. The ingredients you need is exactly the same you need for making sabudana upama. Initially, I always had issues for soaking the sabudana. Either they turned out very sloggy or turned out very dry. However, I learnt it from a blog that if you dont know how much water you need to use, always soak them in a generous amount of water for half an hour. After half an hour, drain the excess water and set aside. Sabudana gets soaked just perfectly.

Ingredients :
1 cup Sabudana soaked
3 medium size boiled potatoes
2 green chilies chopped
2 tbsp peanuts, roasted and crushed
1 tbsp chopped corinader
2 tsp sugar
1 tsp salt
1 tsp cumin seeds

Method to cook :
Mix all the above ingredients well.
Divide into 10 equal size
Make flat balls out of it.
Heat good amount of oil in a non-stick wok.
Deep fry the wadas till they turn dark brown in color. Remember to fry on medium flame.

Serve with sweet curd

Preparation time :15 minutes
Serves : 4-5 people

Cold Pasta Salad


½ cup Pasta cooked as given instruction
½ cup red kidney beans soaked overnite and boiled with a pinch of salt in pressure cooker for 2-25 minutes
2 eggs boiled, peeled and chopped. Remove the yolk
1 cup corn boiled with a pinch of salt
1 carrot grated
1 pear chopped finely
1 pomegranate de-seeded
1 cucumber peeled and chopped
1 chicken breast, cooked with a little pepper on tawa with a little oil and shredded
1 lemon juice
1 /2 cup any fruit juice(guava/orange/pineapple)
1 salad pickle
2 tsp French salad dressing
1 tomato chopped finely

Mix all ingredients. Add little salt and pepper. Serve for lunch

Vermicelli Upama


Vermicelli tastes much like normal chowmein. The preparation is more or less same. Ingredients you wish to add is almost same. However, it is much healthier. You can add all vegetables you wish to make it look colorful. However, the vegetable need not be thinly sliced. You can cut them into small cubes.

Ingredients for Upama :

2 cup vermicelli
1 big onion chopped
2 small potatoes , peeled and cut into small pieces
1 carrot , peeled and cut into small pieces
4-5 beans
2 green chili chopped
1 egg scrambled and cooked.
1 table spoon oil
Salt to taste
¼ th tea spoon soya sauce
½ tsp tomato ketchup

Method to cook :

Heat water in a deep wok. Add little salt and 2 drops of oil. As water starts boiling, add the vermicelli. Allow it to cook for 4-5 minutes. Drain off water and run the cooked vermicelli through cold water.. This prevents it to stick to each other.

Heat oil in another pan. Add green chilies, chopped onion and cook till onion browns.
Add all the vegetables you wish to , add a pinch of salt and cook for 3-4 minutes. Once, vegetables are cooked, soya sauce, ketchup, vermicelli and Salt.
Switch off the flame and toss all the ingredients gently.
Add cooked eggs at the end and serve.

Chicken n Pasta in Tomatoes n Herbs


I have moulded the recipe slightly to blend with the Indian Taste. For e.g. Italians don't like the taste of garlic coming to their mouth while chewing food. They normally, cook garlic in oil first and take it out of pan. The flavour and smell remains in oil only. Also, I have used the red dry chilies to make it a little spicy. Well, you can also use king Fish or Prawns as well. However, my pasta always goes with Chicken.

For vegetarians, you can use Deep Fried Cauliflower instead of chicken. Also, you can add a little green bell pepper for the sauce.
Cooking Time : 1 hour
Serves 2
Ingredients:
2 Chicken Breast
5 table spoon Oil
12 tsp parsley
15-20 basil(tulsi) leaves
5 tsp pepper powder
15 cloves of garlic crushed
2 tsp oregano or ajwain
4 dry red chili powdered coarsely
10 tomatoes pureed
2 tsp tomato sauce
2 big onion chopped
Pasta cooked as per instructions
Method to cook:
Rub Salt and Pepper on both sides of Chicken and cook on a frying pan till they turn golden brown.
Take out the chicken and keep aside.
In the same oil, add chopped onions and cook till they turn brown.
Add crushed garlic, parsley, basil, pepper powder,red chili powder, oregano, tomato puree and tomato sauce. Cook for 5 minutes.
Add the chicken back and cook till the raw smell of tomato goes away and chicken turns tender.
Add cooked pasta and mix well.
Grate Parmesan cheese on top of it and serve hot.

Besan ke Burfi




When I decided to start this recipe, I wanted to make Besan ke laddoo. But the preparation was taking too much time to cool down. Since , I didn't have patience, I though of cooling it down by keeping it inside fridge. However, I forgot and later on when it struck my mind, they were cold enough to be moulded into balls. Hence, I decided to cut them into squares and hence , teh shape you see in picture.

Ingredients you would need:

2 cups besan
3 tsp rawa
1/2 cup ghee
3/4 cup ground sugar.
2 tsp crushed almonds
1 tsp crushed cardamom

Method to cook :
Mix besan, rawa and ghee together properly.
Heat a non stick pan and pour the mixture. Roast the mixture on a very slow flame till it turns slightly brown. It will take aout 15-20 minutes.
Remove from pan, add ground sugar, crushed almonds and 1 tsp crushed cardamom.
Allow it cool off.
Mould into balls and store in air tight container. Other way , is to spread in it a cotainer and allow to cool off. Cut into any shape you want.

Chicken Wraps







I and Imroz were once invited by one of my colleague for dinner. We were a bit surprised since when did Bachelors invited couples for dinners. The menu was awesome.
I gave up. I always fought with men that Women and better cooks. Imroz himself is a great cook and is the inspiration behind my cooking.

He had made Chicken Wraps and Strawberry Shake. I had never had such amazing wraps earlier. And I will have to mention the fact that the dish was his own invention. He used Malaysian Parathas for the recipe. I generally use normal wheat wraps as Malaysian parathas should be consumed only on special occasions considering the amount of butter used while preparing them.

Well you need the following ingredients to make the wraps :

400 gms chicken breast
1 packet Parampara Hyderabadi Chicken Curry Ready to Cook Masala
Frozen Malaysian Parathas thawed/ Wheat tortillas/ Normal Roti
1 egg for each wrap
1/2 cup vinegar
2 green chili chopped
2 big onions chopped
2 table spoon chopped coriander leaves
Ghee for cooking wraps

Method to cook :

1. Dip chilies in vinegar and keep aside.
2. Mix onion and coriander. Keep aside.
3. Cook chicken in ready to cook masalas as given in the instruction behind the packet. However, make sure you dry up the chicken completely.
4. Take each wrap in a flat pan. Add a little butter on each side. Crack one egg , beat with a pinch of salt and pepper powder and pour it on one side or wrap only.
Make sure the egg is spread evenly. Now turn the wrap upside down and allow the egg to cook completely. This should be done on low flame to prevent the eggs from burning.
This will also make sure that the wraps are cooked properly.
5.Take the wrap with cooked eggs facing you. Place 3 tsp of cooked chicken. Add a layer of Onion and Coriander mix. Pour a little Vinegar and green chili above it. Wrap with Butter paper and Silver Foil.
6.You can avoid the egg portion of it if you wish.


Black Eye Beans Curry or Lobia ki Sabji






It is so easy to create delicious Indian Dishes at home by simply adding a few interesting ingredients to a basic sauce and you have a splendid dish that is sure to be popular with everybody.


Ingredients:

1 cup beans soaked overnight and boiled for 30 minutes in pressure cooker with a pinch of turmeric and 1 tsp salt.
1 big onion chopped
2 green chili slit horizontally
1/2 inch ginger crushed
5 cloves of garlic crushed
1 tsp cumin seeds
2 bay leaves
3 big tomatoes pureed
1 tsp coriander leaves chopped to garnish
2 tbsp oil
1 tsp coriander powder
1/4 tsp red chili powder

Method to cook :

Heat Oil in a wok. Add cumin seeds, bay leaves, slit green chilies,crushed ginger garlic and onion. Fry till onion turns brown.
Add coriander powder, red chili powder and cook for 2 minutes more.
Add tomato puree and cook for 3-4 minutes.
Add the cooked beans and bring to a boil.
Switch off flame and garnish with coriander leaves

Simple as promised right !! 

Rawa Idli


Like Vermicili idli which I have posted earlier, we can also make raw idlis. The recipe is even similar to Vermicili idli. You can make it within 30 minutes where you don't to have to take the pain of grinding the rice and daal together and finding a good place to ferment it.

You can have it with sambhar or simply green coconut chutney.

Ingredients :

2 cups rawa
1 tsp grated cococnut
1 tsp baking soda
1 cup curd
1 cup water
1 tsp mustard seeds
deep fried crushed cashew(optional)
1 tsp chopped green chili
1 tsp chopped coriander
Salt to taste
1 tsp hing
1 table spoon oil

Method to cook :

Roast rawa for 5 minutes. Mix curd, water , coconut ,salt and baking soda and allow it to stand for 10 minutes.
Heat oil for tempering. Add mustard seeds and hing and pour it over the batter.
Add green chilies and chopped coriander and cashew.
Mean while boil water in idli stand.
Grease the idli trays.
Pour 1.5 tsp of batter in each tray.
Allow it to steam for 5 min of high flame and then 10 minutes on low flame.

Poran Poli


Poran Poli, is a maharashtrian festival food. This is made of channa daal and jaggery specially during festive seasons. Since, Ganesh chatturthi is coming, we will see more of this in every maharashtrian family. People use special instruments for making the daal-gud paste. However, you can also do without it. They are sweet paratha of wheat of maida stuffed with daal-gud paste.

Ingredients:
1 cup channa daal
½ cup gud (jaggery)
½ tsp salt
Atta
Ghee
Method to cook:
Pressure cook channa daal along with 1.5 cups of water till you hear one whistle.
Switch off the flame and allow the gas to come out.
Drain off excess water and grind to a fine paste with Gud and Salt.
Heat a non stick pan and cook the mixture till the mixture becomes dry.
Allow the mixture to cool.
Knead atta to make a smooth dough.
Take a portion of dough, stuff with channa daal paste and roll out to make fine chappatis.
Cook each side of paratha on tawa adding ghee both sides.
Serve with hot Milk or Amti

Coconut-Coriander-Chickpea Chutney


The coconut chutney is very simple to make which goes well with Dosa and Idlis
Ingredients:
1 cup chick pea soaked oevrnite
2 table spoon coriander leaves
1 table spoon mint leaves
3 green chilies
1 cup grated coconut
1 cup curd
Grind all the above ingredients to make a fine paste.
For Tadka :
2 dry red chilies
1 table spoon oil
1 tsp cumin seeds
1 tsp mustard seeds
4-5 curry leaves
A pinch of Hing
Heat oil, add the above ingredients and add the tadka to the coconut chutney. You can a little water if the mixture is too thick.

Mirchi Bhajjia


Mirchi Bhajia are famous rajasthani snacks. I ate them first when we had a potluck party in US with my office colleagues. Since, then I have been a fan of these green chili bhajjias and make them on sunday evenings . We have them with Tea when we enjoy our Sunday Snack Time together.
Ingredients :
3-4 green chilies
2-3 boiled potatoes
1 tspn coriander chopped
1 tsp green chilies
1 tsp dry mango powder
1 tsp ajwain
¼ tsp turmeric powder
Salt to taste
Besan for coating
Oil for deep Frying

Method to cook :
Mix Potoes, chopped coriander , green chilies, mango powder and salt together.
Add ajwain, turmeric powder and a little salt to besan. Add little water till you have a thick consistency.
Take the green chilies, make a long cut and remove all seeds from inside. Stuff these chilies with the potato stuffing.
Heat oil in a kadai. Dip the stuffed chilies in the besan batter and deep fry till they turn golden brown.

Mutton Daalcha


Mutton Daalcha is a very famous Ramadaan Recipe. It is made of the Channa Daal and Goat Meat cooked for a very long with all Shahi Masalas. Mutton Daalcha is an Authentic Hyderabadi dish which is served with Biryani. However, normal steamed rice also tastes great .
Ingredients:
500 gm mutton
2 cups of channa daal
2 big onions
4 big tomatoes
1 full clove garlic
1 inch ginger
1 tsp garam masala powder
3-4 black pepper
1 tej patta
1 cinnamon
3 green cardamoms
1 table spoon cumin seeds
2 green chilies chopped
4-5 curry leaves
1 tsp turmeric powder
3 table spoon oil
Salt to taste
2 tsp chopped coriander leaves
Method to cook :
Soak channa daal for 30 minutes. Pressure cook with 4 cups of water till you hear 1 whistle. Switch off the flame and allow the gas to come out. Strain daal from the water. Do not throw away the water. Mutton will be cooked in the same water. Mash daal with a spatula till you get a fine paste.
Heat 2 table oil in pressure cooker. Add chopped onions, crushed ginger garlic, khada garam masalas, tomatoes and cook for 5 minutes. Add mutton , salt, daal water and cook for 20-25 minutes on low flame. Switch off the flame and allow the gas to come out.
Heat 1 table spoon oil in a kadai. Add cumin seeds, curry leaves, chopped green chilies, turmeric powder, red chili powder, garam masala, the cooked mutton and cooked daal and bring it to a oil. Garnish with chopped coriander and serve with rice and salad.

Egg Chops


Egg Chops make a perfect evening snack when you are in office and want something good to eat. This is time, when even if you are not hungry, you feel like munching something along with a cup of hot tea/coffee.
Ingredients :
4 boiled eggs
5-6 boiled potatoes , peeled and mashed
4 green chilies chopped
2 table spoon chopped coriander leaves
1 table spoon dry mango powder
1 table spoon crushed ginger
Rawa for coating
Oil for deep frying
Method to cook :
Mix all ingredients except eggs .
Cut the boiled eggs to half.
Take one half, coat it with potato mixture to form an oval shape. Coat with rawa .
Deep Fry the chops in Hot Oil.
Serve with Ketchup

Grilled Pomphret


Fish is one food to which I am heavily addicted. Though preparing it is a little difficult. However, the taste of fish is worth taking the pain. Last week , when I went to the grocery store, I saw some good fresh pomphrets which had recently come to the store. Seeing it , I could not control my urges. To add to my luck, My husband supported me saying , "Lets grab some ,I will cook fish for you today".. I was on cloud nine that moment. He grilled the fish and the end result was heavenly.

Ingredients you need for Grilling a Pomphret:
1 medium size pomphret, remove the fins , make deep cuts at regular intervals and clean it properly from inside.
1 cup of mint
1/2 cup coriander
5 green chilies
1 tsp black pepper
Salt to taste
1/2 cup curd
2 tsp ginger garlic paste
1 lime juice

Method to grill :
Grind the above ingredients in a blender except the fish.
Marinate the fish in the above mixture. Keep aside in fridge for 3-4 hours
Grill the fish in a pre-heated oven for 15 min at 375 degree centigrade.
Serve Hot

Channa Masala


Chickpeas likes beans have numerous varities. We have the lighter and bigger ones called kabuli channa which have a soft skin. We also have the smaller darker ones with a rough coat called bengal gram or chota channa. We can just soak them and make it's sprouts and eat in salad , or boil them with salt water and shallow fry them with onion and tomato to eat like curry. Well there are so many ways of eating chickpeas. But the most important thing to note is that they are extremely nutritous. Doctors often recommend them in your diet for a health body and hair.

Ingredients you need are:
1 cup bengal gram soaked for 2 days. Remember to change the water in between
1 big onion chopped very finely
2 big tomatoes chopped finely
5 cloves of garlic and 1/2 ginger crushed
1 tspn mustard seeds
1 tspn cumin seeds
1/2 tspn turmeric powder
4-5 green chilies chopped
1 tspn coriander powder
1 lime juice

Method to cook :
Pressure cook the bengal gram with 4 cups of water and 1 tspn salt. Cook it on high flame till it whistles. Lower the flame and cook for another 30 minutes.
Allow the gas to come out.
Heat Oil in a pan.
Add mustars seeds, cumin seeds, green chilies, ginger garlic crushed and onion chopped.
As you see onion turning brown, add the chopped tomatoes and all powdered spices.
Add the chickpeas, 2.5 cups of water and bring it to a boil. Now simmer the gas and cook till water evaporates and you get a semi-dry gravy.

Chocolate Cake


Chocolate Cake served with whipped cream makes a perfect dessert to end a good meal. I am very bad at baking. However, I am trying my best to improve my baking skills. I have tried baking a hundred times. I guess , cake should be made with a free and relaxed mind without panicking or keeping any notions in mind..And the cake comes out perfectly delicious.
Ingredients :1 cup All Purpose Flour
1 cup butter
¾ cup sugar
1 tsp baking powder
½ tsp baking soda
3 eggs
2/3 cup coco powder
½ cup water
Method to cook :
Boil water and mix coco powder. Heat the mixture till coco powder dissolves completely
Sieve All purpose flour, baking soda and baking powder together.
Grind sugar to make a fine powder in case using granular one.
Beat the eggs till its fluffy ( about 5 minutes if using an electric blender)
Beat the sugar and butter separately till they blend well (about 5 minutes)
Add the beaten eggs to sugar and butter and blend for 5 minutes more.
Add the flour mixture 1 tsp at a time. Keep blending the mixture side by side.
Add the coco mixture and blend for 2 minutes more.
Pre-Heat oven for 15 minutes.
Grease the baking tray with butter and sprinkle flour.
Pour the cake batter and bake for 45 minutes at 375 degree centigrade.
You can mix crushed cashew nuts as well . The cake tastes better.