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Friday, May 27, 2016

Egg Biryani

The love for Biryani will never diminish in my life :) Egg Biryani is another very swad-isht(delicious) to taste and quick to make dish. I have a winner recipe here :) Love for eggs is inbuilt in me and my family. We can have it anytime of the day. Most of the days my breakfast is incomplete without organic eggs. The recipes that can be churned out using eggs is innumerable. I am thankful that no one around me is allergic to eggs.

And who can forget that advertisement on television by National Egg Co-ordination Committee (NECC) egg campaign called ”Sunday ho ya Monday roz Khao ANDE”- When I peel my boiled eggs I tend to happily hum this jingle :)


When I used to work in India a while ago, my office campus had a huge canteen that served one of the best egg biryanis. Fridays used to be my Biryani day...Ummm even thinking about it makes me want to have it now. The quantity of biryani served on the plate was for 3 people. And I used to finish all of it :) alone! Hmmm those carefree days when I didn't know what 'Calorie' was :):)- Blissful eh :)
You can also check out my Chicken Biryani here.

Anyways, coming to reality, I call this a jhatpat egg biryani as there is no process of dum involved. You straightway cook rice with the masala.  let us take a look at this recipe:


Ingredients:
  • 2 cups Basmati rice (any long grain rice)
  • 2 big onions sliced
  • 4-5 green chillies sliced
  • whole garam masala (4 cloves, 4 peppercorns, 2 inch cinnamon stick, 1 cardamom crushed, 1 tsp shah jeera or cumin seeds)
  • 3/4th cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/4 tsp turmeric (haldi)
  • 1/2 tsp chilly pwd
  • 1/2 tsp coriander pwd
  • 1/2 tsp jeera pwd
  • 2 heaped tbsp biryani masala (Everest or Badshah will do)
  • salt as per taste
  • 1 1/2 tsp ginger garlic paste
  • 1/2 cup yogurt
  • 3 cups water
  • 2 tbsp oil
  • 2 tbsp ghee (butter)- can add more.


Egg coating and frying:
  • 5 eggs boiled
  • 3 tbsp gram flour (besan)
  • 1/4th tsp ginger garlic paste
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/2 tsp chilli pwd
  • pinch turmeric
  • salt as per taste
  • 3 tsp oil to fry



Preparation:
  • Wash, rinse and soak the rice for 30 minutes, drain and keep aside.
  • Heat oil in a wide mouth (nonstick) pan, add whole garam masala ingredients and saute lightly for a minute, add sliced onion and saute till light- med brown.
  • Add cilantro, mint, green chillies saute for a couple of minutes, add ginger garlic paste and saute.
  • On low heat add yogurt and mix properly, saute for a minute or so. It becomes like a thick paste. Add all the powders, saute quickly.
  • Now add the rice and saute again for a couple of minutes with a light hand, we don't want to break the rice grains.  Add water, salt and bring it to a boil. Now close the lid, sim the gas and let it cook for about 12-15 minutes.
  • Make a paste by adding everything together under Egg coating and frying by adding very little water. 
  • Heat a pan and add oil, take your peeled boiled eggs, coat the paste on it and slowly slide in the pan, grill it from all sides cooking a minute or so on each side. 
  • Now open the lid of your Biryani when it is about 8 minutes into cooking and place these eggs evenly on top of the rice and continue to cook till the rice is done. Drizzle ghee/butter generously over the pulao.
  • Garnish with cilantro! Serve hot with raita, salad or some nice spicy thin red gravy.
njoY!! happY cookinG!!

Notes:* At home I serve ghee/butter on the plate individually based on everyone's liking. One can also add a little bit of saffron water on top to get that yellow color on grains along with flavor and aroma of course. The color of Biryani can look different based on how brown the onions are cooked and brand of biryani masala. You can also add fried onions as garnish.


Coated Egg fry adapted from vahrevah.com chef. 

Health Benefits: Eggs are high in protein content. Eggs contain all the essential amino acids in the right ratios, so our bodies are well equipped to make full use of the protein in them. It has choline content which is used to build cell membranes and has a role in producing signalling molecules in the brain, along with various other functions. It has cholesterol, yes, but new studies are coming up showing the content of cholesterol is not bad as it used to be 10 years back. Probably depends on how the hens are fed and taken care of. Choose organic version. In fact, eggs are highly fulfilling and tend to make you eat fewer calories, helping you to lose weight. Eat in proper proportion to enjoy the deliciousness and calorie intake of this biryani in order to avoid a guilt trip :)

Thursday, May 26, 2016

Hinga Chutney (Asafoetida Chutney)

Hinga Chutney is very famous in south Indian households and it goes very well with Idli and Dosa. It is one of the many chutneys that is delicious and unique in taste. I make it when I get bored of cilantro and ginger chutneys :)

Hing (asafoetida) is one of the essential herbs that should have a permanent spot in your pantry. There are lots of health benefits associated with it (see below). It imparts nice finishing touch to the curries and dishes. Most of the times we use it as an important ingredient in tempering/tadka in our cooking. As I am growing old and wise :) I am definitely appreciating and enjoying the root taste (swad) and flavors of our food, especially few things that I must had not liked in my childhood.

Try it and see if you like it :)

Here is the recipe:

HINGA CHUTNEY WITH IDLI

Ingredients:
  • 3/4th cup grated coconut
  • 4-5 dry red chillies 
  • walnut sized tamarind ball
  • 1/2 (or 3/4th) tsp asafoetida soaked in water (or a small piece of whole hing soaked in little water)
  • 1/4th cup water (or more)
  • salt as per taste
for Tempering
  • 2 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 6 curry leaves
  • pinch of hing (asafoetida)


Preparation:
  • Roast red dry chillies in 1/2 tsp oil. Grind it in a mixer with grated coconut and tamarind. 
  • When you are almost done with the grinding add the asafoetida with water. Add water little by little and make a fine chutney as you grind.
  • Empty the mixer contents in a bowl. Add salt and mix. 
  • Now make a tempering by heating oil, add mustard seeds and wait till it splutters then add curry leaves, stir quickly. Pour this tempering over the chutney. Make it of thin consistency when you are having it with Idli. It tastes real yum!


njoY!! happY cookinG!!

Health Benefits: Hing has anti-inflammatory and anti-oxidant properties which alleviate upset stomach, intestinal gas, intestinal worms, flatulence and irritable bowel syndrome (IBS). It acts as an expectorant and helps to release phlegm and relieve chest congestion naturally. To get rid of the dry cough consume a mixture of hing, honey and ginger. Helps to lower blood sugar and also and also cure migraines and headaches. A magical herb indeed!

Saturday, May 21, 2016

Amritsari Gobi Pakoda (Cauliflower Fried Fritters)

Picture this- There is a loud thunder sound and rain splashing heavily at your window panes, you sitting calmly enjoying the rhythm of your rocking chair with a steaming hot cuppa tea in one hand, something nice to read in your lap and a plateful of hot sizzling pakodas by your side - what more do you want in life in that particular moment :).
I haven't come across anyone till now who has said NO to pakoda. This Amritsari pakoda recipe is so yummy that you will not be able to stop munching even after you had like 20 something of these. Seriously beware and I am warning you beforehand :) I recently discovered this recipe given by a foodie friend Sushma and have fallen in love with it. You can have it as a snack or enjoy it with rice and dal. A fun food for easy entertainment events too.

Let us check out the recipe, because I know you are already drooling looking at the pics :)


Ingredients:
  • 2 cups cauliflowers cut into small size florets
  • 2 small onions chopped
  • 2 tbsp cilantro chopped
  • 1/4th tsp carom seeds (ajwain)
  • 1 tbsp grated ginger
  • 2 tbsp cornmeal flour* ( or 1 tbsp rava(semolina))
  • 2 tbsp cornflour
  • 4 tbsp gram flour(besan)
  • 4-5 green chillies chopped
  • 1/2 tsp turmeric (haldi)
  • 1/2 tsp chilli pwd
  • salt to taste
  • Oil to deep fry

Preparation:
  • Wash and rinse the cauliflower florets, I usually cook it in a microwave with little water for about 3 minutes, before I set it up for frying. It is totally optional.
  • In a mixing bowl add all the other ingredients and mix it nicely. Add water spoon by spoon if needed. It makes a nice sticky mixture. 
  • Heat oil in a kadai to a smoking point, then reduce it to medium flame and start frying the pakodas, till it is brown on all sides. Place it on a paper towel to take out excess oil. 
  • Serve hot with ketchup, mint chutney or you can enjoy it as it, it is very delicious!


njoY!! happY cookinG!!

Recipe adapted from authentic food delights by Sushma Mallya.

Health Benefits:
It's a good source of vitamin K, protein, thiamin, riboflavin and other vitamins and minerals. Has a good content of choline which is known for its role in brain development. Cauliflower is an important source of dietary fiber for digestive health. It is considered as world's healthiest food. Eating cauliflower is like winning the antioxidant lottery. It's packed with vitamin C, beta-carotene, cinnamic acid, and much more. Antioxidants are nature's way of providing your cells with an adequate defense mechanism against attack by reactive oxygen species.

Sunday, May 15, 2016

Vegetable Lo Mein (Noodles)

Forget about takeouts and make this Lo Mein in just a few minutes at home. A much healthier version where you can control the sweetness(sugar) of this homemade sauce. Kids are our first priority in just about anything we do. When it comes to eating I think we cannot go beyond them :) Yes, they are life changers hehe. Noodles is one of their favorite food, isn't it? I am always looking to try out new dishes with noodles and pasta. When I was first introduced to noodles (maggi :)), I had not liked it one bit, seriously I am not kidding. After few years not sure how and when it became one of my fav fast food. I always liked it slurpy and not dry.

VEGETABLE LO MEIN


So now I am seeing my kid enjoying all sorts of noodles and pasta. Lo Mein is more loved in my house because of its sweet sauce and egg based noodles. In fact, I call it a refrigerator cleaner dish (lol), you can use all of the leftover vegetables that's there in the fridge to make this veg lo mein. Enjoy making this simple yet delicious dish Veg Lo Mein.

Let us check the recipe,

Ingredients:
  • 1 packet (around 1/2 lb) Lo Mein Noodles (preferably any egg based noodles)(Vegetarians can use any other kind of noodles)
  • 1/2 cup cabbage shredded
  • 1 small carrot julienned 
  • 2 tbsp chopped spring onions (plus some more for garnish)
  • 1 bell pepper (capsicum) chopped
  • 5-6 beans chopped
  • (use any of your fav vegetables, mushroom, baby corn, bok choy, snow peas, spinach etc)
  • 2 pods of garlic chopped
  • salt as per taste
  • 1 tbsp oil

for the Sauce: 
  • 2 tbsp soy sauce ( or more)
  • 1 tsp vinegar
  • 2 tsp sugar (or honey)
  • 1 tsp grated ginger
  • 1 tsp hot sauce (Sriracha)
  • 1 tsp sesame oil
Preparation:
  • Cook the noodles as per the packet instruction. Usually, add it in the boiling water for a minute or 2 and drain the water, it should be al dente.
  • In a bowl add all the ingredients of the sauce and mix well, keep aside.
  • In a wok or wide mouth pan, heat oil and add garlic along with all the chopped vegetables and stir them quickly. Cook for just a few minutes as we want it to stay crunchy. 
  • Now add salt as per your taste and mix the cooked noodles in it. 
  • Slowly pour the sauce over it and toss well. Taste and adjust hot sauce, soy sauce as per your taste.
  • Your Lo Mein is ready to be enjoyed. Sprinkle some spring onion as garnish and serve hot!


njoY!! happY cookinG!!

Health Benefits: Intake of all healthy veggies in this Lo Mein is a big plus providing you the required vitamins and minerals. Noodles eaten in portion will give you sufficient carbs and protein(egg). It is a filling meal. Always use low sodium Soy sauce.

Friday, May 13, 2016

Batata Song (Spicy and Tangy Potato Curry)


BATATA SONG CURRY
Ok, I know, you must be either smiling, rolling your eyes, laughing or mocking looking at the name of the dish :) I don't blame you because I make fun of it myself :) It is a famous Konkani potato curry, and once you will taste it, you are going to make it again :) It's USP is, less is more. Quick, easy, spicy and tangy! Goes well with rotis, pooris and rice.
Let us check out the recipe:


Ingredients:
  • 3 medium size potato
  • 1 big onion finely chopped
  • 3 tsp chilly powder (as per your taste, this is actually spicy dish)
  • 3/4 tsp tamarind pulp (adjust this as per your chilly pwd quantity)
  • salt to taste
  • pinch of turmeric (haldi)
  • 1 cup water (or more)
  • 2 tbsp oil (or more)


Preparation:
  • Cook potatoes and chop roughly. You can cook it in a pressure cooker for 3-4 whistles or cook in microwave for 15 minutes with 5 minutes interval or simply boil in a vessel with water till potatoes are done.
  • In a pan, heat oil and add onions, saute till golden brown. Add chilly powder, turmeric, tamarind pulp and saute for a minute. 
  • Add water and chopped potatoes along with salt. Mix everything nicely and let it cook for few minutes. Potatoes soak in the water, so add water if you want it thin and adjust spices if need be (you just have to play with chilli pwd and tamarind pulp) :)
  • Garnish with cilantro and serve hot!

njoY!! happY cookinG!!


Health Benefits:
The humble potato is vastly underrated in terms of nutritional benefits. Due to the increased interest in foods that are low-carb or low-glycemic index, the potato has unjustly earned a bad reputation. Potatoes consumed in simple roasted, grilled, boiled, steamed manner with little or no oil/butter is very healthy and nutritious for health. It is loaded with calcium, phosphorus, zinc, magnesium, iron that helps in having strong bones. It has vitamin B6 which supports heart health. Choline is a very important and versatile nutrient in potatoes that helps with sleep, muscle movement, learning and memory. So let's not ditch this humble vegetable :)

Tuesday, May 10, 2016

Goan Recheado Stuffed Fish Fry


GOAN RECHEAODO STUFFED FISH FRY

Goa- land of Seafood, Beaches, Temples, Churches and Feni!! Goa is such a beautiful place with rich portugal culture and tropical weather. It's mouth watering seafood dishes will send you straight to heaven :) I have lots of memories associated with this land and it's just so heartwarming. I associate it with fish, kokum(sol) kadi, fun picnics with friends along with family trips to the ancestral deity.


Coming to today's recipe, Recheado is a famous chilli, vinegar based paste that Goan's use, to make fish curry and fish fry. It is amazingly tasty and will instantly transport you to the ga ga land Goa :) Use of whole garam masala and vinegar makes it unique and very tasty. Another advantage I find with this is, I can make this paste and freeze it for few weeks. Once in a while, that craving to have a whole stuffed fish fry hits you so bad that you cannot think of anything else, you have no option but to make it hehe.
One can use Mackerel, Shrimp, King fish, Pomfret or any white flesh fish.

Dedicating this post of stuffed fish fry to my loving aunt Nima (Aatya), who is the reason why I love this dish so much! 

Ingredients:
  • 8 butterfish (looks like pomfret), 1 whole Spanish mackerel (use any kind of fish like mackerel, pomfret, king fish or shrimp)
  • 1/2 tsp turmeric
  • salt as per taste
Recheado masala(paste):
  • 10-12 red dry chillies (I use byadgi chillies)
  • 4 peppercorns
  • 6 cloves
  • 1 inch cinnamon stick
  • 1 tsp sugar
  • 1/2 tsp tamarind pulp
  • 1/2 tsp cumin seeds
  • 1 inch ginger 
  • 8 cloves garlic
  • 1/2 cup vinegar
  • salt to taste
for frying

  • 4 tbsp rice flour or whole wheat flour
  • oil for shallow frying

















Preparation:
  • Take whole cleaned fish and make sharp cuts at 45-degree angle on both sides of the fish. (shown in pics). Marinate with salt and turmeric for some time. 
  • Soak the recheado masala ingredients in vinegar for 30 minutes (or more) and grind to a smooth paste. Don't add too much water. 
  • Now slather the recheado paste on the fish, stuff the paste properly into the cuts and let it marinate for 30 minutes.
  • Heat oil in a griddle/tava. Take the marinated fish and roll it into the flour, dust it and place gently on the frying tava. It should make a sizzling sound. Drizzle more oil on top of the fish and let it cook for 3-4 minutes on med heat. 
  • Turn over and cook till done. It will blacken a little bit but don't worry. It has to cook from inside too. After about 3 minutes your fish should be done. 
  • Serve it on a platter of salad or with fish curry, rice and sol kadi :)


njoY!! happY cookinG!!

 Health Benefits:
Fish is usually rich in proteins, vitamins and minerals. Mackerel is high in omega-3 fatty acids and been proven to be very effective in lowering triglyceride levels. They help with blood circulation and lower blood pressure by allowing blood vessels to expand and be more elastic. Mackerel, have been known to reduce the pain, stiffness and swollen joints associated with arthritis. Several studies have found a correlation between fish oil and a reduced risk of depression, suicide, schizophrenia and Alzheimer's disease. Eating oil-rich fish like pomfrets regularly can help to keep the eyes bright and healthy. Not only does omega-3 help to protect the skin from the harmful effects of the UV damage.



Friday, May 6, 2016

Doodhi (Bottle Gourd/ Lauki) Raita

Initially, I didn't know any other dish of Doodhi/Bottle Gourd except koftas :)(creamy fried balls dipped in curry). Even though it is a yummy dish it takes quite some time to prepare. Then I discovered few other quick dishes to make using this gorgeous and extremely healthy vegetable. I cook it regularly now and this raita is one of it. Bottle Gourd somehow became very popular in the last couple of years as its benefits regarding weight loss came into the picture. Everyone who is health conscious started using it in their diet and probably started seeing the results too. The juice of lauki was made in every other household is what I had heard ;) Now this recipe here is quick, simple, easy and tasty.

Let us take a look at the recipe:
DOODHI/LAUKI RAITA
Ingredients:
  • 1 med size doodhi (lauki/bottle gourd)
  • 1 cup yogurt
  • 1/2 cup water (or more)
  • 2-3 tsp oil
  • 1/2 tsp mustard seeds (rai)
  • pinch asafoetida (hing)
  • 1 dry red chilli
  • 1 green chilli
  • salt as per taste
  • 8 curry leaves
    Doodhi Raita with Tempering
Preparation:
  • Peel the skin off from doodhi and chop it into bite size cubes.
  • In a vessel, add water and cook the lauki with a green chilli in it. Around 15 minutes or till done. Don't over cook it because then it gets soggy.
  • Drain off the water and leave it to cool down.
  • In another bowl, add yogurt, water and whisk it till it's smooth. Now add the cooled and cooked pieces of lauki, salt and fold it in.
  • Make a tempering, heat oil, add mustard seeds once it splutters add curry leaves, dry red chilli and hing. Pour this over the yogurt and lauki mixture. Mix everything before serving. 
  • Serve chill or at room temperature. Can be enjoyed with rice or roti.
njoY!! happY cookinG!!

Health Benefits:  It contains calcium, magnesium, phosphorus, Vitamin A, C and folate in abundance. Bottle gourd is very good for digestion. It is cooling, calming, diuretic and anti-bilious.Lauki helps in weight loss, especially lauki juice. It is extremely popular for reducing high blood pressure and keeping your heart healthy. In Ayurveda, it is also known to prevent premature greying. Lauki or bottle gourd juice with a pinch of sea salt maintains the electrolyte balance in the body. This is also a great remedy for diarrhea.

Thursday, May 5, 2016

Saffron Cookies (stamped and eggless)

Yes! people, they are eggless! It doesn't make a difference to me but I know many of them who will jump with joy when they see an eggless recipe :) When you bake these, your house smells rich with saffron aroma...Umm love it! My new stamp did a debut on these cookies, so I am super excited. A surprise for my kiddo when he gets home :) Freshly baked cookies in a jar on the counter, will definitely give you a sense of accomplishment and happiness :) You can make these on special occasions too. The message on it is pretty loud and clear, what say? :) You can make these without using stamps too!


Without any further ado, let us take a look at the recipe:


Ingredients:
  • 1 & 1/2 cup all purpose flour (maida)
  • 1/2 cup sugar (or +2 tbsp more if you like it sweet)
  • 1/2 cup ghee (can use butter too)
  • 1/4 tsp saffron*
  • 2 tsp (warm)milk to dissolve the saffron
  • 1/4th tsp cardamom powder
  • pinch nutmeg powder (optional)
  • 1/2 tsp baking soda
  • handful pistachios, crushed or coarsely chopped
  • A few drops of milk while making the dough(optional)

Preparation:






  • In a bowl add flour, baking soda and keep aside.
  • In another mixing bowl add ghee, sugar and mix together with a hand mixer or stand mixer. 
  • In warm milk add saffron and using mortar and pestle crush the saffron, see it leave rich orange color to the milk. 
  • Add saffron milk, cardamom powder, nutmeg, pistachios to the sugar and ghee mixture. Mix everything nicely. 
  • Now add in parts the flour mixture to the sugar mixture, mix it with a spatula. Knead it with a light hand. It will be crumbly, add few drops of milk if needed. Keep aside for 10 minutes.
  • Preheat the oven to 350F/180C.
  • In the meantime, divide the dough into 4 equal parts and roll out into a circle. Using a cookie cutter cut the cookies. Repeat the process until no dough is left. 
  • Line it up on a parchment paper on a baking sheet. Taking the stamp, make a mark on each cookie, gently but firmly.
  • Bake the cookies for 15 minutes. Keep an eye on it after 13 minutes, because every oven is different. 
  • Let it cool for 5 minutes before you pop it in your mouth! :) Yummy cookies are ready to be enjoyed! They have a crunch to it and soft.


Note:* If saffron is not of a good quality you may not get a great color and aroma, use a pinch of organic yellow food color.
You can also keep the thickness of the cookie more if you wish.
If the stamp is not firmly pressed, after baking it may not show.

njoY!! happY cookinG!!

made with love :)



This same recipe can be used to make cookies without using the stamp. All you have to do is add more crushed pistachios on top of the cookies and press it gently before you bake them. 




Tuesday, May 3, 2016

Vegetarian Sushi Rolls

These beautiful sushi rolls are one of the easiest things you can make in your kitchen. You don't believe me?:) Just try it! You will need 2 things- a bamboo sushi mat to roll and nori sheets (toasted seaweeds), and you can find it in any Asian stores. One can add any kind of vegetables they like and any sticky rice. I like sushi rolls, a big fan of Avocado and California rolls, I guess most of us like it.

Hibachi(Teppanyaki) restaurants are my families favorite hangout place. My kid loves all the antics the Chef has to offer:) Me and my husband have our own reasons as to why we love it, healthy stir fries and mouth watering fried rice :) along with fun sushi bar.

Thought of making sushi rolls at home, it was fun and super easy and in the process I also save lots of ching ching money hehe because hibachi restaurants are expensive :) of course we go there once in a while to enjoy that ambiance and experience.

Let us check out the the recipe:
SUSHI ROLLS

Ingredients
  • 1 avocado sliced like matchsticks
  • 1 carrot sliced like matchstick
  • 1 cucumber sliced like matchsticks
  • 1 cup sprouts
  • 4 tsp sesame seeds
  • 1 cup sticky rice (jasmine rice)
  • 1 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1/2 tsp salt (or per taste)
  • 3 nori sheets

SUSHI ROLLS
Preparation
  • Take bamboo mat and spread a cling wrap on it. Place a sheet of nori, shiny side down.
  • Stir together vinegar, sugar, and salt in a small bowl. Add this to the rice, and mix well. 
  • Spread  about ½ cup rice on the nori sheet, leaving ½-inch border along edges. Sprinkle with 1 tsp sesame seeds. 
  • Place some avocado sticks, carrot sticks, cucumber sticks and sprouts in the center, top. Pull border of nori over rice, start from below and using mat as aid keep rolling into a tight cylinder. Repeat with remaining sheets of nori. 
  • Chill for sometime in the fridge. Cut 6-7 rolls with a sharp knife. Can sprinkle some sesame seeds on top.
  • Serve with soya sauce, pickled ginger and wasabi.


enjoY!! happY cookinG!!

Health Benefits:
Nori is very low in calories but is plentiful in nutrients such as vitamins A, B-6 and C, as well as in minerals like iodine. All the vegetables that go in the sushi roll also are heavy on minerals and vitamins. Rice is again low in calories. Spicy wasabi contains antioxidants and pickled ginger is an antimicrobial and antiviral agent. To increase fibre intake you can replace rice with brown rice. This is a perfect diet friendly food.

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