Cooking Dil Se...!!!: November 2009

Wheatgrass Chocolate Pudding...!!!

Author: Siddhi Shirsat // Category: Chocolate Recipes, Desserts, Ice-Creams N Puddings, Sweets

This wheatgrass chocolate pudding is made using sprouted whole wheat and milk, and flavoured with cocoa powder to give it a nice chocolaty taste.It is a very healthy dessert and can be made quickly if sprouted wheat is available.It is little similar to famous ragi pudding which is very famous in goa called as "satva".I will post that recipe soon.Try this healthy chocolaty pudding and i am sure you will love it.

INGREDIENTS:

1 cup sprouted whole wheat

4-5 cups whole milk

1-2 table spoon cocoa powder

1 table spoon vanilla custard powder

3/4 cup sugar

1 tea spoon vanilla essence

METHOD:

Grind sprouted wheat along with little milk, custard powder and cocoa powder to a fine paste.Mix this paste with the remaining milk.

Heat a non-stick pan and add this mixture in it.Cook on very low flame stirring countinously.This is important as if not stirred properly the mixture will form lumps.Do not allow it to form lumps and go on stirring.

Add sugar and keep on stirring.After some time it will start thickning.Countinue stirring and cooking it until it starts leaving the pan and get a thickning consistency.

When done add vanilla essence and mix.Remove from flame.Pour in moulds and allow it to cool.When its cooled refrigerate it till fully set.

Garnish with finely grated chocolate and glaced cherries.

NOTE: To get sprouts for wheat, soak them in water for 24 hours.Then drain the water and keep it closed for more 24 hours in a warm and dark place.You can even tie them in dark coloured cloth to get sprouts early.Wash the sprouted wheat well in water 2-3 times before use.

Add amount of cocoa powder according to your taste.

Preparation Time : 25 mins

Comments (8)

Spanish Omelette(Tortilla De Patatas)

Author: Siddhi Shirsat // Category: Breakfast Items, Egg Dishes, Spanish Dishes

Spanish omelette or tortilla de patatas is a typical Spanish dish consisting of an egg omelette with fried potatoes. Frequently it also includes onion , spring onion depending on region or taste.I like this dish from before and i modify it by adding and changing its ingredients.This is my most favourite version in which i add mushroom, bellpeppers etc. Its a very simple recipe yet tasty:-))

INGREDIENTS:

4 eggs

1 cup chopped onion

1/4 cup chopped green bellpeppers

3/4 cup chopped mushrooms

1/2 cup finely diced potatoes

3-4 table spoon milk(optional)

1 tea spoon pepper powder

1/2 tea spoon termeric

olive oil

salt

METHOD:

Heat a pan and add little oil.Add chopped onions and saute them till soft.Now add the diced potatoes and saute them for 2 mins.Now close the lid and let them get cooked for 2-3 mins.Saute them till they turn light brown.

Now add chopped capsicum and saute for 2-3 mins.Now finally add sliced mushrooms and cook for 1 min.Add little salt and turmeric and saute more for 2-3 mins.By now mushrooms must have also got cooked well.

Beat the eggs well in a bowl and add milk.Milk is added as it makes the omelette more fluffy.Add salt and pepper powder according to your taste and mix it well.Now add the sauted veges in it and mix it.

Heat a non-stick pan and add olive oil.Add all the egg mixture and spread it evenly on it.Normaly for 4 eggs 8" pan is well suited as this omelette needs to be thick.But i had 12" so mine is a bit thin.Close its lid and let it get cooked on low flame.

After 5-6 mins it will get cooked.Base of it will get brown, no need to turn it and cook.Remove it from flame.

Slice it and serve with bread toast or plain.

NOTE: You can even add whole spring onion in it.

Preparation Time: 10 mins

Comments (3)

Mushroom Peas Masala...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, side Dishes

This mushroom mutter masala is a mushroom dish which i had tried some days back.Normally we make simple mushroom stir fry when we get the local tasty mushrooms here in rainy season.They are very very tasty, i have posted few recipes of them before. But in this season we get the normal button mushrooms which are not that tasty so i decided to add more taste in it by adding green peas in it.I even added tomato puree and onions paste and it tasted very good.I loved this preparation as it was very quick and simple. Here our some of my mushroom recipes which i had posted before.

Tawa Mushrooms

Goan Mushroom Gravy

Mushroom Dum Biryani

Fried Mushroom

Mushroom Momos

INGREDIENTS:

2 cups chopped button mushrooms

3/4 cup green peas

1 cup chopped onion

1 cup blanched onion paste

3/4 cup tomato puree

1 table spoon ginger-garlic paste

2 tea spoon kitchen king masala

1 tea spoon garam masala

1-2 tea spoon red chilli powder

1 tea spoon dry oregeno

salt

oil

METHOD:

Heat little oil and saute the sliced mushrooms for 2-3 mins.Blanch green peas in hot water.

Heat a pan and add oil.Saute the chopped onion till light brown.Now add the ginger-garlic paste and saute for more 2 mins.

Now add the sauted mushrooms and green peas.Add chilli powder, kitchen king masala, oregeno and salt.Mix it well and cook for 2 mins stirring countinously.

Now add onion paste cook for 1 min.Add tomato puree and little water and let it get cooked for some time.Add sugar and garam masala.When its almost cooked well and bit dry remove from flame.

Serve hot with parathas or roti.

Preparation Time: 20 mins

Comments (4)

Egg Stuffed Spinach Paratha...!!!

Author: Siddhi Shirsat // Category: Egg Dishes, Evening Snacks, Paratha's

This egg stuffed spinach paratha is a very tasty and filling dish.This egg paratha was a common recipe at my place, so i modified it by using spinach paratha dough instead of normal and they turned out to be very tasty .They make a healthy and filling snack or breakfast.

INGREDIENTS:

For Dough:

2 cup wheat flour

1 cup spinach leaves(palak)

1 inch ginger

3-4 green chillis

1/2 cup coriander leaves

2 tea spoon cumin powder

1 tea spoon chilli powder

1 tea spoon corainder powder

salt

oil

For Stuffing:

3 eggs

2 onions chopped

1/2 tea spoon pepper powder

1 tea spoon turmeric powder

salt

butter/oil

METHOD:

For dough grind all the ingredients except flour and oil into a fine paste using little water.Now mix this paste into flour and kned into a soft dough using water and little oil.Keep aside for 30 mins.

Now add salt and turmeric powder to the chopped onions.Beat eggs and add to this mixture and add pepper powder.

Now make balls and roll out thin rotis of it.To make a single paratha roll out two thin rotis of equal size.Heat a tawa and add butter.Now put one roti on it and spread egg mixture on it.Do not add lots of it as it can come out.Fill the whole roti with it leaving 1 inch area around its edge.

Now take the second similar size roti and place it exactly on top of the first one.Press and seal the edges carefully so that mixture do not come out.Let the paratha get cooked.When its done on one side turn it and cook on other side.Add butter in middle.

When its done on both the sides, cut it into pieces and serve with ketchup.

NOTE:Vegetarains can use grated paneer in this paratha instead of egg.Add salt. turmeric and little chat masala and lemon juice to grated panner and use as its stuffing.

This spinach dough can be used to make simple parathas also which taste very good with pickle or curd.

Preparation Time: 20 mins

Comments (3)

Beetroot Burfi...!!!

Author: Siddhi Shirsat // Category: Sweets

I was in mood of making some colourful sweet.I like the colour of beetroot,as it gives a nice natural red colour to any dish in which it is added.So i decided to make its burfi, as halwa was bit common.I used the normal carrot halwa recipe, but used fresh grated coconut as it helps burfi to set and keeps it firm and also id did not want to use khoya.I also did not use milk in it as i had to store it for some more days and milk would make it sticky.I made this burfis and they were very nice.I liked its colour so i did not garnish it with any dryfruits to keep its natural look.

INGREDIENTS:

1 cup grated beetroot

1/2 cup freshly grated coconut

1/4 cup cashewnut powder(optional)

3/4 cup sugar

2-3 table spoon ghee

1/2 tea spoon cardomom powder

METHOD:

Squeeze the grated beetroot to remove extra juice from it and make it bit dry.Heat a kadai and add 1 table spoon ghee.

when the ghee is melted and hot add the grated beet root and saute it till it becomes dry and soft.It will take around 3-4 mins.Now add the grated fresh coconut and cook it while stirring countinously for 2-3 mins.

Now add the cashewnut powder and stir well.Cook for 1 more min.Now add sugar and keep on stirring till the mixture thickens.Use sugar according to your taste.When it is thickened well add the remaining ghee and stir till the mixture forms a ball and the ghee starts coming out of it.spinkle cardomom powder and remove from flame.

Now grease a tray and spread the mixture evenly.After 5 mins when its almost half set give it desired shape and let it set fully.

It remains fresh in refrigerator for more then a week.

NOTE: I had used heart shaped buscuit cutter to give it heart shape.

Preparation Time: 20 mins

Comments (8)

Corn On The Cob...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Quick Dishes

Roasted or steamed corn always tastes good.Its more famous in important tourist spots.In goa on every beach you will find many roasted corn stalls.Here corn is roasted and lemon juice, salt and spices are applied and sold.Eating it at this places is always fun.I had been a big fan of this roasted spiced corn from childhood.I make it often at home and enjoy it.I had never tried to modify its preparation.But somedays before i came across this recipe and found it very interesting as the mariantion applied was different and even the roasting procedure was different.It was very much different from the usual roasted corn.So i tried it and just loved it.It was nice buttery and tasty.This recipe will taste best only when american sweet corn is used as it is more sweet campared to our indian corn.This recipe has got its name as "corn on the cob" cause of its special roasting and serving technique.Corn on the cob is the culinary term for a cooked ear of freshly-picked maize from a cultivar of sweet corn. The ear is picked while the kernels are still tender. Other varieties called field corn are edible as "roasting ears", but are not tender or sweet. Ears of corn are roasted, steamed or boiled, with or without their green husks. The husk leaves are then removed before serving.Corn on the cob is usually eaten while still warm. I am sure you will love it.

INGREDIENTS:

1 whole american sweet corn

1 table spoon butter

1 table spoon chopped corainder leaves

1 table spoon finely chopped garlic cloves

salt

METHOD:

Peel the corn and keep aside.Do not throw its husk out.

Take a bowl and add butter in it.Then add chopped garlic, salt, corainder and mix it well.Apply a thick layer of this paste on the corn.

Cover it fully with kept husks,Just one thin layer enough to cover it fully.Then tie a long thread fully around it,and roast it evenly on hot charcoals or even gas will do.Do not allow the tied husks to fall.

when husk is almost black that means the corn is done.Remove the tied husk and serve hot.

NOTE: Use only american sweet corn for this recipe.

Preparation Time: 10 mins

Comments (2)

Saffron-Carrot Drink...!!!

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

This is a very tasty and healthy drink recipe.I had read it on one of the health magazines and tried it.Apart from being very nutrituous and filling its also very tasty.Now i have decided to enjoy it frequently:-))

INGREDIENTS:

2-3 fresh carrots

15-20 almonds

2 glasses of milk(400 ml)

few saffron strands

2 tea spoon kesar-elaichi syrup(or cardomom powder)

sugar

2-3 table spoon charoli nuts(chironji)

METHOD:

Peel the carrots and dice them.Blanch almonds in hot water and peel them.

In a vessel add carrot pieces , almonds , saffron strands and little milk so that the carrot pieces get dipped in it fully and pressure cook this for 2 to 3 whistles until soft and allow to cool.

Now blend it along with sugar and kesar elaichi syrup.Add the remaining milk and blend it more.If required add more milk to adjust the consistency.

Refrigerate it and serve chilled as it tastes best when chilled.While serving add charoli nuts and serve.

Preparation Time: 25 mins

Comments (5)

Cheese Kutchi Dabeli...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Street Food

Kutchi dabeli is very famous snack originaly from gujrat, but now also popular in Maharashtra specially in Mumbai and Pune.Its a spicy and tangy indian sandwich also called as double roti.I love its taste, i used to enjoy it during my stay in Pune.It was a common snack in most of the sandwich joints.Mostly i used to enjoy cheese dabeli which is very popular now, so here i have made it as now i miss it a lot here.Original dabeli do not have cheese, so its optional.Don’t get scared looking at long list of ingredients because the recipe is simple and very straight forward. Along with spicy potato filling, I am also giving the recipes for 3 different chutneys which are used in it.Original recipe contains just Sweet & Sour tamarind chutney and green mint-coriander chutney but one special dabeli stall in pune used 3 chutneys and it was very tasty. He used one more red chilli chutney,so i tried to make closer to his version. I enjoyed making this dabeli and loved it.

INGREDIENTS:

4-5 round soft breads(pav)

1 cup thin yellow sev

1 cup finely chopped onions

1/2 cup chopped corainder leaves

3/4 cup masala peanuts

1/2 cup pomegranate seeds(optional)

3-4 table spoon butter

1 cup grated cheese(optional)

For Potato Filling:

3 potatoes boiled and mashed

2 table spoon dabeli masala

1 tea spoon chilli powder(optional)

1 table spoon lemon juice

salt

oil

For Sweet Tamrind chutney:

1 lemon sized tamarind (soaked in water)

1 tea spoon red chilli powder
4-6 table spoon jaggary

1/2 tea spoon cumin powder
Salt to taste

For Green Mint chutney:

1/2 cup mint Leaves
1 cup Coriander Leaves
4-6 Green Chillies
¼ tea spoon tamarind paste
Salt

For Red Chutney:

10 dry red chillis(or 3-4 tea spoon chilli powder)

1 medium tomato

2-3 garlic cloves

1/2 tea spoon tamrind pulp

salt

METHOD:

First to make sweet tamarind chutney, grind all the ingredients to a smooth paste using very little water.

To make green chutney grind all the ingredients to form thick green paste.It should be very fine.Adjust the number of green chillis, i love bit spicy so have added more.Similarly to make red chutney grind all the ingredients to form thick and smooth paste.Tomato is used as it helps to grind chillis very finely or else they are difficult to grind.

Now to make the potato filling heat little oil in a non-stick pan.Add mashed potato, little water and salt and mix it.Cook it on low flame.Now add dabeli masala, chilli powder, lemon juice and 2-3 table spoon of sweet tamrind chutney.You can skip the chilli powder if you do not want it to be more spicy.Adjust the masala to your taste.Cook till the mixture gets dry.

Now slit the breads horizontally without cutting through.Now apply green chutney on one side and red chutney on the other side of bread.Apply tamrind chutney on the lower side and above it spead a thick layer of potato mixture.

Heat a tawa and add butter.Place the stuffed bread on hot tawa and toast it till crispy on both side.While toasting press it gently in middle to toast evenly.Now remove the hot toasted bread from tawa and add chopped onions and corainder leaves above potato mixture.Now spinkle lot of sev and masala peanuts.add some pomegranate seeds.Finaly add the grated cheese and close the bread and press it a bit.

Hot cheese dabeli is ready.

NOTE:Dabeli masala is easily available in stores.If you cannot find it, refer its preparation here .I had used ready made one.

In tamrind chutney you can even add 4-5 dates, but then reduce the amount of jaggery.

Preparation Time: 25 mins

Comments (5)

Peppery Baby Potatoes...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Starters

This is a very tasty starter recipe.I had seen it on one of the tv shows some days back.I liked the way it was prepared,so decided to try it as it was very simple recipe and ingredients were also less.I made it with few modifications and i loved its taste.It was just superb.I had not expected that such simple ingredients can give such a good taste and flavour.The pepper and crisp fried garlic become a superb combo along with corainder and give a nice taste.I am damn sure anyone who will taste it will love it.I will definetly say for this recipe that no1 can eat it just once...he he

INGREDIENTS:

10-12 baby potatoes

1/4 cup thinly sliced garlic cloves

1/2 cup chopped corainder leaves

1-2 tea spoons pepper powder

1-2 table spoon fresh cream

salt

oil

METHOD:

Prick the baby potatoes at 1-2 places and half boil them with salt.Now peel them and keep aside.

Heat a non-stick pan and add 2-3 table spoons of oil.I know its lot of oil, but for this recipe its a mustas garlic and corainder needs to be fried till crisp in oil.Now add the sliced garlic and fry till it becomes golden brown.Now add salt in this oil only.This step is important as the salt nicely coats garlic and gives a nice taste.

Now add the half boiled baby potatoes and mix properly.By now the garlic must have got crispy.Do not allow garlic to get burned but it should become crispy, so keep the flame medium low.

Now add chopped corainder and let it also get sauted in the oil along with potatoes.After 2-3 mins of sauting add pepper powder and mix it well so that it gets distributed evenly for all potatoes.Add pepper powder according to your taste, if you want mild flavour add less .I had added bit more as in original recipe and liked it.Now close the lid and cook it for 2 mins.

When done add the cream and saute for 2 mins.Cream is added as cause of it all the other ingredients gets coated on the potatoes, so add it accordingly.Remove from flame.

Serve hot.

NOTE: You can even add little chilli flakes if you want that spicy taste, i had not added it.

If you do not get baby potatoes you can scoop out normal potatoes and use.

Preparation Time: 15 mins

Comments (7)

Chicken Shawarma...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Kebabs N Rolls, Middle Eastern Recipes, Street Food

Shawarma is a Middle-Eastern sandwich-like wrap of shaved lamb, goat, chicken or a mixture of meats. The meat is placed on a spit or rotisserie and may be grilled on for as long as a day. Shawarma is a fast-food staple across the Middle East and North Africa.It is thinly sliced meat, wrapped or filled in pita bread with pickled and/or plain veggies and sauces is a delicious quick meal.This is the traditional shawarma, but in india we get different shawarma rolls and wraps with different sauces and dips.Pita bread is the most common bread of middle east so its mostly used for shawarma there.This shawarma rolls are one of the famous street foods in arabic countries .This is my 2nd middle eastern recipe as i was interested in trying some of them, so i tried it with little modification and it tasted very good,I liked the way chicken is marinated and cooked and when it gets stuffed in pita pocket with pickled veges and sauces it tastes awesome.I even added vinegar pickled veges in it and it tasted more good,

INGREDIENTS:

1 cup boneless chicken pieces

3-4 pita breads(or any other bread)

1/4 cup tahini sauce( refer recipe here)

olive oil

For Marination:

1/2 cup yogurt

2 table spoon vinegar

2 table spoon lemon juice

1-2 tea spoon chilli powder

2 table spoon ginger-garlic paste

1/2 tea spoon turmeric

1/2 tea spoon pepper powder

2 green cardomoms

salt

For Salad:

1/2 cup sliced onion

1/2 cup sliced tomatoes

2 table spoon yogurt

1 table spoon mint leaves

1/2 tea spoon pepper powder

1/4 cup shopped cucumber(optional)

1 tea spoon tahini paste( for recipe refer here)

salt

For Yogurt Sauce:

1 cup yogurt

2-3 table spoon lemon juice

2 table spoon garlic paste( or crushed garlic)

salt

For vinegar pickling:

1/2 cup sliced carrot

1/2 cup sliced beet root

3-4 green chillis

1 cup white vinegar

1 tea spoon sugar

METHOD:

Cut the chicken in small pieces and add all the ingredients of marination and keep it for 7-8 hours in refrigerator.

For pickling veges add sugar to vinegar and heat it till it gets slightly warm and add the sliced beet root pieces , carrots and green chillis.Keep overnight.Because of this the veges will have very nice and different taste, even the chilli will become less pungent.

To make yogurt sauce whisk the yogurt well and add salt, garlic paste and lemon juice and whisk it again to form a smooth sauce.You can even pass it and squeeze through muslin cloth to become more fine and smooth.

For salad mix sliced tomatoes, onions ,salt and pepper powder.Add tahini and yogurt and mix well.

Now finally to cook the chicken you have two ways either you can apply olive oil and grill it in oven or you can cook it in pan.I used pan to cook.Here add little olive oil in a pan and add the marinated chicken pieces and let them get cooked on medium flame for 20-25 mins.Be sure not to overcook it. If chicken becomes a little dry, add a few drops of water after every 5 mins throughout cooking duration, this is very important step so that chicken remains moist and gets cooked well.

Now finally to assemble the shawarma.Cut the pita breads in two halves.Apply tahini sauce at one side and yogurt sauce at other side on the pita bread pockets.Add the hot chicken pieces ,salad and vinegar dipped veges.Drizzle yogurt sauce in middle and serve immediately.

NOTE: While cooking chicken pieces i had added 1 tea spoon tandoori masala to make it more spicy.Its not in the traditional recipe.

If you do not get pita bread you can use normal bread also.

If you get very thin pita bread then you can even wrap all the things with it like a frankie.

Preparation Time : 40 mins

Comments (7)

Green Masala Rice...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes

This is a very easy and quick rice recipe.Ideal for situations when a quick rice item has to be prepared.Its very tasty also.This recipe was told to me by my one of my friends and i tried it and loved it.Now its a frequent recipe.This rice contains green paste which can be made and stored for atleast 2 weeks and can be used in a hurry.

INGREDIENTS:

For Green Paste:

1 cup corainder leaves

2 inch ginger

10 garlic cloves

4-5 green chillis

For Pulav:

2 cups rice

1 cup gree peas

1/2 cup finely chopped potato

2 tea spoon garam masala

2 big onions sliced

1/2 cup chopped cashewnuts

oil

ghee

salt

Whole Masalas:

1 tea spoon shahi jeere(black cumin seeds)

2 inch cinnamon stick

1 masala cardomom

4-5 cloves

6-7 peppercorns

2 bay leaves

METHOD:

Roast garlic cloves and green chillis in little oil for 2-3 mins.Grind it along with corainder leaves and ginger to form a fine green paste.

In little oil fry potato pieces and green peas for 4-5 mins till almost cooked.Fry the cashewnuts pieces in ghee for 2 mins.Soak rice in water and drain it and keep for 20 mins.

Heat a kadai and add equal amount of oil and ghee.adding both gives a good taste.1-2 tea spoon of each will be enough.Add all the whole spices and saute for 2-3 mins.Then add the sliced onions and fry them till they turn golden brown.

Now add the soaked rice and saute for 2-3 mins.Now add sauted potato pieces,green peas and cashew nuts.Add 4 cups of hot water.Add the green grinded paste.3-4 table spoon of green paste will be enough.Add salt and garam masala and stir.

Close the lid and let the rice get cooked on medium flame.Add little more water in middle if required.when the rice gets fully cooked and dry, remove from flame.

Serve Hot with pickle or plain.

NOTE:Green paste in this recipe can be prepared in bulk and stored in freezer for2 weeks, and can be used in hurry.

You can make this rice without adding green peas and potatoes also.

Preparation Time : 20 mins

Comments (3)

Dum Aloo Amritsari...!!!

Author: Siddhi Shirsat // Category: Gravy dishes, side Dishes

Dum aloo is a very popular dish in india.I Decided to try it, but i combined its recipe with aloo amritsari and it turned out to be a very tasty dish and i named it dum aloo amritsari.I had used little yogurt in it which gave the gravy a very nice tangy flavour.We all loved this recipe,now i will make it often.Somtimes mixing two different recipes gives a very nice third recipe:-))

INGREDIENTS:

10-12 baby potatoes

4-5 onions

1 cup tomato puree

1 table spoon ginger-garlic paste

2-3 table spoon yogurt

1/2 cup cashewnuts

1 n 1/2 table spoon poppy seeds(khus khus)

2 table spoon fresh cream

1 black cardomom

1 tea spoon turmeric

1 tea spoon tandoori masala

1 table spoon besan

1/2 tea spoon pepper powder

1 tea spoon chat masala

1 -2 tea spoon chilli powder

1 table spoon corainder powder

1 table spoon garam masala

2 tea spoon kasoori methi

salt

butter

oil

METHOD:

Prick the baby potatoes with fork and half boil them in water with salt.When cooled peel them and keep .

Mix besan,1/2 tea spoon turmeric, 1/2 tea spoon tandoori masala,pepper powder,chat masala and little salt.Marinate half boiled baby potatoes in it and deep fry them in oil for 2-3 mins.Drain them on absorbent paper and keep aside.You can even shallow fry them if you want to use less oil.

Soak cashew nuts and poppy seeds in water for 2 hours.Grind them together to form a fine paste.Boil the onions and grind them to paste with black cardomom.

Heat little oil in a non stick pan.Add one table spoon of butter and saute the onion paste in it till oil starts seperating from it.Now add ginger-garlic paste and saute again for 2 mins.

Add chilli powder,corainder powder and turmeric powder and mix well.After 1 min add cashew nut-poppy seeds paste and stir.Saute for 2 mins and add tomato puree and mix.Now add yogurt and mix well.Add tandoori masala and stir.

Add the fried potatoes one by one to it.Now add water to make the gravy a bit thinner.Adjust according to your required consistency.Add salt and garam masala.

Close the lid and let it simmer on low flame for 4-5 mins.When gravy is enough thick, add fresh cream and mix.Finaly add kasoori methi and cook for 1 min.Remove from flame.

Serve hot with parathas or naan.

NOTE: You can even use normal sized diced or scooped potatoes in this if you do not get baby potatoes.

Add the amount of spices according to your taste.

Preparation Time: 30 mins

Comments (5)

Baked Layered Macaroni With Veges And Sauces...!!!!

Author: Siddhi Shirsat // Category: Italian Dishes, Pastas N Pizzas

I was bored trying the same pastas with normal sauces, so i decided to try something interesting.I had seen in many recipes that after cooking pasta sometimes its baked with cheese, so i decided to try something similar.So i prepared this layered and baked macaroni.But i tried to make it more innovative so i used two sauces in between the layers of macaroni pasta along with veges and cheese.I made marinara sauce and bechamel sauce , and used it in layers between.I baked it with cheese and it tasted awesome.It got over in no time.Give it a try once, i am damn sure you will like it.

INGREDIENTS:

2 cups macaroni pasta(or any other pasta)

1 cup sliced mushrooms

1 cup sliced onions

2 cup sliced capsicum

1 cup grated mozerella cheese

1/4 cup bread crumbs

2 tea spoon chilli flakes

2 tea spoon mixed herbs

butter

Sauces:

For Marinara Sauce:

5-6 garlic cloves chopped

1/2 cup finely chopped onion

1 n 1/2 cup tomato puree

2-3 fresh basil leaves

1 tea spoon kashmiri chilli powder

1/4 tea spoon pepper powder

1/2 tea spoon oregeno

salt

olive oil

Bechamel Sauce(you can refer its recipe here)

METHOD:

Heat enough water and when its starts boiling add salt and oil.Then add macaroni to it and cook it till done.Drain the water and pass running cold water through it.Spread on a plate and keep aside.

To make marinara sauce. First heat butter in a pan.Saute garlic pieces in it till light brown.Then add chopped onion and saute till almost cooked.Now add hand torn fresh basil leaves and saute for 1 min.Add tomato puree and mix.Add salt,chilli powder and pepper powder.When it starts boiling add oregeno and remove from flame.

Heat a pan and add 1 table spoon butter.Add the sliced onions and saute till they are soft.Now add sliced capsicum and saute till it gets cooked and onions become brown.Now ad sliced mushrooms and saute for a min.Add salt and close and cook for 2 mins.Keep it aside.

Now take a baking dish and grease it.Spread a layer of half qunatity of cooked macaroni evenly.Spread all the tossed veges all over evenly on it.Spread enough marinara sauce so that it covers all the veges well.Spinkle some chilli flakes and mixed herbs.I have shown a pic below of half spread marinara sauce.

Now spread layer on remaining macaroni on it evenly.Pour the prepared bechamel sauce all over it as shown below.

Now spinkle bread crumbs and grated cheese on it as seen below.

Bake it at 180 deg for 20 mins or till all the cheese melts and turns slight brown.Cut in pieces and serve hot.

NOTE: You can even add one egg white in bechamel sauce .When cooked remove from flame add egg white and whisk countinously, do not allow to form lumps.Again cook it for 1 min stirring countinously.

Preparation Time : 35 mins

Comments (2)

Kalakand...!!!

Author: Siddhi Shirsat // Category: Sweets

Kalakand or Qalaqand is a popular Indian and Pakistani sweet made out of solidified, sweetened milk and cottage cheese(chenna). It owes it origin to the milk-rich Braj area of western Uttar Pradesh. It is a very popular sweetmeat in North and East India.The term qand in qalaqand is derived from the Arabc language and means sweets.Its one on the most demanded sweet during festival times in india.I like its taste so i decided to give it a try and found out that its recipe is very simple.Had a good experince in making it.Home made pure kalakand gets ready in no time.

INGREDIENTS:

2 litres whole milk

3 table spoon lemon juice/vinegar

1-1/2 cup sugar

1/2 cup slices almonds and pistachoes

1 tea spoon kesar elaichi syrup

METHOD:

Boil 1 litre milk and when it starts boiling add lemon juice to it and stir.Milk will get curdled and whey will get seperated.Remove it from flame and strain the solid.This solid is called chenna.Wash it in running cold water.Keep it in muslin cloth and tie a knot and hang it for 1 hour so that all the liquid drips.

Boil the remaining milk and when it gets boiled reduce the flame and cook it on low flame.Stir it countinously.Cook till its quantity gets reduced to almost half.Add in the stored chenna and cook over medium flame till the mixture thickens.

Add in sugar and kesar-elaichi syrup. Cook till the mixture thickens completely and leaves the sides of the pan.It should be enough dry.

Take a plate and spread the hot mixture on it and spread evenly using a flat surfaced plate.Now sprinkle the sliced pistachoes and almonds.Let it get dry and set.

When the mixture gets cooled and dry, cut it into cubes and serve.You can even shape them in your choice shape.I had used biscuit cutter to cut the half set kalakand and then allowed it to set fully as its difficult to give shape to fully set kalakand.

Preparation Time: 30 mins

Comments (3)

Chicken Calzone...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Evening Snacks, Italian Dishes, Non-Veg Recipes

A Calzone is an Italian turnover made from pizza dough and stuffed with cheese ,salami, meat or vegetables and a variety of other stuffings.When baked the dough swells up to somewhat resemble a “stuffed stocking or trouser leg” which is what a calzone means in Italian.It is often served with marinara sauce or some other dip.I decided to use chicken stuffing along with mozerella cheese.This was my first try to make calzones and they turned out very good and tasty.In above pic you can see one opened calzone with the stuffing .They are easy to make and carry anywhere easily for picnics or as mid time snaks.So now i am planing to try some more calzones with different experimented stuffings:-))

INGREDIENTS:

For Outer Covering:

2 cups all purpose flour

2 tea spoon active dry yeast

2 tea spoons mixed dry herbs

2 table spoon olive oil

1 tea spoon sugar

salt

For Stuffing:

1 n 1/2 cup boneless chicken

2 big onions chopped

2 cups mozerella grated mozerella cheese

1 cup tomato puree

1 tea spoon pepper powder

1 tea spoon oregeno

3-4 table spoon green paste(ginger-garlic-green chillis and corainder paste)

1 tea spoon chilli powder

1 tea spoon turmeric powder

salt

olive oil

METHOD:

For the dough mix sugar and yeast in 1/4 cup warm water and keep aside closed for 10 mins.Mix flour,salt and dry herbs.When yeast become active add it to the flour mixture and kned into a soft dough.Add olive oil and kned more for 2 mins.Keep aside closed for 1 hour in a warm place.After 1 hour it must have got doubled.Press the dough ball little to remove the air and again keep it closed for 1 more hour.

To make the stuffing.Apply salt and turmeric and green paste to chicken pieces.Keep aside for 1 hour.Now take the pieces and cook till 3/4 done.Now make small pieces of the cooked chicken and keep aside.

Heat a pan and add oil.Saute the onions till golden brown.Now add the shredded cooked chicken and saute for 1 min.Now add the chilli powder and pepper powder.Mix and saute for 2 mins.Now add salt and tomato puree and let the puree coat the mixture.Close the lid and let it get cooked for 3-4 mins.Now finaly add the oregeno and toss.Remove from flame and let it cool.

Now divide the dough into small balls.Roll each ball into 4-5 inch diameter circle.Add one table spoon of chicken filling and one table of grated cheese over it.Apply little water on the edges of the rolled circle.Close it into semicircle and seal the edges using fork.

Reapeat this procedure with all the remaining balls and filling.I have put a pic below to show the prepared raw calzones.

Keep them closed for 10 mins to rise a little.Preheat the oven/microwave at 180 degrees for 10 mins.

Grease oven safe dish and bake them at 180 degrees for 25-30 mins or till they turn brown.I baked for bit longer as i wanted them crisp.

Serve hot with marinara sauce.

Preparation Time:35 mins

Comments (2)

Crispy Tortilla Chips...!!!

Author: Siddhi Shirsat // Category: Dry Snacks, Mexican Dishes

This crispy and tasty mexican corn tortilla chips are very popular all over the world.A tortilla chip is a mexican snack made from corn tortillas, which are cut into wedges and then fried or even baked sometimes to make a healthier version.They are served mostly with salsa.This tortilla chips can also be used as garnish over some of the soups.They are realy tasty can crispy.Even left over tortillas can be used to make this.

INGREDIENTS:

1 cup maize flour

1 cup all purpose flour

2 tea spoon chilli flakes

2 tea spoon oregeno

1/2 tea spoon pepper powder

salt

oil

METHOD:

Kned the tortilla dough along with salt, chilli flakes and oregeno using water.Roll round and thin tortillas from it.

Now slightly dry roast the tortillas till half done on griddle for 2 mins.Then cool it.Cut it into triangular wedges.

Heat oil in a kadai and deep fry them till crisp.Spinkle some more chilli flakes and pepper powder.

Serve with Salsa or sauce.

Store them in air-tight container.They remain good and crisp for some days.

Preparation Time : 10 mins

Comments (1)

Blog Awards...!!!

Author: Siddhi Shirsat // Category: Awards

I have been presented all this awards by SE(Denufood).I am very delighted to have them and i thank her a lot. Now i present this awards to some of my new blog mates. They are Ushnish,Pavitra and also i present them back to SE(Denufood).

Comments (3)

Goan Chicken Xacuti(Shakuti)...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Goan Dishes, Gravy dishes, Non-Veg Recipes

Chicken Xacuti or shakuti is a very famous and authentic goan chicken gravy dish. All goans who eat non-veg like this recipe very much, infact its the most common chicken dish in goa.Its very spicy and tasty.Its often eaten along with special bread called as 'pav' in goa or steamed rice or even vadas.

INGREDIENTS:

For Marination:

1 cup chopped corainder leaves
4-5 green chillis
10-12 garlic cloves
2 inch ginger piece
2 table spoon lemon juice
2 table spoon curd
2 tea spoon turmeric powder
salt

For Main Dish:

600 grams chicken pieces(medium size)
3 cups chopped onions
1 1/2 cup freshly grated coconut
3/4 tea spoon Turmeric powder
1 table spoon tamrind pulp
5-6 garlic cloves
1/4 tea spoon freshly grated nutmeg powder
1 cup thick coconut milk(optional)
salt
oil

Whole spices:

8-10 dry red chillis
1 n 1/2 table spoon corainder seeds
1 tea spoon cumin seeds
1 tea spon carom seeds(ajwain)
1 tea spoon fennel seeds(badishep/saunf)
2 table spoon poppy seeds(khaskhas)
2 inch cinnamon stick
10 black peppercorns
4 star anise
6-7 cloves

For Garnish:

chopped corainder leaves
sliced onion
lemon wedges

METHOD:

To make the marination fry green chillis and garlic pods in little oil for 3-4 mins.Peel the garlic pods.Then grind green chillis and garlic pods with corainder leaves and ginger to form a paste.Apply salt and turmeric to the chicken pieces.Apply the green grinded paste and curd and sprinkle lemon juice and mix it well with the chicken pieces.Refrigerate it for min 5 hours .

Heat a kadai and add one table spoon oil and add 3/4 cup chopped onion and fry it till light brown, then add grated coconut and fry it for 4-5 mins till it becomes brown.Keep it aside.Heat another kadai and add little oil and fry all the whole spices along with red chillis for few mins.Take care so that the spices do not burn.

Now grind the roasted spices with roasted coconut and onion mixture along with turmeric powder to a smooth paste using water.Heat a vessel and add oil.Fry 1/2 cup of the remaining chopped onions till they become brown.Now add the marinated chicken pieces and saute for 3-4 mins.

Add the remaining chopped onions and water till the chicken pieces get dipped and close the lid and let the chicken pieces get cooked.When they are almost cooked, add the grounded coconut paste.Mix it well.Add little water if needed.Add salt and nutmeg powder.Close the lid for more 3-4 mins.Let it simmer on low heat.When it starts boiling add coconut milk and cook for 1 min.Remove from flame.

While serving spinkle lemon juice and sliced onion.Serve hot xacuti with bread or hot steamed rice.

NOTE:

My vegetarian friends can use mushroom in this recipe instead of chicken, that it will be mushroom xacuti.But that time marination is optional and even if you do it do not keep marinated mushrooms for more then 1 hour.

You can even add 2 chopped tomatoes to it when chicken is half cooked, but then do not add tamrind pulp as it can get sour.

You can add coconut milk or you can even skip it.But if u add it, do not add more water while cooking or else it will become watery.Check the amount of water.

If you want less spicy then you can reduce the amount of red chillis.

In goa its always served with lemon wedges and sliced onions.It tastes best when spinkle with little lemon juice and onion slices.

Comments (8)

Falafel Frankie...!!!

Author: Siddhi Shirsat // Category: Kebabs N Rolls, Middle Eastern Recipes

As i am trying some middle eastern recipes this days, this is my first recipe. I made falafel.Falafel is a fried ball or patty made from spiced chickpeas and/or fave beans. Originally from Egypt, falafel is a popular form of fast food in the Middle East. It is mostly served alone as a snack or in bread called as pita bread along with salads, pickled vegetables and hot sauce, and drizzled with tahini based sauces.I made this falafel and made a frankie from them. Its taste was nice and different.We must try some different cuisine for a change sometimes.

INGREDIENTS:

For Falafel:

1 cup chickpeas

2 table spoon lapsi rava(wheat semolina)

1 table spoon besan

3/4 cup chopped corainder leaves

1/2 cup finely chopped onions

1 table spoon sesame seeds

1 tea spoon corainder powder

1/2 tea spoon cumin powder

1/4 tea spoon pepper powder

3-4 green chillis

1 table spoon parsley

4-5 garlic cloves

salt

For Salad:

1 cup chopped cabbage

1/2 cup sliced onion

1 table spoon lemon juice

pepper powder

salt

For Frankie:

1 cup wheat flour

1 cup maida(all purpose flour)

1/2 tea spoon baking powder

1 table spoon butter

salt

1/2 cup Tahini Sauce

METHOD:

Soak the chickpeas in water for min 7-8 hours.Now grind chickpeas along with lapsi rava, besan,green chillis, garlic,corainder,cumin powder,corainder powder,pepper powder,parsleyand baking powder.Add very little water while grinding, it should form a very dry course paste.Keep the mixture covered for 1-2 hours.Then mix raw chopped onions, salt and sesame seeds in it.

To make the dough for frankies mix wheat flour,maida,salt,butter and baking powder and kned it using cold water.Keep the dough for 30 mins.

Make small balls of the prepared chickpeas mixture and flatten them on hand.Deep fry them till golden brown and crisp.Falafel are ready.You can enjoy them wid tahini sauce also.

Now to make frankie, make rotis of the kneded dough.To make salad mix cabbabe and onion and add salt and lemon juice.Keep it for 10 mins and them add pepper powder.

To make the frankie, first apply tahini sauce to the roti, then add fried falafel in line as shown below.Add salad.

Role into a tight role and seal.Frankie is ready.

NOTE: This dish is not mush spicy, as middle eastern dishes are not as spicy as our indian dishes.If you can want you can add some spices to your choice to suit your taste.

Prepration Time : 35 mins.

Comments (0)

Tahini Sauce...!!!

Author: Siddhi Shirsat // Category: Chutneys N Sauces N Dips, Middle Eastern Recipes

Tahini Sauce is a very famous dip of middle eastern cuisine.Major part of it consist of ground sesame paste called as "tahini paste" which is one of the main ingredient of middle eastern recipes.

Before i had a very less knowledge of middle eastern recipes and one day i saw one recipe on one of the cookery shows and i found it interesting and tasty. So i did more research on it and tried to make some of the famous middle eastern recipes. This sauce is the base for max of them so made it first.Give it a try, its taste is realy unique and nice.

INGREDIENTS:

1 cup sesame seeds

1/2 cup olive oil

5-6 garlic cloves

1/4 cup lemon juice

salt

METHOD:

First dry roast the sesame seeds and let them cool.When they get cooled, grind them dry in mixie till they get crushed well and oil comes from them.Now add some olive oil and grind more till it forms a smooth paste.Add more olive oil if paste is not of pourable consistency and blend more.Tahini paste is ready. This can be stored alone for 3-4 weeks and can be used in many recipes.

Now to make tahini sauce from it take tahini paste and add crushed garlic cloves and salt and grind to fine paste.Now remove it in a bowl and add olive oil and lemon juice and mix.If its not of sauce consistency add little warm water.

This sauce can be stored in freezer for 2 weeks.

Preparation Time:10 mins

Comments (0)

Watermelon Cooler...!!!

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

I had watermelon at home and felt like trying some refreshing drink with it as the climate was bit hot in goa from last 2 days.I took inspiration from sugarcane juice and tried its ingredients and it tasted very nice and different.It was very refreshing.

INGREDIENTS:

2 cups chilled watermelon cubes

2 tea spoon sugar

1/2 tea spoon chopped ginger

1/2 tea spoon pepper powder

1/4 tea spoon jaljeera powder

3-4 fresh pudina leaves

METHOD:

Remove seeds from watermelon pieces. Add water melon pieces, sugar,ginger,pepper powder and jaljeera powder and blend for 2-3 mins.

Pour in glasses and add chopped pudina leaves and serve immediately.If kept for some long time it can get spoiled.

NOTE: For good results add chilled water melon pieces.

Amount of sugar added depends on the sweetness of watermelon. If the watermelon is very sweet no need to add sugar.

Makes two glasses.

Preparation Time: 5 mins

Comments (0)

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