Making Ghee from Scratch













The only thing you need is to collect the cream that settles on top of milk after you boil it. Collect a good amount of it . Grind it in a blender along with ice cubes. Butter will come out. Pour it in a
kadai and heat it on low flame till ghee comes out. Strain the ghee and store it. It solidifies once it cools down. The pictures will make it clear when to know the process is complete.

Dhania Chicken/Coriander Chicken


I am not sure if this is the authentic recipe of Dhania chicken. But sure, it had the coriander flavour oozing out in every bite and gave a good smell too

Ingredients :
1 kg Chicken
8 medium onion chopped finely
3 tomatoes chopped finely
1 whole garlic pod
5 green chilies
1 inch ginger
1 tsp garam masala
2 tsp coriander seed roasted and ground to fine powder
1 cup chopped coriander leaves
1 tbsp mustard oil
salt to taste

Method to cook :

Grind garlic,ginger and green chilies to a fine paste.
Heat oil in a kadai till smoking point. Lower the flame.
Add ginger garlic paste.
Cook till raw smell goes.
Add onion and cook till it turns brown.
Add tomatoes and cook covered for 10 minutes.
Open the lid, add chicken pieces, add garam masala and salt to taste.
Cover and cook for 10-15 minutes.
Add chopped coriander leaves and coriander powder.
Cover and cook more till you get a thick gravy.
serve with roti

Sweet Corn Upama


Ingredients :
2 cups sweet corn boiled
1 onion chopped
1 carrot chopped
1/2 cup green peas
1 cup cauliflower chopped finely
2 tsp oil
1 tsp cumin seeds
1 green chili chopped

Method to cook:
Heat oil in a pan.
Add cumin seeds.
Add green chilies chopped.
Add onion and saute till browned.
Add all vegetables,sprinkle salt and cook for some time.
Add boiled corn.
Cover and cook for sometime.
Serve hot.

Achari Paneer Tikka Omelet Roll







I got inspired to cook this recipe from Sushma Mallay's Blog. Slightly modified it to suit our palate. Changed the marination by adding pickling spices and tossed some carrot and onion together in ketchup..
Ingredients :
For the Paneer Stuffing :
250 grams Paneer Cubes
1/2 cup curd beaten
1 tbsp green chili pickle
1/4th tsp each of fennel seeds, cumin seeds, onion seeds and mustard seeds
salt to taste
1 tsp coriander leaves chopped
2 green chili chopped

Rest of the Ingredients :
2 big onion cut into long julinas
1 big carrot cut into long
2 tsp Ketchup
1/2 tsp soy sauce

For the Spread :

Mayonnaise
Hot sauce
Lettuce Leaves
Cucumber sliced into sticks

Tortilla Wraps/Wheat Wraps/Flour Wraps
1 egg for each roll
salt to taste
pepper
Oil for cooking

Method to cook :
Heat 1 tsp oil in a kadai. Add onion and carrots. Add salt. Cover till they are soft. Add tomato and soy sauce. Add salt and cover cook till they are done.
Keep aside to cool.
Heat another tsp oil in a wok. Add picking spices. Add paneer and cook for 2 minutes. Mix curd with pickle, salt and coriander leaves. Pour the mixture to the Paneer.
Cook on open till curd is well absorbed by Paneer.

Take a wrap and place it over Tawa. Add little oil on both sides. Cook till both sides are half done. At this stage, break an egg into the wrap. Beat the egg immediately using a fork.
Sprinkle salt and pepper to taste. Drizzle few drops of oil on egg. Turn it upside down.Cook till done. Cook other side also till its done and crispy.

Place the Wrap on the serving plate. Apply mayonnaise and hot sauce. Spread some lettuce and cucumber,add the cooked paneer and add some cooked carrots. Add more sauce if you wish. You can otherwise squeeze lemon. Wrap it up into a roll using butter paper or aluminium foil.
Serve Immediately

Omelet Curry


This recipe is inspired from Malar Gandhi's Kitchen Tantra, modified slightly to suit our palate. These days, am falling short of original authentic recipes. But cooking the same food again and again is boring. Its the motivation to cook something new is only that makes me step kitchen .Have book marked so many wonderful recipes from my fellow bloggers. Trying them one after another and I can vouch for the bloggers and their recipes.
Ingredients :

For the Omelet :
3-4 eggs
2 small onion chopped
1 big tomato chopped
2 green chili chopped
Salt to taste
1 tsp ginger garlic paste
1 tbsp chopped coriander leaves
Pinch of turmeric powder
Mix everything together and beat with a fork. Heat your Appe mould and put 2 tsp of the mixture in each mould. Cover and cook on both sides. Omelet balls is ready. Don’t put oil in case using a non-stick appe mould.
For the gravy:
1 big onion
1 big tomato
1 tsp ginger garlic paste
1 green chili
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
2 tsp oil
Method to cook:
Grind everything except oil to a fine paste.
Heat oil in a kadai. Add paste and cook till raw smell goes. Add water and bring to boil. Once, you see the gravy is done, add the egg balls and boil for a minute. Add little salt and garnish with coriander leaves.

Tindora-Gobi ki Sabji


Ingredients :

2 cups tindora cut into long pieces
2 cups cauliflowder cut into small pieces
1 onion finely chopped
1 green chili chopped
1 tomato chopped(optional)
1 tsp ginger garlic paste
1 tsp oil
1 tsp cumin seeds
1 tsp turmeric powder,red chili powder and coriander powder each

Method to cook:

Heat oil.
Add cumin seeds.
Add onion, ginger garlic paste and cook till onion is brown.If adding tomatoes, add at this point.
Add all dry spices, add the vegetables, mix well.
Cover and cook for 7-8 minutes on medium flame.
Add salt to taste.Cook till done.
Serve with Rotis.

Afgani Paneer


Ingredients :

1/2 kg paneer cut into cubes.
3 big onions
1 whole garlic pod
1 tbsp kasuri methi
3-4 tomatoes pureed
1 tbsp mellon (magaj) seeds
1 cup makhana
1/2 cup milk
1 tbsp oil
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
salt to taste
1 tbsp sugar

Method to cook :

Boil onion and garlic in hot water for 5 minutes. Take out and grind to a paste.
Heat oil in pan. Once hot, add cumin seeds. Add onion garlic paste.
Cook till onion turns brown. Add tomato puree and cook covered for 10 minutes on low flame.
Add all powdered spices, kasuri methi and mix well.
Cover and cook for 5 minutes more. Add splash of water if it becomes too dry.
Grind mellon, makhana and milk to a very fine paste. Add water if needed.
Add the paste to the gravy. Add 1 cup water as gravy becomes too thick.
Add paneer cubes(you can toss them in pan to caramalise them in 1 tsp oil).
Add sugar, salt. Cook for 2 more minutes.
Serve hot with chapati

Chickpea Sandwich



Ingredients :

1 cup boiled and mashed chickpea
1 tomato chopped finely
1 onion chopped finely
1 salad pickle chopped finely
1 tbsp olive chopped finely
1 tsp chopped celery /coriander leaves
salt to taste
1 tsp yogurt
1 tsp mayonnaise
salt to taste
1 tsp Tabasco sauce (optional)
Freshly ground pepper

Mix everything well. Take a good amount of stuffing and sandwich between two brown bread slices. Repeat. Cut into diagonal shape.
Enjoy the light meal as lunch or dinner

Cheese Omelet Sandwich





Ingredients :

Brown Bread Slices
1 egg /sandwich
chopped tomato
chopped onion
chopped celery/coriander leaves
salt to taste
freshly ground pepper
grated cheese
garlic crushed (depending how much garlic flavour you prefer)

Method to cook :

Beat egg, 1 tsp tomatoes,1 tsp onion , 1 tsp coriander leaves, garlic and pinch of salt together.
Heat a non-stick pan and add 1 tsp oil. Once oil is hot, pour the mixtures.Do not spread it. Make as small an omlet you can make.
Cover the omlet so that it releases moisture and omlet leaves the pan easily.
Turn the omlet upside down and cook for some more time. Be careful not to burn the omlet.
Toast the bread on outer side. Put some grated cheese. Sprinkle black pepper powder.
Put the cooked Omlet. Immidiately put some more grated cheese. Sprinkle pepper powder. Cheese begins to melt.
Put the 2nd bread slice . Grill untill done.
Cut into shape you desire and enjoy with tomato ketchup as early Sunday Breakfast

Making Paneer from Scratch

















Ingredients :

1/3 rd cup vinegar
3 litres milk
2 trays of ice cubes
Muslin cloth and Strainer

Method to cook:

Boil milk in a deep container.
Reduce flame and add vinegar.
Continuously stir the milk.
Milk will start curdling.
As soon as you start seeing the green water, add ice cubes.
This is essential to stop the curdling process and get soft paneer.
Strain out the paneer on the muslin cloth.
Hold the muslin cloth above the sink and allow all water to drain.
Hold it under running water and wash paneer properly.
Hang it to tap in the sink for about 1 hour to ensure water to drain completely.
Press the cloth tightly and put it in a plate and keep a heavy weight on it(Approx 5 kgs or more).
Keep it like that for about 8 hours.
The paneer gets a shape and holds tight.
You can now cut into pieces.