Friday, 20 December 2013

Potato & Spring Onion Galette

An elegant potato dish with cheese and spring onions, baked for an irresistible treat…


4 medium potatoes
1 tbsp olive oil
Salt & Pepper
1/2 cup spring onion, finely chopped
2-3 garlic cloves, crushed
1/2 cup grated cheddar cheese
1/4 cup Parmesan cheese         
2 tsp dried herbs


  • Peel the potatoes and slice them into wafer thin slices using a knife or a mandolin.
  • In a small pan, add 1 tsp oil and onions, garlic and cook over medium heat until tender Remove from heat and cool completely.
  • Place potato slices into a large bowl with olive oil, dried herbs, salt and pepper. Toss with your hands to coat well.
  • Mix cooked onions and cheese in bowl.
  • Preheat oven to 200°C. Line a muffin tin with squares of foil greased with oil.
  • Place a layer of potato slices in the bottom of each muffin shell. Sprinkle 1 tsp of cheese mixture into each shell.
  • Repeat with potato slices then cheese mix (gently pressing potatoes to pack down) until all ingredients are used up and muffin shells are filled.
  • Bake for 30-35 min or until tops are lightly golden and potatoes are tender when pierced with a fork.
  • Remove gently using a fork and spoon and serve hot with any soup or juice.

Monday, 16 December 2013

Matar Malai

Rich and aromatic curry prepared by cooking Peas with cream and freshly grounded spices…


1 cup peas, boiled in salted water
1 onion, roughly chopped
2 tbsp cashew nuts
½” stick cinnamon
1 big cardamom
3 cloves
1 bay leaf
2 tbsp dry fenugreek leaves
1/4 tsp pepper powder
1/4 cup fresh cream
1/2 tsp red chilli powder
1/3 cup milk (appox.)
2 tbsp oil
Salt to taste


  • Crush cinnamon, cloves and seeds of cardamom using mortar & pestle and keep aside.
  • Grind onion and cashews with little water to a smooth paste.
  • Heat oil, add bay leaf, onion paste and cook till oil separates.
  • Add freshly grounded powder, red chilli and pepper powder. Cook for few seconds.
  • Add kasoori methi and cream, cook on low heat till cream dries up.
  • Add boiled peas, salt and mix well, cook for few seconds.
  • Add enough milk to get thick gravy. Cook for few more seconds and turn off.
  • Serve hot with naan or chapati.

Wednesday, 11 December 2013

Corn Tortizza

An easy-to-make, yummy recipe prepared using Corn Tortillas with pizza toppings.


For Corn Tortillas:

1/2 cup maize flour
1/3 cup plain flour (maida)
2 tsp oil
1/2 tsp salt
Lukewarm water

For Pizza Toppings:

1/2 cup corn, boiled
1/2 cup sliced onion
1/2 cup chopped green capsicum
1/2 cup mozzarella cheese, grated
Pizza sauce
Dried herbs and chilli flakes


  • Shift both the flours and add oil and salt. Mix well.
  • Make smooth dough using enough warm water, keep aside for 20 min.
  • Roll out the dough into thin rounds with the help of a little flour. (or roll between two cling films)
  • Cook lightly on a tava (griddle) and keep aside.
  • Preheat oven at 200 deg C.
  • On each tortilla, spread 1 tbsp pizza sauce, add all the vegetables and finally top
    grated cheese.
  • Bake for 5-7 min or till cheese melts.
  • Sprinkle dried herbs and chilli flakes and serve hot.

Wednesday, 4 December 2013

Lemon Tarts

Small tart shell filled with lemon flavor topping is a wonderful treat after any meal….


For tart shells

1 cup flour
1/2 cup white butter
A pinch salt
2-3 tbsp ice-cold water or just enough to combine

For the lemon filling: (For 8-10 tart shells)

1/2 cup lemon juice
2 tbsp flour
2 tbsp corn flour
2 tbsp butter
3/4 cup sugar
2-3 drops yellow color
4 tbsp cold water


  • Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture. (If using yellow or salted butter add 1/2 tbsp sugar)
  • Knead lightly with cold water to form dough. (Don’t over work)
  • Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
  • Roll out tart dough into 1/4" thick. Cut into small tarts with cutter or any lid.
  • Press into small tart shells and prick them with fork all over.
  • Bake at 200 deg C for 10-15 min. (Keep watch after 10 min)
  • Once the shells are ready, keep aside to cool.
  • Mix all the ingredients for the filling and microwave at 100% power for 4-5 min or till thick. Keep stirring after every min.
  • Cool it and fill the mixture in tart shells.
  • Garnish with cherries or sweet cream and serve.


Monday, 2 December 2013

Matar Paneer

Lip smacking preparation of matar and paneer into rich and delicious gravy….


150 gm paneer, chopped
3/4 cup peas
4 tomatoes, roughly chopped
3 onions, sliced
3-4 garlic cloves, crushed
1” piece ginger, chopped
4 tsp melon seeds (magaz)
2 tsp poppy seeds (khus khus)
1 tsp red chilli powder
1 tsp garam masala powder
2 cloves
½ cup milk
2 tbsp oil + 1/2 tbsp butter
Salt to taste
Oil for frying onions & paneer


  • Shallow fry paneer cubes to a golden colour on all sides and keep aside.
  • Soak melon & poppy seeds in 1/4 cup water for 10 minutes.
  • Deep fry sliced onions to a golden brown colour.
  • Cool and grind with soaked melon and poppy seeds to a fine paste with very little water.
  • Boil tomatoes, cloves & garlic- ginger with 1 cup water. Keep covered on low flame till the tomatoes turn soft. Cool and grind to a puree.
  • Heat oil + butter, add onion and melon paste. Cook till oil separates.
  • Add red chilli powder and tomato puree. Cook for 5-7min till oil separates.
  • Add milk gradually, stirring continuously for 2 min on low flame.
  • Add peas, garam masala and salt and fry for 2-3 min.
  • Add enough hot water to get thick gravy, cook covered till peas are done.
  • Add the fried paneer cubes. Simmer on low flame for 2-3 min till paneer turn soft.
  • Serve hot with naan or chapati.