Finally i got my first recipe published!
Guys go check out and do tell me as to how do u all like it!
you can read it online and even download it for free..
Look out for the November issue!
http://proteusmagazine.com/pdf-downloads/

Creamy Cauliflower Soup!

Ingredients:

1 kg Cauliflower separated into florets

200 gm Potatoes

4 cups Water

3/4 cup Milk

1/4 cup Cream

Salt to taste

Pepper to taste

1/4 cup Parsley

Method:

• Heat a deep pan and add the potatoes and cauliflower along with the milk and water and bring to a boil. Simmer and cook covered for another 20 minutes or until the veggies are soft.
• When cooked, let it cool and then churn it in a mixer or with a hand blender to a soup's consistency.
• Bring it back to the heat and add all the remaining ingredients and cook for a few minutes. If you feel that the soup is too thick, add a little bit of water but do remember to check the seasoning again!

Bon Appetit! 

European Mushrooms

Ingredients:

2 tbsp Olive oil

1 1/2 large Onion Chopped (300 gm)

400 gm Button Mushrooms

2 tbsp Lemon Juice

1/4 cup Fresh Parsley finely chopped

Salt to Taste

Pepper to Taste

Method:

• Heat the frying pan and saute the mushrooms until golden.
• Add the mushrooms and a sprinkle of water and cook until the mushrooms turn soft over a medium flame. This should take about 10-12 minutes.
• Now add the rest of the ingredients, stir well and remove from the flame.
• Add this mixture to a food processor and chop it to the consistency of a caviar but do not puree it.
• Now add some more olive oil, mix well and store it in an air tight container.

Serves as an excellent spread over breads, toasts n biscuits!

Tip:

It stays for about 15-20 days in the fridge and about a month and half in the freezer. But if you want to preserve it even longer, just add a tbsp of vinegar while you churn it in the food processor. That should do the trick.

Stir fried veggies...

Although you might have to stand in the kitchen for some time to chop the veggies but you know what... do that in the morning and keep it in your fridge and the 5 minute magic will unveil itself in the night!

Ingredients:

Bell peppers of all 3 colors (300 gm)

1 Zucchini (200 gm)

3 Celery sticks

1/2 cup chopped Green Onions

250 gm Mushrooms 

5 tbsp Oil

Salt a pinch

For the sauce:

2 cloves of Garlic chopped

1/4 cup Soy Sauce

1 tbsp Green Chilies chopped

2 inch Ginger grated

1 1/2 tbsp Sugar

1 tbsp Vinegar

Salt a pinch

 

Method:

• Chop all the bell peppers and green onions and mushrooms in 2-3 inch long and thin slices and keep them aside.
• Mix all the ingredients of the sauce in a container and keep that aside too.
• Now heat a wok and add the oil and let it smoke. Then add all the vegetables and stir fry them over high heat for about 2-3 minutes while continuously stirring them.
• Now add the sauce and cook over high heat until it completely evaporates.
• Voila! Its ready to be served smokin' hot!

Tip:

The first two steps are simply preparation which can be done and kept aside even a day ahead!

Some people in China add soaked and peeled almonds to this... Well you can always try it!

Serves around 4-5 people.

Potato in Yogurt!

Served usually as an accompaniment but i will tell you a secret... Kids love it as it is!

Ingredients:

3 Potatoes (700 gm)

1 tsp Cumin seeds

1 tsp Mustard seeds

3 tbsp Oil

2 tbsp Onions finely chopped

1 tsp Green Chilies finely chopped

Salt to taste

1/2 cup chopped Coriander

2 cups Yogurt

Method:

• Boil the potatoes with skin and once they are done remove from water and peel them and dice them into 1/2 inch pieces.
• Now take a frying pan and crackle the mustard and cumin seeds in the oil and then add the onions and green chilies and saute for a minute.
• Add the potatoes and lower the heat and stir them once in a so as they don't break. Keep them until they form a light golden layer.
• Whisk the yogurt and add the salt and coriander to it. Then add the potatoes and mix well.
• Refrigerate it for an hour or two and serve chilled!

Serves 2-3 people. 

Chinese Corn Soup!

Made out of fresh corn kernels, this soup is an ultimate Chinese delight but again if you are in a hurry...! You can always use some canned corn! cooking should be more about comfort rather than skills for us who cook at home for our families... Isn't it?

Ingredients:

4 Corns (900 gm) or 1 Can of cream styled corn (500 gm)

4 cups Water (1 liter)

2 tbsp Cornflour (16 gm) dissolved in 1/2 cup water

1 tbsp Soy Sauce

Salt to taste

1 Jalapeno pickled in vinegar (finely chopped)

Chili Sauce to taste

Method:

• If you are using fresh corn kernels then boil them in slightly salted water and keep the water aside for using it as stock in our soup.
• Now add the kernels from the can (or previously boiled kernels) into the stock and cook them over medium heat for 10 minutes.
• Remove from the heat and then blend it in a mixer for about 15 seconds. Do not puree it completely, if you like a few tit-bits in your soup, then leave a few crushed kernels in there otherwise, puree it to your desire.
• Add all the remaining ingredients except the jalapeno and stir continuously until the cornflour thickens your soup. this should hardly take 7 minutes.
• Then add the jalapeno, stir for a minute and then serve hot!

Serves about 4 people.

Please Guys!!!

This is a teeny tiny request to all those of you who read my blog (and yes i know a lot of u do :) ) and that makes me feel very excited about this food sharing experience of mine but some how i feel its a one way street and would very much appreciate if it became a two way traffic! 

i hope you ll share some more and post comments be it good or bad, never mind, i just want you guys to give me some feedback! PLEASE??

And yes... if u do like it, don't just read and log off... be a member to my blog to unravel a whole new treasure trove of recipes!

Thank you :)

Garbanzos and Potato Curry!

Ingredients:

1 Can of Garbanzos (Chick peas) drained

125 gm Potatoes

1 Onion chopped

4 Tomatoes

1 tsp Lemon juice

1/4 tsp Cinnamon powder

1/2 tsp Cumin powder

1/2 tsp Coriander powder

1/8 tsp Turmeric powder

1/2 tsp Red Chili powder

Salt and Pepper to Taste

20 gm Oil

Method: 

• Cut the potatoes into four and par boil them. Deep fry them until golden and keep them aside.
• Blanch the tomatoes, remove the peel and puree them in a mixer.
• Heat a pan and add the oil and onions to it and cook until well done.
• Add the garbanzos and stir for a minute before adding the tomato puree and all the dry spices. Mix well and then cook for 8-10 minutes over a medium flame.
• When the garbanzos are almost done, add the potatoes and lemon juice and cook covered for further 8 minutes.
• Serve with a garnish of parsley or coriander with plain steamed rice!

Tip:

If you don't want to used canned beans then you can soak the garbanzos over night and then par boil them with some salt and use them instead!

Carrot Crumble!

Ingredients:

1 kg Carrots thickly grated

2 Onions chopped

2 cups Bread Crumbs

1/4 cup Butter

Salt to taste

3/4 cup Fresh Cream

Method:

• Heat a heavy bottomed pan and add the butter to it, then add the bread crumbs to it and fry them until slightly golden and crisp.
• Remove from the heat and add the salt and cream and mix well. Add the onions and carrots to it and mix again.
• Now take a pre-greased baking dish and add the mixture to it and bake it over 200°C for 30 minutes and then serve hot!

Serves 5-6.

Spanish Rice.

Ingredients:

2 cups Rice

2 large Onions chopped

4 Tomatoes chopped

2 Bell Peppers chopped

2 cloves of Garlic

3 Green Chilies

1/2 tsp Turmeric powder

1 tsp Paprika

3 cups Water

Salt to taste

Oil 

Method:

• Boil the rice in salted water.
• Take a frying pan, add some oil and fry the green chilies in it for a minute. 
• Now add the onions and let them turn transparent.
• Then add the garlic and turmeric along with the paprika and stir foe a minute or so.
• Now add the tomatoes and bell peppers and cook for another five minutes.
• Add the previously cooked rice and mix well.
• Check for the seasoning and then serve hot!

Philippine Rice.

This is a recipe for those days when you are utterly tired and had a lot to do at your office or what can i say... U have kids... Well just cook some extra rice in the morning along with your breakfast so that you can have a quick and easy evening!

Ingredients:

5 cups cooked Rice

5 cloves of Garlic mashed

3 tbsp Soy Sauce

2 Stems of Green Onion (Just the green portion)

3 tbsp Oil

Salt to taste

Red Chili powder to taste

Method:

• Take a fry pan and add the oil onion and garlic to it and saute for a few minutes or until the rawness of the garlic is reduced.
• Now add the soy sauce and rice and mix well.
• Add the salt and chili powder and mix well and serve hot with plain yogurt or a gravy of your choice!

Burmese Rice.

Ingredients:

1 kg Rice washed and soaked

1/4 cup Roasted Peanuts

1 cup Grated Coconut

1 cup Coconut Milk

2 tsp Roasted Sesame seeds

1 inch Ginger finely diced

1 cup Water

3 tbsp Corn oil

1/4 cup Fresh Coriander

Salt to taste

Method:

• Drain the rice and again soak them in hot water.
• Now take a heavy bottomed pan and fry the sesame seeds in the oil until they crackle. Then add the ginger and stir for a minute.
• Now add the grated coconut and peanuts and roast it over a low to medium flame until golden.
• Drain the rice and add to the pan and stir until they turn translucent. Then add water, coconut milk and salt and cook until the rice are done.

Green Rice...

Ingredients:

2 cups Rice

2 cups Green Pea Soup

1 cup Water

1/2 cup chopped Celery

1/2 cup chopped Onion

1 cup Broccoli Florets

1/4 cup Cheddar Cheese (Optional)

2 tbsp Oil

Method:

• Wash the rice and soak them for half an hour.
• Wash the broccoli florets and boil them in salted water for about 5-8 minutes.
• The recipe for the green pea soup is in the "Soup" section of this blog. Or you can use the canned soup too, if you like.
• Heat the oil in a heavy bottomed pan and saute the rice for about 5 minutes.
• Add the soup and bring it to a boil.
• Drain the rice and add them to the soup along with all the other ingredients.
• Cook uncovered over a low heat until the rice are done.

Tip:

1. Serve with plain yogurt or any tomato based curry. An absolute Sunday supper recipe!!
2. For non vegetarian people, you can make this a one dish meal by simple adding soft boiled eggs to the serving platter. Serve the rice, place quarters of boiled eggs over the dish, sprinkle some lemon and pepper over the eggs and serve hot! No accompaniments required! 

String Beans!

Never heard of it?

Think again! (Or just look at the picture below :) )

Ingredients:

250 gm String Beans

2 Tomatoes

2 Cloves of Garlic finely chopped

2 tbsp Soy sauce

2 tbsp Oil

Salt to Taste

Method:

• Cut the string beans into 6 cm long strips and boil them in bubbling salted water for 5 minutes and no more.
• While that is cooking, blanch the tomatoes in the same water and peel them and then make a puree.
• Strain the beans and put them into ice cold water immediately.
• Heat the oil in a heavy bottomed pan and saute the garlic and tomato until the tomato puree has lost its raw appeal.
• Add all the remaining ingredients to it and then cook covered for 6-8 minutes.
• Serve hot!

Instant Mushrooms!

Ingredients:

1/4 cup Butter

1/2 cup Milk

1/2 cup Cream

1/2 cup Cheddar Cheese

1/2 cup Yogurt

1 Large Onion finely chopped

3 cups Button Mushrooms finely chopped

Salt to Taste

Pepper to Taste

A pinch of Mustard Seeds

Method:

• Heat a frying pan and melt the butter in it. 
• Add the mustard seeds and let them crackle.
• Then add the onions and the mushrooms and saute it over medium to low heat for around 8-10 minutes or until the mushrooms are soft and tender.
• Then add the milk and bring it to a boil while stirring continuously.
• Add the cheese and cook for another few minutes. If it is sticking at the bottom then lower the heat.
• Now add the remaining ingredients and cook for another minute or so.
• Remove from heat and serve it in a plate along with flat bread or stuff it in a sandwich and toast it in olive oil.

Works as both breakfast and lunch!

Try it!

Yummy Lasagne!

I always try and keep my recipes simple and quick so as to be helpful to the working woman of today or a doting mother or a beginner who has just stepped into the magical yet bottomless world of cooking. This recipe is my all time favorite as it is very quick yet filling and also can be served as a one dish meal, which in today's world is a luxury! And i know that it has a lot of cheese in it but hey we all love cheese once in a while... okay may be more then once in a while! My suggestion, have a smaller serving if u are on diet but do have a serving! :) So lets have a look at what we have got here....

Ingredients:

450 gm Lasagne pasta

4 cups Cottage Cheese

4 cups Mozzarella Cheese

2 cups Cream Cheese

3/4 cups Parmesan Cheese

3/4 cups Full Fat Milk

1/2 cup Tomato Salsa

1/4 cup Tomato Ketchup

1/2 cups Grated Onion

1 tsp Dried Basil Leaves

1 tsp Garlic Powder

1/2 tsp Dried Oregano

1 cup Broccoli

1 cup Cauliflower

1 cup Grated Carrots

1 cup Sliced Mushrooms

Salt to Taste

Method:

• Grate all the cheeses separately and keep them aside.
• Grate the onion and squeeze it to remove the excess water but don't squeeze too hard.
• Finely chop the broccoli and the cauliflower so as to have no large chunks of them.
• Now boil the lasagne sheets as per the directions given on the cover and while that is happening mix all the ingredients together. Keep a little amount of cheese aside for spreading on the top of the pasta.
• Now grease a baking tray and then spread a layer of this mixture and then spread a layer of the lasagne sheets so as to fully cover it. 
• Continue spreading alternate layers and make sure that the top most layer is that of the lasagne sheets.
• Now on top of that, spread the cheese mixture that we had previously kept aside and then bake it in a pre-heated oven for about 50 minutes over 180°C.
• These Proportions serve 6-8 people.

Tip:

1. Instead of lasagne sheets you can even make this dish with shell shaped pasta or the spiral (fusili) pasta.
2. If it so happens that the lasagne is too much for you to handle at one time, don't worry, you can use the leftover lasagne as a stuffing for your lasagne sandwich the next morning!

Happy Cooking!

Green Pea Soup!

Ingredients:

2 Cups Fresh Green Peas

1 Medium Onion Chopped

1 Clove of Crushed Garlic

4 Cups Water

4 tbsp Butter

2 tsp Oil

1/4 Cup Cream

Salt to Taste

Pepper to Taste

Method:

• Heat the oil in a sauce pan and saute the onions for about a minute until they are translucent.
• Now add the garlic, peas and water and bring to a boil and then let it simmer until the peas are tender. 
• Drain the water and then add salt and cream and blend it in a mixer.
• We want a smooth consistency and you can sieve the mixture if you want to.

Tip:

Use small tender peas for this soup instead of those big hard balls of peas. this would taste much better with small peas and also it would reduce the cooking time. 

Cottage Cheese Ice Cream!

Ingredients:

1 liter Milk

50 gm Cottage Cheese 

1/4 Cup Sugar

4-5 Cardamoms Crushed

Method:

• Bring the milk to a boil and then let it reduce to half its quantity over a medium flame.
• Add the sugar and crushed cardamom (only the seeds) and stir continuously for another 6 to 7 minutes.
• Smash the cottage cheese with your hands and then add it to the milk.
• Now when the mixture turns thick, remove it from the flame and pour it into a tin and then place it in the freezer for an hour or so.
• When it is half set, remove it from the freezer and blend it in a mixture jar to a smooth consistency.
• Now again pour it in the tin and this time cover it with a lid or a cling wrap so as to avoid ice crystals.

Do tell me how do u like dat....

Mango Orange Sorbet!

Ingredients:

5 Cups Mangoes chopped

2 Cups Orange Juice

2 tbsp Lemon Juice

Sugar to taste

Method:

• Blend the mangoes in a mixer until they turn soft.
• Now add all the remaining ingredients and blend until a smooth consistency is reached.
• Freeze the mixture and don't forget to cover it or you ll have an ice candy rather than a sorbet. Half an hour or so should do it!

Happy Summers!

Italian Rice.

Ingredients:

3 Cups Rice

5 Cups Water / Vegetable Stock

2 tbsp Butter

1/4 Cup Cheddar Cheese

1/8 tsp Paprika

1/8 tsp Pepper Powder

Method:

• Heat the butter in a pan and add the rice. Saute for a minute or so until the rice develop a glaze.
• Add the stock and bring to a boil.
• Simmer the heat and add the rest of the ingredients and bring to a boil once again.
• Now cook the rice covered in an oven at 200°C for 60 minutes or until the rice are done.
• Serve with salted yogurt or any gravy and enjoy the aroma of Italy...

Indonesian Rice.

Ingredients:

3 Cups Rice

3 Cups Water

1 Cup Coconut Milk

10 Curry Leaves

1/2 tsp Turmeric powder

6 Cardamoms crushed

1 Small Onion finely chopped

A pinch of Clove's powder

A pinch of Pepper

Salt to taste

Method:

• Was the rice, drain the water and keep aside.
• Take a sauce pan and cook the onions in oil until translucent.
• Now add all the remaining ingredients to the onions except for water and mix well.
• Then add the water and cook until the rice are well done.
• Serve hot with any gravy or curry!

Bonbons.

A simple recipe of chocolate which can be or rather which is enjoyed by all age groups...

Make this one for your childhood memories!

Ingredients:

3/4 Can of Condensed Milk

1 Cup crushed Marie Biscuits

1/4 Cup Roasted Almond Flakes

1 Cup Coconut Powder (Optional)

1 Cup Drinking Chocolate Powder

75 gm Chocolate

Method:

• Mix all the ingredients except for the coconut powder in a food processor and give the shape of bonbons. 
• Add a bit more of the crushed biscuits if you feel that the mixture is too soft to hold form.
• Now coat them with the coconut powder and place them in small paper cups.
• Refrigerate them overnight and store them in a container once they are set and keep them in the lower section of the fridge.

Hands Down! Nothing can be as quick and delicious both at the same time. And your children will think of you as the worlds greatest mom! At least i did! :)

Pickle Cucumbers at Home!

Love cucumbers?

Well now that they are available in summers, we can preserve them for quite sometime or at least until you let them survive in their jars! :)

Ingredients:

2 Cucumbers peeled

2 Small Onions finely chopped

4 Cloves of Garlic finely chopped

5 tsp Sugar

3 tsp Salt

5 tsp Vinegar

2 Red Chilies finely chopped (Optional)

Method:

• Wash the cucumbers properly and de-seed them.
• Now cut them into 1 inch roundels so that they look like very small tubes!
• Mix all the remaining ingredients and fill the center of the cucumbers with this stuffing.
• Jar them and keep them in the refrigerator.

Tip:

Sterilize the jars so as to avoid any fungal growth in future.

You can easily store this pickle in the fridge for 8-10 weeks!

Spaghetti Balls.

Ingredients:

2 Cups Boiled Spaghetti

2 Cups Milk

5 tbsp Refined Flour

5 tbsp Butter

4 Green Chilies Finely Chopped

150 gm Grated Cheddar Cheese

2 tbsp Freshly Chopped Coriander

3 Sticks of Celery Finely Chopped

100 gm Bread Crumbs (Fresh)

Salt to Taste

Oil for Frying

1 1/2 Cups Refined Flour

2 Cups Water

Method:

• Take a heavy bottomed pan and heat the butter until soft. Then add the 5 tbsp of flour into it and mix over a low flame until the flour is cooked. This should take about 3-4 minutes. Then add the milk to it and slowly cook until all the lumps are gone and the mixture is thick enough. This is the basic white sauce and we want it of a dripping consistency.
• Remove from the flame and transfer it into another mixing bowl and let it cool down or else it will keep cooking.
• Now add Spaghetti, Coriander, Cheese, Salt and Green Chilies to this mixture.
• Mix well and make small balls out of this mixture.
• Now mix 1 1/2 cups of flour with 2 cups of water and make a fine paste.
• Now dip the balls in this mixture and coat them in the bread crumbs and repeat this process for three times.
• Deep fry them in hot oil over medium to low heat so that they are cooked inside out and form a crisp layer on top.
• Serve them with any sauce and fried rice and you have a complete meal!

Instant Ice Cream!

Ingredients:

2 Cups Frozen Fruits / Fresh Fruits

(Mango Or Strawberry)

1 Cup Full Fat Milk / Cream

200 gm Condensed Milk

Method:

• Mix all these ingredients in a food processor until smooth.
• Serve them as it is or freeze them in a blast freezer for 20 minutes!

Tip:

Who needs a tip for so short a recipe?? :)

Ice Cream Cake!

Have a sweet tooth? Well this one is for those whose entire range of teeth is sweet as sugar! Let me share my secret of the easiest way of making ice cream cake at home! Summers or no summers... this is always a hit!

Ingredients:

500 gm Marie Biscuits

Ice Cream of your choice!

Whipped Cream

Method:

• Take a zip bag and add the biscuits to it and then crush them with the help of a rolling pin. We want a combination of very small chunks of biscuits to a fine powder. No big pieces should remain.
• Now take a loose bottomed/detachable cake pan and crease it with butter.
• Take your ice cream and whisk it until it forms soft peaks.
• Now add the crushed biscuits to the ice cream mixture and mix well. 
• Spread this mixture in the cake pan and then top it with whipped cream and even it with a spatula.
• Keep it in the freezer for 3 hours to set.
• Voila! Your ice cream cake is ready to be appreciated!

Tip:

1. 20 minutes before serving, take the cake out of the freezer and place it in the lower section of the fridge so as it would attain the consistency of the cake or else you would feel as if you are eating plain frozen ice cream!
2. Warm your knife over a low flame before slicing for nice even slices of cake. DO NOT HEAT IT TOO MUCH!
3. Help yourself with generous portions of chocolate syrup or strawberry sauce over your slice of cake!

Corn Cheese Canapes.

Ingredients:

1 can Corn Kernels (225 gm)

1/4 cup grated Cheddar Cheese

1/4 cup Paneer/Cottage Cheese

1 Onion finely chopped

1 Green Chilly finely chopped

2 tbsp Coriander finely chopped

2 tbsp Corn Starch

2 tbsp Butter

1 cup Milk

1 cup Yogurt

Salt to Taste

Canapes

Method:

• Heat the butter in a sauce pan and add the onions, green chilly, corn starch, milk, yogurt, cheese and salt and mix well.
• Remove from heat and add the mashed panner/cottage cheese and the corn kernels to the mixture and return to heat and then cook until the mixture thickens and the corn starch is completely cooked.
• Now take the canapes and fill them with generous portions of this mixture.
• Places the canapes in a baking tray and then bake them in an oven over medium heat until the top layer of the canapes is just golden.
• Remove from the oven and let them cool for 5 minutes.
• Serve them with tomato ketchup or any salsa dip!

Tip:

1. Mix the corn starch in the milk so as to avoid any lumps.
2. If you are using fresh corn kernels then boil them in slightly salted water for about 10-12 minutes.

Minestrone Soup.

This is a very popular soup that is made with very finely chopped vegetables and a few strands of spaghetti but none the less tastes wonderful and is most importantly very quick and utterly simple to make! Lets roll then...

Ingredients:

4 Carrots peeled and finely chopped

2 small Turnips peeled and finely chopped

2 Potatoes peeled and finely chopped

3 stems of Celery finely chopped

4 big Tomatoes pureed

1 small Leek finely chopped

1 cup Cabbage finely chopped

3 cups Water

25 gm Butter

2 cloves of Garlic

25 gm Spaghetti

Salt to Taste

Pepper to Taste

1 cup Cream Cheese

Method:

• Take a thick bottomed pan and heat the butter.
• Then add the carrots, potatoes, celery, turnips and garlic and cook until translucent.
• Then add the water and bring to a boil and cook covered for another 15 minutes over medium heat or until the vegetables are cooked through.
• Then add the tomato puree, cabbage, leeks and spaghetti and again bring to a boil and then cook uncovered for another 15 minutes over low heat.
• Add the seasonings.
• Add the cream cheese and serve hot!

Tip:

1. Blanch the tomatoes for a minute or so in boiling water and remove their skin before pureeing. This will improve the taste and texture of your soup.
2. You can use spring onions if you do not have leeks and if you do not have those... well just add onions :)
3. For those on a diet... needless to say... avoid the cheese darlings!

Happy Eating!

Peach Ice-Cream!

I bet this one is as simple as it can ever get!

Ingredients:

1 can Condensed Milk (400 gm.)

1 can Milk Powder (400 gm.)

2 cans Nestle Cream (340 gm)

1 can Sliced Peaches (800 gm)

Roasted Almonds (Peeled and Sliced)

Method:

• Mix the Condensed Milk and Cream in a bowl and keep aside to chill.
• Drain the slices of Peach off the syrup and then churn them in a mixer. Do not make a puree but let it remain a bit chunkier.
• Now mix all the ingredients and let them set in a freezer. Do not forget to cover the bowl or else you will have a frosty ice cream!

Mango Ice-Cream!

With summers almost here already and with the fresh mangoes of the new season now available in the markets... y not treat ourselves tonight?? :)

Ingredients:

1 ltr Milk

1/8 cup Milk Powder

1/3 cup Sugar

1/2 tsp Cornflour Powder

1/2 tsp Custard Powder

1 cup Fresh Mango Pulp

Method:

• Boil the milk and reduce it to half its quantity and then add the sugar to it.
• Then add the custard powder and stir continuously for a minute and then bring it to a boil.
•  Then add the cornflour, stir well and remove from the heat.
• When cooled, add the milk powder and the mango pulp and then whisk the mixture until it forms soft peaks.
• Then cover it with a foil or a cling wrap and let it set in the freezer for half an hour or so. Do not let it set completely.
• After half and hour or so, when the ice cream has started to set, take it out and again whisk the mixture until it forms soft peaks.
• Now let it set in the freezer and again cover it with a foil.
• After 2-3 hours of rest in the freezer, your delicious home made mango ice cream will be ready to serve! 

Tip:

• Use fully raw mango pulp as it would be more sweet .
• Mix the custard powder and the corn flour separately into two tsp of milk and then add them to the mixture so as to avoid any lumps.
• Use an electric whisk if you can as the whisking process can tend to be quite tedious.
• Always cover your ice cream while refrigerating it as that would avoid the ice crystals from forming and make your ice cream soft and smooth.

Mango And Yogurt Cooler...

A delicious delight for all those who absolutely adore mangoes but do not appreciate its pulp being diluted by something as liquid as milk! Well here is what i did...

Ingredients:

250 gm Yogurt

50 ml Water

Pulp of 2 Mangoes

Crushed Ice

Sugar to Taste

Pinch of Cardamom Powder

Method:

• Take a mixer jar and add all the ingredients to it and blend until a smooth paste is obtained.
• Serve chilled in long glasses or stemmed glasses with a slice of mango to go on top!
• Voila! You are good to go.

You can make 6 to 8 glasses out of these proportions.

Tip:

• Use Alphonso mango if available.
• You can make this drink with mango flavored yogurt too!
• Dont add too much cardamom or it will spoil the taste of your mango! 

The Buttermilk Drink...

Summers have finally arrived!

Ingredients:

400 ml Milk

2 ltrs. Buttermilk

1 cup Sugar

3 cups of chopped Pineapple

Method:

• Take a blender jar and mix all the ingredients until there are no pieces of pineapple visible in the jar.
• Chill the mixture in a freezer.
• Serve them in long glasses with a garnish of Pistachios if you like.

You can make 10-12 glasses with these proportions.

Tip:

You can squeeze a lemon on top while serving it! Just try it!

Moong Masoor Khichadi

Fall ill a lot and dnt like the regular "Khichadi" anymore?

Or just bored out of it?

Well heres smthing new and simple along wid being quick for you to savour!

 

Ingredients:

1 cup whole green Moong

1 cup whole Masoor

1 cup Rice

5-6 cloves of Garlic

1 1/2 tsp Jeera/Cumin

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 tsp Cumin Coriander Powder

1 tsp Mustard Seeds

Salt to Taste

Oil for Tempering

Method:

• Mix all the ingredients with 3 cups water except for the mustard, cumin and oil and bring 2 whistles and let it simmer for about 10-15 minutes.
• Let the pressure drop on itself and then add 1/2 cup water and mash everything togther to bring it to the consistency of a khichadi.
• Prepare a tempering with the remaining ingredients and pour over the mixture.
• Sprinkle some coriander over it, mix well and serve hot!

Split Pea Fritters

(Matar Ki Daal Ke Pakode)

Ingredients:

2 cups Split Peas (Matar Ki Daal) 

2 cloves of Garlic crushed and chopped

Salt to Taste

Freshly crushed Peppercorns

2 tsp Curry Powder

1 tsp Saffron Powder

2 tsp Baking Powder

1/2 cup Plain Flour (Maida)

Water as required

Oil for deep frying

Method:

1. Soak the Split Peas over night and then ground them to a fine paste. Do not add water while grinding unless absolutely necessary. Keep the water minimal.
2. Now except for the water and the oil, mix all the other ingredients to the above paste of split peas and make a thick batter of dripping consistency.
3. Heat the Oil in a deep pan for frying and add 1 tsp from this hot oil to the above mixture and mix well. 
4. With the help of a spoon, drop small quantities of the potion into the oil and deep fry them until crisp and golden brown.
5. Sprinkle some chaat masala over them and serve with yogurt. 
   

Tips:

• To check whether the oil is hot enough, put a small dice of bread into the oil and wait for 40 seconds. If it turns brown within 40 seconds then the oil is good to go!
• Do not make the batter too runny. We want the fritters to crisp up and not be all soggy.
• When you take out the first fritter, break it into two and check the center. If it seems too dry then add a few tsp of water to the batter. Similarly, if the batter is too wet add some more flour but then also check for the seasonings.
• If you don't want to add baking powder, you can also replace it with 1/2 a tsp of fruit salt.

Tip no. 1:

Does your garlic do a whole samba dance when you try to crush it in a mortar and pestle??

And jump out of it revolting??

Not to worry!
We know exactly how to tame this shrew...

Peel the garlic cloves and put them in the mortar and then add a pinch of salt..

Yes you heard it right! A pinch of salt will do wonders for you and i bet you that not a single clove of garlic would dare to pop outta your mortar!

Try it!

Masala Oats... Yum Yumm!!

Ingredients:

1 cup Oats

1 large Onion finely chopped (80 gms.)

1 small Tomato finely chopped (50 gms.)

2 tbsp Olive Oil / Cooking Oil

50 gms Peas

2 1/4 cups Water

Salt to Taste

1/2 tsp Red Chili Powder

1/2 tsp Cumin Coriander Powder

1/4 tsp Turmeric Powder

1 1/2 tsp Badshah Curry Powder

3 tsp Lemon Juice

1/4 cup Coriander freshly chopped

Method:

1. Heat a non stick pan and then add the oats. Toast them lightly over slow heat until you get a light fragrance of the oats. Be careful as to not change the color of the oats or they will give you a burnt flavor. Just 5-7 minutes over low heat and constant stirring should do the trick.
2. Now take them off the heat and keep them in a separate plate.
3. Re heat the same pan and add the oil to it. Now add the peas add stir for about 5 minutes until the peas are tender. 
4. Then add the onion and saute for 5 minutes. Do not brown them. Just let them turn translucent and then add the tomatoes. Saute for another two minutes.
5. Add the previously toasted oats and mix all the ingredients gently.
6. Add water and all the rest of the ingredients except for the coriander and cook for about 7 minutes or until the water has evaporated.
7. Garnish with coriander and serve hot.

Tip:

• Always use a non stick pan while cooking oats or else there would be a lot of cleaning afterwards!
• Use "Bashah's" curry powder as its taste is almost similar to that of Maggi and that is what will make this dish an absolute hit.
• You can sprinkle raw diced onions and lemon juice on top of your dish along with the coriander if you like.

Delicious Cabbage Soup!

A cabbage is something that is frowned upon in India as a vegetable as there are very less variations of cooking it... at least very few people know them! And thus i have come up with this delicious soup using vegetables like carrots and cabbage to create a healthy yet a tasty soup (a combination which is difficult to achieve easily :)) for a Sunday morning or for serving it as a starter when u are entertaining or as simply a soul food for when u are too tired to prepare an elaborate meal.... Trust me. 2 bowls of this soup and you won't be asking for more (though you would be longing for more... i hope :))

Ingredients:

(Do Not get scared by the long list... it's very easy!)

2 tbsp Olive Oil

1 tbsp Butter

1 large Onion roughly diced

1 kg Cabbage roughly diced

6 cups Water (approx. 1.5 ltrs.)

2 stems of Celery roughly diced (approx. 185 gms.)

2 Orange Carrots roughly diced (approx. 185 gms)

4 large cloves of Garlic finely diced

1 grated Potato (250 gms.)

5-6 Tomatoes finely chopped (500 gms.)

Salt to taste

1 tbsp Light Soy Sauce

1 cup boiled Kidney Beans (250 gms.)

4 tbsp Coriander finely chopped

2 tbsp Dill leaves finely chopped (Sava/Suva)

1/2 tsp Paprika/Red Chili Powder

2 tbsp Vinegar or as per taste

1 tsp freshly ground Black Pepper

Toasted Bread Croutons for serving

Method:

1. Take a heavy bottomed pan with a lid and heat the oil and butter and let the foam of the butter subside. See to it that the butter does not get brown. Then add the chopped Onions and Cabbage to it and let them brown nicely.
2. This will take about 15 to 20 minutes. Let it cook over low to moderately high heat and stir it occasionally. Keep scraping the browns on the walls and the bottom of the pan. That is what will give the soup it's color.
3. Now add the Carrots, Celery, Potatoes, Garlic and the Tomatoes along with Salt and stir for about two minutes. 
4. Then add the water and bring it to a boil.
5. After it has boiled for about 5 minutes, reduce the heat to the minimum and add the boiled beans.
6. Now let it simmer with the lid on for about 10 minutes. Remove the lid and cook for another 20 minutes or until the carrots are soft and the broth has reduced to half.
7. Now add the Coriander, Dill,  Paprika, freshly ground Black Peppercorns, Vinegar and Soy Sauce. Taste it for Salt and Vinegar and if you feel like some more... Do the honors.
8. Now toast the bread slices in a toaster or in an oven and apply some butter over them before cutting them into croutons.
9. Place some croutons in the soup bowl and then pour the soup over it and serve hot.

Tip:

• You can make this recipe in a pressure cooker if you are in a hurry but then use only a liter of water and see to it that you don't over cook the vegetables so as to make them mushy!
• You can add broccoli or aubergines along with the current ingredients but i would suggest, do that only when you are making the soup in large proportions or else it would feel a lot more crowded and the taste of cabbage would be subsided by aubergines.

Red Garlic Rice 

Ingredients:

7-8 large cloves of garlic finely chopped

1/2 cup Basmati rice

1 1/4 cups of water

2 tbsp olive oil

1 tbsp butter

1 tsp cumin

1 1/2 tsp red chili powder

salt to taste

coriander to garnish

Method:

1. Wash the rice in running water and soak it for about 10 minutes.
2. Heat the oil in a thick bottomed pan and add the butter to it. Then when the butter has spluttered and the foam has subsided add the cumin seeds and  allow them to splutter. Once that is done, add the chili powder and garlic.
3. Once the garlic has turned light golden, quickly add all the remaining ingredients because we don't want the garlic to turn any more brown and give a burnt taste. Neither do we want a raw taste of garlic... Trust me, its even worst! So just let it turn slightly golden over a slow heat before adding in all the ingredients.
4. Cover it with a lid that has a vent to let the steam escape and place it over the largest burner over moderate heat and cook covered until the rice is done.

Tip:

• First add the garlic and then the chili powder or else, the powder will turn black by the time the garlic is golden and would not give us the red color that we want!
• You can also add a pinch of asafoetida along with the chili powder... it will work wonders!