Spicy and tangy lal batata

Ingredients 

25 pieces -Dried Kashmiri chilies

2-3 cloves of garlic

1 tbsp of cumin seeds

2 tsp of tamarind paste

10-15 curry leaves

5-6 Boiled potatoes peeled and cut into 1 inch cubes

 

Procedure to make the red paste 

1.     De seed the kashmiri chilies and place them in a pot of boiling water, boil them till they become soft. (or you can soak the chilies in warm water for 3-4 hours)

2.     Once the chilies are soft wash them in cold water to avoid discoloration

3.     In a blender add the chilies from above step add 2-3 cloves of garlic,1tbsp of cumin seeds and 2 tsp of tamarind paste and make a smooth paste ( add water if needed) 

 

Procedure to make potatoes

1.     In a pot add oil and add curry leaves once the oil is heated

2.     Add the red chilly paste from the above procedure and cook for 1 min ( get rid of raw garlic flavor)

3.     Add boiled potatoes which have been cut into cubes to the above step and add salt to taste

4.     Garnish with fresh coriander.

 

 Note: the red chili paste stores well in the fridge for months, so you can make this paste ahead of time

Yummy kofta curry

Ingredients for kofta:

1lbs beef or lamb mince

1 medium onion roughly chopped

1tbsp ginger garlic paste

1 tbsp garam masala

1 tbsp coriander leaves roughly chopped

1tsp cumin powder

Salt to taste

1tsp chili powder

2tbsp bread crumbs

1 egg

Ingredients for curry:

2 medium onions finely chopped

2 tbsps of cooking oil

1 tbsp ginger paste

2 tbsps garlic paste

1 tsps cumin powder

1/2 tsp turmeric powder

1 tsp chilli powder

1 tsp garam masala

2 to 3 tomatoes finely chopped or 2 tsp of tomato paste

2tbsp of finely chopped cilantro

Process for kofta:

1.     Put all the ingrediants of kofta in a food processor and pulse all the ingrediants to form a dough like consistency

2.     Add 3-4 tbsp of water to the above mixture (this will ensure that the koftas are soft).

3.     Form the mixture into equal sized balls and keep on a plate.

 

 

Process for curry:

4. Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
5. Add the tomatoes and mix well. Fry the tomatoes till the oil begins to separate from it.
6. Add all the powdered spices -, cumin, red chilli powder, 1 tsp garam masala, turmeric - and fry for 2-3 minutes.
7. Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
8. Move the pan to stir gently so as not to break the meatballs.
9. Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.
10. Add finely chopped cilantro
11. Serve with Jeera Rice or parathas and Kachumbar salad.

 

Healthy Sprouted moong tikki

Ingredients

1 cup sprouted moong
2 tbsp chopped coriander/ Cilantro
2 tbsp chopped mint leaves

1tsp garlic powder
1 tbsp besan (bengal gram flour)
salt to taste
a pinch asafoetida (hing) (optional)

1 -2 green chilies
1 tsp oil for greasing and cooking

2tbs semolina/ rava

Lime juice (Optional)

 

Process

1.     Blend the sprouted moong along with very little water in a food processor along with coriander, mint leaves and chilies.

2.     Transfer it to a bowl salt, garlic powder, Lime juice, besan (increase the quantity of besan of the batter is too runny) and asafoetida and mix well.

3.     Divide the mixture into 6 equal portions and roll out each portion into 2’’ round flat thin tikkis.

4.     Coat the tikki with semolina

5.     Heat a non-stick tava (griddle), and cook each tikki, using 1/8 tsp oil, till they turn golden brown in color from both the sides.

Spicy hunan lamb/beef with cumin

Ingredients

1 pound flank steak, sliced thinly against the grain (about ¼-inch thick) or 1 pound of lamb thinly cut

1 tbs peanut or vegetable oil

1 tbs finely chopped ginger

1 tbs finely chopped garlic

6 to 8 dried red chilies

2 scallions, green parts thinly sliced

2 tbs soy sauce

2 tbs rice vinger

2 tsp corn starch

2 tsp ground cumin

1tsp chilli sauce

½ tsp black pepper

2 tbs oil

Salt to taste

Process

1.     Marinate the meat with 1tbs of rice vinger , 1tbs of soy sauce and 2 tsp of corn starch and keep aside for 10 to 15 minutes.

2.     Make sauce in a bowl with 1tbs of soy sauce, 1tbs of rice vinger,1tsp of chili sauce, 2tsp of ground cumin, ½ tsp of black pepper and 1 tbs of oil and keep aside.

3.     Heat 1 tbs of oil in a wok or pan over medium-high heat. Add the beef and spread it out over the bottom of the wok. Let it sear untouched for 1 minute. Stir-fry for another 1 minute. When the meat is still a little pink in the middle, add the ginger, garlic, and dried red chilies. Stir-fry for about 30 seconds, just until fragrant.

4.     Add the sauce and stir to coat. Continue cooking just until the meat is no longer pink, about another 1 minute. Remove from the heat, garnish with scallions, and serve with steamed rice or brown rice.

 

Breakfast treat Spinach and Cheese muffin

Ingredients:

6 tbs  of vegetable oil

1/2 small red onion, finely chopped

1 1/2 cups all-purpose flour

2  tsp baking powder

1/2 tsp baking soda

1 tsp cayenne pepper

1 cup grated cheddar cheese

1 cup milk

1 egg

1/2 cup baby spinach, roughly chopped

Makes 12 muffins

Process:

1. Preheat oven to 350°F.
2. Meanwhile in a saucepan heat 1 tbsp of oil over medium heat and fry the onion until cooked. Set aside.(if you are using fresh spinach, you can add the spinach long with the onions and cook them down).
3. In a large bowl stir together flour, baking powder, baking soda cayenne and cheese. In a separate bowl, whisk the milk, oil and egg together, then slowly pour into the flour mixture and fold it in (take care not to over mix) .
4. Stir in the onion and spinach (roughly chopped) with a wooden spoon until evenly dispersed.
5. Spoon batter into muffin tins lined with paper liners. Fill about two thirds full. Bake in preheated oven for 20-25minutes, or until golden and a toothpick inserted in the center comes out clean. Place the muffins on a wire rack to cool

 

 

Soft like pillows Vanilla cup cakes

Makes 12 Cupcakes

Ingredients:
1 Cup Granulated Sugar
1 Stick Un-Salted Butter, softened
2 Eggs
2 tsp Vanilla Extract
2 tsp Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk

 

Process

1)    Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

2)     In a bowl, cream together the sugar and butter with hand held mixer. Add the eggs and vanilla and cream together until you get a smooth mixture.

3)     Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. (Do not over mix the batter at this point)

4)     Scoop the batter into your lined cupcake tin, make sure it is only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes.

Tangy and Spicy Green Chana Chaat

Ingredients

Green Bengal gram soaked over night- 2 cups

Onions finely chopped- 1 medium

Tomatoes chopped- 1 medium

Green chillied chopped- 1-2 (to taste) (optional)

Cilantro finely chopped- 2tbs

Chaat masala-1 tsp

Red chilli powder- 1tsp

Garam masala- ½ tsp

Lemon juice- 2 tbs
Salt to taste

 Method

1.  Pressure cook soaked green chana in three cups of water till two to three whistles or till done.

2.  Transfer them into a sauce pan and simmer till all the water evaporates.

3. Take the hot chana in a bowl. Add onions, tomatoes, green chillies, coriander leaves, salt, roasted garam masala, chaat masala, red chilli powder and lemon juice and mix well. Serve immediately.

 

All Natural Strawberry Shrikhand

 

 

Ingredients
1 cup hung yogurt or Greek yogurt
1/2 cup crushed strawberries passed through a sieve
2 tbs powdered sugar or to taste

For the garnish
2 to 3 strawberries ,cut into slices

 

Process

1.     Combine all the ingredients together in a bowl and mix well.

2.     Keep refrigerated for at least 2 to 3 hours.

3.     Serve chilled garnished with strawberries

Healthy snack Chivda

Ingredients:

Thin Poha – 3 cups
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Green Chili – to taste (finely chopped)
Roasted Chana Daal (Daliya) – 3 tbsp
Whole Raw Peanuts – 3 tbsp
Golden Raisins – 1 tbsp
Turmeric Powder – 1/2 tsp
Citric Acid – 1/4 tsp
Salt – 1 tsp or to taste
Sugar – 1 tsp

Process:

1.     Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.

2.     Grind the Salt and the Citric Acid to a fine powder.

3.     Grind the sugar to a fine powder separately.

4.     In a non-stick pan, heat the Oil at medium temperature.

5.     Once the Oil is hot, add in the Mustard Seeds. Allow them to pop.

6.     Add in the Green Chilis and the Curry Leaves and cook for a few minutes.

7.     Add in Whole Raw Peanuts and cook for 1 minute.

8.     Add in the Roasted Chana Daal and cook for another minute.

9.      Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.

10.  Add the Poha and mix very well till all the Poha is yellow and no white is visible.

11.  Add in the Golden Raisins.

12.  Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.

13.  Sprinkle the Sugar Powder and mix well.

14.  Allow the Civda to cool down to room temperature before you store it.

 

Full of energy -Oatmeal and raisin cookies

 

 

 

 
Makes 4 Dozen

Ingredients:

2 sticks / 1 cup of Unsalted Butter, at room temperature 
¾ of a cup of Brown Sugar
¾ of a cup of Regular Sugar
3 Cups of Quick Cooking (or old fashioned) Oats
2 Eggs
1 tsp of Vanilla Extract
½ tsp of Salt
1 tsp Baking Soda
¾ of a tsp of Cinnamon
1 ¼ of a cup of All Purpose Flour
1 cup of Raisins

 

 

Process
1) Preheat your oven to 375 degrees.
 

2) In a small bowl, mix together the flour, salt, baking soda and cinnamon. Set aside.
 

3) In the large bowl of an electric mixer fitted with a paddle attachment or a hand held beater, cream together the first 3 ingredients. Add the eggs and vanilla and mix for just a few seconds.
 

4) Add the dry ingredients and mix together to combine but do not over mix,
 

5) Add the oats and raisins and just mix together for about 10 seconds. Just long enough to incorporate the raisins and oats.
 

6) With a rubber spatula, just give everything one last mix by hand from the bottom up, just to insure that all of the ingredients are combined.
 

7) Using a small ice cream scoop, drop the dough on to a non stick baking sheet, a couple inches apart.
 

8) Bake for about 9 to 11 minutes or until lightly golden.
 

9) Let cool on the baking sheet for 5 minutes (to complete the cooking process) before transferring to a wire rack to cool completely

 

.

Soft and chewy Chocolate chip cookies

Makes About 4 Dozen

Ingredients:
2 1/4 cups All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1/8 tsp Ground Cinnamon
2 Eggs
1 tsp Vanilla Extract
1 cup unsalted butter (i.e 2 sticks of butter)
3/4 cup of Granulated Sugar
3/4 of a Cup of Brown Sugar
1 1/2 cups of good quality Chocolate Chips

Process

1) Preheat your oven to 375 degrees.
2) Combine together the first 4 ingredients and set aside.
3) In a mixer bowl fitted with a paddle attachment or a handled held beater, cream together the butter, and both sugars. Add the eggs and vanilla and mix together until all creamy and combined. Scrape down the sides of the bowl to make sure everything is mixed well.
4) Add the dry ingredients and mix just to combine (do not over mix). Add the chocolate chips and mix just to distribute them through the batter.
5) Using a small ice cream scoop, drop the cookie dough 2 inches apart onto an ungreased baking sheet and bake for 10 to 12 minutes, until lightly golden brown around the edges.
6) Cool for 5 minutes on the baking sheet then remove onto wire rack and cool completely.

 

 

 

 

Easy Butter chicken recipe

Ingredients

Boneless chicken (preferably dark meat)- 3 to 4 pieces of chicken thighs

Yogurt- 4 tbs

Ginger garlic paste- 2-3 tbs

Green chilly paste (as per your taste)

Gram masala powder 1tbs

Lime juice 1tbs

Salt as per taste

Food red color (optional)

Red chilly powder

2 Tomatoes

One whole bunch of coriander/ cilantro

4 red kashmiri chilies soaked overnight and then de seeded ( or microwaved for 1 min)

Handful of cashew nut soaked over night (or microwaved for 1 min)

Handful of dried kasuri methi

 

Procedure

1.      Marinate the chicken either over night or for couple of hours with 2 tbs of Yogurt, ginger garlic paste, chilly paste,  red chilly powder, garam masala powder, lime juice ( avoid lime juice if the yogurt is already sour).

2.      Put the marinated chicken in a pot and put one spoon of oil and cook on high heat till all the water evaporates and the entire chicken is cooked.

3.      In the mean while put 2 tomatoes, 2 spoons of yogurt, bunch of coriander/cilantro , kashmiri chilies, soaked cashew and bled into a smooth paste

4.      In a sauce pan put one stick of butter and cook the paste in step 3 (oil will separate from the mixture when it is cooked)

5.      Once step 4 is cooked mix the chicken in step 2 to the above sauce

6.      Add red food color (optional) and salt to the above mixture.

7.      Once the entire mixture is bubbling add handful of Kasuri methi after rubbing it between your palm.

8.      Add 1-2 spoon of sugar or ketchup to the gravy (optional).

9. Add cream or half and half (optional)