Corn Pattice 

Mast paus, garama garam corn pattice ani ek cup ale ghatalela chah!! Zakkas sandhyakal !!!

Ingredients

For filling

Corn, steamed - 1 cup

Fresh coconut, grated - 1/2 cup
Coriander, chopped - 1/4 cup

garlic+chili+ginger paste - 1 - 2 tsp

Lemon juice - 1/4 tsp

Salt - to taste

Oil - 1 tsp

For covering 

Potatoes, boiled & mashed - 2 cups

Bread crumbs - 1 cup

Garlic+Chili+Ginger paste - 1 - 2 tsp
Salt - to taste

Oil - to deep fry

Method
For filling

• Heat oil in a pan. Add garlic+chili+ginger paste and saute for few secs.
• Add corn, coconut, salt and saute for another few secs.
• Cook for 3-5 mins. 
• Switch the flame and then add lemon juice.
• Set aside to cool                                                                                                                                

For covering 

• Mix mashed potato, 3/4 cup bread crumbs, garlic+chili+ginger paste and salt. Mix well

To make pattice

• Take a small ball of potato mix. Give it a shape of katori.
• Put 1 -2 tsp of the stuffing in it and close it properly. Give shape of pattice
• Roll this in remaining bread crumbs and deep fry in hot oil
• Serve hot!!!

Spinacharoni Soup

Vibrant green Spinach is a store house for many essential nutrients. A rich source of Vit A, Vit B, Vit K, Flavonoids, Omega-3 fatty acids, calcium, Potassium, etc. 

 

After several attempts, finally I could make a Spinach soup that tastes as delicious as chinese soups.

 

Ingredients:

 Chopped spinach/palak

 Chopped onion - 1

 Garlic,finely chopped - 4-5 cloves

 Gram flour - 1 tbsp

 cumin powder - 1/2 tsp

 1 small bay leaf

  water

 olive oil or butter - 1 tbsp

 cream for topping (optional)

 black pepper

  Macaroni - 1/2 cup

  salt

 

Procedure:

Boil macaroni with water till it becomes soft. keep aside.

Chop spinach/palak leaves. Heat oil or butter in a sauce pan. Add the bay leaf and fry for 2-3 seconds

 Now add the chopped garlic and fry till the garlic is light browned. Add chopped onions and saute till the onions are softened. Add the chopped spinach. Stir and add black pepper and salt. Now add the besan or gram flour. Stir well and pour 2 cups water. Bring the mixture to a boil and then simmer for 3-4 minutes.Let the soup cool a bit. Blend with a hand blender. Add macaroni. Reheat. Serve the soup hot sprinkled with some freshly crushed black pepper or topped with some cream.

 

Rice-a-Cornie Croquettes

Ingredients

For The Sauce1 cup milk
6 tbsp butter
5 1/2 tbsp plain flour
For The Croquettes1 1/2 cups cooked yellow corn
1 1/2 cups cooked rice
1/4 cup finely chopped coriander
1 tbsp finely chopped green chillies
 Salt  to taste
Other Ingredients1/3 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

Sauce

1. Melt the butter in a broad non- stick pan, add the flour and cook for a few minutes till bubbles appear on it.
2. Add the milk. Cook and stir continuously until the mixture becomes very thick. Keep aside to cool.

For the croquettes

1. Combine the corn, rice, sauce, coriander, green chillies and salt and mix well.
2. Divide the mixture into equal portions and roll each portion to a cylindrical shape croquettes.
3. Dip each croquette into the flour- water paste and roll over bread crumbs and deep –fry.
4. Drain on absorbent paper and serve immediately with tomato ketchup.

 

Oats Picante..(For the love of Oats)

"Good Food many times isn't good in taste". However being an Indian, making food tastier should not be a difficult task.

  

Most of us have got introduced to the cereal 'OATS' due to the fact that it owns innumerable qualities with health benefits though very few love it.  It has good amount of fiber, protein, antioxidants and other nutrients owing to the germ and bran content that are not lost even after hulling. Oats are known to lower Cholesterol levels, enhance immunity, stabilize blood sugar and much more.

 

Certainly.. this cereal deserves to be loved by all !

 

From the day I made 'Oats Picante' I became a regular consumer of Oats. Hope you too start loving Oats through this recipe.

 

Ingredients:

Plain Oats - 1 cup

Onion - 1

tomato - 1

Corn/Capsicum/French beans/carrot/green peas (you are free to add your favorite veggies either or all).

Green Chillies - 2

ginger chopped - 1 tsp

few curry leaves

cumin seeds

Maggie magic cube (veg/non veg) - 1 cube

salt

turmeric - a pinch

garam masala - little

oil & salt

Corriander and mint leaves for garnishing

 

 

Procedure:

Roast the Oats in a pan on medium flame for 2 min. keep aside. Add 1-2 tsp oil in the pan. Crackle cumin seeds. Add green chillies, curry leaves, ginger. Saute for a min. Add onion, tomato and other veggies. If your veggies are out of stock only onion and tomato does great job too. Add Maggie Magic cube, turmeric and garam masala. let the veggies cook and saute. Add Oats. mix well. Add water generously so that when ready the oats should have pasty consistency. Add salt. Do not make it dry like Upma. Cook for 5-7 min. Garnish with Corriander and mint leaves.

 

Note: While adding salt, keep in mind that Maggie Magic cube is salty.

 

Picture coming soon.....

PineaPple GloriE Jam

I love Jams and marmalades. However, not all bottled readymade Jams have authentic fruity taste and rather many have added synthetic flavours. I get this feeling everytime I try readymade Pineapple jam and I am never satisfied with its taste. I wonder why I never thought of making it myself until last week. I thought of giving it a try and it came out awesome. It is so easy to make at home, that you will never think of buying one.
Here goes the recipe.

Ingredients:

Pineapple pieces - 4 cups
Sugar
lemon
saffron
Cardamom (optional)

Procedure:

Peel and cut the pineapple into pieces.  Make sure the Pineapple is sweet. Puree them (I would prefer it to be a bit coarse). Heat the pan on low flame. Put the Pineapple puree and let it come to boil. The Puree will start thickening. Now add sugar slowly in parts and keep checking the sweetness. (avoid too much sweetness.you can add more sugar later if needed. add some saffron strands. Saffron flavor goes immensely well with that of Pineapple. It doesn't subside the taste of pineapple and one would relish the aromatic tang of saffron in jam. You can also add cardamom. Cardamom has strong flavour. I prefer without cardamom so that you can have maximum of Pineapple flavor. The Pineapple puree would become thick and translucent. Sqeeze lemon in the pan and allow it to boil again. Your Pineapple jam is ready. Cool and store in airtight container and refrigerate. Use dry spoon always.

Will upload the picture soon :)

Wheat noodles upma

Wheat noodles upma is a easy,quick and healthy breakfast recipe. wheat noodles are available in supermarkets. rice noodles can also be used instead of wheat noodles. however precaution must be taken while cooking rice noodles, as they cook very fast and if overcooked turn very mushy.

Ingredients :                                                                                serves : 4 adults

• wheat/rice noodles packet :  one
• water  :  5-6 cups
• oil    :  2 tbsp
• ghee / clarified butter   :  1 tbsp
• chopped onions   :   1 cup
• chopped tomato  :   1 cup
• green peas    :    half cup
• chopped french beans  :    half cup
• chopped carrots  :   1 cup
• mustard seeds  :    1 tsp
• jeera   :    1 tsp
• hing     :     1 tsp
• curry leaves  :     5-6
• chopped green chilies :      2-3 chilies 
• salt    :   for taste
• coriander  :  for garnishing

Method  : 

•  heat the noodles without adding oil or ghee in a kadhai. keep turning them in the kadhai till they turn slightly brown and fragrant.
• in another flat bottom vessel, boil water. add salt and oil to the water and bring it to boil.
• pour the boiling water over the noodles in kadhai till the noodles immerse in water completely. heat for some time. check with a spoon whether the noodles have turned soft enough.(rice noodles cook fast, almost immediately after pouring the boiling water.) 
• pour the water and noodles mixture in a sieve and hold for some time under tap water. all the noodles should be cooled completely. this will help to make the noodles non-sticky. keep the cooled noodles aside.
• in a kadhai, heat ghee. add mustard seeds and jeera. after the seeds splutter, add hing and curry leaves, saute for 30 seconds.
• add chopped onions. saute till the onions turn translucent.
• add chopped tomatoes and cover the kadhai with a lid.
• add all the vegetables, saute them and cover the kadhai with a lid. let the vegetables cook for for 5 minutes.
• check if the vegetables have cooked, and add the noodles. stir the mix.
• add salt,mix. add coriander , mix and cover with a lid.

Wheat noodles upma is ready to eat!!

Cheese Garlic Nachini Dosa 

A healthy version of plain dosa with taste of garlic and cheese and goodness of calcium rich nachani - an ideal breakfast option.

Makes - 2 - 3 dosas                                                             Cooking time - 10 mins

Ingredients 

Ready dosa batter - 1 Cup

Nachini flour - 1/2 Cup

Garlic, chopped - 1/4 Cup

Grated cheese - 1/4 Cup

Ghee/ Oil -  1 tsp

Salt - to taste

Chutney/ Sambar - as accompaniments 

Preparation

1. Mix dosa batter and nachani flour. Add salt to taste and water to adjust batter consistency.

2. Heat tava. Spread this batter on it as we make dosas. 

3. Immediately sprinkle chopped garlic and grated cheese on it.

4. Sprinkle little oil/ ghee.

5. Cook till dosa turns brown

6. Serve with coconut chutney/ sambar

P.S. Although the pic doesn't look appetizing, but it tastes amazing :p

Raagi Badam Hot Drink

This is my favourite as its easy to make and is healthy too so can serve to toddlers & babied too :-) This tastes best when served hot. If you have it for teatime, you will feel full till dinner time as its very filling.

Ingredients:

• Ragi flour - 4 tbsp
• Milk - 2 cups
• Water - 1/2 cup
• Sugar - 2 tsp
• Cardamom powder - 1/2 tsp
• Kesar (optional)
• Badam powdered / chopped finely - 1 tbsp

Preparation:

• Dry roast Ragi flour till nice aroma comes, it may take 3-5 mins. Set aside.
• Take 1/2 cup milk add a tbsp of ragi flour to it and make it to a smooth paste. Set aside.
• Heat boiled milk then add the ragi milk paste and remaining ragi flour, sugar to it. Stir continuously making sure no lumps are formed. Add 1/2 cup water and mix well.
• Keep stirring till it becomes slightly thick like porridge but still in pouring consistency. Add cardamom powder, give a quick stir and then switch off. Garnish with powdered almonds and serve hot or warm.

Oats Upama

What better way to gain the strength and energy to carry you through a hectic morning schedule than with a steaming bowl of freshly cooked oat in different forms of recipes. Oats upama is very easy & very healthy can also serve to babies & toddlers :) 

Ingredients: 

• 1 cup roasted Oats (if want you can grand it in a mixer grinder to get texture like a Rava)
• 1 1/2 tsp oil
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp urad dal (split black lentils) ( optional)
• 2 1/2 to 3 pcs curry leaves (kadi patta)
• 1/2 pc whole dry kashmiri red chilli , broken into pieces ( optional)
• 1 pc green chillies
• 1/4 cup finely chopped onions
• 1/8 cup finely chopped carrot ( optional)
• 1/8 cup green pease ( optional)
• 1/2 tsp sugar
• salt to taste

For The Garnish

• 1 tbsp finely chopped coriander (dhania)

Preparation :

Heat 1 tsp of oil in a non-stick pan, add the oats and ½ tsp of turmeric powder and sauté on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring occasionally. Keep aside.

Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds.

When the seeds crackle, add the urad dal, curry leaves, red chillies and green chillies and sauté on a medium flame for 1 minute.

Add the onions and sauté on a medium flame for 1 minute or till the onions turn translucent.

Add the carrots and green peas and sauté on a medium flame for 2 minutes.

Add the oats mixture, sugar, salt and remaining ½ tsp of turmeric powder, mix well and cook on a medium flame for 1 minute, stirring continuously.

Add 1½ cups of hot water, cover and cook on a slow flame for 5 to 7 minutes, stirring occasionally.

Serve immediately garnished with coriander.

Yummy Chocolate Cupcakes

Cooking time 40 minutes

Ingredients :

• Maida  250 gms
• baking powder  1/4th tablespoon
• baking soda  1/8th teaspoon
• cocoa powder  100 gms 
• soda water  50 ml
• eggwhites  3  ( for the eggless version, use 1 cup of vegetable oil instead of 3 eggs)
• milkmaid  small can  1/3rd part of the can of milkmaid
• unsalted softened butter ( nutralite butter)  divide the butter block into half, and use the half part only

  for decoration :

• chocolate spread
• chocolate chips or crushed chocolate biscuit crumbs can be used as topping.

other things required : 

• a cupcake mold

        paper baking cups

Method :

• sieve together maida, baking powder, baking soda, cocoa powder. set aside.
• in a large bowl , add butter and milkmaid and whisk till u get a smooth consistency. now add the egg- whites / oil and whisk again. 
• in this mixture, add half part of the maida mixture and whisk slowly in one direction. whisk lightly 3-4 times only.
• now add the remaining maida mixture, whisk lightly again 3-4 times.
• add the soda water into this mix, and whisk again lightly till all the flour ( maida) is consumed in the mix. there should be no lumps. the mixture should be of a smooth homogeneous consistency.
• cover with a lid and keep aside.

 baking process :  

microwave version : 

• preheat the oven by putting it on convection mode, at 180 degrees.
• grease the cupcake molds very slightly. (more greasing will make the paper baking cups oily to hold while eating).
• place the paper baking cups in the molds.
• pour the batter in the paper baking cups till they fills more than half but not completely.
• now place the cupcake mold in preheated oven and bake for 18 to 20 minutes.
• after 20 minutes take it out from the microwave oven and cool it off to room temperature . ( very important : do not check whether the cupcakes are fully baked by inserting a knife in cupcakes. doing this will flatten the cupcakes. u can just press the cupcakes and if they are too soft keep in the oven again for 4-5 minutes.)

pressure cooker version :

• only small cupcake molds can be used as 6 or 8 cupcake molds would not fit in cooker.
• remove the whistle and gasket (rubber ring) of the cooker.
• place a small plate at the base of cooker to avoid burning of the cupcakes.
• preheat the cooker for 20 minutes on high flame.
• place the paper baking cups in the molds.
• pour the batter in the paper baking cups till they fills more than half but not completely.
• now place the cupcake mold in on the plate in the preheated cooker and bake for 12 to 15 minutes on low flame.
• after 15 minutes , remove from the cooker carefully, and cool it to room temperature.

decoration / garnishing :

        there are variety of ways to decorate a cupcake. we can simply apply the chocolate spread on top of the cupcake and sprinkle some chocolate chips on top. 

        keep in refrigerator for some time till the chocolate spread on top of the  cupcake hardens.

 Yummy Chocolate Cupcakes are ready to eat!!

Corn and Mint Rice

Corn and Mint Rice

Serves - 2                                                                   Cooking time - 15 - 20 mins

Ingredients
Boiled Rice - 2 cups
Ginger, Garlic, Chili paste

Fresh Mint Leaves

Coriander

Sweet Corn

Jira

Salt

Oil

Method
1. Boil sweet corn. Don’t make it too soft

2. Make Pudina/Mint paste, also add little coriander
3. Heat 1 tsp oil in a pan, add Jira
4. Add boiled rice and fry
5. Add Ginger garlic and Chili paste, add Mint paste (add this on rice only otherwise this paste will get stick to pan)
6. Add sweet corn and salt and cook for 2-3 min

7. Once done add Butter and cover with lid (this gives shine to rice)

Mint rice ready to eat J

Methi Thepla

 Methi thepla is a all time favorite at home. methi thepla are flatbreads made from fresh fenugreek leaves, whole wheat flour and gram flour can be munched anytime of the day. Methi thepla are light as well as healthy. a good snack for children who don’t like greens, especially fenugreek ; this way you can incorporate some greens in their diet.

Ingredients:

• 1 cup whole wheat flour/atta
• 1 cup gram flour/besan
• 1 cup chopped fresh fenugreek (methi) leaves
• 1 tsp cumin powder or whole cumin
• 1 tsp coriander powder (dhania powder)
• ½ tsp turmeric (haldi)
• 1 tsp red chili powder (lal mirch powder)
• 1 tsp green chilli-ginger paste (hari mirch - adrak paste)
• 2 tbsp oil
• 1 to 2 tbsp water or 1 to 2 tbsp curd/yogurt
• salt as required
• oil for frying

Preparation:

1. mix all the ingredients except water.
2. start kneading without adding water first.
3. the methi (fenugreek) leaves leave a lot of water.
4. just add 1 tbsp or 2 tbsp water if required.
5. if the dough become sticky, then just add some more wheat flour.
6. keep the dough aside for 15-20 minutes covered with a kitchen towel.
7. now make medium sized balls from the dough.
8. roll each ball thinly into flat discs.
9. heat a frying pan or tava.
10. place the thepla on the pan.
11. when one side is half cooked, flip it.
12. apply ½ or 1 tsp oil on the cooked side.
13. now again flip and apply ½ or 1 tsp oil on the other side.
14. flip again twice.
15. once the thepla is cooked as well as browned, remove from the pan.
16. make all the theplas this way.
17. stack them up and keep in a roti basket or in covered in a kitchen napkin.
18. serve methi theplas with mango or lime pickles, or potato sabzi.
19. you can also have methi theplas plain with Tea.

You can add Spinach instead of Methi as per like.

Bread-Omelette Sticks

A quick and easy weekend breakfast :-)

Ingredients:

• Eggs - 4
• Onion - 4 finely chopped small size
• Green chilies - 2, finely minced
• Milk - 2 tbsps
• Capsicum - 4 tbsps, finely minced (optional)
• Carrot - 4 tbsps, finely minced (optional)
• Salt to taste
• Black pepper powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Coriander leaves - 2 tbsps, finely chopped
• Oil - 2 tbsp 
• Butter - 2 tbsp Or 1 cube
• Bread slices - 4

Preparation:

Beat the eggs till frothy. Add the rest of the ingredients except the oil and whisk well.
Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan. Cook on low to medium flame till one side half cooked. Keep bread slices on top of it. Apply butter on that. Slowly flip over and cook the other side for about 10-12 seconds.
Slide the bread-omelette onto a plate and remove extra omelette which is not cover by bread slice. Now you will get nice square bread-omelette. Cut it into 3-4 sticks.

You can have these sticks with tomato chilli souse or mayo jalepino souse.

Palak Methi Bahar

A quick, nutritious subji  iron, vitamin A, folic acid and proteins that can be made for tiffin!

Serves - 2                                                                   Cooking time - 15 - 20 mins

Ingredients
Palak leaves - 2 cups
Methi leaves - 1 cup
Tofu (soya panner), cut into cubes - 1/2 cup
Onion, finely chopped - 1 small
Garlic, finely chopped -  1 tsp
Green chili - 1 - 2
Garam Masala - 1/2 tsp
Oil - 1 tsp
Salt - to taste
Method
1. Wash and clean palak and methi leaves. Blanch in boiling water for 2 - 3 mins. Don't discard the water
2. Along with water, make paste of blanched palak+methi leaves and chili. Keep aside this green paste
3. Heat 1 tsp oil in a pan, saute chopped garlic and onions till golden brown
4. Add the green paste to it. Cook for 1 min
5. Add cubes of tofu. (Can use paneer also instead of tofu)
6. Add salt to taste and garam masala. Cook for another 1 min
7. Serve with paratha or phulka

Kayree Panha - Raw Mango Drink

Made with fresh raw mangoes, abundant in the summer months, Kayree (raw mango) Panha is from the state of Maharashtra in Western India. It is a sweet-sour-spicy drink! This recipe makes 6 tall glasses.

Ingredients:

• 4 medium-sized raw green mangoes
• 2 cups sugar
• 1 cup water
• 1 tbsp coarsely ground black rock salt
• 1 tsp freshly ground pepper
• 2 tbsps Aniseed/fennel seeds ground coarsely
• 2 tbsps cumin seeds roasted and ground coarsely
• Chilled water
• Crushed ice
• Sprigs of mint to garnish

Preparation:

• Wash, peel and grate the raw mangoes. Mix the mangoes, sugar and water in a deep saucepan and boil till the mangoes are soft.
• Put this mixture into a food processor and blend till smooth.
• Put the blended mix back into the saucepan and on a medium flame.
• Add the remaining ingredients and cook for another 20 minutes.
• Take off from the fire and allow to cool completely.
• Pour into glasses, dilute with a little chilled water if needed, mix well and add crushed ice.
• Garnish with a sprig of mint and serve.
• Wash, peel and grate the raw mangoes. Mix the mangoes, sugar and water in a deep saucepan and boil till the mangoes are soft.
• Put this mixture into a food processor and blend till smooth.
• Put the blended mix back into the saucepan and on a medium flame.
• Add the remaining ingredients and cook for another 20 minutes.
• Take off from the fire and allow to cool completely.
• Pour into glasses, dilute with a little chilled water if needed, mix well and add crushed ice.
• Garnish with a sprig of mint and serve.

LeftOver Rice Tikkis

Ingredients:-
1)LeftOver Rice
2)Boiled Potatoes
3)Boiled Mutter
4)Breadcrumbs (keep aside some for rolling he tikkis in)
5)Kasoori methi
6)Dhaniya green chilli paste
7)Garam masla
8)Chat masala
9)Salt to taste

Method:-
heat the leftover rice in microwave for 1 minute
Add all the ingredients in a bowl ad add 1 tspn of oil
Mix well
Make small tikkis, roll in remaining bread crumbs and shallow fry on no stick pan