Sunday, January 24, 2016

SPICY CHEESE STUFFED CHILLI

Hello everyone

Chatpata dishes always fascinate us, are you agree with me? Of course yes, who don't like some spicy tangy pickle or chutney along with their regular meal. They definitely increase the taste of a normal meal to double. So to satisfy our this fascination I prepared spicy tangy cheese stuffed chillies as cottage cheese is also one of the favorite ingredient of mine , ummmmm I can feel the zing of its taste still in my mouth. Absolutely delicious and yummy side dish you can prepare and keep it for later use also. 
Stepwise recipe is given below, do try and tell how's it turned out for you.

SPICY CHEESE STUFFED CHILLI




Serves: 4-5
Time: 30 mins

Ingredients

400 gms broad green chillies 
1 cup crumbled cottage cheese( paneer)
2 medium onion, finely chopped
3/4 cup grated raw coconut 
2 - 3 green chilies 
2 tsp ginger garlic paste
1 small lime size tamarind ( soaked)
1/2 tsp mustard seeds
1/4 tsp asafetida ( heeng) powder
1/2 tsp turmeric powder
1/4 cup water
Salt to taste

Spices to dry roast

2 tsp whole coriander seeds
1/2 tsp fenugreek ( methi) seeds
1/2 tsp fennel (saunf) seeds
1/2 tsp nigella ( kalouji) seeds
1/2 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.


Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.



Now heat some oil in a wok, add asafetida and mustard seeds. Let it crackle then add chopped onions and little salt.


 Fry till little golden , add remaining turmeric powder and saute . then add crumbled cheese and above made coarse paste , adjust salt .


 Fry for 2-3 mins and switch off the flame. Let it cool. 


Till then slit chillies lengthwise , so that they are attached from one side. 


Stuff cheese mixture in each chilli. Now heat some oil in wok and arrange stuffed chillies so that filling will not spill.


 Now add 1/4 cup water and cover with lid. Cook at medium flame till all water is evaporated and chillies get cooked with nice golden color on it. 


Don't forget to turn chillies in between to ensure even cooking of it. Be careful not to spill its stuffing. Your yummy tangy spicy stuffed chilli is ready to serve.


 Cut it in desired size, garnish with some grated coconut and serve with roti, rice and dal. A perfect side dish for spicy food lovers. You can increase or decrease ingredients according to your taste.
You can also serve it in your home party as it can be prepared a day before too. 


Hope you will definitely give it a try, please pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

BAKED FALAFEL

Hello everyone

Middle East is not only known for its oil reserves but also for its richness in cuisines. In middle eastern cuisine not only non vegetarians but vegetarian section also attains a wide range of delicacies. From chatpata starters to tempting mains, from delicious snacks to sinful desserts  you have countless varieties to choose from .And one of them is falafel , you can either have it with sauce and dips as snack or pair it with pita bread , hummus and salads to have as mains. It's equally delicious in either ways and can be prepared in little time. Recipe is given below , do try and let me know too how's it turned out for you.

BAKED FALAFEL



Serves: 2-3
Time : 30 mins

Ingredients 


2 cups boiled chickpeas
2 tbsp besan(chickpea flour)
1 big onion finely chopped
1 tsp ginger garlic paste
2 green chilies finely chopped
1 tsp cumin powder
1 tsp coriander powder 
1 tsp chat masala
2tbsp chopped green coriander leaves
2 tsp lemon juice
1/2 tsp baking powder
Salt to taste

Method

First of all coarsly grind boiled chickpeas. 
Mix all the ingredients together and make tikki shapes .



 Arrange them on a baking tray lined with butter paper. Brush some oil on each falafel .


 Bake at 230 degree C in a preheated oven or grill them in oven till golden on both sides. It may take 10 - 15 mins each sides depending on oven. 


If you are not comfortable with baking option then can deep fry it at medium heat and enjoy hot. In both ways it tastes delicious, choose whatever suits you. I served it with mint dip and tomato sauce, you can have it as per your preference.


Make these easy peasy healthy yet tasty snacks and enjoy with any chutney or sauce. Please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....

Wednesday, January 20, 2016

MANAKISH ZATAAR BREAD

Hello everyone

Breads are loved by nearly everyone in the world and when it comes to Arabic breads then it's just like icing on cake. I like almost all type of breads, one of them is freshly baked manakish bread. It's light tanginess and unique flavour of Zataar spice mix will leave you speechless. I love this bread and can have at any meal of the day, nothing more is needed to accompany it. It's perfect in itself, full of flavour. It's so yummy and kids friendly too that my fussy eater gobbled a couple of it without nakhrey 😊😊. Recipe is given below , hope will come up to your expectations. Do try and let me know how's it turned out for you.

MANAKISH ZATAAR BREAD

Serves: 3-4

Time: 1 hr ( leaving resting time)


Ingredients 

3 cup chapatti flour or all purpose flour
1 tsp active yeast
1 tsp sugar
1/2 tsp salt
3/4 cup luke warm water
1 tbsp oil 
Water to knead ( if needed)

1/2 cup Zataar spice mix store bought or you can make at home( 2 tbsp of each dry basil leaves, oregano, sumac, roasted sesame seeds and 1/2 tsp coarse salt, mixed together)

1/4 cup olive oil, I used less


Method:

First of all mix zataar mix and olive oil and keep aside.


Add sugar in warm water and then mix yeast in it and let it rest for 10-15 mins or till it become frothy.

Add salt and oil in flour and knead with yeast and warm water till it become soft, shiny and nonsticky dough. It will take 8 to 10 mins. apply some oil on it and cover with damp cloth, let it rest for 2 hrs in a warm place like in closed microwave/oven or till it doubles it volume. 


Now punch the dough and cut in eight equal pieces. Take one piece of dough and roll into thick chapatti using dry flour. 


Make indents on it using your fingers.


spread 1 tbsp of zataar mix all over it , leaving little border space. 


Place it on a baking tray lined with parchment paper. Cover it and place at a warm place for another 15 mins. Till then preheat oven at 200 degreeC. Now bake it for 10 mins or till you see little golden colour on its borders. 


Similarly bake all the eight breads and serve warm.


You will definitely love this spiced bread, do try and enjoy a new range of flavours. Please pour your valuable comments and suggestions here, they meant a lot.


Happy cooking....



DRY CHANA MASALA

Hello everyone

Today I have a very simple yet delicious protein packed breakfast cum snacks recipe . It's just perfect for lunch box ,breakfast or evening snacks. A delicious way to indulge protein in your diet . As we all know chickpeas are full of protein and other nutrients so helps you to shed those extra pounds you don't need . It's helpful to those who are on diet and want different delicious options to include protein in their diet. Recipe is given below, do try and let me know too how's it turned out for you. Hope you will like this delicious healthy treat.

DRY CHANA MASALA




Serves: 3-4 
Time: 20 mins

Ingredients

3 cups boiled chickpeas
3 -4 medium onions ( half finely chopped and half sliced)
1 tsp ginger garlic paste
3-4 green chilies
1/4 tsp asafetida ( heeng)
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp Chana or chhole masala
1/4 tsp chaat masala
1 big tomato , finely chopped or pureed
1/4 cup green coriander leaves, finely chopped
Salt to taste

Method:

First of all make puree of sliced onions and green chilies, keep aside. Now heat some oil in a wok, add asafetida and cumin seeds. Let them crackle, then add chopped onions. Fry till little golden, now add ginger garlic paste and saute for 1 min. Now add turmeric powder and Chana masala , saute for a min.  Always saute dry masalas at low flame to avoid burning it. Now add pureed onion and chillies. Fry till it starts making a lump and leaves oil. Now add chopped or pureed tomatoes and salt.Again fry till it starts leaving edges of wok. Now add boiled chickpeas and saute for 3-4 mins. Add 1/4 cup water and cover it. Let it cook for another 5 mins on medium flame. Adjust salt , add chaat masala. Finally add chopped coriander leaves. Mix well and switch off the flame. Your lip smacking dish is ready to serve.




Serve it either as it is or sprinkle some chopped onions and garnish with some sev and sweet tangy sauce or chutney, it will give you taste of chaat....ummmmmm I can feel the blast of flavours in my mouth. Do try for sure, it worth😊.


You can also add some crushed kasoori methi at last to enhance its flavour to next level. It can also be served as a side dish for poori , paratha, naan or rice with some curry dish. Try it atleast once, I can bet you will love it . Pour your valuable comments and suggestions here, they meant a lot .


Happy cooking....


Sunday, January 17, 2016

SESAME SEEEDS JAGGERY SPICED BANANA WALNUT LOAF

Hello everyone 

My sweet tooth daughter always used to ask why healthy stuffs are not yummy and what we like to eat are always comes under unhealthy category 😕😕. Actually my whole family is sweet tooth and also having great tendency to get fat too easily😭 , so to avoid extra calories in our diet we have to make a reasonable distance with sugary and fatty stuffs😰. 
But this is also like a boon too me, so that I can experiment with healthy stuffs and turn them to interesting healthy cum yummy dishes. I made this on the occasion of makar sankranti that's why added sesame seeds to it and it was total worth , just created an awesome combination of rustic memories in a new look.
This cake is the best example of taste with health. I used all healthy alternatives to usual ingredients of a cake, which lead to this super yummy healthy sweet treat. Now no need to take just one bite of your sweet crush to satisfy your craving. And the second best thing is , it's best and yummy way to use your over ripe bananas. Spices added in this cake,  boosted its flavor to another level. You can say it a perfect combo for your cup of tea. A happy dessert to health conscious fellows.
Step wise recipe is given below, hope you will enjoy this tasty, yummy and healthy treat. sure give it a try , you will never regret.

SESAME SEEDS JAGGERY SPICED BANANA WALNUT LOAF





Serves: 5-6
Time: 1: 15 hrs

Ingredients 

1 1/2 cup whole wheat flour/ all purpose flour 
2 big bananas, ripe
1/2 cup jaggery, grated
1/3 cup oil
1/2 cup thick yogurt( curd)
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp cinnamon powder 
1/8 tsp salt
2 tbsp roasted sesame seeds ( black and white)
1 inch ginger, grated
1 tsp vanilla essence 
10-12 walnuts, roughly chopped 

Method:

First of all grease a loaf pan and dust it with some flour, keep it aside.



Mix well  flour, baking soda, baking powder, cinnamon powder, walnuts and salt together, keep it aside for later use.



Now mash bananas with a fork till they become a lump less puree. Add grated jaggery , vanilla essence and curd in it and mix well till jaggery gets dissolve. Now add grated ginger and oil , again mix well. 



Add flour mixture and fold it to make a lump less smooth batter. Finally add sesame seeds and fold in. Pour in greased loaf pan. Sprinkle some sesame seeds all over the batter.




 Bake in a preheated oven at 180degree C for 40 - 50 mins, or till tooth pick inserted in it comes out clean. Mine took 50 mins, so keep an eye on it after 45 mins as different oven take different time. Time also depends on baking pans, size and shape.
Let it cool for 5 mins then invert on a wire rack.



 Let it cool completely before slicing, to get neat slices.




Your super yummy and healthy cake slices are ready to go with your cup of tea.
Enjoy these guilt free scrumptious sweet treat any time. It's good for kids tiffin and mid meal hunger sprang.





You can use any spices and any dry fruits of your choice. But surely try this combo too as ginger , sesame seeds and cinnamon let this cake to another level.
You can increase or decrease the quantity of jaggery as per your taste and sweetness of bananas, but this one is for perfect sweetness😊.
You can also use any shape of baking pan, but then baking time may change, so be cautious while baking and keep checking in between.




Hope you all will definitely try this guilt free yummy loaf and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....


Monday, January 4, 2016

CASHEW PISTA CUSTARD COOKIES

Hello everyone

Who doesn't like cookies and specially when it's home baked . I used to bake cookies occasionally and this time the occasion was my parents visit to my place. Cashew and pistachio are the most liked ingredients in any cookie after chocolates. So thought to give it a try once and viola they turned out unexpectedly delicious. They neither need many fancy ingredients nor much effort , that's why a novice can also try their hands on these beauties. Recipe is given below, do try it and share your experience with me too.

CASHEW PISTA CUSTARD COOKIES



Serves: 25-30 cookies ( depend on size)
Time: 45 - 60 mins

Ingredients 


1 1/4 cup all purpose flour ( maida)
1/4 cup custard powder, preferably vanilla flavored
1/2 cup butter or margarine at room temperature 
1/2 cup powdered sugar 
3/4 cup chopped cashew and pistachio 
1/2 tsp vanilla essence 
1/4 tsp cardamom powder
2 pinches baking soda
1/8 tsp salt
Few drops edible green color( optional)


Method:

First of all mix salt and baking soda in flour,  mix well and keep aside. Now mix butter/ margarine , edible color and powdered sugar together and beat till fluffy.
 Now add vanilla essence and cardamom powder, mix well. Add chopped dry fruits and fold together.


 Now add custard powder and mix well . Now add flour mix to butter mix in batches and keep mixing. When all flour is mixed , it will look like bread crumbs. 
Now using your finger make dough without applying much pressure.


 Now roll the dough in 1/2 cm thick small chapatti. Sprinkle some sliced pistachios on it and press lightly.
Cut cookies using cookie cutter. In this way cut all the cookies by repeatedly rolling , cutting and collecting scraps. 



Now place cookies in a baking tray lined with butter paper. Keep all cookies at some distance as they expand a little while baking. Now cover it with cling wrap or plastic sheet to avoid drying, and keep it in fridge for 1/2- 1 hrs or in freezer for 10 mins before baking.
Now bake it in preheated oven at 180degree C for 12- 15 mins. Keep an eye on it after 10mins , as soon as its edges and bottom start to change color,keep it out and cool on a wire rack . 


It may seems soft when kept out of oven but don't worry they will firm on cooling. if you feel it's under cooked then can bake for little more but never over bake your cookies , it kills all its texture and flavour. After cooling completely , keep these in an airtight jar and enjoy with tea for weeks.


You can also make log of prepared dough and cover with cling wrap and chill before cutting, to get oval or round cookies.
If you don't like custard powder then just replace it by all purpose flour.


These cookies are so delicious that can be served in kids school trips, b'day parties or tiffin itself, even elders too love to munch on these cuties. Hope you all will like this delicious crunchy munchy cookies recipe and definitely give it a try. Please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....




Sunday, January 3, 2016

METHI CORN CURRY

Hello everyone

This is my first post in this new year, though I finished my last year with a sweet note so thought why not to start a new beginning with some chatpata side dish. Methi corn curry is a very simple and quick recipe with it's distinct flavour. Bitterness of methi leaves is counter balanced by sweetness of corns and this is the real beauty of this dish. It neither needs too much time nor too much effort , so prepare and enjoy this lovely side dish with your family and friends. 
Recipe is given below, hope you will definitely give it a try and do tell me how it turned out for you.

METHI CORN CURRY



Serves : 3-4
Time: 30 mins

Ingredients 

1 cup corn ( frozen or fresh), if using fresh then boil it till done
1 cup fenugreek ( methi) leaves, finely chopped
2 medium onions, finely chopped
3-4 green chilies, finely chopped
2 medium tomatoes, finely chopped
2 tsp ginger garlic paste 
1/4 tsp asafetida( heeng)
1/2 tsp cumin seeds
2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp cumin powder
1/2 tsp Kashmiri red chilli powder
1 1/2 tsp curry powder
1/4 tsp turmeric powder
1 cup milk
2 tsp kasoori methi , crushed between palms 
Salt to taste

Method:

First of all heat some oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onions and chilies. Fry them till onions get light golden now add ginger garlic paste and saute for 1-2 mins. Now add all dry masala powders and saute for a min, keep flame low to avoid burning of spices. Now add chopped tomatoes and some salt. Let it cook till tomatoes get nice mushy and cooked. Now add corn and saute for 4-5 mins. Add chopped fenugreek leaves and again saute for 4-5 mins or till it shrinks. Now add milk slowly, stirring constantly to avoid cuddling of milk. When it starts boiling then add water if needed, adjust salt and let it simmer for 4-5 mins. Now add crushed kasoori methi and mix well. 


Switch off the flame and your delicious side dish is ready to serve with roti, naan, pulao or rice. Enjoy this easy and tempting dish any time, either in lunch or dinner. 


You can increase of decrease ingredients and spices as per your taste preference.


Hope you all will like this delicious dish and try for sure. Please pour your precious comments and suggestions here , they meant a lot.

Happy cooking....