Tuesday, 30 April 2013

Curry in Hurry

Delicious and easy to prepare curry recipe with Cottage Cheese....


150 gm Paneer (Cottage Cheese), cubed

For basic curry:

2 onions, chopped roughly
3 ripe tomatoes, chopped roughly
1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp dry fenugreek
4-5 cashewnuts  
1 bay leaf
1' piece cinnamon  
3-4 cloves
2 cardamoms
Water as required
2 tbsp oil +ghee
Salt to taste


  • Grind together tomatoes, onions, cashewnuts, cinnamon, cloves and cardamoms to a fine paste and keep aside.
  • Heat oil +ghee in a pressure cooker, add bay leaf and grounded paste.
  • Stir and cook for 1-2 min. Add all the dry spices and salt. 
  • Add about 1/2 cup water and pressure cook till two whistles.
  • Then add paneer, chopped coriander leaves and serve hot with chapatti or rice.

You can make same curry with potatoes and mix vegetables.

Monday, 22 April 2013

Orange Marmalade Muffins

Soft and zesty Orange marmalade Muffins garnished with beautiful flowers…


1/4 cup orange marmalade
1 cup flour       
1 cup buttermilk (mix ¾ cup milk and ¼ cup yoghurt)   
1/2 cup powdered sugar          
1/4 cup butter
1/2 tsp baking powder 
1/4 tsp baking soda     
1/2 tsp orange essence


  • Shift together the flour, baking powder, baking soda and whisk and keep aside.
  • In another bowl, beat butter and sugar till soft and fluffy. Add essence and beat again. Add 2-3 tbsp of flour mixture and a little buttermilk. Fold gently with wooden spoon. Add all the remaining flour and buttermilk into batches.
  • Whisk marmalade lightly and fold into muffin mix, swirl it just once or twice.
  • Line the muffin tray with paper cups and fill 3/4 th with batter.
  • Bake at 180oC. for 20-25 min or golden on top.
  • Cool on wire rack and serve garnished with edible flowers on top.

Friday, 19 April 2013

Cold Cucumber Soup

Cold Cucumber Soup, easy to prepare and enjoyed on hot summer evenings…. 


2 small cucumbers, peeled and deseeded
1 cup plain yogurt
1 ½ tsp fresh lemon juice
10-12 fresh mint leaves, chopped
1 clove garlic, crushed
1 tsp olive oil
Salt to taste


  • Finely chop cucumbers or grate them.
  • Combine cucumber, yogurt, lemon juice, mint, garlic, olive oil, and salt in a blender.
  • Blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve.

Sending above picture to Priyas  "The Colour Me Photography Challenge Series" 

Thursday, 18 April 2013

Baked Falafel with Tahini Sauce

Popular Middle East fast food recipe served with tahini sauce and pita bread.


1 cup Chickpeas, soaked overnight      
1 onion, chopped
2-3 garlic cloves, chopped       
2 tbsp fresh parsley, chopped  
1/4 cup bread crumbs  
1/2 tsp roasted cumin powder  
1/4 tsp black pepper powder   
1/2 tsp chilli flakes       
1 tbsp olive oil
Salt to taste

For Tahini paste

1/3 cup sesame seeds (til)
1/8 cup olive oil
  • Roast the sesame seeds on a tava (griddle) for a few seconds, cool and blend with oil to a smooth paste. (Do not brown)

 For Tahini sauce:

1/2 cup tahini paste
1/4 cup water
2 tbsp olive oil
1 lemon, zest and juice
1 tbsp minced garlic
Salt to taste
1 tsp dried parsley
  •  Blend all the above ingredients until smooth and take out in a small bowl.


  • Drain and put the chickpeas in a mixer jar. Add garlic and onions and grind without adding any water. Transfer into a bowl.
  • Add other ingredients and mix well.
  • Shape the mixture into small balls and flatten slightly.
  • Brush with olive oil on both the sides. Refrigerate them for 1/2 hour to firm the ingredients.
  • Pre-heat the oven to 200 ºC. Grease the baking tray. Cook the falafel for 10 minutes on the first side.
  • Carefully flip them with a spatula and the cook on the second side for 15 more minutes. A light golden crust will appear on the outside.
  • When the falafel is done, serve with tahini sauce and pita bread. 

Wednesday, 17 April 2013

Minty Iced Tea

Iced Tea- A perfect drink to get refreshed on a warm day ….


1 cup black tea
2 tbsp sugar or to taste
1 tbsp lemon juice
8-10 mint leaves
Lemon slice and mint sprig for garnishing
Ice cubes


  • Mix sugar in some water till dissolved, mix in lemon juice and mint leaves
  • Fill the glass with the ice cubes. Using strainer over glass, pour sugar and lemon mixture.
  • Now, pour the tea over and stir gently. Allow to cool for a while.
  • Garnish with lemon and mint and. serve chill.

Monday, 15 April 2013

Grilled Babycorn Platter

Grilled baby corns marinated in spicy and tangy yogurt marinade.


100 gm fresh baby corns
2 tbsp yoghurt
1/2 tsp chilli powder
A pinch turmeric
1/2 tsp garlic paste
1/4 tsp chaat masala
1/2 tsp oil
1/2 tsp corn flour
Salt to taste


  • Mix all the above ingredients except baby corns to get a marinade.
  • Marinade the baby corn and leave aside for 15 to 20 minutes.
  • Preheat oven at 200 C, line a baking dish with foil.
  • Grill baby corns for 5-7 min till light brown then turn baby corns to other side and again cook for 5-7 min. 
  • Serve hot with green chutney and lemon wedges.

Thursday, 11 April 2013

Sprouts and Vegetable Salad

Nutritious and healthy bowl of green sprouts with Vegetables and Cottage cheese.
Sprouts are high in protein and good for weight loss.

Serves: 2


1/3 cup green sprouts
5-6 lettuce leaves
1/2 cucumber, peeled
1/2 onion
1/4 each bell peppers
4 olives
5 cherry tomatoes
20 gm cottage cheese

For Dressing:

2 tsp extra virgin olive oil
1 clove garlic, crushed
1 tsp lemon juice
1/2 tsp dry red chilli flakes
Salt & pepper to taste
A pinch of oregano


  • Mix all the ingredients of dressing together and whisk thoroughly till smooth. Refrigerate to chill.
  • Chop the vegetables into chunks and refrigerate.
  • Before serving, pour over the dressing. Toss and serve the salad chilled.

Wednesday, 10 April 2013

Paneer Do Pyazaa

Cottage cheese and Onions cooked in tomato based gravy with aromatic blend of spices.


100 gms paneer (cottage cheese)
2 large onions
1 large tomato
1/3 cup tomato puree
1/2 tsp ginger-garlic paste
1 green chilli, deseeded and chopped
1 bay leaf
1 green cardamom
1/2 tsp cumin powder
1/2 tsp garam masala
3/4 tsp red chilli powder
1/2 tsp coriander powder
A pinch cinnamon powder
2 tbsp butter
1 tsp oil
1 tbsp fresh cream
Coriander Leaves, finely chopped
Salt to taste


  • Cut paneer into 1" triangle pieces and finely chop one onion and tomato and keep aside.
  • Cut another onion in 4 equal parts and open out the layers.
  • Heat 1 tsp oil in a pan and cook onion layers till light brown and keep aside.
  • Heat butter; add bay leaf, cardamom, chillies and chopped onions and sauté till onions turn brown. 
  • Add ginger-garlic paste and saute for a while.
  • Add chopped tomato and tomato puree and mix well.
  • Add cinnamon powder, cumin powder, red chilli powder, garam masala, salt and coriander powder. 
  • Add ¼ cup water, mix well and cook till oil separates.
  • Add browned onions layers and paneer and mix well and cook for 2-3 min.
  • Finish with cream, mix well and turn off the flame.
  • Garnish with coriander leaves and serve hot with any naan/roti.

Sunday, 7 April 2013

Cauliflower -Au-Gratin

Enjoy nicely baked cauliflower in rich and creamy white sauce topped with colorful bellpeppers and cheese…


1 small head cauliflower, cut into small florets
1/4 cup green & red bellpepper, diced
1 cup white sauce
2 garlic cloves, crushed
Salt to taste
1 tsp butter
1/2 cup cheese, grated


  • Blanch cauliflower florets in salted water until tender, drain and keep aside.
  • Grease baking dish and preheat oven to 200° C.
  • In a pan, heat butter, add garlic cloves, bellpeppers with little salt and saute for a min.
  • Mash cauliflower slightly and spread evenly in baking dish.
  • Pour white sauce over cauliflower and add sautéed bellpeppers over.
  • Topped with an even layer of grated cheese.
  • Bake for 15 -20 min and grill for last 5 minutes of baking.
  • Take out carefully and serve hot with garlic bread.

  • Adding bell peppers is optional, I added for nice color and crunchiness.
  • While making white sauce add a pinch nutmeg or cinnamon powder for nice aroma.

Friday, 5 April 2013

Babycorn and Capsicum Masala

Relish the delicious and crunchy taste of baby corns with colorful bell peppers.



6-8 baby corns, boiled & chopped
3/4 cup green and red bell peppers, chopped in cubes
2 medium onions, roughly chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dry mango powder
1 tsp garam masala
1 bay leaf
Salt to taste
3 tbsp oil or butter
1 dry red chilli
3 cloves
4 peppercorns
1 cinnamon stick
1 green cardamom


  • Dry roast cloves, cinnamon stick, green cardamom, peppercorn and dry red chilli for a min.
  • Cool and grind with chopped onions to a fine paste.
  • Heat oil in a pan, add bay leaf, cook for a while then add grounded paste.
  • Saute for a while and add ginger-garlic paste. Cook for 5-7 min or till oil separates.
  • Add tomato puree and mix well. Add all dry spices and salt. Cook well till raw smell goes.
  • Add baby corn and capsicum pieces and cook again till whole spices blends well and the vegetables turn tender.
  • Garnish with chopped coriander leaves and serve hot with rice or chapatti.

Wednesday, 3 April 2013

Pasta with Spinach and Cherry tomatoes

A tasteful and healthy combination of pasta with spinach and cherry tomatoes.


1 ½ cup fusilli pasta
1/2 cup white sauce
2 garlic cloves, minced
1/2 cup fresh spinach, chopped
1/4 cup cherry tomatoes, halved
Salt & pepper to taste
2 tbsp olive oil


  • Boil salted water in a large pot. Add the pasta and cook until tender, about 8 to 10 minutes. Drain pasta and keep aside. (Reserve some pasta cooking liquid to use further)
  • Heat 1 tbsp oil in small pan, add white sauce and mix in cooked pasta well.
  • Cook for a minute and turn off heat. 
  • Heat remaining oil in another pan, add garlic and cook until fragrant.
  • Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the pasta and toss. Add salt, pepper, and the required amount of pasta cooking liquid and stir to combine.
  • Serve hot with some grated cheese.

Tuesday, 2 April 2013

Black Grapes Drink

Easy and refreshing grape drink combined tangy ginger and lemon juices…


1 cup black grapes
1/2 tbsp powdered sugar or to taste
1/2 tsp cumin seeds powder (optional)
1 tsp lemon juice
1/2 tsp ginger ale
Ice cubes


  • Grind grapes with 2 cups of water to a smooth texture.
  • Strain through a sieve and add the remaining ingredients except ice cubes and mix well.
  • Serve chilled with ice cubes. 

Sending this to Celebrate Summer and Jagruti's  page

Monday, 1 April 2013

Patties stuffed with Spinach and Cheese

Enjoy tea-time with yummy Patties stuffed with cheesy filling…


1 bunch spinach, blanched and finely chopped
100 gm cottage cheese (paneer), grated
3 large  potatoes, boiled and mashed
3 tbsp corn flour
1 tbsp ginger-chilli Paste
1 tsp chaat masala
1 tsp garam masala Powder
100 gm cheese (cut into tiny cubes)
Oil for brushing or shallow frying
Salt to taste


  • In a bowl mix together all the ingredients except spinach, cheese and corn flour.
  • Sprinkle the corn flour and mix well.
  • Divide the potato mixture into equal sized balls. Mix the spinach with the cheese
  • Flatten each ball into tikki shape and insert a spoonful of spinach mixture into the centre.
  • Coat patties with bread crumbs and shallow fry on low to medium heat for 10-15 min till golden brown on both sides.
  • For baked version: Place the prepared patties onto a greased baking/cooking tray. 
  • Brush a little oil on the top and bake at 200° C for 5 minutes.
  • Turn the patties over with a spatula and cook for another 2-3 minutes till golden brown. 
  • Serve hot with any chutney or ketchup.