Punjabi Kadhi

Punjabi Kadhi, Here's the tangy Indian curry made from Chickpea flour/Besan and Curd. Can be enjoyed with Tortilla, Indian Chapati or rice.

Ingredients:

1 Small Onion Sliced
½ Cup Besan (Chickpea Flour)
½ Cup Curd
4 Cups Water

1 tsp Ginger Garlic Paste

½ tsp Cumin Seeds
½ tsp Fenugreek Seeds
½ tsp Mustard Seeds
½ tsp Curry Leaves

½ tsp Turmeric Powder

2 Finely Chopped Green Chili

1 tbsp Oil

1 tsp Salt

½  tsp Red Chili Powder

1 tsp Coriander Powder

Chopped Cilantro for Garnish

For Pakoras:
½ Cup Besan (Chickpea Flour)
1 tsp Salt
½ tsp Turmeric Powder

½  tsp Red Chili Powder

1 tsp Coriander Powder
1 Big Onion Sliced

Process:

1) Heat Oil in large skillet on medium high heat to fry eggplant. In a Big Bowl add in besan, ginger garlic paste, salt, Red Chili Powder, Coriander Powder, Sliced Onion and mix well with water to make a paste.

2) Take a dollop of batter in hands and pour in hot oil and fry till they turns to golden and crispy. Set then aside.

3) Take a bowl add in besan, curd, salt, turmeric powder and mix well with water.

4) Heat a tbsp of Oil in large skillet on medium high heat. Add in Fenugreek Seeds, Mustard Seeds,        Cumin Seeds, Curry Leaves then Ginger Garlic Paste stir a bit. 

5) Then add in onions and stir till they turn translucent. Then add in red chili powder, green chili, coriander powder. Add in besan curd mixture slowly and stir continuously.

6) One the mixture boils then simmer the flame and let it cook for at least half an hour. Stir continuously in between till the mixture reduces to half and become thick in consistency. Once done then add pakodas and turn the gas off.

4) Sprinkle Cilantro for Garnish..Enjoy!

Begun Bhaja (Eggplant Fry)

Begun Bhaja, is known to be a Bengali dish and these days i am under Bengali cooking influence. These are served with rice and ghee(clarified butter). This is spicy and crunchy side dish or snack with soft center. I hope you guys will try this out and enjoy this amazing snack.

Ingredients:

Eggplant Slices

½ Cup Besan/Chickpea Flour
Oil for Deep Frying
1 tsp Cornflour
1 tsp Salt
1 tsp Ginger Garlic Paste

2 tbsp Water

Process:

1) Heat Oil in large skillet on medium high heat to fry eggplant. In a Big Bowl add in besan, ginger garlic paste, salt and mix well with water to make a paste.

2) Dip eggplant slices in batter and fry till they turns to golden and crispy.

Enjoy!

Mutton Masala

Mutton Masala, is a wonderful mutton dish with blended flavors. This recipe i would like to dedicate to one of my dearest friend Sanjukta who taught me the same, I love her for sharing her experience of making such gud non veg Indian curries with me. This is a simple version of flavor full mutton with blend of Indian spices. Try this awesome recipe with with Naan or Kulcha or even goes great with rice.

Ingredients:

16 Oz Mutton chopped in pieces

½ Cup Curd
2-3 Whole Cloves
1-2 Cinnamon Sticks
I Big Black Cardamom

2 tbsp Minced Ginger

2 tbsp Minced Garlic

1 tsp Red Chili Powder

Salt as per taste

2 tbsp Coriander Powder

2 tbsp Cumin Powder

1 big Onion grated

2-3 tbsp Oil / Clarified Butter

1 tbsp Garam Masala

1 tbsp Kasuri Methi
Pinch of Kesar/Saffron

Cilantro Leaves for garnish

Process:

1) In a bowl marinate mutton with Curd, Ginger, Garlic, Salt, Coriander powder, Cumin powder, squeezed Onion juice. Let the marinate rest for an hour.

2) In a pan, heat the oil on medium flame, Cloves, Cardamom, Cinnamon Sticks and stir. Add in the Onions.

3) Salt the Onion just a bit and cook till brown.

4) Add in the marinated Mutton, mix and cook for 5 minutes on high flame.

5) Add in the red chili powder and garam masala into Mutton and little bit water.

6) Cover the pan with lid, put the flame on low. Let Mutton cook for 40-45 minutes.

7) Once done, garnish with Kasuri methi and Cilantro...Enjoy with Rice, Chapatis, Parathas or Naan.

Falafel

Falafel, my all time favorite Mediterranean dish. I love to have falafel sandwich anytime of the day. Who doesn't know this in India. These are crunchy from outside and soft from center. Try this with hummus in pita bread. Pita bread recipe i will post soon. 

                     Ingredients:

1 Cup Overnight Soaked Chickpeas 

4-5 Cloves Garlic

1 Big Onion Chopped

1 tsp Sesame Seeds

1 tsp Lime Juice

1 tbsp Green Chili paste

Oil for Deep Frying

1 tsp Baking Powder

1 tsp Cumin Powder

1 Bread Slice

1 tbsp Coriander Powder

1 Cup Chopped Cilantro/Parsley

Salt and Pepper as Taste

Process:

1)  Put chickpeas, sesame seeds, lime juice, salt, pepper, cumin powder, coriander powder, Baking powder, bread slice, green chili, garlic and cilantro in food processor to make course mixture. 

2)  Add 1/2 cup water in the mixture and pulse again in food processor. Now you will get a mixture that is suitable to make a ball that stay a single piece.

3)  Now make small balls out of the mixture, as a tip i can say that you can use ice cream scoop to make equal sized balls.

4)  Fry balls in preheated oil till they turn golden brown in color. If you see the mixture is not sticking together once you put in oil for frying then little All Purpose Flour can be used to mix in the mixture.

Enjoy!

Pumpkin Bars

Pumpkin Bars, are very soft and flavorful bars that gives such a warmth in these winters. These bars are topped with homemade cream cheese frosting posted on my blog. These are quite simple and healthy bars with pumpkin spices. What else i can say about these bars other than to suggest you guys to try for once.

Ingredients:

1 cup of All Purpose Flour/ Maida

1 Cup Sugar

½ Cup Vegetable Oil

1 tsp of Vanilla
1 Cup Pumpkin Puree

1 tsp Baking Powder
½ tsp Baking Soda

¼ tsp of Salt

1 tsp Pumpkin Spice/ Cinnamon Powder

Cream Cheese Frosting

Process:

**Tools Used: Hand Mixer, Spatula, Whisk, Bowl, CakePan.

1) Preheat your oven to 350F. Line square cake tin with liners and set aside.

2) In a bowl sieve the flour, Baking Powder, Baking Soda, Pumpkin Spices, Salt, then mix well and set aside.

3) In another bowl mix in Vegetable Oil, Sugar, Eggs, Pumpkin Puree, Vanilla with hand mixer until the mixture becomes lite and fluffy.

4) Add flour mixture into wet batter slowly using spatula.

5) Transfer the batter in baking tin and bake for 35-40 minutes...let them cool for an hour atleast...Cut into square bars and top with cream cheese frosting..Enjoy!

Tips:

1) Don't over mix the batter.

2) All the ingredients should be at room temperature.

Chicken Roll

Chicken Roll, is a wonderful masaledar dish includes a parantha with chicken filling. I try to always put some variation in everyday dishes. This recipe is very simple and quite flavorful dish that fills the pallet with amazing flavors. Goes great for lunch or dinner.

Ingredients:

Filling:

16 Oz Chopped Chicken
½ Cup Curd

1 tbsp Minced Ginger

1 tbsp Minced Garlic

1 tsp Red Chili Powder
1 tbsp Chili Sauce
1 tbsp Tomato Ketchup/ Hot and sweet Maggie Sauce

1 tsp Salt

1 tsp Coriander Powder

1 big Onion Sliced
1 tbsp Chaat Masala
1 Cup Green Bell Pepper Sliced

2 tbsp Oil 

½ tsp Garam Masala

Cilantro Leaves for garnish

Parantha:
1 Cup Wheat Flour

1 Cup All Purpose Flour

1 tsp Salt
1 tsp Oil

Water to Kneed Dough

Process:

1) Take a bowl, Add in Flours, Salt, Oil and mix well. Kneed with water to make a medium hard consistency. Let the dough rest for half an hour. Then take a flour ball and roll to make parantha. Cook on both sides with little bit oil.

2) In a bowl marinate Chicken with Curd, Garam Masala, Ginger, Garlic, Salt, Coriander powder, Ketchup, Chili Sauce. Let the marinate rest for an hour at least. In a pan, heat the oil on medium flame and once hot add in the marinated chicken.

3) Cook covered on medium high flame till chicken cooks and liquid evaporated to becomes a bit dry. Stir in between to prevent from sticking at the bottom.

4) Add in sliced onions and bell pepper. Stir well and cook for another 5 minutes.

5) Once done, Take parantha put some chicken inside. Garnish with Cilantro and Chaat Masala, Roll and serve.

Healthy Puffed Rice Snack

Healthy Puffed Rice Snack, is my other favorite way to eat puffed rice with beautiful and simple flavors. I would love to share one of my favorite munching snack recipe but you will not miss the idea of having chips as this is really a burst of flavors. So i request you all to try this and don't miss it any further.

Ingredients:

2 Cup Puffed Rice
2 tbsp Roasted Peanuts
1 tbsp Chopped Green Chili
1 tsp Lime Juice
2-3 Crushed Puri's
Cilantro for Granish
2 tbsp Finely Chopped Onions
Salt,Chat Masala and Red Chili to Sprinkle

Process:

1) Take a bowl, add in Puffed Rice, Peanuts, Green Chili, Puri's, Salt, Chaat Masala, Onions, Red Chili Powder and mix well. 

2) Just before serving add in lime juice and mix well.

3) At last garnish with cilantro and Enjoy!

Potato Cutlets

Potato Cutlets, is one of my favorite tea time snack. This is another version of Bread Roll posted on my blog. But with the same ingredients these taste altogether different....They are crunchy with the burst of flavors. I hope you will try them and let me know how you really liked them.

Here comes the Recipe

Ingredients:

2 Cup Boiled Mashed Potatoes

4 Bread Slices

1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 Cup Finely Chopped Onions
1/2 Cup Finely Chopped Bell Pepper
2 tbsp Rice Flour/ All Purpose Flour
1 tsp chopped Green Chili
1 Cup Corn Meal
1 tsp Chaat Masala 

Oil for Deep Frying
1 tbsp Chopped Cilantro

Salt to taste

Process:

1)  In a Big Bowl add in mashed potatoes, green chili, salt, red chili powder, chaat masala, coriander powder, onions, bell pepper, cilantro and mix well till combined.

2) Heat the Oil in large skillet on medium high heat to fry Cutlets. 

3) Cut the bread pieces round with the help of cookie cutter.Take some water in a bowl, dip the bread slightly in water and squeeze water. The purpose is only to moist the bread to roll bread. 

4) Divide potato mixture in medium sized balls and put potato mixture in the middle of one bread slice and cover with the another bread slice. With the help of hands join two bread slice edges as shown in the above picture.

5) Coat the cutlets in corn meal and Fry them on medium heat till that turns golden brown in color.

Enjoy...

Arbi Curry(Colocasia)

Arbi Curry, is my favorite recipe since childhood. My mother used to make this only for me sometimes:). I think today is the time when i need to mention about my mother. She is really a great cook and i got my inspiration from my mother in cooking field , although i never was trained by her lively. But i just got this passion eventually and learnt on phone(off course with my wonderful mom) after i got married. This is her recipe...goes great with Indian Bread(Chapati), Tortilla.

                Ingredients:

                1 Cup Tomato Puree

250gm Colocasia/Arbi

1 Medium Onion Chopped

1 tsp Turmeric Powder

1 tsp Carom Seeds

1 tsp Coriander Powder

1 tsp Chat Masala

1 tsp Minced Green Chili

 2 tbsp Oil

Salt and Pepper as Taste

Process:

1)     Boil colocasia for 10 minutes with covered lid on medium low flame. Once done peal the colocasia skin and slice them.

2)     Heat the Oil in large skillet on medium high heat.

3)     Once Oil is hot, add in Carom seeds, Green Chilies. Add in onions stir till they turn golden brown in color. Then add in tomato puree and cook until oil separate. 

4)  Add in turmeric powder, salt, pepper, coriander Powder, chat Masala and mix well.

5)     Add in colocasia and 2 cups of water cook on medium flame and stir continuously until gravy reduces to half.

Enjoy!

Indian Style Omelet

Indian Style Omelet, many people ask about how to make a perfect. There are few tips need to keep in mind. Eggs need to be fresh, flame should be medium low. I am making indian style omelet with Indian spices and veggies.

Ingredients:

2 Boiled Eggs

1 tsp Ginger Garlic Paste

1 tsp Cumin Powder
1 tsp Green Chili
1 tsp Milk
½ Small Onion Chopped
2 tbsp Chopped Bell Pepper

½ tsp Red Chili Powder
1/4 tsp Garam Masala

Salt to Taste

½ tsp Coriander Powder

1 tbsp Oil / Clarified Butter

Cilantro Leaves for garnish

Process:

1) Take a bowl add in eggs, milk, salt, red chili powder, garam masala, cumin powder and whisk well till frothy.

2) Add in onion, bell pepper, cilantro, green chili and mix well.

3) In a flat surface pan, heat up oil on medium flame and once hot pour egg mixture in a pan.

4) Let omelet cook for sometime and then flip and cook for just a minute to have a soft and fluffy omelet. 

Enjoy!

Hummus

Hummus, I love Mediterranean food any time. Hummus is a kinda sauce which goes with Pita sandwich. This is very simple and mild flavored my kinda sauce. love peanuts in just everything, So i just love this chutney.. that too with the flavor of garlic. Here comes the recipe..i hope you will also give this one a try and let me know your comments.

Ingredients:

1 Cup Soaked Chickpeas
2 Garlic Cloves
2 tbsp Lemon Juice
2 tbsp Cilantro/Parsley
Salt and Pepper to Taste

3-4 tbsp Olive Oil

Process:

1) Put all your ingredients in blender other than oil. Pulse until smooth.

2) Add in Oil slowly in the blender while blender is running. Pulse till you get your desired consistency.

Enjoy!!

Facebook Page Introduction

Today i am introducing my FB page with all you guys, where i will post my recipes from blog and current activities from poojainthekitchen.

I am feeling really proud to be the part of your life. And its all because of you guys i am feeling blessed that i could make it.Thanks alot for the support and unbelievable response i have got from all of you. Without you it wouldn't have been possible.

So here comes the big news:

Today i have reached 10000 hit mark from US blog visitors. Thanks again for the support and encouragement i have received from all of you. And i just hope that i will receive the same in future. Please share my FB page and blog with all your friends.

Fish Masala

Fish Masala, is an accidental recipe that came out great. I try to always put some variation in everyday dishes. This recipe is very simple and quite flavorful dish that fills the pallet with amazing flavors. 

Ingredients:

16 Oz Salmon crumbled

½ Cup Curd

1 tbsp Minced Ginger

1 tbsp Minced Garlic

1 tsp Red Chili Powder
1 tbsp Chili Sauce
1 tbsp Tomato Ketchup/ Hot and sweet Maggie Sauce

1 tsp Salt

1 tsp Coriander Powder

1 big Onion Sliced
1 Cup Green Bell Pepper Sliced

2 tbsp Oil 

½ tsp Garam Masala

Cilantro Leaves for garnish

Process:

1) In a bowl marinate fish with Curd, Garam Masala, Ginger, Garlic, Salt, Coriander powder, Ketchup, Chili Sauce. Let the marinate rest for an hour at least.

2) In a pan, heat the oil on medium flame and once hot add in the marinated fish.

3) Cook covered on medium high flame till fish cooks and liquid evaporated to becomes a bit dry.Stir in between to prevent from sticking at the bottom.

4) Add in sliced onions and bell pepper. Stir well and cook for another 5 minutes.

5) Once done, garnish with Cilantro...Enjoy with Chapatis, Parathas or Naan.

Thanks Giving Holiday Time:)

I feel quite lucky to visit Julia Child Kitchen in "National Museum of American History" in Washington DC and enjoyed every bit i spent there.

As i got spark for cooking eventually after i got married. But the thought of writing a blog i perceived after watching a movie "Julie and Julia". This is my favorite movie from which i got moved and inspired. Since then it was my dream to visit Julia Child kitchen. This kitchen is the part of movie when Julie visited the same museum and offered Butter Brick to Juila Child.

I was delighted and thrilled to visit the same. If you are associated to cooking somewhere, you would love this museum in Washington DC.

Below sharing the wall with cooking associated people..loved the moment.

                                                       Lovely julia Child

Medu Vada

Medu Vada, is a south indian tifin recipe (Breakfast Recipe). Its soft fluffy and flavorful fried snack. This goes great at breakfast time or tea time. This medu vada goes great with Alam Pachadi i.e posted on my blog.

Ingredients:

1 Cup Soaked Udad Dal
1 tsp Salt
1 tsp Chopped Ginger
1 tbsp Green Chili Chopped
1 Medium Onion Chopped
1 tbsp Chopped Curry Leaves

1 tsp Cumin Seeds
Water as Required

1 tbsp Cilantro Chopped
Oil to Deep Fry

Process:

1)  Soak udad dal for atleast 3-4 hours or overnight for best results. Then put it in the blender and blend the same to make fine paste. Use least amount of water just enough to grind dal.

2) The best trick to make the vada's fluffy is whisk the batter with hands for at least 10-15 minutes. This is to fill the batter with air. To check whether the batter is ready, take a bowl with water and drop a batter in water. If the batter drop starts floating over water then the batter is ready to make vada's.

3) Add in green chili, onions, coriander, curry leaves, cumin seeds, ginger, salt and mix well.

4) Preheat oil to fry vada's. Take some water in a bowl and then dip fingers in water and take some batter on your finger tips now with the help of thumb make a well in batter over your fingers and slide the batter in hot oil. Fry vada's in medium low flame to make sure they are cooked through out.

5) Fry them till vada's turn golden brown. Serve with Coconut Chutney or Alam Pachadi (Refer my blog for the same).

Enjoy! 

Bharwa Kachori

Bharwa Kachori, is a great idea to make kachori with a healthy twist. I created this recipe to consume my leftover sprouts. Fortunately this came out to be a wonderful recipe. And from now on i would be making this sprouts specially for kachori. I hope you all would like this and prepare for your loved once. Please don't forget to share your views  Try this one with "Matar panner" dish posted on the blog.  The combination is an exotic meal and best way to make guests happy:)

Ingredients:

Serving 10-12 Puri's

2 Cup Wheat Flour

1 tsp Salt
½ tsp Red Chili Flakes
½ tsp Fennel Seeds Powder
½ tsp Onion Seeds
2 tsp Oil

1 tsp Coriander Powder

Water to Kneed Dough

Oil to Deep Fry

Filling:

1 tsp Chopped Ginger
1 tsp Green Chili Paste
1 tsp Coriander Powder
1 tsp Cumin Seeds
1 tsp Salt
1 tbsp Cilantro Chopped
1 Cup Sprouts Cooked
1 tsp Oil

Process:

1) Take a skittle heat up a tsp of oil. Now add in cumin seeds, ginger and stir for a minute. Add in cooked sprouts, coriander powder, cilantro, green chili paste and cook for 5 minutes. Stir and mash continuously till we get a dry mixture.

2) Take a bowl, Add in Flour, Salt, Red Chili Paste, Fennel seeds, Onion seeds, Oil and mix well. Kneed with water to make a medium hard consistency.  Let the dough rest for half an hour.

3) Preheat oil to fry Puri's. Take equal sized lemon size ball of dough and roll them in a round shape with the help of little oil. Put some sprouts filling in the middle and wrap the sprouts mixture with rolled puri edges. Roll kachori little bit with rolling pin.

4) Once the oil is hot, put kachori one by one in the hot oil. While frying to make them fluff up you need to press kachori a bit with spatula on medium slow flame. 

5) Serve with Potato Curry, Panner Curry.

Enjoy!

Tip:

1) Filling should not be too much, as it can break kachori and that would fill oil in there while frying.

Fruitcake Cookies

Fruitcake Cookies, These cookies are full of nuts and fruit cake flavor but in the form of cookies. these are soft yet crunchy cookies. I have prepared these cookies with grape juice but as traditional fruitcake, you can make these with rum or sherry. These are very simple and quick cookies. Try this and let me know if you liked.

                   Ingredients:

1/2 Cup dried figs
1/4 Cup raisins
1 tbs honey
2 tbs Grape Juice
1 tbs freshly squeezed lemon juice1/2 Cup chopped Walnuts 
Kosher salt
2 sticks/1 Cup unsalted butter, at room temperature
1/2 tsp ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 egg
2 2/3 cups all-purpose flour

Process:

**Tools Used: Hand Mixer, Spatula, Whisk, Bowl, Cookie Pan.

1)  Preheat the oven to 350F. Grease the cookie pan with butter and cover the bottom with butter paper.

2) Take a big bowl, add in nuts, dry fruits and grape juice. mix well and store for few hours or over night.

3)  Cream together butter, refined sugar, brown sugar, grounded clove till mixture turns lite and fluffy. Add in egg and beat well incorporated.

4)  Add in all purpose flour and salt. Mix well until incorporated. Don't over mix the dough.  At last fold in dry fruit and nut mixture in the dough. Roll the dough in parchment paper and let it rest for an hour at least in refrigerator. 

5)   Cut and spread cookies into 2 to 3 inch circles about 1/2-inch thick. Bake them for 20-25 minutes until light golden. Let them cool.

Enjoy!!

Tips:

1) Don't over mix the batter.

2) This Cookie dough can be stored in deep fridger for later use. I have rolled the dough in parchment paper and stored the same.

3) Use nuts of your choice.

Bengali FIsh

Bengali Fish, is a fish recipe i learnt from my aunt. She is Bengali and for her its a daily thing to make. Would like to dedicate this to her as i have learnt from her. Its very simple and flavorful dish. This is best served with plain rice.

Ingredients:

1lb Big Chunks of Fish

1 Sliced Onion

2-3 Green Chili Chopped
1 tbsp Panch Puran Seeds
(i.e Cumin, Fenugreek, Onion, Fennel, Mustard Seeds)

1 tsp Red Chili Powder

1 tsp Salt

1 tsp Coriander Powder
1 tsp Turmeric Powder

2 tbsp Mustard Oil

Cilantro Leaves for garnish

Process:

1)  In a pan, heat the oil on medium flame and once hot then add in fish chunks one or two at a time and shallow fry them from both sides.

2) Remove fish pieces from oil,then in the same oil add in Panch Puran. Stir for few seconds, then add in Onions. Stir till that turns glossy, then add in red chili powder, turmeric powder, coriander powder and stir well.

3)  Add in a cup of water and fish chunks. Let it boil till water reduces to half or less as preferred  

4) Once done, garnish with Cilantro...Enjoy with Rice.

Enjoy!