QUINOA SHEERA / HALWA

Quinoa is a super food that is gaining popularity these days. I have tried out a variety of dishes recently. Today made some sheera with ground quinoa flour. Amazingly it tasted very nice.

Ingredients:
Quinoa flour ... 1/4 cup
Cardamoms .... 2-3 crushed
Ghee or Oil ....   3-4 tbsps
Sugar ............. 5-6 tbsps (adjust according to your taste)
Almonds ... for garnishing

Method:
1. In a pan heat the ghee or oil.
2. Add the crushed cardamoms and quinoa flour.
3. Keep stirring until the colour becomes brown.
4. Add water ( three fourth of a cup) .continue stirring.
5. Now add the sugar and simmer. Keep stirring until the sugar melts and the consistency is thick.
6. Garnish with almonds or pistachios.

HARIYALI MURGH TIKKA

 Hariyali murgh tikka is a delicious dhaba style snack .Boneless chicken pieces marinated with a paste of coriander and mint along with spices and grilled to perfection. You can also make the same recipe with chicken drumsticks too.

Ingredients:
Chicken .....   200 gms ( boneless thigh pieces)
Garam masala ... 1tsp
Satay sticks
Salt
Oil

Grind together:
Garlic paste .. 1 tbsp
Ginger ......... 1/2 tbsp
Green chillies .. 2-3
Coriander leaves ... 1 cup
Mint leaves ............ 1/2 cup
Onion .................... 1 small
Lemon juice .......... 2 tbsps

Method:

1. Clean the chicken and cut into big cubes. Soak the satay sticks in water for a couple of hours before using to avoid burning.
2. Grind together all the ingredients mentioned above.
3. Marinate the chicken with it adding salt and garam masala at least for 2-3 hours.
4. Put the chicken pieces in the satay sticks.
5. Oil a baking tray and grill the chicken turning it once until done. ( about 30 - 40 mins)
Grilling time varies depending on the oven size.

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Malai Murgh Tikka

Achari Murgh Tikka

Hazari Murgh Tikka

INSTANT UTTAPPAM

Try out this  instant uttapam recipe.This recipe comes handy when you have guests at home and you are short of time. They really taste awesome.  You can even make mini uttapams for kids.

Ingredients:
Semolina ..... 1/2 cup
Maida ......... 1/2 cup
Sour yogurt... 1/2 cup
Onion ............1 chopped finely
Sambar powder .. 1 tsp
Coriander leaves
Salt to taste

For tempering:
Mustard seeds .... 1 tsp.
Dry red chillies ....2 broken
Asafoetida ........... a pinch
Curry leaves ....... 5-6
Turmeric powder ...a pinch

Method:
1. Mix semolina, maida and curd adding a little water to make a thick batter. Add salt and coriander leaves.

2. In a pan fry the tempering ingredients and add the chopped onion.Stir fry for a minute.
3. Add a pinch of turmeric powder in the end and mix this into the batter.


4. Spread a spoonful of mixture on the griddle to make uttappams.

5. Serve with coconut chutney.

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Uttappam

Poha Dosa 

Instant Bread Dosa

MEDHU VADA

Medhu Vada is a traditional breakfast item from South India. These crispy crunchy vadas taste so good dunked in sambar with some coconut chutney on the side.

Ingredients:
Urad dal ....... 2 cups
Onions .........2 small (chopped finely)
Coriander leaves ... handful
Green chillies ...2-3
Baking soda ..... a pinch
Salt ............... to taste
Oil

Method:
1. Soak urad dal for 2-3 hours.
2. Add the chopped onion, green chillies, coriander leaves, baking soda and the salt.

3. Wet the palm of your hand and place little batter , make a hole in the center.

4. Deep fry the vadas.

 Serve with coconut chutney and  sambar.

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Punugulu / Cocktail Fritters

Rasa Vada

Dahi Vadas

PASTA & EGG DROP SOUP

Chinese egg drop soup is one of my favourites. I keep making variations to this by adding different ingredients, greens or vegetables to it. This time I have tried it out with some pasta. It was delicious.

Ingredients:
Pasta ... handful ( use small variety or boil and cut any pasta )
Chicken stock .. 2 - 3 cups
Egg .....................    1
Corn starch ........ 2 tsps
Salt ...................... to taste
Black pepper ...... freshly crushed

Method:
1. Boil the pasta adding a little oil and salt. Drain and set aside. Cut into smaller pieces.
2. In a pan pour the chicken stock and bring it to a boil.
3. Add corn starch mixed in water. Simmer it for a minute or two.
4. Break the egg and start pouring like a stream into the boiling soup and stir it.
5. Add the pasta and season with salt and freshly crushed pepper.

If you don't have chicken stock you can use maggi chicken cube for flavour.

MAKKI KI ROTI

This is a traditional Indian flatbread from Punjabi Cuisine. It is made with corn meal and is served as an accompaniment with sarson ka saag (mustard greens).

Ingredients:
Makki ka ata ...... 1 cup
Wheat flour .......... 3-4 tbsp
Oil / ghee ............. 1 tbsp ( I like to add a little mustard oil too)
Ajwain / carom seeds ....... 1/2 tsp
Salt ....... to taste
Warm water .... to knead
Method:

1. Mix the 2 flours, salt, oil and ajwain. Knead the dough using warm water. Set aside.

2. Make rotis sprinkling a little flour. You can also roll between the plastic sheets.

3. Roast them on a griddle. Smear with ghee.

These rotis are usually served with Sarson ka saag.

See the recipe video

SUKHE BAIGAN WITH CHETTINAD MASALA

 Kids usually don't like to eat baigan .. when you make cute little penguins they might just love to eat the sabzi as well..

Ingredients:
Small brinjals.. 200 gms
Onion .......... 1 medium (sliced)
Tomato ........ 1 (cut into pieces)
Garlic paste ... 1 tsp
Turmeric powder ... 1/4 tsp
Chettinad masala .. 2 tbsp ( click HERE to see the recipe)
Red chilli powder .... 1/2 tsp.(optional, because the masala already has chillies)
Salt ..... to taste
Oil
Coriander leaves ... to garnish
Method:
1. Slit the brinjals and immerse in salt water.

2. In a pan heat a little oil and shallow fry the brinjals until half done.

3. In another pan heat a little oil and saute the onion and garlic. Add the tomatoes and stir fry until the tomatoes are soft.

4. Now tip in the fried brinjals and add the spice powders. Mix them and sprinkle a little water. Simmer for a minute on low flame.
Garnish with coriander leaves and serve.

MIRCHI KA SALAN ( Hyderabadi)

Mirchi ka Salan is a traditional Hyderabadi Chilli Curry which is served as an accompaniment with biriyani. This goes well with jowar ki roti or even plain rice too.

Ingredients:
Big green chillies - 4-5
Turmeric powder ... 1/4 tsp.
Salt
Oil

For Dry Masala:

Sesame seeds ..... 1 tsp
poppy seeds ........ 1 tsp
Peanuts ............... 1 tbsp.
Kalonji ................ 1 tbsp.
Dry red chillies .. 1
Cloves ................. 2
Cardamoms ...... 2-3
Cumin seeds ..... 1 tsp
Cinnamon ........ 1 small piece
Saunf ............... 1/2 tsp
Dry dessicated coconut ... 1 tbsp
(Dry roast and grind the above ingredients, If you don't have dry coconut, you can add fresh coconut to the wet masala given below)

Wet Masala:

Onions ......... 1
Tomato ....... 1
Green chillies .. 1
Coriander leaves ... 1 tbsp
Garlic .................. 5-6 cloves
Ginger .................. small piece
Tamarind ......... size of a small lime
Yogurt ............. 1-2 tbsp
( Grind the above without adding any water)

For Tempering:
Mustard seeds ... 1 tsp
Asafoetida ........... a pinch
Curry leaves

Method:

1. Wash and cut the green chillies into big pieces.

2. Heat oil and fry the chillies for a minute until half done.

3. In a pan heat a little oil and add the tempering ingredients.

4. When they crackle, add the wet masala and saute it for 1-2 minutes on medium flame. Add salt and turmeric powder.

5. Now add the dry masala and the green chillies. Mix it and add about 1 cup water and simmer to cook. If you need more gravy add water accordingly.

6. This is a popular spicy dish from Hyderabad ( Andhra Pradesh ), usually served with Biriyani. It goes well with Jowar ki roti also.

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Baghare Baigan 

Baghara Chawal

Mutton Dalcha