Aalu Gobhi

Here's the quick Indian side dish. This is dry flavourful dish made from Potato and Cauliflower. Can be eaten with Tortilla, Indian Chapati or rice.

Here comes the Recipe for 

Ingredients:

Serving: 2 Person

1 Small Chopped Cauliflower
2 Medium Chopped Potatoes
1 tsp Grated Ginger
½ tsp Cumin Seeds
½ tsp Turmeric Powder
1 Finely Chopped Green Chili
1 tbsp Oil
1 tsp Salt

½  tsp Red Chili Powder
1 tsp Coriander Powder
½  tsp Chat Masala
½  tsp Lime Juice
Chopped Cilantro for Garnish

Process:

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

2) Once Oil is hot, Add in the Potatoes and Cauliflower.

3) Stir continuously till Potatoes and Cauliflower turns golden brown and soft. Add in Ginger, Cumin Seeds, Chopped Green Chili, Salt, Red Chili Powder, Turmeric Powder, Chat Masala and Coriander Powder. Mix well and cover the pan for 5 mins.

4) Sprinkle Lime Juice and Cilantro for Garnish..Enjoy!

Baked Rajasthani Baati

Here's the healthy version of Baati from Rajasthani Daal Baati. This is very soft and puffy from inside and crusty from outside.

Here comes the Recipe for 

Ingredients:

Portion: 12 Baati's

1 Cup Whole Wheat
1 tbsp Semolina
1 tsp Ginger Garlic Paste
½ tsp Carom Seeds
1 tsp Fennel Powder
1 Finely Chopped Green Chili
1 tbsp Oil
1 tsp Salt

½  tsp Baking Powder
½  tsp Baking Soda
½  Cup Curd
1 tbsp Clarified Butter
Warm Water as per Required

Process:

**Tools Used: Bowl, Cookie Pan.

1) Preheat your oven to 350F. Take a baking pan line the bottom with Aluminium foil.

2) Sieve together Whole Wheat, Semolina, Baking Powder, Baking Soda, Salt and mix well.

3) Add in Carom Seeds, Fennel Powder, Green Chili, Oil, Curd and try to make stiff dough with little water at a time.

4) Cover the dough and let that rest for 15-20 minutes.

5) After 20 minutes kneed the dough again a bit and make medium sized balls.

6) Arrange them on baking sheet with some space in between each other.

7) Bake for 15 minutes. Then flip them and coat them with Clarified Butter and Bake them again for 15 minutes till golden brown.

8) Once out from oven coat them with Clarified Butter again and Enjoy with Daal or Clarified Butter.

Allam Pachadi (Andhra Ginger Pickle)

Here's the sweet and spicy Ginger Chutney, which goes well with South Indian dishes like Dosas, Idlis, Upma etc.

Ingredients:

For 2 Cup Ginger Chutney:

1 tsp Dry Roasted Fenugreek Seeds

50gm Garlic

50gm tsp Dry Red Chili 

50gm Ginger

50gm Tamarind

1 Cup Boiled Water

100gm Jaggery

1 tbsp Oil

1 tbsp Salt

For the Seasoning(Tempering)

50gm Oil

½  tsp Mustard Seeds

1 Broken Dry Red Chili

1 String Curry Leaves

Process:

1) Soak the Tamarind and Jaggery into hot water for 10 minutes.

2) Grind Dry roasted Fenugreek Seeds and grind to powder.

3) Take 1 tbsp Oil and roast Red Chilies on medium flame till they turn dark. Once dark take them out from the pan.

4) In the same oil add chopped Ginger and roast them till oil separates. 

5) Put all the Chutney Ingredients in a Mixer and Grind the same with the help of Tamarind and Jaggery water till the mixture become like a paste.

6) For the tempering, heat up the oil in a pan.

7) Add in the Mustard Seeds and allow them to pop.

8) Add in the Cumin Seeds, Curry Leaves, Asafoetida, Dry Red Chili.

9)  Pour chutney into tempering and let the chutney soak in the Oil and let that rest for half an hour and Enjoy!

Tips:

1) Its has Shelf life of 3 months, to preserve the brightness refrigerate.

2) Make sure to store this in a absolutely clean and airtight container to last it longer.

3) Use Fresh Oil.

Peanut Chutney

This hot and sour Chutney goes well with South Indian dishes like Dosas, Idlis, Upma etc.

Here comes the Recipe

Ingredients:

1 Cup Roasted Peanut
1 tbsp Tamarind
1 small Bunch of Cilantro.
1 tsp Red Chili Powder
1 Small Onion Roughly Chopped.
½ Cup Lukewarm Water
5 Green Chilies
1 tsp Salt


For the Seasoning(Tempering)

1 tsp Oil
½  tsp Mustard Seeds
½  tsp Cumin Seeds
1 Broken Dry Red Chili
1 String Curry Leaves
Pinch of Hing(Asafoetida)


Process:

1) Soak the Tamarind into Water for 10 minutes.

2) Put all the Chutney Ingredients in a Mixer and Grind the same till the mixture become like a paste.

3) Transfer that in a serving bowl.

4) For the tempering, heat up the oil in a pan.

5) Add in the Mustard Seeds and allow them to pop.

6) Add in the Cumin Seeds, Curry Leaves, Asafoetida, Dry Red Chili.

7)  Pour tempering over the Chutney and Enjoy!

Chicken Masala

Chicken Masala, This recipe i would like to dedicate to my friend Sanjukta who taught me the same, This is a simple version of flavor full chicken with blend of indian spices.

Here comes the Recipe

Ingredients:

16 Oz Chicken breast chopped in pieces

½ Cup Curd

1 tbsp Minced Ginger

1 tbsp Minced Garlic

1 tsp Red Chili Powder

1 tsp Salt

2 tsp Coriander Powder

2 tsp Cumin Powder

1 big Onion grated

2 tbsp Oil / Clarified Butter

1 tsp Garam Masala

1 tsp Kasuri Methi

Cilantro Leaves for garnish

Process:

1) In a bowl marinate chicken 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 and once hot add in the Onions.

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

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

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

6)  Cover the pan with lid, put the flame on low. Let chicken cook for  20-25 minutes.

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

Vanilla Cake with Strawberry Frosting

Vanilla Cake with Strawberry Frosting, super moist cake with goodness of vanilla with fresh strawberry frosting.

Ingredients:

1 ¼ cup of All Purpose Flour/ Maida

1 Cup Sugar

½ Cup Butter

2 Eggs

2 tsp of Vanilla

2 tsp Baking Powder

2 tsp Curd

2 tsp Sour Cream

¼ tsp of Salt

1/3 Cup Milk

Frosting

1 Cup Whipped Cream

4 tbsp Strawberry Preserve

Process:

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

1) Preheat your oven to 350F. Grease round pan with butter and line the bottom with butter paper.

2) In a bowl sieve the flour, Baking Powder, Salt and set aside.

3) In another bowl cream together the Butter and sugar until the mixture gets fluffy ,then add eggs one at a time and beat till the mixture gets lite and fluffy. Add vanilla extract, Curd and Sour Cream and mix well.

4) Add flour mixture into wet batter slowly alternate with milk.

5) Pour the batter into round tin. Bake for 35-40 mins

6)  After cake baked, let that cool for 10-15 mins.

7) Add whipped cream with strawberry preserve and mix well and use that for frosting...Enjoy!

Tips:

1) Don't over mix the batter.

2) Avoid Salt if using Salted Butter.

3) Sour Cream can be replaced with another 2 tsp Curd.

4) All the ingredients should be at room temperature.

Strawberry Preserve

Strawberry Preserve, is a homemade strawberry preserve with natural ingredients.

Ingredients:

1 lb Strawberry

1 tbsp Lime Juice

1/2 Cup Sugar

Process:

1) Crush Strawberries in food processor. Leave them a bit coarse.

2) Transfer the blend into saucepan. Add Sugar and Lime Juice.

3) Boil the mixture till sugar melts and then keep stirring that on medium flame till bubbles goes away. Make that mixture to the desired consistency as per personal choice.

4) Store in clean and airtight container.

Tips:

1) Keep the preserve in Refrigerator.

2) Use within two weeks.