Rasoi (Indian Kitchen)

Chicken with olive, tomatoes & capers

2011-11-03T05:40:00.000-07:00

This is is very quick recipe, it only require couple of ingredients and it can be serve with variety of starches like mashed potatoes, pasta, rice, couscous or quinoa... kids love this with spaghetti...

Ingredients
6 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 Tbsp. olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 15-oz. can crushed/diced tomatoes
1 5.75oz. jar sliced pitted green olives, drained
2 Tbsp. capers, drained
1 tsp. dried oregano, crushed
3 Tbsp. snipped fresh Italian (flat-leaf) parsley - optional
1/2 tsp red pepper flakes
salt as per your taste

Directions:

In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside.

Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking. Add salt as per your taste and 1/2 tsp of Red chilli pepper flakes.

Stir tomatoes, olives, capers, oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink.

To serve, place chicken on platter. Spoon tomato mixture over chicken. Sprinkle with parsley if using.

Serve with plain white rice, pasta or any other starches mentioned above.
Enjoy!!

Mix Bean Salad

2011-04-26T06:10:00.000-07:00

some recipes are so simple, you just dont want to make it complicated by writing in details about ingredients and method and all the whole nine yards..This one is sure one of them..so here is simple way of making it..

Just mix can of each: white chana, beans, roasted red peppers. Add half chopped onion, half chopped tomato, and handful of chopped mint leaves. Add some chat masala and lemon juice and done. u can add one can of pineapple too if u like sweet and sour. or for variations you can add Kheera, beets, boiled potatoes.

Fish & Mix veges

2011-04-26T06:08:00.000-07:00

For fish:

1 lb fish ( I used wild salmon)
sprinkle some cajun spice mix and grill it on grill or in pan until its done. It doesnt take more than few mins on each side. Spray the pan/grill before using.

for Veges:
bunch of green onions
handful of crimini mushrooms
2 handfuls of spinach
2 slices of sundried tomatoes
pinch of crushed red pepper or more
2 cloves of garlic - chopped
Salt as per your taste

just heat some oil in pan, put garlic first and then put veges one by one. Add spinach last. add salt and crushed red pepper.

Enjoy and be healthy.

Chicken Tikka Masala

2011-04-26T06:04:00.001-07:00

Here is the recipe for chicken tikka masala.

Take 2 lbs of bonesless chicken thigh. Marinate it like u do for chicken tikka. I use shaan chicken tikka masala half packet for 2 lbs chicken. Just follow the direction of the packet. I've marinated for 3 hrs.

Heat some oil in pan, put marinated chicken and let it cook..the chicken should be soft and there should not be any water left in the pan. Take out the chicken from the pan. Put all peppers (green, red, orange, yellow) and onions in the same pan and let it saute for couple of minutes. Add chicken back to the onion pepper mix in the pan and turn off the heat.

Squirt some lemon juice if u want or just serve it like this.

Enjoy!!

Let me know how it comes out.

P.S. swap the chicken for shrimps or paneer for variations.

Spinach & Sun Dried Tomatoes Burgers

2010-07-07T11:11:00.000-07:00

These are a big hit in the summertime when everyone is tired of the same old burgers and hot dogs. Its nutritious and super quick and crowd pleasing and unusual.
Serve with or without buns and your favorite condiments. I like to serve these with Avocados, Tomato, and sometime Tzatziki sauce.

Also I’m sending this recipe to over IHM for their RC 24 - Picnic Basket

Burger Ingredients:
2 pounds ground turkey
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry or 1 bunch fresh cut spinach
4 cloves Garlic – crushed or minced
¼ cup of finely chopped onions
1 tbl spn of sun dried tomatoes
Pinch of red pepper powder
Salt as per taste
Black pepper as per taste
1 pouch of quick cooking oats (regular flavor)

Assembling Ingredients:
2 Avocado – cut into slices
2 Tomato – cut into slices
6 whole wheat buns
6 slices of any kind of cheese
Onion slices – options ( I don’t like it so I dint put that on my burger)
2 tbl spn Mayo or butter

How to make:

Preheat an outdoor grill or indoor griddle on medium-high heat and lightly oil it.
While the grill is preheating, mix together all the burger ingredients. And form into 6 patties.
Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.
Take a bun and heat it on grill as well.
Butter or mayo the bottom part of the bun and assemble the bun according to your taste.
I layered it with avocado slices, burger, cheese and tomatoes.
Enjoy it with cold soda or lemonade and regular potato chips on the side.

Tzatziki Sauce

2010-07-05T11:20:00.000-07:00

This one sauce is very versatile..it goes well with burgers, poached fish, and even u can use it as dip too..

INGREDIENTS:
1/2 seedless cucumber, peeled and halved lengthwise
1 garlic clove, minced
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped mint
Freshly ground pepper
Salt as per taste

How to Make:
Using a small spoon, scoop out the seedy center of the cucumber. Coarsely shred the cucumber. Squeeze the excess liquid from the shredded cucumber without mashing it.

In a small bowl, using the back of a spoon, mash the garlic with the salt to a paste. Stir in the yogurt, olive oil and mint. Add the shredded cucumber, season with pepper and salt and keep it in fridge for atleast an hour to blend the ingredients in and serve.

Arbi Masala

2010-06-29T06:21:00.000-07:00

Ingredients:

500 gram Arbi, vegetarian
1 small onion chopped or half medium onion
4 chopped green chilies
½ cup Tomato puree
1” piece of chopped ginger
1 tsp. Ajwain (oregano)
1 tsp. Garam masala powder
1/2 tsp. Turmeric powder
1/4 tsp. red chili powder
Oil for frying – approx. 2 cups
1 tbl spn. Kasoori Methi
Salt according to taste

**********************************************************************************************
Remember peeling of arbi can cause itching in your hands so put a little oil (any oil) on your hands and then proceed. OR keep your hands dry all the time while you peel the arbi.
**********************************************************************************************

How to make:

Peel, wash & slice the arbi.
Heat oil in Kadahi or Non stick pan and deep fry it until golden brown, drain and keep it aside.
If too much oil is left then discard the 80% of oil and leave 20% in the pan.
Add ajwain and immediately add onion and sauté it until transparent. Then add ginger, green chilies and tomato puree and sauté for another 3-4 minutes.
Now put Red chili powder, turmeric and garam masala and cook for another 2-3 minutes.
Add arbi and stir it until all the masalas mix well.
Stir and cook for 3-4 minutes on high flame or until it leaves the oil and then garnish it with kasoori methi and serve hot with parantha / poori or just simple plain chapati.

Missi Roti

2010-06-22T05:10:00.000-07:00

This roti tastes best when u cook it in clay oven (Tandoor) I still remember the fresh hot from the tandoor taste. My mom used to make this roti alot in summer afternoons. We used to relish this with sweet or salty lassi and fresh home made gajar achar. Ohhh those were the days...

Ingredients :
2 cups - Besan
1 cup - Whole wheat flour
1 medium red onion finely chopped or 3 green onions finely chopped
2 green chillies finely chopped
1/2 tsp - Turmeric powder
1/2 tsp - Black Pepper
1/2 tsp - Red Chilli Powder
1 tsp - Coriander Seeds
1 tsp - Anardana (Dried pomegranate seeds)
1 tsp - Cumin seeds
4 tbl spn Cooking oil
water for kneading the dough

How to Make:

Heat a pan and dry roast Anardana, Jeera, coriander seeds and Kali Mirch.Once they start releasing the aromatic flavours,remove them from the pan. Let them cool down and once cooled crush them in a mortal and pestle.

Take a mixing bowl and take the Besan and Atta and mix well. Add Green chillies, chopped onion, salt, turmeric powder and red chili powder. Add some water ( the water is best added a little at a time while kneading)
Now add a teaspoon of oil in the dough and also add the spices which you dry roasted and crushed them. Knead this into the dough. (Add more water as required during the kneading process) Cover and rest the dough for about 15 minutes.
Divide this dough into equal portions and roll into balls.

Now you are ready to make the Roti.Roll this ball using a rolling pin, you can dab some dry Atta on this ball ( it is called the Peda) to avoid sticking. to the surface.

Heat a tawa and put the roti which you have rolled on the Tawa, let one side cook and then turn the side, apply some oil or Ghee or Butter on the cooked side. Once the other side gets cooked turn it again and now apply the oil or Ghee or Butter on this side as well.
You may have to turn the sides again to cook both sides well.

Serve it hot with butter and dahi or with achar and tall glass of lassi.Its an excellent & nutritious breakfast.

Mango Salsa

2010-06-21T09:48:00.000-07:00

Ingredients:

2 cup can Black Beans
1/2 cup Green Onions chopped
2 medium Tomato small diced
juice of 2 Limes and the zest
Salt and Pepper to taste
5 Cilantro Sprigs
2 medium Mangos or Papayas peeled and diced
2 Tbsp. diced Green Bell Pepper

How to Make:

1. Combine all ingredients; blend well. Cover and refrigerate 30 minutes to allow flavors to blend.

Delhi's Kathi Roll or Mumbai's Frankies - Chicken / Paneer Roll

2010-06-21T09:10:00.000-07:00

One Dish and so many names.. my all time favorite...Chicken / Paneer / Tofu filling

4-6 chapatis (you can also use whole wheat tortillas if you do not have fresh chapatis at hand)
3-4 spring onion, thinly sliced
2 garlic cloves, minced
1 inch piece ginger, minced
2-3 green chilies, finely chopped
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon chaat masala
1/4 teaspoon red chili powder
juice of 1/2 lime
Salt and pepper
3 tablespoon canola oil
500 g Chicken / paneer /tofu , cubed. (One can also use leftover grilled chicken)
250 g mixed vegetables, julienne
1 medium red onion slices (optional)
Handful coriander leaves (optional)
1 egg, beaten
2 tbl spn - Mango Salsa / Mint / Coriander Chutney (whatever u r going to serve frankies with)

Making the filling:

Heat 2 tablespoons oil in a large wok. When hot, add the onions and stir fry until transparent. Mix in the garlic, ginger and green chilies and sauté for another minute or so. Now add all of the spices. Cook for approx. 4-5 minutes, then add the vegetables and give it a good toss. Now add the paneer cubes and gently stir.

Drizzle the lime juice and sprinkle the coriander leaves. Mix well.

Assembling the Rolls / Frankies

In a large skillet heat up a tiny drop of the remaining oil. Place the chapati (or tortilla) to heat through. Add a a little bit of water to the egg. Generously brush the egg wash onto the chapati and flip. Cook for 1-2 minutes, brushing with the egg wash on this side. Flip again and cook for another 1-2 minutes.

Place the chapati on a chopping board. Spread the chutney or salsa. Spread some sliced onion and then add a few tablespoons of the paneer/tofu filling and roll, similarly to a wrap. Repeat the process for all of the chapatis and filing.

Serve with mango salsa/ mint/ coriander chutney.

WaterMelon Kiwi Mint Smoothie

2010-06-11T07:54:00.000-07:00

Ingredients:

1 cup watermelon
1 Kiwi (make sure its sweet, if its not u'll get that itchy feeling in your throat after u have this so u have to make sure the kiwi is sweet)
2 leaves of mint
2 tbl spn honey
1/2 cup yogurt

Method:

Mix everything together in mixer/smoothie maker with couple of ice cubes and make smoothie.

Decorate the glass with cube of watermelon and couple of mint leaves.

Enjoy!!

Mango Shrikhand with caramalised mango cubes

2010-06-11T07:11:00.000-07:00

Ingredients:

1 cup Greek yogurt (or strained plain yogurt)
1/4 cup mango pulp
2 tablespoons sugar
1/4 teaspoon ground cardamom
1 pinch saffron soaked in 1 tablespoon warm milk
1 pinch saffron thread for garnishing
1 tablespoon pistachios / almonds chopped for garnishing
1 mango cut into bit sized pieces
2 tbl spn brown sugar or jagri/gur
1 pinch Cinnamon

Method:

Coat the mangoes with brown sugar and Cinnamon and let it marinate while u mix other things.

Mix rest of the ingredients together except chopped nuts and saffron threads.

Heat non stick pan and caramelise the mangoes for couple of minutes.U will know its done when u will see the bubbles are forming in the pan.

Add it to the shrikhand and garnish it with chopped nuts and pinch of saffron threads.

Cool it in the refrigerator at least for two hours before serving to get the best taste/result.

Enjoy!!

Gol Matol Aloo

2010-06-08T06:51:00.000-07:00

This recipe is adapted from my all time fav. chef Sanjiv Kapoor. This is very easy breezy quick crowd pleasing specially kids friendly recipe which requires very few ingredients.

This is basically baby potatoes cooked with a spicy(u can alter the spice as per your taste) masala powder and finished with lemon juice. You can also substitute baby potatoes with Red potatoes, paneer cubes, mushroom or even boiled chopped eggs.

Ingredients

16 Baby potatoes OR
5 Medium red potatoes cut in chunks
1 TSP Cumin seeds
1 TSP Coriander seeds
4 Cloves
1 TSP Fennel seeds (saunf)
3 Green cardamom
3 Whole dry red chillies, broken
2 TBL SPN Oil
as per taste Salt
1 TBL SPN Lemon juice

Method

Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, green cardamoms and red chillies. Cool and grind coarsely.

Wash and cut the potatoes into two to four pieces each if using baby potatoes. Otherwise just cut the red potatoes in 8 pieces each.

Heat oil in a pan and the potato pieces and salt. Stir, cover and cook on medium heat. Once the potatoes are cooked, add the freshly ground roasted mixed spices generously. Mix well, cover.

Just before serving open the lid, add lemon juice, mix well, cover and keep aside for
at least five minutes.

Serve while it is still hot.

Leftover Dal Parantha

2010-06-08T04:41:00.000-07:00

I love making paranthas, be it stuffed or plain, with leftover dry veggies or some dal. It is fun, super quick, nutritious and super delicious. You must have heard of dal parathas, where one kneads the flour with leftover dal and no water. My son loves this kind of paranthas, these paranthas come out so soft and so tasty and even my 1 yr old loves it too. A Great breakfast for school going kids. Just knead the dough a day before. And make paranthas in the morning.

Ingredients:

Whole Wheat flour (Atta) as per Consumption
Leftover Dal (any kind of dal except sambhar)
2 Green chilies, finely chopped
1 tbsp. vegetable oil
1 tsp red chili powder
1 tsp salt
Butter / Oil for cooking the paratha

How to Make:
1.Mix all the ingredients. Add enough dal to make a dough of rolling consistency (remember we dont use water here, but if you think your dal does not have enough liquid to knead the dough only then use some warm water). Cover it and keep aside for 15 minutes.
2.Then make small balls and roll them like parathas.
3.Put the paratha on the tava and cook applying ghee until done.
4. Serve with dollop of white butter, curd or chutney of your choice.

Chole Bhature

2010-06-01T10:30:00.000-07:00

CHOLE

Ingredients:
1 1/2 Chole (canned chole or garbanzo beans works just fine in the recipe)
2 Medium Potatoes
2 tbl spn Cumin seeds
4-6 Green chillies, slit
1 tbl spn Garlic paste
1 tbl spn Ginger paste
2 tbl spn Coriander powder
2 tbl spn Cumin powder
as per your taste Red chilli powder
1 tsp Dry mango powder (Aamchur)
as per your taste Salt
2 tbl spn Pomegranate seeds (Anardana)
1 tsp Garam masala
2 medium Tomatoes

Method

Wash and soak chole in four cups of water overnight.

Drain chickpeas, add six to eight cups water, salt and pressure cook until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor.

Peel the boiled potatoes and cut them into one inch sized cubes.

Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic & ginger paste, coriander powder, cumin powder, red chili powder, Amchur powder, one cup of cooking stock and stir.

In another pan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.

Add boiled chickpeas to the masala, add some more cooking stock and salt. Cook on high heat.

Roast the remaining cumin seeds and anardana and crush.

Add fried potatoes to the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little water or stock.

Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes.

Adjust seasoning in the chole, add the tomatoes and simmer for few minutes

Bhature
Ingredients:

1 cup Maida
4 slices of any bread (I used whole wheat)
1/2 cup yogurt
pinch of baking soda
pinch of salt

Soak the bread in water and mix all the other ingredients and knead the dough by mixing. Keep it in the oven and leave the light on if you are doing this night before. If you want to use in next couple of hours then keep the dough outside in sun and leave it like that for atleast 2-3 hours.

Heat oil for frying.

Take a ball and roll it like you roll chapatis. Deep fry the bhatura and serve it hot with chole and raw onion slices, green chilis or fresh Carrot Pickle.(My friend made this super delicious pickle).

Enjoy!!!

Paneer Palak Bhurji (Scrambled Cheese with Spinach)

2010-05-27T04:51:00.000-07:00

Ingredients:
1 cup fresh homemade or store bought paneer
1 cup pepper finely chopped spinach
1 small onion finely chopped
A couple of cloves of garlic
1 tsp of freshly grated ginger
1 green chili or per taste
1 tsp red chili powder or per taste
1/2 tsp haldi powder
Salt per taste
2 tsp oil
1 tsp jeera
2 medium size tomato finely chopped
1/2 tsp garam masala

How to make:

Grate the paneer well.

Heat oil in a pan, add jeera then add onions, sauté, then add garlic, ginger, sauté well.

Now add the tomatoes and let it cook until the tomatoes almost breakdown.

Now add the spinach and spices, mix and let it cook.

In the end add paneer, mix well and let it cook for a 2 -3 minutes. Add garam masala.

Serve it with roti / plain Paranthas or use it as filling for stuffed parantha or puff pastries.

One can also use this for vegetarian momos and serve it mint chutney instead of red garlic chutney. One recipe for many variations.

Shrimp with Mango Pineapple Salsa

2010-05-27T04:09:00.000-07:00

Ingredients:

1 tsp Caribbean jerk or Cajun Seasoning
20 Shrimps
2 Tbsp oil
1 can (14½ oz) no-salt-added black beans, rinsed and drained
1 can (14½ oz) Pineapple chunks, rinsed and drained
1 medium tomato, chopped
¾ c chopped red bell pepper (about 1 medium)
½ medium red onion, finely chopped
1 small jalapenos pepper, finely chopped (wear plastic gloves when handling)
1 c cubed mango
¼ tsp ground cumin
1 Tbsp chopped cilantro
2 Tbsp lime juice
4 lime wedges
1/8 tsp salt
freshly ground black pepper

How to Make:

1. Dust the shrimp with the seasoning and toss to coat evenly. Set aside.

2. In a medium bowl make salsa, combine the beans, tomato, bell pepper, onion, jalapenos pepper, mango, pineapple, cumin, cilantro, lime juice, 1 Tbsp of oil, and salt and pepper to taste. Mix well to combine. Let stand to blend flavors.

3. Meanwhile, heat a skillet over medium-high heat. Add the remaining 1 Tbsp of oil and heat for 1 minute. Add the shrimps to the skillet. Cook for 3 to 4 minutes on each side, 8 to 10 minutes total, until well browned all over and opaque in the center. Remove to a plate.

4. Add the salsa and mix together. Heat it for five minutes or until liquid evaporates little bit. Adjust seasoning and serve hot with plain white or brown rice.

Enjoy!!

Stuffed Broccoli Parantha

2010-05-26T06:53:00.000-07:00

Ingredients
For Stuffing
Broccoli - 2, medium heads grated
Green chillies - 2 or more as per your taste
Ginger - 1/2 inch, grated
Garlic - 3 pods
Garam masala - 1 tsp
Red Chillis - As per your taste
Ajwain - 1 tsp
Salt

For Dough
Whole wheat flour - 3 cups
Oil - 2 tbl spn
Water

Method
Grate broccoli, sprinkle salt and keep it aside for 10 minutes

Prepare dough by kneading flour and water & oil to make a firm dough [add water little by little adjusting the stiffness of the dough]. Keep the dough covered and proceed for the next step

Squeeze excess water from the grated broccoli and mix grated ginger, garlic, chillies and all other spices and salt.

Now make paranthas by pinching a small two balls from the dough, roll a little. Put the stuffing on top of one and put another rolled parantha/roti, seal the edges, and roll it out in the form of a parantha.

Fry the parathas on hot tawa/griddle by brushing little oil on both sides
Serve hot with dollop of Desi Ghee / Dahi on top of that and a hot cup of tea.

lets play

2010-05-25T09:26:00.000-07:00

summer is almost here...so what are the plans for kids? Please share your thoughts/ ideas/ suggestions so we all can benefit from that..

Indian/Thai / Chinese Places on Route 27, The New Oak Tree Road

2010-05-25T09:03:00.000-07:00

Located in the Steinmart Strip Mall (old Stop & Shop complex)

Kwality Ice Cream @ Sejal’s Pizza
3391 Rt 27 South
Franklin Park, NJ 08828
http://www.kwalityfoods.com/

Confectionally Yours (Mom Pop Business..been there for ages I guess)
3391 State Route 27 # 121, Franklin Park, NJ 08823-1360
(732) 821-6863‎

Love the new restaurant! Just like an Old Fashioned Ice Cream Parlor - With Black and White floors, Booths,Juke Box, sit down Counter, retro glassware and spoons. Perfect place to take family on summer nights/evenings.

Located in the same complex of CVS
Bangalore Express
3211 State Rte 27 South
Franklin Park, NJ 08823
(732) 940-8840
Vegetarian Indian Food
Another location a few miles up Rt 27 in Somerset NJ

Located in the Village Shopper Strip Mall
Khan Baba Halal Meats and Grill - Awesome Food but service is not that great
3201 State Route 27 South
Franklin Park, NJ 08823

Hot Breads
Home of the Not so Good Cupcake on the Stick - Love the concept!
http://www.hotbreadsusa.com/home.html

Paratha Junction
3201 Rt 27 South
Franklin Park NJ
http://www.parathajunction.com
Another location in Jersey City NJ
Try all the paranthas..specially fish parantha

Located In The Strip Mall Next to the Above Restaurants
Balaji Express
3191 Rt 27 South
Franklin Park NJ
http://www.balajiexpress.com/
Serving Vegetarian and Non Vegetarian and Andhra

Located in the same strip mall as Pho99
Great Wall Supermarket
http://www.gw-supermarket.com/
3151 State Route 27 South
Franklin Park, NJ 08823

Located in a Stand Alone Building
Supreme Kabob and Curry - Awesome Food (Service not great)
3076 State Highway 27 North
Monmouth Junction, NJ 08852
(732) 940-2300

Located in the Strip Mall with China Wok not far from Tastee Sub Shop
Udipi Café
3029 State Route 27 South
Franklin Park, NJ 08823-1200
http://www.udipicafe.com
Another location in Parsippany NJ

Located in Ryan Plaza
Patel Cash and Carry
2800 State Route 27 North
North Brunswick, NJ
(732) 821-7232
Other locations in Edison and Jersey City NJ

Abhiruchi Fine Dining - Cant guarantee for the name as the management changes every few months

2800 Route 27 North
North Brunswick NJ 08902
http://www.abhiruchi.net/
Another location in Iselin NJ

The Royal Thai and Indo Chinese - Great Food
2800 state Rt 27 North
North Brunswick, NJ 08902
http://theroyalthai.com/

Located Next Door to Luca’s Italian
Desi Food Galaxy
2021 RT 27 South
Somerset, NJ
(732) 322-9421
http://www.desifoodgalaxy.com/1.html
Another Location in Iselin NJ

Located in Plaza 27 Strip Mall
Dosa Grill
South Indian
1980 State Route 27 North
North Brunswick, NJ 08902
(732) 422-6800
http://www.dosagrill.com/

Paradise Biryani Pointe - Too Good Biryanis and Double ka Meetha
1980 Route 27 North
North Brunswick NJ
http://www.njbiryani.com/
Other locations Edison – Parsippany and Jersey City

Located in a stand alone building
Subzi Mandi
1743 Rt 27 South
Somerset NJ

Located in the same Strip Mall as Szechwan Ace
Patel Food Market
1737 Rt 27 South
Somerset NJ
http://www.patelfoodmarket.com/

Located in the same strip mall as Pho Anh Dao
Punjabi Rasoi
Northern Indian Food
1483 Rt 27 South – But on the end of the strip mall on a side street
Somerset NJ
http://www.mypunjabirasoi.com/

Blogger Buzz: Blogger integrates with Amazon Associates

2010-05-19T07:17:00.000-07:00

Blogger Buzz: Blogger integrates with Amazon Associates

DAL MAKHANI

2010-05-18T14:26:00.001-07:00

This Particular recipe goes five generations back in my family. I've learnt it from my Nani and she learnt it from hers. Its like a treasure for me and holds very special place in my heart. And this recipe is on its way to The Well Seasoned Cook's My Legume Affair 23.

I hope to they enjoy it as much as I do.

1/2 cup whole black lentils soaked overnight
1 small or half large onion, finely chopped
2 medium-sized tomato, finely chopped
4-6 cloves of garlic
1 tbsp ginger finely chopped
1 tbsp tomato paste
1 tsp green chillies chopped
1/2 tsp red chili powder
2 tbsp butter
5-6 whole red chillies
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
200 grams milk
one pint of heavy cream
salt, to taste
Pinch of heeng
1 1/2 tsp of cumin seed
1 cinnemon stick
1 bay leaf
cinnemon powder - 1/2 tsp

to make this dal u need to put 5 different TADKAS and u need to be very patient bcoz this recipe takes good 5-6 hours.

1. Heat some butter put pinch of Heeng, 3 cloves of garlic, 1/2 tsp of cumin seeds.
let it make some smoke and then add Lentil, salt and little bit of red chilli powder. Add enough water and let it boil until its very soft..almost 45 mins.

2. Heat some butter put 3 cloves of garlic again, chopped onion, half of chopped ginger and add boiled lentils. Mash it with the masher if u see lentil is not soft enough. Add milk and heavy cream into the lentil and let it simmer for almost hour and a half..keep stirring..

3. Heat butter and add some cumin seeds, whole red chillies and chopped tomatoes, chopped green chillies and let it cook for 3 mins. Put this mix into lentil and mix it carefully.Let lentil simmer for another half an hour..you can add more milk or heavy cream to adjust the consistency of lentil.

4. Heat butter add red chilli powder, bay leaves, cinnemon stick and let it cook for 1 minute. Add this mix into lentil and mix everything together. At this time lentil should be very creamy and it should have a layer of cream on top of its surface. if u dont see that .. let it simmer for another half an hour or so.

5. The final tadka..
heat some butter add some more cumin seeds, cinnemon powder, chopped ginger, tomato paste, garam masala and corriander leaves.cook it for 1 minute and add it to lentil.
your delish dal makhani is ready. If u eat it next day it always tastes better.

SERVE warm with Jeera Pulao or soft, fluffy Naans.

Mughlai Dum Aloo

2010-05-18T07:06:00.000-07:00

Mughlai Dum Aloo

Ingredients:
Potatoes 10-12 nos. medium size
Cloves 4 nos.
Green cardamoms 2 nos.
Green chilies 2 nos.
Fresh root ginger grated 50 gms
Garlic 3 cloves
Natural yogurt 150 ml.
Tomato 5-6 nos. medium size
Ghee 50 gms.
Grated onions 2 nos.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Chili powder 1 tsp.
Turmeric 1/2 tsp.
Salt As per taste

Method:

Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail stick. Deep fry until it turns out golden brown.
Grind the cloves, cardamoms, chilies, ginger and garlic to a paste.
Melt the Ghee in a heavy-based saucepan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili power and turmeric. Continue to fry for 2-3 minutes.
Add tomatos and stir for another 10-15 minutes or till this masala leaves oil then add curd and stir.This should take about 15-20 minutes.
Add the potatos and water, stir well and cook for a few minutes until the potatos are tender, then serve hot.

My First Award!!

2010-03-02T04:18:00.000-08:00

Today I got this certificate for one of the recipes I'd submitted for Seafood Competition. Although I was first runner up but that's okay..better luck next time..I'm so happy..The recipe was Salmon in Coconut Curry
and here is the award :

Chicken Sandwich for School Lunch

2010-01-28T06:16:00.001-08:00

Today when I asked my son what does he wants for his school lunch. He asked for Chicken Sandwich - Grill Cheese kind of. I was so glad bcoz its the easiest to make and also a healthy choice. Again you can substitute the chicken for any kind of fish, boiled eggs or even grated veges too.

Ingredients:
1 Can of Chicken (I use BJ's brand, all white meat)
1 tbl spn of Mayo
1 tbl spn of Thousand Island Dressing (U can change this to your fav. dressing too)
just a pinch of salt
and a pinch of Black Pepper
2 Bread Slices (I use whole wheat bread..but by all means u can use any)
Oil or Butter to Grill the sandwiches

How to Make:

Mix the first five ingredients in a bowl and mix it really well. Use fork and shred the chicken while mixing it.(u can enjoy this as salad too.)

Take a slice of bread and spread the chicken mix and top with another slice of bread.

Heat non stick pan on medium heat. Butter the outer side of sandwich and put it in pan and press it with something heavy. Once its little brown on one side, flip the sandwich and brown the other side too. (its just like making grill cheese sandwich) or use your sanwich or panini maker..(I dont have any of that so using the pan.)

Just take out from the pan, cut it in desired shape and pack it for school lunch along with some healthy snack. I made this for lunch but he ate it for his breakfast too..(couldn't resist the hot grilled sandwich.."hmm hmm hmm too good" that's the only thing he kept on saying until he finished the whole sandwich.

Chicken and White Beans in Coconut Milk

2010-01-27T12:20:00.000-08:00

This is another chicken dish which is very popular in my house. This combination is just unbelievable. One can substitute the chicken for any kind of fish or Shrimps. You can eat it with rice, roti or even with dinner rolls. Gravy consistency can also be alter from soup like to stew like. One simple dish have so many variations to enjoy.

Ingredients:

2 tablespoons canola oil
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
3 garlic cloves, minced
1 medium finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 (15.5-ounce) can cannellini beans or other white beans, undrained
1/2 pound boneless chicken breast, cut into bite-sized pieces
1 Red Peppers one cut into bite size
1 can light coconut milk
1/2 cup water
2 curry leaves
2 tbl spoon tomato puree
1/4 cup chopped fresh cilantro
Salt as per taste

Preparation:

1. Heat oil in a pan over heat. Add cardamom, cloves,curry leaves and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken and red peppers; stir to coat. Add milk, 1/2 cup water to pan. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Add tomato puree and cook for another 5 minutes. Garnish with Cilantro and Serve hot with rice, roti or dinner rolls. Tonight I'm serving it with white rice.

HAPPY REPUBLIC DAY!!!

2010-01-26T06:56:00.000-08:00

Greetings taken from India.Gov.In.

Salmon in Coconut Curry

2010-01-21T08:14:00.000-08:00

I'm sending this recipe for my VERY FIRST Royal Food Joust

Here is the link for the site http://www.leftoverqueen.com and a link to the forum http://www.leftoverqueen.com/forum/index.php?board=5.0

So you all can go there and PLEASE if u like it VOte for me.

I love fish. Specially in winter.Back home in India my dad had his this rule that if a month name doesn't have "R" in that he wont eat, wont make and wont let us eat the fish. Those months were 'Sept thru April'. In simple means no cold weather no fish. But here its different. You get everything in the grocery shops. One doesn't have to wait for the season to enjoy anything. Well lets not carry away. This dish is very unique way of making fish. Its somewhat mixing Thai, Malaysian, South Indian cuisine into one melt in mouth kinda dish. You can substitute the Salmon to any other fish. Or for that matter to Chicken or shrimp too.

Ingredients:

3 tbsp oil
1 cup chopped onion
1 1/2 tbl spoon minced garlic (paste can be used too)
1 1/2 tbl spoon crushed ginger (paste can be used too)
1 tsp any red chili powder or 4 green hot chilies, slit
1/4 tsp ground black pepper
1 cup chopped tomato
1 1/2 tsp turmeric
2 tsp ground cumin or seeds
1/2 tsp - Nutmeg
1 1/2 tsp salt
1/4 cup curry leaves
1 14.0z can coconut milk
1/2 cup water, or more
scant 1/2 cup chopped fresh mint
1/2 cup chopped cilantro
1 1/2 to 2 lbs salmon or any fish you like or chicken or shrimp(bite size pieces)

Procedure:

Heat oil on high in a wide deep saucepan of about 5 quarts. When the oil is hot, add cumin seeds & curry leaves. Then add the onions and saute for 1 minute. Lower the heat to medium and add garlic, ginger, chilies and black pepper. Cook, stirring occasionally, for 10 minutes till the onion is soft and the spices are fragrant. Add tomato and cook on same heat for 4-5 minutes till soft. Add Nutmeg, turmeric and salt (if u r using red chili powder, add that now). Mix thoroughly. Add 1/2 of the can of coconut milk along with water, mint and half the cilantro (coriander leaves). Raise the heat to high and bring it to a boil. Add the rest of the coconut milk and lay the fish pieces in the sauce. Bring the sauce back to a boil and then lower the heat to medium and simmer till the fish is done, about 10-12 minutes for the salmon. Sprinkle the rest of the cilantro on top and serve hot with brown or white rice.

Enjoy!!

Coconut Milk

What's Cooking?

2010-01-21T04:18:00.000-08:00

Dal Palak

2010-01-19T11:59:00.000-08:00

Winter and Dal (Lentils) goes hand in hand. Back at my home my mom used to make Dals every time different ways. So that way we never got bored of eating the same dals. Sometime she made it like plain dal and other times she added veges into the dals so we can have best of both the worlds. My all time favorite was Dal Palak which I’m going to share here with you. The other favorite one was Chana Dal with cauliflower which I’ll share with u guys some other day.

Dal Palak or Spinach Dal is a very healthy mix. The two very nutritious ingredients. And basically my family is very fond of both Palak and Dal. So the combination of these two means home run. Dal Palak goes well with either rice or rotis. Me & my son prefers eating this with Roti where as my husband loves it with plain rice. You can also enjoy it as Soup if you are watching the calories.

Ingredients:

1/2 Cup Split Yellow Moong Dal
4 Cups Chopped Spinach (Palak)
1 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Heeng (Asafetida)
1 tsp Jeera (Cumin Seeds)
1 tbl spn Desi Ghee (Unsalted Butter- Optional)
1 tsp Chopped Garlic
1 tsp Chopped Ginger
1 small onion finally chopped
1 tsp Garam Masala
2 tbs spn Oil
2 tbl spn Tomato Puree
Salt as per taste

Method:

Pick and wash the moong dal.

Put dal, spinach, salt, turmeric, red chilly powder and the salt in a pressure cooker. And cook until dal is done.

When the dal is cooked remove from the flame and keep aside. (make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).

Transfer the dal to a pan.

Heat the oil in a pan. Add asafoetida and Jeera and sauté it for a minute then add the garlic and fry for till the garlic turns light brown in color.

Add the onions & ginger and fry for a few seconds over a low flame.

Add tomato puree and sauté until it leave the oil. Add the dal and mix thoroughly.

Remove from the flame and serve hot garnished with desi ghee.

Chicken Kadahi

2010-01-14T04:21:00.000-08:00

Yesterday was my son's first lohri and I made feast to celebrate that. Among other things I made Chicken Kadahi, Goat Korma and Chicken Biryani. Posting these recipes on my blog is just my way of collecting my own recipes which sometimes even I need to go thru. (Yes my mind is always in 100 dif. things at the same time..no I'm not day-dreamer its just I love to do multitasking all the time)

Ingredients:
2 lbs. cube size boneless chicken thighs
1/2 cup oil
1 tablespoon crushed garlic
salt as per taste
1 tsp red chillies
1 tsp dhania powder
1 tsp amchur powder
1 tsp Jeera
2 tsp Garam Masala
3 green chilies cut lengthwise
2 tomatoes cut in chunks
1 Red Bell Pepper cut in chunks
1 Yellow Bell Pepper cut in chunks
1 Green Bell Pepper cut in chunks
2 Onion cut in chunks
1 tbl spoon Lemon Juice
fresh coriander to garnish

How to make:

Heat oil. Add Jeera & crushed garlic. saute it for couple of seconds and add chicken.Fry on low hear till the water in the chicken dries.After the water dries fry the chicken in the oil till it turns light brown.

Take out the chicken from oil and keep it aside. Now add onion, all peppers into the same oil and saute it for couple of minutes..dont loose the crunch..

Now add all the dry masalas and mix it well, add tomatoes and cook for 2 minutes. Add chicken into this and mix it well. Cook for 2-3 minutes just to mix all the masalas.
Last add lemon juice and mix.Turn off the heat and garnish it with Green Coriander.

Just before serving give it a good mix and serve it with hot Tandoori Rotis.(my fav.)

P.S. if I dont have lemon juice sometime I use 1 tbl spoon of beaten yogurt.

Happy Lohiri!

2010-01-13T04:49:00.000-08:00

Sunder mundriye ho!
Tera kaun vicaharaa ho!
Dullah bhatti walla ho!
Dullhe di dhee vyayae ho!
Ser shakkar payee ho!
Kudi da laal pathaka ho!
Kudi da saalu paatta ho!
Salu kaun samete!
Chache choori kutti! zamidara lutti!
Zamindaar sudhaye!
bade bhole aaye!
Ek bhola reh gaya!
Sipahee pakad ke lai gaya!
Sipahee ne mari eet!
Sanoo de de lohri te teri jeeve jodi! (Cry or howl!)
Paanve ro te paanve pit!

Bonfire:

The bonfire lighted before Goddess Lohri is another important custom associated to the festival. The fire is lit at sunset and represents the sun-god, the source of physical and spiritual energy. Huge bonfires are lighted in the harvested fields and in the front yards of houses in every Punjabi village. Celebrants encircle the fire known as "parikrama" and toss food items like (til)sesame seeds, gur, (Rewari)sugar-candy, puffed rice, (Phulle)popcorn into it as sacred offerings. Enthusiastic words like "Aadar aye dilather jaye" (May honor come and poverty depart!) are shouted out as a prayer to the fire god, popular folk songs are sung and even dances in the traditional "Bhangra" and "Gidda" style are performed. Once the fire subsides and the celebration ends, the celebrants take home the dying embers from the fire which is believed to bring abundance and prosperity.

Goodies or Prasad:

Once the "parikrama" is finished, the prasad (food offering) is distributed among the people. This prasad primarily consists of five items: til Rewari, Gur Gajak, Puffed Rice, peanuts, and popcorn. Partaking the "prasad" is considred to be an auspicious action that supposedly brings good fortune and divine blessings on the one who eats it. Thereafter, people visit their friends and relatives and exchange wishes, sweets and gifts.

Til (Sesame seeds):

"Til" or 'sesame seed' is an inseparable part of the Lohri celebrations. Eating sesame seeds is supposed to be of great significance on this day. It is also thrown into the Lohri fire by girls who bow before the leaping flames and sing:

"Let purity come, dirt depart
Dirt be uprooted and its roots Cast in the fire."

As Lohri is a harvest festival, the prayers of the people represent their agrarian demands primary of which is the wish for a son who can take care of farming - a main occupation for most people in Punjab. This is why while throwing sesame seeds into the fire, people pray for sons with words like: "As many as the elder brother's wife throws, so many sons the younger brother's wife will bear".

About Beyond Curries | Beyond Curries

2010-01-12T08:34:00.000-08:00

About Beyond Curries | Beyond Curries

Bhindi Do Pyaza

2010-01-12T08:16:00.000-08:00

Bhindi/Okra is one of the vivacious vegetables in the produce section of the Indian store or even the American stores. Back home, this elegant, vividly green veggie is a favorite in my family. My mom used to make bharva bhindi, crunchy bhindi and do pyaza bhindi all the time when it used to be in season. But among all those, the popular recipe in my family was Bhindi Do Pyaza. In this dish Lots of chunky onions and curd (Yogurt) adds distinctive flavor. And it taste really good with plain parathas along with any dal or Raita.

I followed mostly the original recipe of my mom's except that instead of slicing the bhindis I just slit them into four pieces and marinate them with all the dry masalas for a while.

Ingredients:
3 cups bhindi (okra), slit cross lengthwise
2 cups onions, chopped in chunky sizes or if u have baby or pearl onions just slit them in four as well
1 teaspoons cumin seeds (jeera)
1/4 teaspoon turmeric powder (haldi)
½ tsp red chilli powder
2 tsp Amchur powder
2 tsp Dhania (Coriander powder)
2 to 4 green chillies, chopped
1/2 cup yogurt, whisked
3 tablespoons oil
1/4 tsp garam masala (optional)
salt to taste

Method:
Marinate bhindi with all the dry masalas and leave it for 10 minutes.
Heat the oil in a pan, add the cumin seeds and allow the seeds to crackle.
Add the bhindi and green chillies and cook for about 10 minutes.
Add the onions and cook over a medium flame till the onions are little tender.
Add the whisked yogurt and cook till the yogurt dries out.
Turn off the stove and serve hot with parathas or Tandoori Rotis.(My fav. always)

Sweet & Sour Chicken

2010-01-11T07:21:00.000-08:00

Who does not like this most popular chinese dish.. One can make this dish with many different combinations of sweet and sour mixes..some use ketchup some use vinegar and many 50 other things...but my recipe does not require too many ingredients. Apricot or Orange marmlade is the key ingredient in my recipe and you have to try it to believe it..

Ingredients:

6 skinless, boneless chicken thighs - cut into bite size

1 (8 ounce) can pineapple chunks, drained (1/4 cup juice reserve for later use)
2 green (or mix) bell peppers, cut into 1 inch pieces (optional.. dint had this time so dint use it)
1 Broccoli, I use only crown part of broccoli
1 can of baby corns (optional.. dint had this time so dint use it)
1 onion cut into chunks
4 spring onions chopped(save green part for garnishing)

2 table spoon cornstarch
1/2 cup water
2 tablespoons vegetable oil
6 garlic cloves finally chopped
1/2 teaspoon salt(only if u think u need more salt after tasting the dish)

1/2 cup Chilli Garlic Sauce (Knorr)
1/2 cup Orange Marmlade
1/2 cup fresh orange juice
2 table spoon soya sauce

Directions:

In a bowl combine chicken with 1 table spoon of cornstarch, 1 table spoon of soya sauce, 1 table spoon of Chilli Garlic sauce and 1 table spoon of chopped garlic. Keep it aside for next 10 minutes.

Meanwhile In another bowl combine Chilli Garlic sauce, orange marmlade, fresh orange juice and pineapple juice and water and let the flavors marry to each other.

In a pan heat oil and add chicken pieces and brown it from all sides. Take out the chicken and in the same oil add remaining garlic and green onion and suate it for 3 minutes and then add all the veggies, pineapple and saute it for couple of minutes. Dont loose the crunch of veggies.

Add chicken and that chilli garlic sauce mix we made earlier. Mix it well. Mix water and remaining corn startch and add it to the chicken. Cook untill the gravy thickens.

Garnish it with chopped green part of spring onions and serve it hot with steaming white rice.

Enjoy!!

Saag Chicken

2010-01-07T11:24:00.000-08:00

Saag is one thing which is a versatile dish. You can eat it just like that with Makki de Roti. Or you can mix and match other veges or meats into it. Like aloo, koftas, chicken, fish, shrimps or Goat meat. One dish can be turned into so many others. Here I'm sharing the recipe for Saag Chicken. But you can swap chicken with any of above said veges or meat or even sea food. Recipe is one but it can be enjoyed in many different ways.

Saag can be made from scratch and one can use readymade too..for times when I need to serve something in jiffy I use Sohana Brand canned Saag and believe me no one can make the difference)But if u have time and want to make it from scratch, here are the ingredients for it:

Saag:
Spinach or mustard leaves or other greens (1 pound).
Water 1 cup
Salt to taste.
Yogurt 1 cup
Fresh cream 1/4 cup.
Oil or ghee or butter 2 tbsp
6 garlic cloves (minced)
1 tbsp ginger (minced)
2 nos. Green Chillies
2 nos. large tomatoes or 1 1/2 tbl spn of tomato puree
1 chopped onion.

for Chicken:
Boneless thighs - 3 pieces
1/2 onion chopped
salt as per taste
red chillies - 1/2 tsp
turmeric - a pinch
yogurt 1 tbl spn

Method of preparing Saag:

Take a large pot or pan. Heat some oil in it and add spinach and mustard leaves, water, and salt to taste. Simmer for 10-15 minutes.

After 10-15 minutes, remove the pan from heat and allow to cool.Now blend this.

Heat some more oil or some butter saute the onion until it becomes soft.

Add ginger, garlic, tomatoes, green chillies and other spices and saute.put pureed saag into the pan and add little water (if require) and simmer for 5 minutes.

Add yogurt, mix it well and remove the pan from heat.

In another pan heat some oil and brown half chopped onion and then add chicken pieces, salt, red chillies, turmeric and brown it for 10 mins. chicken should be cooked well and then add yogurt and cook for another 2-3 minutes.

Now mix saag and chicken together and cook for 2-3 minutes and finally add some fresh cream into it. Serve hot with Jeera rice or tandoori roties(my fav.)

Sambhar in Slow Cooker

2009-12-15T04:22:00.000-08:00

Yum Yum Yum...these are the only words to describe how my sambhar turned out in my slow cooker..Oh, the smell was nostalgic..it was just like how u feel when u go to Udipi..

Here is how I made it:

I put toor dal along with leftover salad(Reddish, Tomatoes, Onions & Carrots) I had from previous day(a good way to use leftover salad) and salt and turmeric. I cook this on high setting for four hrs. After that I turned the setting on low and I made my tarka on stove.

I heated some oil, added Jeera, Heeng, shredded coconut, tamarind paste, sambhar powder, and 1/4 cup of fine chopped onions. Let it brown for 2 minutes. Then I added this tarka into the dal and let that cook for two hrs on low. (dont put the pan into sink yet, we will need this for another tarka in two hours)

Then I switched off the slow cooker and made another tarka for garnishing.

I heated some oil in the same pan and added pinch of heeng, black mustard seeds, whole red chilies and kari patta. Added to the sambhar and Voila its ready to be enjoyed along with some Dosa & Medu Vadas & coconut chutney.

I'm telling u girls having a slow cooker in the house feels like another helping hand in the house..I wish I had bought it sooner.
(Pic coming soon for this recipe)

Butter Chicken

2009-12-14T09:51:00.000-08:00

The # 1 favorite chicken dish in my home is Butter Chicken..and the way I make its not a big deal at all..it only takes 15 mins and the result is un-believable.

I always make it with leftover chicken tikka so that saves me more than half of the time. Or one can just buy the chicken tikka and make from that.

Ing:

12 pieces - Chicken Tikka
5 table spoon - Tomato Puree
1 whole pint - Light whipping Cream
2 nos. - Bay leaves
1 tsp - Cumin seeds
1 tsp - Red Chili Powder
1 tsp - Salt
3 table spoon - Sugar (Yes sugar)
1 table spoon - Kasoori Methi
2 table spoon - Oil

How to make it:
Heat oil in a pan, add bay leaves and cumin seeds and let it crackle.
Add tomato puree, salt, red chili powder & sugar.
Let it cook for next 4 mins. (Mean while chop the chicken tikka in bite size pieces)
Add cream and mix it well.
Add chopped chicken tikka pieces and let it simmer for 10 mins.
Sprinkle kasoori Methi and serve it Methi Pulao or any kind of rice or rotis.
Enjoy!!!

Dal Makhani in Slow Cooker

2009-12-14T09:36:00.000-08:00

The whole point behind buying my slow cooker was to get an authentic taste from Dal Makhani (My nani used to make Dal Makhani on slow flame of Angeethi and I still remember that taste) . So I made dal in my slow cooker on sat..it took me good 10 hrs to make the dal ..but it was worth the wait.. all creamy, melting in mouth kind of taste can only come if u just set it in slow cooker and just forget about it for next 10 hrs..

I served this dal on Sunday lunch for get-together of our few friends.. everybody praised the dal and couldn't have enough of it...I would give this recipe a five stars.

Recipe for my Dal Makhani:

Soak whole urad in the slow cooker itself overnight.
In the morning switch it on high, add half cup onions, 1 1/2 table spoon ginger grated, 6 whole cloves of garlic, salt, red chillies, heeng, and whole Cinnamon stick, 2 bay leaves and let it cook for the whole 8 hrs on high..

In a pan heat some butter, put some more heeng (a pinch) cumin seeds, red whole chillies 2-3 nos. and let cumin seeds crack..then add some tomato puree (2 table spoon) cook it till fat separates. add garam masala & coriander powder.Add it to the dal along with whole pint of light whipping cream and 4 oz stick of butter and let it simmer for another 2 hours. After that change the settings from high to warm until u r ready to serve. Garnish it with some green coriander and drizzle some whipping cream on top of it.. I served it with jeera rice and tandoori Roti..

Methi Chicken

2009-12-11T04:55:00.000-08:00

Here is the another chicken dish which is very popular in my house. Its easy and always a hit.

Methi Chicken:

Ingredients:
Chicken - 750 grams (I used two drumsticks with two thighs with bones)
Onions - 2 medium
Ginger - 2 inch piece grated or make paste out of it.
Garlic - paste 2 tablespoons
Oil - 2 tablespoons
Bay leaves - 2 leaves
Green cardamom - 5 (or few seeds if u have that)
Black cardamom - 2 ( or few seeds if u have that)
Cloves - 3
Cinnamon - 1 inch stick
Turmeric powder - 1/2 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 1 tablespoon
Yogurt - 1 cup (beatened..that will make the dish as it should be)
Dry fenugreek leaves (kasuri methi) - 2 tablespoons
Fresh coriander leaves - a few
Garam masala powder - 1 teaspoon
Salt as per your taste

Method:

Peel, wash and chop onions. Peel, wash and chop ginger. Wash and chop coriander leaves.

Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon . Saute until cardamoms start to crackle.

Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric powder, red chili powder, coriander powder. Saute for a minute.

Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add kasoori methi and three-fourth cup of water. Cover the pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix properly. Serve hot garnished with chopped fresh coriander leaves.

Chicken Provencal in Slow Cooker

2009-12-11T04:44:00.000-08:00

My First Experiment with Slow-Cooker.. sorry the pic got deleted from my phone somehow..so next time I make I'll add the picture to this post..

Chicken Provencal

2 tablespoons vegetable oil
3 medium onions, minced
12 medium garlic cloves, minced or pressed through a garlic press (about 4 tablespoons)
2 tablespoons tomato paste
Salt
1 1/2 cups dry white wine
1 (28-ounce) can crushed tomatoes
1 cups low-sodium chicken broth
1 tsp dried oregano
2 bay leaves
4 pounds bone-in chicken pieces (split breasts or thighs), skin removed and trimmed
1/2 cup pitted olives, chopped coarse
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons grated zest from 1 lemon
1 lemon, cut into wedges

Method:
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the onions, garlic, tomato paste, and 1/4 teaspoon salt and cook, stirring often, until the onions are softened and lightly browned, 10 to 12 minutes. Stir in the wine, scraping up any browned bits, bring to a simmer, and cook for about 5 minutes.

Transfer the mixture to the slow cooker and stir in the tomatoes, chicken broth, oregano, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.

Transfer the chicken to a serving platter and let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the olives, parsley, olive oil, and lemon zest, and season with salt and pepper to taste if it needs more. Spoon 1 cup of the sauce over the chicken and serve, passing the remaining sauce and lemon wedges separately. If the sauce is too thin or watery then transfer the sauce into pan on medium heat and reduce the sauce until it reaches desired consistency.

Serve with brown or white rice. Leftover dish can be used as base for any kind of pasta soup. Just add boiled pasta in the chicken dish and simmer for 10 mins.

So make once and eat twice.

Enjoy!!

Kheer in Slow Cooker

2009-12-11T04:27:00.000-08:00

The Second Experiment with my slow cooker. I made Rice Kheer yesterday in my slow cooker and it turned out a super hit in the family. It dint took my whole attention & time and it was so creamy and melting in the mouth kind. Here is the recipe.

Raw short to long grain rice is used to make kheer in a slow cooker

Ingredients:

Milk: 8 Cups
Uncooked Rice: 1/2 Cup
Sugar: As per your taste (I put 6 Table spoons)
Slivered Blanched Almonds (optional): ¼ Cup
Yellow raisins (optional): ¼ Cup
or any other kind of nuts u prefer ( I used dates)
Cardamom powder: ¼ teaspoon or whole green Cardamom - 4

Method:
1. Wash and rinse rice.
2. Put all the ingredients in the slow cooker. Cover and set 'High'.
3. Stir after 1 hour to make sure that rice are not clumping together.
4. Cook at High covered for about two more hours, Stir again and cook more for two hours on 'high' or 'Low' for four hours.
5. Longer you will cook, creamy will be the the Kheer.
6. Turn off. Let it cool and refrigerate. Serve chilled or warm with little bit of grated nutmeg on top of it.

Chicken in Tangy Escabeche of Caramelized Onions, Carrots & Chipotle Peppers

2009-12-10T06:15:00.000-08:00

The other day I saw this recipe's picture in one of my friends's (Ansh from orkut group) food album and since then I've wanted to give it a try and yesterday finally I made it. I made few changes according to my taste in this dish. For the starters she used Jalapenos but I used Chipotle peppers. Also I've reduce the black peppers and oregano by half of what she used..its just that in my family we cant eat too spicy..hence the changes..anyways the dish turned out really good..we all loved it..Thanks Ansh again for sharing this wonderful dish..another great chicken dish going into my recipe box for always.

Ingredients:

1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1 teaspoons dried oregano,
3 (2 pounds total) chicken breast or chicken thighs (I love dark meat)
2 tablespoons vegetable or olive oil
1 large white onion, cut into 1/4 inch slices
2 large carrots, peeled if you wish and sliced 1/4 inch thick on a diagonal
4 garlic cloves, peeled and halved
1/4 cup vinegar (apple cider vinegar is traditional)
2 Chipotle peppers (Finely chopped)
1 cup chicken broth
Salt as per taste

In a small bowl, combine the black pepper, allspice, oregano and 1 teaspoon salt. Sprinkle half of this mixture over the chicken.
2. Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook, turning once, until richly browned, 3-4 minutes on each side. Remove the chicken to a plate, leaving behind as much oil as possible.
3. Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, abut 7 minutes. Add the garlic and stir for about 1 minute, then add the remaining seasoning mixture, the vinegar, chipotle peppers and broth.
4. Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn't have a lid) and simmer gently over the medium-low heat until the chicken is just cooked through, about 15 minutes.
5. Taste the broth, and season with additional salt if you think it’s appropriate.
6. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top. Dinner’s ready.

Sun Dried Tomatoes & Roasted Red Pepper Dip

2009-12-07T10:41:00.000-08:00

Sun Dried Tomatoes & Roasted Red Pepper Dip

Ingredients:

1 cup - finely chopped Roasted Red Peppers with herbs in olive oil
1/2 cup - finely Chopped Sun Dried Tomatoes
1/4 cup finely chopped Parsely or Mint or Corriandar
Salt & Pepper as per your taste
2 Table Spoon Lemon Juice

Method:
Mix first three ingredients together. Season with salt and pepper as your taste. Add lemon juice just before serving.

2009-12-07T10:16:00.000-08:00

Chipotle Cashew Chicken

Ingredients:
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 Medium onion finely chopped
2 tablespoons oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons dark soy sauce,
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin,
2 to 3 tablespoons honey,
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews

Directions:
Heat a large skillet over high heat. Add oil, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the onions, garlic and peppers. Cook 2 to 3 minutes then add green peas and mix vegetables and meat together. Add the chipotle pepper, cashew and cumin. Toss to coat. Glaze the mixture with honey. Add in the chopped cilantro or parsley.

Serve it with any kind of rice.

Chipotle Salsa Chicken

2009-12-07T07:17:00.000-08:00

Chipotle Salsa Chicken:

What you will need:

4 pieces of Chicken (I use boneless chicken thighs)
1 can (15 oz.) of Black Beans
1 table spoon chipotle peppers (finely diced)
1 tsp cumin seeds or 1/2 tsp ground cumin
2-3 table spoon of salsa (any kind u prefer)
2 handful of any grated cheese
oil for browning the chicken

How you will make:

1. Heat oil in pan. Add cumin seeds if u r using that otherwise add chicken. Brown the chicken pieces cooking for 4 minutes on each side.

2. Add Black beans, Salsa and Chipotle Peppers and cumin powder if u r using that. Cover the pan and cook for twelve minutes on medium high flame.

3. Add grated cheese and cover the pan and cook for another 8 minutes on low flame.

4. Serve with Mexican rice or even plain rice along with fresh home made Guacamole.

Dark Chocolate Fudge Cake with Chocolate Pudding (EGGLESS)

2009-12-07T06:24:00.001-08:00

Eggless Cakes

For me making cakes eggless is a neccesity as I'm allergic to eggs. So here is my version of Eggless Dark Chocolate Fudge Cake. This cake was a super hit on my son's 10th Bday party. No one could believe that there is no egg in it..
so here is the recipe along with the picture.

Dark Chocolate Fudge Cake with Chocolate Pudding

You Will Need:

• 1 Duncan Hines Moist Delux Dark Chocolate Fudge Cake Mix
• 1 1/3 Cups Water
• 1/2 Cup Vegetable Oil
• 2 four Oz. tubs of Apple Sauce
• 2 tubs of Chocolate Pudding (Snack cup size)
• Handful of multi colored sprinkles (or whatever you desire to decorate with)
• Cooking Spray

Prep: PREHEAT oven to 350°F. for metal or glass pans, 325°F. for dark or coated pans. GREASE sides and bottom of each pan with cooking spray.

1. Mix: BLEND dry mix, water, oil and Apple Sauce in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.

2. Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.

3. Cut the cake horizentally in two pieces. Spread chocolate pudding liberally on top of one cake half and put another half on top of that. (its just like making a sandwich..putting spread between two slices)

4. Final step cover the cake with icing or chocolate pudding again. I covered it with pudding again to make it more moist and then I used multi colored sprinkles to cover the imperfections of icing I did with pudding.

Enjoy!!

Happy 10th Bday Kartik!!

2009-10-28T11:15:00.000-07:00

You're such a good example
Of what a son should be
We always get along so well
Even when we disagree

You're so patient
And understanding
You don't ask for anything
You're never demanding

You're so quick to give
And such a joy to be around
You're such a good person
You deserve a special crown

You have a good heart
And you're honest and true
You're the best son
And I really love you

Warm thoughts and wishes
I'm sending to you
A wish that all of your dreams
Will come true!!!

Kids & their summer reading project

2009-07-24T06:37:00.000-07:00

Hey All,

You all must have been so busy with your summer activities..but dont forget to help your kids with their summer reading projects...

any ideas to make book reports make more interesting?

How to keep kids busy during SUMMER?

2009-06-24T05:59:00.000-07:00

So, the summer break is finally here...and we know what is kid's favorite thing to say..yes you are right..its the same old "WHAT SHOULD WE DO?" "MOM WE ARE GETTING BORED?" but dont worry I did some homework and found a very good website with tons of useful and entertaining links(they can actually learn too)..

here is the link enjoy and also share if u find something interesting to keep the kids busy..

Summer Activities for Children Age 8-13

Get a metal detector and let the kids explore the yard
Cut up some wrapping paper and let your kids loose on this Origami site
Keep common ingredients in your pantry for kid friendly cooking projects
Bite the bullet and get them their own phone in their room
For the brave parents, let the kids do science projects
Buy a cheap sewing machine and make kid’s sewing projects
Turn your junk mail into a recycled pulpy mess and make paper

Bookmark these sites

National Geographic Kids
NASA Kids Activities
DIY Network Kids Page
The EPA (yes, the Environmental Protection Agency!) Kids Club
Animal Planet
Discovery Kids
GoCityKids - all major U.S. metropolitan areas

also visit this informative website too for great ideas..

http://www.woojr.com/94-ways-to-keep-kids-busy-for-the-work-at-home-parent/

Is it summer yet?

2009-06-16T06:23:00.000-07:00

Today when I woke up I was so confused to see outside..its mid of june and there is no sign of 90+ weather..in a way its good..but dont we need little bit of heat to enjoy the beach and sand and sun..

God only knows about when summer will start this year..

Makki ki Mooli wali Roti (Breakfast)

2009-04-02T15:46:00.001-07:00

Makki or Makka or Bhutta means Corn. Makki ki Roti means roti or flat bread made from corn flour. This is authentic dish comes from the state of Punjab, India. It was very popular in my house in India and My mom makes the best mooli ki roti. It is quiet easy to prepare and very nutritious. Traditionally, this dish is eaten in breakfast in winters or spring like weather with a big dollop of butter(desi white is best bet) or Desi ghee on it. You can stuff it many different things like,Mooli, Methi, Gobhi, Palak. My son loves Methi in it and my husband loves it with Mooli and I agree with him that the flavor of mooli in the stuffing is best to enjoy this dish.

Recipe: (Makes about 10 to 12)

3 cups corn flour
Red chili powder as per taste
1 finely chopped green chili as per taste
1 medium size grated mooli
1 tbsp ajwain seeds
Salt to taste
1/2 tsp of Garam Masala

Tip: If u find it is not binding together you can add little bit of wheat flour in the mix.

Method:

Mix all the ingredients above with some hot water. Yes, it is important to use hot water for the roti’s to come out soft. Mix it to form a dough to roll out. Adjust any seasonings needed. Make small balls and roll out using a rolling pin, apply very little makki flour if needed to prevent from sticking. Do not roll out too thin. It is a bit challenge to take it out from the board/counter top and transfer to the pan for cooking, so use a spatula to do this work. It works out well. Heat a pan, transfer this roti onto it. Let it cook for a minute, then flip. Drizzle some oil or ghee on top and flip again. Press it all over to cook and become golden brown. You can drizzle some more ghee/oil again but its optional before flipping again to cook through. Serve hot with a little or big dollop of butter if you prefer. I prefer mine with a dollop of cream cheese (miss the home made butter) and let it melt on it and with a side of fresh home made dahi or enjoy it with Tall Glass (kade wala glass..that's how we punjabi say) of Lassi..

Enjoy!!

Sorry for not posting anything..but I had a very good reason...

2009-04-02T15:33:00.000-07:00

I'm so sorry for not posting anything from last couple of months..but I had a really good reason..we are soon having another addition in our family..

As u know am a food lover and thanks to my husband for being one too. Being all busy with 100 other things I could not keep up with the blog for a while..(as I told u I had a very good reason..but I know..no excuse..right?)

Well, now I promise to keep this up-to-date and also add nutritional values as much as possible. I must admit that my real inspiration for cooking came from none other than my dear Mom who has always been a source of inspiration in creating simple yet very satisfying meals day in and day out. I hope to carry on the simplicity of preparing food from her and pass it on to my family and friends!

The recipes shared in this website are tested in my kitchen unless mentioned otherwise. I am no expert by any means but the recipes posted on this site are tried and enjoyed by my family. The measurements of ingredients in each recipe are not to be taken literally as everyone’s taste buds vary. So, please adjust them as per your taste. If you tried a recipe and added some variations, feel free to share it with me and others.

All views expressed here are purely by me and my family; you “may” need not to be agree, which is okay but please stay away from RUDENESS.

Having said all these Thanks a bunch for visiting my website and please feel free to send me suggestions to make this site better and more useful.

HAPPY DIWALI!!!!

2008-10-24T04:29:00.001-07:00

This Diwali, may you be blessed with good fortune
as long as Ganeshji's trunk,
wealth and prosperity as big as his stomach,
happiness as sweet as his ladoos
and may your trouble be
as small as his mouse.

Happy Diwali!!!

HAPPY GANESH CHATURTHI!!!

2008-09-05T08:35:00.001-07:00

Share this!

HAPPY INDEPENDENCE DAY!!!

2008-08-14T06:30:00.000-07:00

This entry is my contribution to Pooja's Theme of the week - Saffron White Green.
Happy Independence Day, India!!! (August 15th)

Achari Paneer Tikka Wraps

2008-07-01T05:19:00.000-07:00

As an Indian, I should bound to be biased by Paneer, (but frankly, I really don’t like the taste of paneer..Shhhhh…) but my husband and my son, they love this magical ingredient called Paneer (Cottage Cheese)!! It is healthy, rich in proteins, less on trans fat, and can impart tremendous richness and flavor to any dish that it goes into. One of the easiest ways to relish paneer is by making Paneer Tikka, that is, marinating it with spices and eating it with veggies or Shahee Paneer or Saag Paneer or Paneer Jalfarezi…OMG.. too many ways to enjoy Paneer.. but here we are going just one step ahead from paneer tikka and combining the paneer tikka with some chilli-garlic pickle, adding some veggies and cheese and wrapped them into wheat parathas to make these extremely inviting Achari Paneer Wraps. Hope you like it as much as my husband and son did!!

Ingredients
2 cups paneer (cottage cheese) - cut into small cubes
1/2 green capsicum (bell pepper)- diced finely
1/2 red capsicum - diced finely
1 cup shredded cabbage or lettuce
1/2 cup shredded cheese
2 tbsp ghee
4-6 wheat parathas (homemade or store-bought), you can even use leftover parathas

For the Achari Marinade

1 cup hung curd - to remove water content
1 tbsp green chilli
1 tsp chopped garlic
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds
1/4 tsp fenugreek (methi) seeds
1/4 tsp onion seeds (kalonji) (optional)
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp mustard oil
1/4 tsp sugar
salt to taste

Method
Heat the mustard oil in a small pan, then add the mustard, onion, fennel and fenugreek seeds. When they start spluttering, add the green chilli, garlic, turmeric powder, salt and sugar and let it fry for 1-2 mins. Now take the hung curd in a bowl and whisk it to form a smooth paste. Add the tadka to the yogurt and blend well to form the marinade.

Take 2 tbsp ghee in another pan and roast the paneer cubes in the oil for 2-3 minutes until they turn light golden. Do not fry as that would make them hard. Remove from flame and let it cool a little. Now add the paneer to the marinade. Cover and keep aside for at least an hour.

Meanwhile, make wheat parathas or get them from the store. Heat them for a few seconds on a pan to make them soft. Now take one paratha, layer the Achari paneer marinade over it; sprinkle chopped bell peppers and shredded cabbage or lettuce, then drizzle with shredded cheese. Roll the parathas to form a wrap. Close them with a toothpick if desired so they don't open up.

Preheat oven to 250 degrees and bake the wraps for 5-7 minutes, just so that the cheese melts and the wraps become hot. Serve immediately with a side of salad and ketchup or Date-Tamarind chutney.

Tip: You can add other vegetables of your choice like onions, cucumber or tomatoes if you like. But don't add a lot of veggies; remember, the taste of Achari Paneer should be more pronounced than anything else!

Mango Kulfi or Mango Mousse.

2008-07-01T04:58:00.001-07:00

Whenever you are in need for a quick dessert, a little cream, some fruits and a blender is good enough to satisfy your cravings. And could you think of any better flavors than Mango and Mascarpone for a Mousse. I bet not, especially if you've ever enjoyed a Mango Kulfi. Mousse is one of the easiest desserts to prepare, without compromising on the taste and indulgence factor. Mascarpone, the smooth creamy italian cheese, that's a little on the sweeter side, lends a richness to the mousse, while Mango, saffron and cardamom lend it flavor similar to a Kulfi, so you get the best of both the worlds! Try this Mango Mascarpone Mousse; its heavenly, and I'm sure you are going to get hooked to the taste.

Ingredients
1 egg - separated
1/4 cup sugar
3/4 cup mango puree
4-5 strands of saffron
1/4 tsp cardamom powder (optional)
1/4 cup mascarpone - at room temperature
1/2 cup heavy cream

To make Mango Kulfi instead, replace the egg with 1/4 cup condensed milk, and mix it with the mango puree and mascarpone cheese in Step 2 shown below.

Method
In an electric mixer bowl, whisk the egg yolk and half of the sugar until pale and fluffy.

In a separate bowl, stir the mango puree, cardamom powder and mascarpone until smooth. Fold the yolk mixture into the mango mixture.

Whisk the egg whites until firm peaks form. Add the remaining sugar, a little at a time and continue to whip until glossy. Fold the whites into the mango mixture.

Whip the cream to form soft peaks and add to the mango mixture. Or mix together in a blender on Whip setting till everything is smooth.

Now spoon it into individual moulds of your choice and freeze them overnight.

Cut into slices if you like, or just invert the mousse onto dessert plates. Garnish with some chopped pistachios and saffron strands, and serve immediately.

Tip: You can add the saffron strands and some chopped pistachios in the batter itself, leaving a few for garnish. This gives it a better flavor, color and aroma!

Call it a Mango Mascarpone Mousse or a Mango Kulfi; any way you make it, this is one easy and delicious treat, perfect for summer evenings or a weeknight dessert cravings!

Kulfi

2008-07-01T04:27:00.000-07:00

The other day we had our first pool party of the summer. And one of my friend brought Kulfi for dessert. And I must tell u I never had kulfi like that since I’ve left India. And most of all when she shared the recipe with me I couldn’t believe. It was another one of those 5 minute recipes and as u all know we all crave for 5 minute recipes all the time. So here we go…and when u will make this recipe I’m sure you’ll have some very funny story to tell your kids about your childhood and kulfi days.

Ingredients:

Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron (Kesar) - 1 big pinch
Sugar - 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground

Method:
Grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
Using an electric hand blender (or by hand), gently mix all ingredients together.
Add in Saffron and Sugar mixture and Nuts. Mix well.
Pour kulfi into molds and freeze atleast 4-6 hours or overnight.

My suggestions for flavor:
Saffron (Like I used )
Elaichi (Green cardamom)
Kewra Essence
Rose Water.

My suggestion for kulfi mold :
Use cupcake molds (As my friend used)
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
Small yogurt containers. Don’t throw the yogurt containers.. reuse them. And u will get different shapes too..
Jello molds works good too.

FREE MOVIES THIS SUMMER

2008-06-05T08:18:00.000-07:00

Friends,

This year we'll definately SAVE some gas when we needed the most. Regal cinema is also participating in Fun Family festival for free movies all through the summer. So we dont have to drive all the way to 130 cineplaza.

Here is the schedule and link for the program for all of u.
http://www.regmovies.com/nowshowing/familyfilmfestivalschedule.aspx?state=NJ

Commerce Ctr Stadium 18
2399 Route 1 South
North Brunswick ,NJ 08902
732-940-8361

06/24/2008-06/25/2008Mr. Magorium's Wonder Emporium (G)
Firehouse Dog (PG)
07/01/2008-07/02/2008Pirates Who Don't Do Anything - Veggie Tales (G)
Evan Almighty (PG)
07/08/2008-07/09/2008Arctic Tale (G)
Bee Movie (PG)
07/15/2008-07/16/2008Mr. Bean's Holiday (G)
Shrek The Third (PG)
07/22/2008-07/23/2008Everyone's Hero (G)
Alvin And The Chipmunks (PG)
07/29/2008-07/30/2008Clifford's Really Big Movie (G)
Happy Feet (PG)
08/05/2008-08/06/2008Charlotte's Web (G)
Hairspray (PG)
08/12/2008-08/13/2008Wallace And Gromit (G)
Water Horse: Legend Of The Deep (PG)
08/19/2008-08/20/2008Surf's Up (PG)
Teenage Mutant Ninja Turtles (PG)

Let's meet there and enjoy the movies together every week.

Enjoy!!!!

Coconut Laddo / Burfi

2008-05-19T04:19:00.000-07:00

Laddu is a very popular sweet of India made during festivals and feasts. This recipe took me the least time to prepare any dish ever. That’s just three minutes!!

You don’t believe it? Check out.

Ingredients:

Carnation Condensed Milk - 1 can ( almost 1 cup)
Dry Coconut Powder - 1 Pkt. (almost 2 cups)
Saffron strings - Just for Garnish

Mix milk and coconut powder and knead this to the consistency that you are able to make laddus.

Just take some mixture into your hands and make small laddus and roll them over dry coconut powder to make it look pretty and to avoid stickiness from condensed milk.

After making all of the laddus just sprinkle some saffron on them to add some color and fragrance.

Enjoy!!!
P.S. you can also add some food color to make it more attractive.

DAL MAKHANI

2008-05-09T15:00:00.001-07:00

This Particular recipe goes five generations back in my family. I've learnt it from my Nani and she learnt it from hers. Its like a treasure for me and holds very special place in my heart. Enjoy!!

1/2 cup whole black lentils soaked overnight
1 small or half large onion, finely chopped
2 medium-sized tomato, finely chopped
4-6 cloves of garlic
1 tbsp ginger finely chopped
1 tbsp tomato paste
1 tsp green chillies chopped
1/2 tsp red chili powder
2 tbsp butter
5-6 whole red chillies
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
200 grams milk
one pint of heavy cream
salt, to taste
Pinch of heeng
1 1/2 tsp of cumin seed
1 cinnemon stick
1 bay leaf
cinnemon powder - 1/2 tsp

to make this dal u need to put 5 different TADKAS and u need to be very patient bcoz this recipe takes good 5-6 hours.

1. Heat some butter put pinch of Heeng, 3 cloves of garlic, 1/2 tsp of cumin seeds.
let it make some smoke and then add Lentil, salt and little bit of red chilli powder. Add enough water and let it boil until its very soft..almost 45 mins.

2. Heat some butter put 3 cloves of garlic again, chopped onion, half of chopped ginger and add boiled lentils. Mash it with the masher if u see lentil is not soft enough. Add milk and heavy cream into the lentil and let it simmer for almost hour and a half..keep stirring..

3. Heat butter and add some cumin seeds, whole red chillies and chopped tomatoes, chopped green chillies and let it cook for 3 mins. Put this mix into lentil and mix it carefully.Let lentil simmer for another half an hour..you can add more milk or heavy cream to adjust the consistency of lentil.

4. Heat butter add red chilli powder, bay leaves, cinnemon stick and let it cook for 1 minute. Add this mix into lentil and mix everything together. At this time lentil should be very creamy and it should have a layer of cream on top of its surface. if u dont see that .. let it simmer for another half an hour or so.

5. The final tadka..
heat some butter add some more cumin seeds, cinnemon powder, chopped ginger, tomato paste, garam masala and corriander leaves.cook it for 1 minute and add it to lentil.
your delish dal makhani is ready. If u eat it next day it always tastes better.

SERVE warm with Jeera Pulao or soft, fluffy Naans.

HAPPY MOTHER'S DAY!!

2008-05-09T04:39:00.001-07:00

TO ALL MY WONDERFUL FRIENDS..

HAPPY MOTHER'S DAY TO ALL OF YOU...

MOTHER'S ADVICE..

2008-05-09T04:35:00.000-07:00

Mothers are wise and always right. We all know this from our experience. For, we have all grown up on the wisdoms and advice of our moms. Some of these advices, rather lessons remain with us forever and keep guiding us. Here are some selected advices and quotes given to people by their mothers. Most of these advices are extremely practical and universal in nature. Besides these sayings have been carried forward generation after generations from time immemorial. So what's your mother's best advice to u..

» Just follow your heart..believe in your instincts and try to be a change you wants to see in others..
MK

» Before you do anything life-changing, call me!
Halle Berry, actress. Mother: Judy Berry

» The source of my mother's love and strength is evident in the advice she gives me every time I leave. A kiss on the cheek, a hug and a reminder to keep God first. I, in turn, share the same advice with my 6-year-old daughter.
Eric Benet, singer. Mother: Joyce Jordan

» The best advice my mother ever gave to me was: 'Strivers achieve what dreamers believe. If you put your mind to it, you can do it. Be careful what you wish for because you might get it. And, listen to me, I've been through it already.'
Usher, singer. Mother: Jonnetta Patton

» When I was young, my mother always used to quote to me First Corinthians 15:33 which, paraphrased, says bad associations spoil youthful habits. As I came to understand, what my mom was telling me was to be careful who you let into your life. That one piece of advice has saved me countless heartaches, and I've never forgotten it to this day.
Gerald Levert, singer: Mother: Martha L. Levert

HAPPY MOTHER'S DAY!!

2008-05-09T04:32:00.000-07:00

A Mother loves right from the start.
She holds her baby close to her heart.
The bond that grows will never falter.
Her love is so strong it will never alter.
A Mother gives never ending Love.
She never feels that she has given enough.
For you she will always do her best.
Constantly working, there's no time to rest.
A Mother is there when things go wrong.
A hug and a kiss to help us along.
Always there when we need her near.
Gently wipes our eyes when we shed a tear.
So on this day shower your Mother with Love.
Gifts and presents are nice but that is not enough.
Give your Mother a day to have some peace of mind.
Be gentle, be good, be helpful, be kind.
Happy Mothers Day.

Article about Indian food in FOODNETWORK

2008-04-15T05:35:00.000-07:00

Get your toes tapping to a Bollywood soundtrack as you explore Indian cuisine with your kids in the kitchen. There’s lots to smell and taste and plenty of not-too-spicy dishes that children will love to make and eat. Namaste!

New Tastes Set up an aromatic tasting-smelling platter for your kids to get a glimpse of the colorful, varied world of Indian cuisine. Since spices dominate the complex flavors of most Indian dishes, you’ll have a lot to smell and taste.

Basmati rice
Cardamom
Chai (tea )
Cloves
Coriander (dried) and fresh cilantro
Cumin
Curry powder
Garam masala (spice mix)
Ginger
Mango
Tamarind paste
Turmeric

Special Tools You can make wonderful Indian food with standard kitchen equipment found in most Western kitchens, but some things to talk about with your kids are a mortar and pestle (for grinding those fragrant spices!), a karhai or Indian wok-style cooking vessel, and a masala dabba or masala dani, the traditional Indian spice box with seven stainless steel containers and a small spoon.

Fun Facts about Indian Food :
India has over 1 billion inhabitants and 15 major languages—now that’s big!
Instead of multiple courses, Indian meals are based around rice or bread served with an assortment of savory dishes; this is called a thali and in the South it’s often served on a large banana leaf.
Most people in India believe that eating with their hands makes the food taste better and wash carefully before and afterwards.
A large portion of the Indian population practice some form of vegetarianism—the Hindu and Sikh don’t eat any beef and many Hindu people don’t eat any meat at all.

1. Spinach or Peas and Fresh Cheese Paneer is a fresh, mild Indian cheese that’s most well-known here for its pairing with spinach in the creamy dish known as either Saag or Palek Paneer. For a more kid-friendly dish, replace the spinach with peas for equally traditional and delicious Mutter Paneer. You can even make the paneer together to really create the whole dish from scratch!

Recipe : Saag Paneer
or
Paneer Recipe in Palek Paneer

2. Mango Lassi Lassis can come salty or sweet—the salty version often has spices added to this creamy yogurt drink while the sweet may be scented with rosewater or blended with mango. Any kid who likes a smoothie will love this sweet and fruity treat. Show your children how to cut a mango by slicing off the meat alongside the flat pits, scoring with a knife, and cutting the scored pieces off the skin. After that, it’s just a matter of a quick whirr in the blender!
Recipe to try: Mango Lassi

3. Naan Bread Most of us don't have tandoori ovens at home to get the perfect char-grilled texture of classic naan bread, but you can make this chewy flatbread together and practice your kneading skills while testing a traditional accompaniment to Indian meals. Try taking the bread out early and grilling it on a pan to get more of the savory charred flavor.
Recipe to try: Naan Bread

4. Carrot Halwa Extra-sweet Indian confections—many based on super-reduced milk—can be served with a meal or as a snack. Carrot Halwa is one that’s not only easy to make, but is a relatively healthy dessert with lots of grated carrots and nuts. Just mix together about 3 grated carrots, 1 quart whole milk, 1/2 cup cream, and 3/4 cup sugar, bring to a boil, then simmer for 1 hour. Stir in 3/4 cups ground almonds or cashews, 3 tablespoons butter, 1/2 teaspoon nutmeg, and garnish with slivered toasted almonds. Serve warm or cold.

Rang Barse.....

2008-03-19T03:49:00.000-07:00

When love is in the air, you know it is time to celebrate Holi. The festival does not recognizes any bars of caste, class or creed. Drenched in colours, everybody comes to resemble each other losing their original self. This is the beauty of this festival. Its uniqueness lies in the fact that this festival treats everybody at par, all differences dissolve in the coloured water that flows in plenty in it.

Holi calls to put an end to any hard feelings that might have cropped up during the year. People apply color and give each other a friendly hug as they greet Happy Holi or Holi Hai. It is strongly believed that even enemies turn friend on the day of Holi.

Click on this link to see our picutres playing holi last year at my home.

http://kumars.smugmug.com/gallery/2598387_h6LJQ#136997931

Earth Hour 2007 was a Sydney event. Earth Hour 2008 is a global movement.

2008-02-26T04:27:00.000-08:00

World Wildlife Fund's Earth Hour is catching on across Americafollowing the tremendous success of last year's event in Sydney,Australia. This global phenomenon will spread across six continents in2008, including hundreds of communities like yours in the UnitedStates.

Chicago will serve as the U.S. flagship city for Earth Hour in 2008,with Atlanta, Phoenix and San Francisco joining as leading partnercities. But everyone throughout the US and around the world is invitedand encouraged to turn off their lights for an hour on March 29 at 8p.m. local time--whether at home or at work, with friends and familyor solo, in a big city or a small town.
What will you do when the lights are off? Why not change out those oldenergy-wasting light bulbs to new, inexpensive and efficient compactfluorescents. Earth Hour is also a great time to consider what you andyour family can do in the days and months to reduce emissions and livemore sustainably. We have lots of great ideas to get you started.

To alter the course of climate change we must act now. The U.S. is theworld's leading emitter of carbon dioxide—over 20 tons per personevery year. One person committed to reducing energy consumption canmake a difference, and millions of us working together can change theworld.
Let us know that you're a part of Earth Hour - sign up on the site andbecome part of the movement!
One hour, America. Earth Hour.
SIGNUP... http://earthhour.org/user/jic5

Nothing's gonna change my love for you.......my all time fav. song

2008-02-15T12:22:00.000-08:00

If I had to live my life without you near me
The days would all be empty
The nights would seem so long
With you I see forever oh so clearly
I might have been in love before
But it never felt this strong

Our dreams are young
And we both know they'll take us
Where we want to go

Hold me now
Touch me now
I don't want to live without you
Nothing's gonna change my love for you
You ought know by now how much I love you

One thing you can be sure of
I'll never ask for more than your love
Nothing's gonna change my love for you
You ought know by now how much I love you
The world may change my whole life through
But nothing's gonna change my love for you

If the road ahead is not so easy,
Our love will lead the way for us
Like a guiding star
I'll be there for you if you should need me
You don't have to change a thing
I love you just the way you are
So come with me and share the view
I'll help you see forever too

Goodbye 2007 and Welcome 2008

2007-12-01T18:30:00.000-08:00

New Year's Eve has always been a time for looking back to the past, and more importantly, forward to the coming year. It's a time to reflect on the changes we want (or need) to make and resolve to follow through on those change. So have u made your New Year Resolution list yet??

Mine is almost ready..(will add as and when I remember something important...)

1. Spend more QUALITY time with family..(no more running around on weekends)

2. Fit-n-Fitness (finally we bought a treadmill and I promised to myself I'll atleast use it 4 times a week..let's see how it goes)

3. Enjoy life more - Given the hectic, stressful lifestyle it is no wonder that "enjoying life more" has become my important resolution in recent years. It's an important step to a happier and healthier life..

4. Learn something new... learning new things makes life more interesting and challenging..so I'll try to learn new things as year progresses..

5. Get organized-Will try to be more organised and try to keep things this way as much as possible..

so these are my resolutions..what are yours???? would u like to share???

Ras Malai

2007-11-27T05:27:00.000-08:00

Ras Malai is like a dumpling made from cottage cheeze (mainly known as Paneer in India ) soaked in sweetened, thickened milk delicately flavored with Kewra/Cardamom/Saffron.
Serve chilled and should make it atleast 24 hrs. before serving.

INGREDIENTS:
1 Can of Ghasitaram / Haldiram Rasgullas (20-22 nos.)
1 Pint of Half-n-Half
7 tbl spoon sugar (u can add more if u like it more sweet)
1/4 teaspoon cardamom powder (u can use kewra essence too )
1/2 cup thinly sliced almonds and pistachios
1 teaspoon crushed Saffron

PREPARATION:
Heat the Half-n-half for 5 mins.
Add sugar & cardamom (kewra essence if u r using that)
Add almonds & pistachios.
Squeeze the rasgullas and add into half-n-half.
Lower the flame and heat it for another 5 mins.
Switch off the heat and let it cool for just 5 mins.

Transfer this in a serving dish and decorate each rasgulla with crushed saffron, slice of almond & pistachio. Cool it in the fridge for atleast 8 hrs. Serve chilled.

My recipe in New Delhi's Restaurant....

2007-10-16T14:03:00.000-07:00

Today as usual I was checking my emails in the morning and I saw one mail which grabbed my attention. It was from a guy who owns a restaurant in New Delhi and been making my recipe from last three years. Yes, friends one of my recipe and its "Amritsari Chole". I think he got that recipe from Bawarchi.com. (may be you dont know but before this I used to post recipes on bawarchi.com which is now sifyfood....I think so)

Anyhow that guy was very honest. He dint hide the fact that he is using my recipe for commerical purpose. And I dint mind either that he is making money out of it.

So when you visit New Delhi dont forget to visit his restaurant in New Delhi. http://www.mkm.in/check out his website..

क्या आप हिंदी पढ़ सकते हैं? अगर हाँ तो जवाब ज़रूर भेंजे।

2007-10-03T07:20:00.000-07:00

नमस्ते,

आप कैसे हैं? आपको यह मेरा ब्लोग कैसा लगा?
कृपया अपना सुझाव ज़रूर लिखें।

Spices - The Right Match

2007-09-18T06:49:00.000-07:00

Make The Right Match otherwise you'll get sour patch.

Arrowroot - An edible starch known as Arrowroot Powder. Used mainly as a thickening agent.

Sweet basil - With an aroma that is like mint and tea. Basil is available in leaf form. It is used as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any dish where oregano would be used They have a woody, astringent flavor with a pleasant, slightly minty aroma. In Indian cooking this can be used instead of Kari Patta.

Bay leaves - Works well in soups, with meat and poultry dishes, pasta sauces, fish and is also used to flavor some desserts. In Indian cooking Gravies, Pulao, Biryanis and many vegetables.

Black pepper - has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste. A unique blend of seasonings including black pepper, onion, garlic, paprika and celery seed. Especially good flavor with beef as well as pork and lamb.

Caraway (Seed) - With a tangy flavor similar to dill. It is used as a seasoning in potatoes, cabbage, carrots, sausages, rich meats, in breads and pastries. Caraway is available as the whole seed. In Indian cooking use in fish, Gobhi Parantha, Mooli Parantha, Makki ka Parantha and pickles.

more spices and their right match is coming soon...

Fall in love with Fall Colors

2007-09-18T04:22:00.000-07:00

Why you like fall?

lets fall into fall with fall of thoughts that why we like fall??

I love fall for its color, cool breeze, warm apple ciders, bright pumpkins, scary halloween decorations, colorful corns, spooky hayrides in the night, lots of Indian Festivals and most of all my son's birthday...

I love fall for its crisp air in the afternoon, and the sound when u walk on dry leaves and hot choclate in the evening with apple crumble.

So tell me why do YOU like fall??

Khaman Dhokla

2007-09-12T04:08:00.000-07:00

This recipe is a modified version of "GITS KHAMAN DHOKLA" I've just added my two cents to make it more softer and sweeter than the original recipe which is posted on GITS pack.

Ingredients:

1 pack - GITS Khaman Dhokla
1/4 tsp - Red chilli powder
1 tbl spn - Dry coconut powder (or shredded coconut)
3 nos. - Green chillis (Finely chopped)
1/2 cup - Chopped Corriander Leaves
1 tsp - sugar
3 tsp - water

Method:

Follow step 1 as it says on GITS pack.
Before following the step 2 grease the baking tray with oil/spray and sprinkle the chilli powder.
Follow step 3 as it says on GITS pack.
Before following the step 4 dissolve sugar in water and pour this slowly on dhokla.
Follow step 4.
Garnish with coconut, green chillis and corriander.

Serve with my special DHOKLA CHUTNEY.

Dissolve sugar in water and slowly pour this water on dhokla once its done.

Cut it into pieces

Angel Pudding

2007-09-12T03:53:00.000-07:00

A Very quick, easy and light dessert. This recipe is so easy that even a kid can make it.

Ingredients:

1 can - crushed pineapple
1 can - cool whip
1 - Instant Vanilla Pudding
Any fruit to decorate - I prefer summer berries like strawberries and blue berries.

Method:

Just mix pineapple along with its liquid, cool whip and instant vanilla pudding into the bowl.
Decorate it with the fruit of your choice and keep in the fridge for at least half an hour.

Serve and enjoy!!

A Tribute to 9/11

2007-09-11T04:42:00.000-07:00

Every single person in the world has been affected by Tuesday, September 11, 2001. Many families are still affected by that.

These events will live long in our memory, both those who witnessed the unspeakable horror, those who watched it and cried from afar. Our children's children will hear of this day in future history classes.

May we never forget this day. May we always remember. May we find peace in this world. May this never happen again.

Lets Teach your children love not hate.

You are more than welcome to share your thoughts on this day...

Nargisi Kofta - (Keema Kofta)

2007-09-11T04:24:00.000-07:00

This recipe is very "ROYAL" recipe as we call it at my home. This recipe requires time and patience. But once its done its worth of every single second you spent on it. Also its very heavy. People can't eat more than one kofta at a time.

Ingredients:

for Koftas:
4 boiled Eggs
200 gms. minced Chicken or Mutton
50 gms. Besan
4-5 Green Chillies chopped fine
1/2 tsp. Ginger grated
1 tsp. Coriander chopped
1/2 Onion finely chopped
Pinch of Hing
1/2 tsp. cumin seeds
Salt to taste
Ghee or Oil for deep fry

Gravy:
125 gms. Cream
150 ml. Milk
50 gms. Cashewnuts
3 tsp. White Pepper powder.
1/2 tsp. Turmeric powder
2 tsp Ginger paste
1 tsp Garlic paste
3 tsp Onion paste
3 tsp Tomato puree
1" Cinnamon
6 Cloves
6 Cardamoms
salt as per taste
3 tbsp. Ghee

Garnish:
1 tbsp. chopped Coriander
1 tbsp of Fresh Cream

Method:

**Koftas:
Mix together all the ingredients except eggs and knead dough with the help of water.
Take a ping-pong ball sized dough in hand.
Flatten the dough and place eggs in the centre of it and shape into a ball or oval.
Repeat for remaining dough. Heat ghee or oil and deep fry all the bolls. Keep aside.

**Gravy:
Heat ghee in a skillet, add all ingredients except powdered spices, milk and cream and fry for 5-7 minutes stirring well.
Add powdered spices and fry until it leaves oil.
Add milk and cream and 1/2 cup of water and simmer on low for 15 minutes.
Add koftas in gravy cook for 5 minutes.
Garnish with cream and chopped coriander.
Serve hot with naan or parathas or Methi Pulao.

Methi Pulao (Pulao with twist)

2007-09-11T03:54:00.000-07:00

This receipe of Methi Pulao is very different recipe for pulao. My husband just loves it. So give a break to Matar Pulao and try this recipe.You can serve this any kind of Daal(Lentil) But I personnaly make Black Masoor Daal with this.

Ingredients:

1 tbl spoon kasuri methi (dry methi)
2 cups of rices
Turmeric powder 1/4 tsp
Salt as per taste
Oil 1 tbl spoon
water - just as much u would use to make rice
Method:

In a pressure cooker put a little oil and add kasuri methi, salt, turmeric powder and rice and water.

Cook as you cook normal rice. (Pulao)

Serve with any of your favourite Daal or Raita.

Shahee Paneer

2007-09-11T03:41:00.000-07:00

My son loves this Shahee Paneer. He can eat it anytime. Many of my friends ask me to make this dish whenever we have get-together and always it’s a big hit.

Ingredients:

Paneer 500 gms.
Bay leaves 1 no.
Light Cream 150 gms
Milk 1/2 Glass (you can use any milk)
Tomato Puree 1-1/2 cup
Red chili powder 1/2 tsp.
Garam masala powder 1 tsp. (Optional)
Coriander Powder 1 tsp.
Sugar 1 tbl sp.
Oil 2 tsp.
Salt As per taste
Coriander or Dried Methi Leaves to garnish

Method :

Cut Paneer into any shape and keep aside.
Heat oil in a Kadahi. Add bayleaf and add tomato puree.
Cook for 5-7 minutes or till it leaves oil.
Then add red chili powder, salt and coriander powder, sugar and mix well.
Add cream and 1/2 glass milk. Cook until it come out like thick gravy. You can alter the gravy as per your need. (use some more milk to make it thin gravy or use less to make less gravy)
Now add Paneer and cook for another 10 minutes.
Garnish with fresh coriander leaves or dried Methi leaves and serve with Chapati.

P.S. to make Paneer Grill Sandwich (Panini) just spread the paneer along with gravy in between two breads and grill. Cut it in two halves and enjoy with Mint Chutney.

Amritsari Chole

2007-09-09T14:12:00.001-07:00

This is the most famous recipe in my kitchen. The taste of chole is very close to the chole we get in Delhi when we eat chole-bhature. I'm sure you will agree with me after trying it out.

Ingredients :
To Boil:
250 grams Chole (Safed chole)
2 tsp Tea Powder or 3 Tea Bags
4-6 Pieces Moti Ilaichi
Salt to taste (half black salt+half white salt, remember in this receipe whenever you using salt make sure you use both the salts black and white.)

For Chole Masala
6 pieces Clove
1 piece Cinnammon Stick
1 tsp Black Pepper
1 tsp. Zeera
1 tsp Saboot Dhania
2 tsp Anardana

Other Masale
3-4 Green Chillies - finely chopped
2-3 Tomatoes - finely chopped
1 piece Ginger - finely chopped
2-3 tsp Green Corriender - finely chopped
1 Onion - finely chopped
1/2 tsp Mangopowder (aamchur)
1 Tbsp Garam Masala
Red Chillies to taste
2 tsp dry Corriender
2 Table spoon Ghee
2 pieces Bay Leaves

Method to make Chole Masala:
In a pan, roast all dry masale and make a rough powder out of that and keep aside.

Method to make chole:
In a big vessel (barthan) put water - add Chole and Soak this over night.

Next morning in that same water drop a pouch of tea leaves or tea bags, salt and moti elaichi and boil till it become soft.

When cooked discard the tealeaves pouch and water if you have plenty of that. Keep one small cup of this water which we can call chole stock.

Take a big pan put cooked chole add dry masala rough powder and other masale except onions. Mix it well.

In a separate pan heat the ghee and add bayleaves and onions and fry it till golden brown now add chole and chole stock and cook for 10 minutes. While cooking it mash some of chole with masher to mix all the masale well.

You can Decorate it with deep fry potatoes, paneer and fresh tomatoes, ginger, longcut green chilli.

Serve it hot with bhathure, bread or tandoori roties. (Deep frozen onion kulcha or garlic naan works best with this chole)

Gobhi Mussallam

2007-09-09T14:09:00.000-07:00

Ingredients :
Cauliflower 2 no. (Small size works better in this recipe)
Grated onion 1 cup
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Tomato puree 1/2 cup
Red chili powder 1 tsp.
Garam masala powder 1 tsp.
Coriander powder 1 tsp.
Turmeric powder 1and 1/2 tsp.
Cumin powder 1 tsp.
Oil 2 tsp.
Salt As per taste

Method:
Remove stalk from cauliflower. Boil in salted water with 1 teaspoon turmeric powder till half cooked.

Heat oil in a Kadhai. Add grated onions and sauté until golden brown in color.

Add Ginger & Garlic Paste, cumin powder, coriander powder, remaining turmeric powder, garam masala powder and salt. Saute for half a minute. Add tomato puree and cook till oil leaves the masala.

Add 1/2 boiled cauliflower crown side down in the pan and cook on steam for 10 minutes.

Garnished with chopped green coriander and serve hot with Chapati.

Mughlai Dum Aloo

2007-09-09T14:06:00.000-07:00

A Great Indian recipe with a mughlai twist. This recipe is a great hit in any punjabi party.

Ingredients :
Potatoes 10-12 nos. medium size
Cloves 4 nos.
Green cardamoms 2 nos.
Green chilies 2 nos.
Fresh root ginger grated 50 gms
Garlic 3 cloves
Yogurt 150 ml.
Tomato 5-6 nos. medium size
Oil 50 gms.
Grated onions 2 nos.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Chili powder 1 tsp.
Turmeric 1/2 tsp.
Salt As per taste

Method:
Scrub, scrape or peel the potatoes, then prick them thoroughly using a fork. Deep fry until it turns out golden brown.

Grind the cloves, cardamoms, chilies, ginger and garlic to a paste.

Melt the Ghee in a heavy-based saucepan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili power and turmeric. Continue to fry for 2-3 minutes.

Add tomatos and stir for another 10-15 minutes or till this masala leaves oil then add curd and stir.This should take about 15-20 minutes.

Add the potatos and water, stir well and cook for a few minutes until the potatos are tender, then serve hot.

Baingan Ka Bharta

2007-09-09T14:03:00.000-07:00

Ingredients :
1 egg plant (brinjal) (should be fat and big)
5-6 big onion finally chopped
7-8 green chillies
2 tablespoon fine cut ginger
5-6 big tomatoes finally chopped
1/2 tsp red chilli powder
2 tsp dhania powder
salt to taste
oil & jeera for saute
green coriander to garnish
1 tsp Garam Masal and
a pinch of heeng

Method:
If you have an oven, preheat the oven to 375 degrees. Grease the Egg Plant with some oil and wrap in the baking sheet and put in the oven. Keep checking it with pressing it with fork.
or

If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.

Remember, this process has to be done carefully so that the inner part of the EggPlant is cooked well.

Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.

When the skin is removed, crush the eggplant using knife/spoon or masher well so that it has an even consistency. you can spare the seeds if you want.

Put some oil in a pan. When hot, put heeng and Jeera(cumin seeds) into it. After 5 seconds put the finely chopped onion into it.

When the onions are light golden brown, add the finely cut green chillies and ginger into it.

Heat it for 2-3 minutes. Then add tomatos and stir untill this masala leave oil..

Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.

Heat it untill egg plant mix into this onion and tomato paste.

The more you saute it more you get the taste of it.

Garnish with coriander leaves and serve hot with Parathas or Roti.

Methi Parantha

2007-09-09T13:43:00.000-07:00

This recipe is all time favorite in my household. My son loves Methi Parantha with combination of cream cheese or Boondi Raita.

Methi Parantha

Ingredients:
1/2 cup - Besan (Flour of Bengal Gram)
2 cup - Wheat Flour
1 cup - Chopped Green Methi
1/4 tsp - Red Chilli Powder
1/4 tsp - Turmeric Powder
Salt as per your taste
1/2 tbls - oil for making dough
oil for brushing on paranthas

Sieve both the flours and place it in a large bowl. Add the salt, red chilli powder, turmeric powder, chopped methi and mix well. Make a well in the center and gradually pour in the water, mixing well to form a supple dough.

Knead the dough for 2-3 minutes, then cover and let stand for 10-15 minutes.

Divide the dough into small balls. Roll out each piece of dough on a well floured counter.

Place a large, heavy bottom skillet/tava on high heat.

Place the parantha on the skillet and when it starts to bubble turn it over. Brush with oil and turn it over again and brush oil on the other side as well.

Remove the parantha from the skillet and keep warm while you make the others.

Some people like to brush it with a little melted butter before serving.

Serve with Boondi Raita or fresh cream cheese spread and a cup of hot tea.

Enjoy!!!!!