Friday, February 14, 2020

CUCUMBER AND KIWI SALAD / VALENTINE DAY SPECIAL




Try out this sweet, spicy and tangy Kiwi and Cucumber Salad garnished with tiny tomato hearts.. add it to your Valentine Day menu .

Ingredients :
Cucumber ........ 1
Kiwis ................ 2
Curled parsley .... as needed
Grape tomatoes ... 10 - 12
Lemon juice ........... 1 tbsp or as needed
Chaat masala ......... 1 tsp or more as per your taste
Olive oil ............... 1 tbsp
Honey .................... 1 tbsp
(salt will not be required as the chaat masala already has salt)


Method:
1. Peel and cut the cucumber and kiwis into pieces.
2. Put them in a large bowl.
3. Sprinkle the chaat masala powder.
4. Pour olive oil and squeeze out some lemon juice.
5. Add about 1 tbsp. of honey to balance the flavours.
6. Mix everything.
7. Wash and break the parsley into small pieces.
8. Take a serving platter and spread the parsley.
9. Sprinkle little chaat masala and squeeze out some lemon juice over it.
10. Dish out the salad on top.
11. Cut out  slanting piece from the base of a grape tomatoes.
12. Combine two pieces to make a heart shape. You can see the procedure in the video posted below.
13. Garnish the salad with these tomato hearts and little more parsley on top.
14. Valentine Day special salad is ready. Serve chilled.

Watch the salad video 


Wednesday, February 5, 2020

LOTUS ROOT KOFTAS / BEA JA KOFTA


Try out these delicious lotus root koftas from the Sindhi Cuisine. They are easy to make and can be relished with rotis.
This recipe is part of the A-Z Recipe Challenge wherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is L and I chose to make Lotus Root Koftas.

Ingredients:
Lotus root .. 1 large piece (1 &1/2 cups of thin slices boiled)
Onions ...... 2 medium sized (1 & 1/2 cups sliced)
Tomatoes ... 2
Potato ........ 1 (boiled)
Ginger ..... 1" piece (grated)
Garlic ..... 1 tbsp (crushed)
Green chillies ... 2 (finely chopped)
Bread crumbs ... 2 tsps or as required
Salt ................. to taste
Coriander powder .. 2 tsps
Cumin powder ....... 2 tsps
Turmeric powder .. 1/2 tsp
Red chilli powder ... 1/2 tsp
Coriander leaves .... handful
Oil .................. as needed for cooking and frying the koftas

Method:
1. Heat 2 tbsps of oil and add the onions. Fry them to a golden brown colour.
2. Add tomato, 1 green chilli, ginger and garlic. Add a cup of water and simmer.
3. Grind it with hand blender after it is cooled. Set aside.
4. Now grind the boiled lotus root, green chilli and some coriander leaves to a coarse texture using a chopper.
5. Mash the boiled potato. Remove the lotus root mixture in the same plate.
6. Add little salt, chilli powder, half of the cumin and coriander powders saving the rest for the gravy.
7. Next add about 2 tsps of bread crumbs for binding.
8. Mix everything well. Make round koftas from this mixture.
9. Heat the oil and fry them. Remove on a kitchen tissue.
10. Now take a pan and add about 1 tbsp of oil.
11. Add the remaining masalas to it and stir on low flame.
12. Stir in the ground onion paste and add little salt.
13. Add about one and half cups of water for the gravy.
14. Bring it to a boil and simmer for 2 minutes.
15. Before serving place the koftas in a dish and pour the hot gravy on them.
16. Garnish with coriander leaves.
17. This pairs well with rotis ...

See the recipe video 




Wednesday, January 29, 2020

URAD DAL KE PAKODE / UTTARAKHAND CUISINE


These black urad dal pakodas are a speciality of Uttarakhand.  Whenever there is a wedding or a festival or any family function these pakoras are always made.
For making the pakodas we have to soak the whole black urad dal over night and grind it coarsely. Then we add finely chopped onions, green chillies, coriander leaves, spice powders and salt. Small portion of this batter is flattened on a wet palm and before dropping them in the oil we coat them with sesame seeds. They taste divine.
You can fry them in any shape. Just flatten them or make a hole like vadas. I prefer the vada shape as it fries well inside too.


This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them.

I am paired with Jayashree Trao who gave me Black Urad Dal and Onions .
Check out her website, Evergreen Dishes for the recipe of  Kafuli  that she made with the 2 secret ingredients, Fenugreek (methi) leaves and salt.

Now let us proceed with the recipe.

Ingredients:
Black urad dal ... 200 gms
Onions ............. 1/2 cup (finely chopped)
Green chillies .... 2 or more
Coriander leaves ... 1/4 cup
Salt ........................ to taste
Garam masala powder.. 1/2 tsp
Sesame seeds .............. as needed for coating.
Oil ....................... for frying

Method:
1. Soak the whole black urad dal overnight.
2. Drain the water and rinse it well.
3. Grind it coarsely.
4. Add the onions, green chillies,coriander leaves, garam masala powder and salt.
5. Mix everything properly.
6. Take a small portion of the batter and flatten it on a wet palm.
7. Coat with sesame seeds.
8. Heat oil in a pan and fry the pakoras until crisp.
9. Serve hot with any chutney of your choice.

See the recipe video





Tuesday, January 14, 2020

HOW TO COOK QUINOA


Quinoa is a wonder grain.. people have started adding it to their daily menu replacing the other grains. You can be innovative and use it in many ways. These days it is easily available in the stores also in the form of flakes and flour.

How to cook quinoa:
Take 1 cup quinoa.
Soak it with sufficient water for 1 hour.
Now rinse them and drain the water using a strainer.
Take a pan and tip in the soaked quinoa.
Add 2 cups of water and salt to taste.
When it starts to boil, remove the frothy scum with a ladle.
Reduce the flame to medium, cover it with a lid and cook until the water dries up.
It may look little mushy when hot but it will be separated and grainy on cooling.

Note: If you don't have time to soak it add little more water (2-3 tbsps) Otherwise the quantity is double. 1:2

You can watch the video to see the cooking process



You can store it in the refrigerator for 2-3 days and use in many ways.
 For example:
Add to the salads.
Make pulao adding vegetables.
Make khichdi.
Make cutlets.
Make pongal.
Make porridge.
Add to the uttappam / cheela batter.
Add to the waffle batter.
Bake cakes & breads







Saturday, January 11, 2020

PEANUT AND GARLIC CHUTNEY




This is an easy recipe of chutney made with just 4 ingredients. You can enjoy the dry and wet versions with your meals and snacks. It can stay good in the refrigerator for couple of weeks or even more.



Ingredients:
Roasted peanuts - 1 small bowl
Peeled garlic ..... 2 pods (1/2 bowl)
Red chilli powder .... 2 tbsps or more
Salt .................... to taste

Method:
1. Remove the skin of the roasted peanuts.
2. Grind all the ingredients.
3. Remove them in a dry sterilized dish.
4. You can enjoy the dry version with puris, parathas, dosas etc etc....
5. To make the wet version take couple of spoonfuls into a bowl and add hot water.
6. Mix well and serve with idlis or any snack.


You can see the video of this recipe :




Friday, January 10, 2020

HOW TO MAKE TOMATO ROSE




Carve out these easy roses from tomatoes to garnish the platters and make your delicious food look more presentable in a party.

Things required :
Ripe but firm tomatoes.
Sharp knife

How to do it:
1.Take a ripe and firm tomato.
2. Cut a thin slice at the base taking care not to separate it from the tomato.
3. Now start cutting the skin on the side of the tomato inserting the knife until you reach the tip of the tomato without breaking in between.
4. Now making the thin slice as a base start rolling the skin round and round to make the rose.
5. Garnish your food platters with these easy to make roses.

You can check out the video of the carving to see the procedure



Wednesday, January 8, 2020

CAKE POPS / KIDS PARTY RECIPES


These cake pops make a perfect snack for kids parties. You can make use of the left over cake or the trimmings left after icing your cakes to make these. It would be fun if you ask your kids prepare the pops during their vacation. You can see in the video how much my little twin grand daughters enjoyed doing it.
Ingredients: Sponge cake --- 250 gms (chocolate flavoured) Sponge cake .... 250 gms (strawberry flavoured) (you can also use plain vanilla flavoured cakes or the cuttings left over after icing any cake)) Butter cream frosting --- 1 cup in each cake or as needed Candy melts .................... As required (you can use melted chocolate also instead) Candy sticks .... As needed

Method:
1. Crumble the cakes.
2. Add 1 cup butter cream frosting in each one.
3. Adjust the consistency and add little more if needed.
4. Make small balls from the cake mix.
5. Melt little quantity of candy melts in the microwave.
6. Dip the sticks in it and insert into the cake pops.
7. Refrigerate these until they are firm.
8. Melt more candy melts for coating the pops.
9. Let it cool. Take each cake pop and coat it well.
10. Set them upright on a stand.
11. Refrigerate them until the coating is firm and crunchy.

Check out the video of the step by step procedure:
By Ava Keshwani & Ella Keshwani



Monday, January 6, 2020

LEAF CARVING FROM CAPSICUMS / BELL PEPPERS




These are easy to make leaf carvings from green capsicums also known as bell peppers. It hardly takes any time and you can make them before the party to garnish your food platters

Things required:
Green capsicums / bell peppers
Sharp knife
Chopping board

How to make:
Cut out a flat portion of the leaf.
Using a sharp knife give cuts on the edge of the leaf- straight cut followed by a slanting one.
Do this until you reach the end part finishing with smaller cuts in the end.
On the reverse side of the leaf trim out the extra fleshy part to make it flat.

Watch the video to see the procedure:



Saturday, January 4, 2020

KALE STIR-FRY BRAZILIAN STYLE / COUVE MANTEIGA REFOGADA


This is a very simple stir-fry recipe of kale from the Brazilian Cuisine. It can be served as a side dish  with grilled meats or sea food. You can make it plain or with the addition of bacon. Traditionally it is served with Feijoada as one of the many other accompaniments like fried banana, farofa ...

This recipe is part of  A-Z Recipe Challengewherein we bloggers come together and choose  key ingredients alphabetically to make and post a dish every month. The alphabet of the month is " K " and I decided to make "Kale stir-fry".

Ingredients:
Kale ........ 1 bunch
Onions ...... 1 large (chopped finely)
Garlic ....... 2 tbsps (crushed coarsely)
Salt ......... to taste
Oil .......... 1-2 tbsps

Method:
1. Wash the kale and wipe well with a kitchen towel.
2. Cut out the thick stem from the lower side of the leaves.
3. Stack few leaves one on top of the other and roll them together.
4. Cut out thin strips and separate them.
5. In a pan heat the oil and saute the garlic.
6. Add the onions and stir-fry until translucent.
7. Now tip in the kale and saute for a couple of minutes.
8. Season with salt.
9. This can be served as an accompaniment with your meals.

You can check out the recipe video 




Wednesday, January 1, 2020

HOW TO STORE GARLIC AND GINGER PASTE



Garlic and ginger paste is a very essential part of Indian Cuisine. We use them in almost all the dishes. Though it is good to use the freshly ground paste each day, sometimes it is not possible to do that as we are short of time due to many reasons like having visitors or going out on errands.
This is an easy way of storing ginger and garlic paste for use. It is really comes handy at such times.

Method:
1. Peel and grind the garlic and ginger separately or together as you need it.
2. Transfer into zip lock bags. Flatten them and freeze.
3. Just before cooking you take it out, break a small portion as needed and use without having to thaw the entire thing.


You can check out the video of the making process


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