Spicy Stir Fry Prawns

Ingredients

1/2 kg prawns deveined and cleaned

For marinade

1 tsp cumin powder

1 tsp red chilli powder

1 tbsp lemon juice

salt to taste

To grind to a fine paste

5-6 cloves of garlic

1 " ginger

1 tsp cumin seeds

3-4 fried red chillies

3 cloves

1"cinnamon

1 tsp turmeric powder

For gravy

1 tsp mustard seeds

2 sprig curry leaves

3 green chillies roughly chopped

3 Tbsp tomato puree

1/2 cup coconut milk

2 tbsp milk

1 tsp sugar

salt to taste

2 tbsp oil

Method

• Heat water in a pan,add salt and cook the prawns till done
• Marinate the prawns with salt,lemon juice,cumin powder,red chilli powder and keep aside for 20 minutes
• Grind ginger,garlic,fried red chilli,cumin seeds,turmeric powder with little water to a smooth paste and then keep aside
• Heat oil in a pan, add mustard seeds, when it crackles add curry leaves, green chillies and fry for a minute
• Then add the paste and fry for 2-3 minutes till the raw smell of it goes off 
• Add tomato puree and fry for another 3-4 minutes till it forms a lump, then add sugar,salt,coconut milk,milk and mix well
• Add 1/2 cup water and allow it to boil, then add marinated prawns and mix well and close the lid and cook for 10 minutes and then garnish with coriander leaves and then serve hot with steamed rice

Lemony Walnut Cake(Eggless)

Ingredients

1 3/4 cup Maida

1 1/4 cup yogurt

1/2 cup powdered sugar

100 gms butter softened at room temperature

3 tbsp lemon juice

1 tsp lemon essence

Rind of one lemon grated

2 tsp baking powder

1 tsp soda bicarbonate

1/2 cup chopped walnuts

For the hot lemon sauce

3 tbsp sugar

3 tbsp lemon juice

3 tbsp water

Method

• Sift Maida,baking powder,soda bicarbonate into a bowl and then keep aside
• In another bowl, cream butter and sugar with the help of an electric beater, add yogurt,lemon juice,lemon essence,grated lemon rind and mix well
• Then add sifted maida little by little and mix it well with an electric beater and then add walnuts and mix well
• Grease a baking dish, pour the cake mixture into it and bake it in a preheated oven at 180 C for 40 minutes or till done 
• Cool it on a wire rack
• For the sauce heat water with sugar and stir till the sugar melts, then add lemon juice and stir for 2 minutes and then pour the hot sauce over the cake, let it cool then slice it and serve

Misal Pav

A Popular Maharastrian snack!

Ingredients

1 cup sprouted green gram(moong)

1 cup sprouted brown gram(matki)

1 tbsp red chilli powder

2 tsp tamarind pulp

3-4 tbsp oil

1 tsp mustard seeds

1 tsp hing powder

1 tsp turmeric powder

1 tsp cumin seeds

2 tsp coriander seeds

2 cloves

3 peppercorns

1' cinnamon

1/2 cup chopped onion

4-5 garlic cloves

1/2 cup grated coconut/ dessicated coconut

salt to taste

Other Ingredients

2 cups Chivada/pharsan

2 cups Sev

1 cup chopped tomato

1 cup finely chopped onion

½ cup chopped fresh green coriander

1 cup beaten curds

Slices of bread or Pav

Method

• Pressure Cook the sprouted pulses and then drain it and keep aside
• Grind cumin seeds,coriander seeds,cinnamon,peppercorn,cloves to a fine powder
• Heat 2 tsp oil, add onion, garlic and ginger and fry till translucent and then grind it along with dessicated coconut/grated coconut and little water to a fine paste and then keep aside
• Heat oil in a pan or kadai, add mustard seeds when it starts to crackle add hing, turmeric powder and fry for a minute
• Add ground paste and saute till the oil starts oozing out of the masala; then add red chilli powder, tamarind pulp, sugar, and salt & ground masala powder. Sauté for 2-3 minutes.
  
• Add cooked sprouts and add 2 cups water. 
• Bring it to a boil, cook on a low flame for 10 minutes.

To Serve the Misal

• Place a couple of spoonfuls of misal in a bowl. Top it with a spoonful of chivada/pharsan & Garnish with 1-2 tsp chopped onion, tomato, coriander , fresh curd and sev
• Add pav on a side dish. Your Misal Pav is ready to serve.

Methi Chaman Biryani

I had tried this recipe from sanjeev kapoor's book, and as usual his recipes are just amazing and delicious, i had done methi pulao before but this biryani was quiet different and much more tasty than that....

Ingredients

1/2 bunch fresh Fenugreek leaves(methi)

1 cup paneer cut into cubes

1/2 cup boiled sweet corn

1 1/2 cups Basmathi rice

1 cup yogurt

1 tsp turmeric powder

2 tbsp ginger-garlic paste

2 green cardamom

1 black cardamom

4 cloves

1 ' cinnamon

4 peppercorns

1/4 tsp saffron

1/2 cup warm milk

2 onions sliced

3 green chillies chopped

2 tbsp coriander powder

1 tbsp cumin powder

1 tsp red chilli powder

2 tsp garam masala powder

2 tbsp freshly coriander leaves chopped

2 tsp dry mint

3 tbsp ghee

salt to taste

Method

• Wash and soak basmati rice for 30 minutes,drain it and keep aside
• Heat 4 cups water in a pan, when it starts boiling add green cardamom,black cardamom,cloves,cinnamon,peppercorns and basmati rice and cook till 3/4th done,drain it and allow it to cool, mix salt and keep aside
• Soak saffron in warm milk and keep aside
• Mix together yogurt,turmeric powder,1 tbsp ginger-garlic paste in a bowl, add paneer and corn and mix well and then marinate it for 30 minutes
• Heat ghee in a pan,add onions,green chillies and fry till onion turns light brown, add remaining ginger-garlic paste and mix well and fry till the raw smell goes off
• Add methi and cook for 10 minutes stirring continuously, then add marinated paneer and corn,mix well, add coriander powder,cumin powder,red chilli powder and fry for 2 minutes
• Add salt,garam masala powder,coriander leaves,dry mint,salt and fry for 2 minutes, then switch off the flame and allow it to cool
• Add basmathi rice to it and mix well, sprinkle saffron milk over it 
• Switch on the gas again and cover and cook on a low flame for 20 minutes and then serve hot with raitha

Carrot-Coconut Cake

The other day i was surfing some blogs and i came across this carrot cake recipe and i found the ingredients of it quiet interesting and nice so i thought of trying it as soon as possible because i love carrot cake but i had never tried it before using buttermilk and dessicated coconut......, i would like to thanks laavanya from cookery corner for sharing this recipe(though i did slight changes as i used butter instead of oil and i didnt do any frosting for it as i wanted it to be simple) and i really enjoyed doing it, as well as having it.....so u all try it too.....
Ingredients
2/3 rd cup maida or (12 tbsp)
3/4 tsp baking powder
1/2 cup butter(softened at room temperature)
1/2 cup white sugar
a pinch of salt
1 egg
2 tsp vanilla essence
1/4 cup butter milk
3/4 tsp cinnamon powder

1 cup grated carrot
1/2 cup chopped walnuts
1/4 cup dessicated coconut
few walnuts for garnishing
Method

• Sieve maida,baking powder,salt,cinnamon powder and keep aside
• In a bowl, add egg,sugar,butter,vanilla essence,buttermilk and beat them with the help of an electric beater for 5-10 minutes
• Then slowly add sieved maida little by little and  beat it well with a electric beater till u get a smooth consistency
• Then add grated carrots,chopped walnuts,dessicated coconut and mix well with a spoon
• Grease a baking dish and pour the cake mixture into it,garnish it with walnut in the center and sides of it and bake it in a preheated oven at 180 C for 40 minutes or till done, cool it on a wire rack and then cut it and serve 

Butter Chicken

This recipe is prepared in different ways around the world,and its the most popular dish served in almost all indian restaurents which serves non-veg dishes and is liked by many as this gravy is little sweet,little tangy & little spicy too & is usually served with naan.... so this time i thought of preparing it at home instead of having it outside, and i found this quiet easy to prepare and we all enjoyed having this at home as well, so thought of sharing this recipe with u all too...

Ingredients
700 gms boneless chicken cut into thin long strips
2 tsp oil
Marinade for tandoori chicken
1 tbsp lemon juice
2 tsp freshly crushed peppercorn
1/4 cup hung curds
1 tsp tandoori masala powder
1 tsp coriander powder
2 tsp kashmiri red chilli powder
1 tbsp ginger-garlic paste
salt to taste 

For the gravy
3 cloves
1 'cinnamon stick
3 green cardamom
4 peppercorns
1 tbsp ginger-garlic paste
4-5 finely chopped green chillies
2 tomatoes pureed or(1 cup tomato puree)
2 tbsp honey
1 tbsp tomato ketchup
2 tsp kashmiri red chilli powder
1 tsp garam masala powder
1/2 cup fresh cream
1 tbsp crushed kasoori methi
1 tbsp cashewnut paste
2 tbsp finely chopped coriander leaves
2 tbsp butter
2 tsp oil
salt to taste

Method
For the tandoori chicken
Marinate the chicken with salt, pepper and lemon juice for 30 minutes
Add yogurt,red chilli powder,tandoori masala powder,coriander powder,ginger-garlic paste to the chicken pieces and marinate for 2 hours
Heat 2 tsp oil in a non stick pan, and shallow fry the chicken pieces in batches of 10 pieces each time till brown on both the sides and till its tender and then keep aside
For the gravy

• Heat butter,oil in a pan, add cloves,cinnamon,cardamom,peppercorns and fry for 1-2 minutes and then add green chillies and fry for another minute
• Then add ginger-garlic paste and fry till the raw smell of it goes off 
• Add tomato puree and fry till it leaves oil and forms a lump
• Then add red chilli powder,garam masala powder,kasoori methi,tomato ketchup,salt and fry for 2 minutes
• Add cashewnut paste,and 2 cup water and allow it to boil 
• Add honey and mix well, then add chicken pieces,cream,coriander leaves and bring it to a boil till the gravy is semi-thick 
• lastly garnish it with cream and serve hot with Naan
  

Masala Veggie Noodles

This noodles is very different from the other chinese noodles, i thought of trying it the indian way this time and it came out really well and enjoyed having it too with my family....so try out this recipe for a change if ur bored of having the same chinese style of noodles everytime..

Ingredients

1 packet hakka noodles

1 tsp turmeric powder

1 tsp mustard seeds

1 onion finely chopped

1 sprig curry leaves

5 slit green chillies

1 tsp red chilli powder

1/2 cup boiled peas

1/2 cup capsicum cut into thin long strips

1/2 cup carrot cut into thin long strips

2 tbsp finely chopped coriander leaves

1 tsp grated coconut

1 tsp lemon juice

salt to taste

2 tbsp oil

Method

• Boil the noodles in 4 cups of water with 1 tsp oil,salt till done, drain it, put oil and salt and mix well and then keep aside
• Heat oil in a pan,add mustard seeds, when it splutters add curry leaves,onion and green chillies and fry till translucent
• Now add vegetables,red chilli powder,turmeric powder,salt and mix well
• Lastly add grated coconut,chopped coriander leaves and lemon juice, mix well and cook for 2 minutes on a low flame and then serve hot

Eggless chocolate chip cookies

Ingredients

1 cup plain flour(maida)

1 tsp baking powder

60 gms butter(1/2 cup)

1/2 cup chocolate chips

1 tsp vanilla essence

2 tbsp rice flour

4 tbsp caster sugar or 1 cup brown sugar

Method

• Beat the butter and sugar very well with an electric beater until light and creamy, add vanilla essence and beat again
• Sieve the rice flour,baking powder,flour and keep aside
• Gently mix in the flour mix and chocolate chips with the butter mixture using a spoon to get a soft dough
• Shape into small rounds and flatten slightly with a wet fork
• place the cookies 1 " apart on a baking sheet and bake it in a preheated oven at 160 C for 15-20 minutes till golden or till done
• Cool it on a wire rack and serve hot

Tandoori Paneer Pizza

Here's a recipe of a yummy pizza which takes a little more time to prepare as compared to other pizzas but its worth ur hardwork as it tastes very delicious and  a perfect snack which can be had any time
Ingredients
For pizza base
2 cup Maida
2 tsp dry yeast
1 tsp sugar
1/2 tsp salt 
For the tomato sauce
4 tomatoes 
2 bay leaf
4 peppercorns
1 onion finely chopped
1 tsp garlic chopped
2 tbsp tomato puree
1/4 cup tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
2 tbsp olive oil
salt to taste
For Tandoori paneer
1 cup paneer cut into small cubes
1/4 cup capsicum cut into small cubes
1/4 cup tomatoes(deseed) cut into small cubes
1/4 cup onions cut into small cubes
1 tbsp fresh cream
1/2 cup hung curds
1 tsp chilli powder
1 tsp roasted kasoori methi
2 tsp ginger-garlic paste
1 tsp garam masala powder
2 tbsp butter
salt to taste
Other ingredients
1 cup grated mozzarella cheese
1/4 cup capsicum cut into thin long strips
Method
For pizza base

• In a small bowl put yeast,sugar and warm water and mix  and keep aside for 5 min till frothy
• In another big bowl add yeast mix, salt , maida and and enough water to make a smooth dough
• Cover with lid or cling film and keep it in a warm place for 2 hours so that the dough becomes double its size

For tomato sauce

• Blanch the tomatoes in boiling water, peel and cut into quarters and deseed it and then chop them finely and keep it aside
• Heat olive oil in a pan,add bay leaf,peppercorns and saute for a few seconds
• Add onion,garlic,and fry for few minutes, add tomatoes and and fry on a low flame for 10-15 minutes untill the sauce reduces a little
• Add tomato puree,tomato ketchup,sugar,salt and simmer for some more time
• Finally add oregano and mix well, switch off the flame and then discard the bayleaf and peppecorns and take out the sauce in a bowl and then keep aside

For tandoori paneer

• Marinate the paneer,capsicum,tomatoes with curds,garam masala powder,kasoori methi,ginger-garlic paste,red chilli powder and salt for 30 minutes
• Heat butter in a pan,add the onion and fry till translucent,then add the marinated paneer mixture and fry on a low flame for 10 minutes
• Add fresh cream and mix well and fry for couple of minutes and then take it out in a bowl and keep aside

For the Pizza

• Knead the dough again and then Divide the pizza dough into equal portions and roll out each portion into a round semi-thick circle and put this in a greased pizza pan and then prick the rolled dough with fork
• Spread the tomato sauce on it evenly and then spread the 2 tbsp paneer mixture on it evenly and then top it up few capsicum strips and with grated mozzarella cheese
• Bake the pizza at 180 C for 10 min or till the cheese melts and base becomes golden brown,repeat the same procedure for the rest of the dough and filling and then serve hot

(if the tomato sauce is remaining u can store & refrigerate it in a air tight container for 5-6 days atleast and use when required)

Crispy Chakli

Hi today i am posting this recipe which is every one's favourite snack .....U will just love it when you try it out yourself....This is one of the best recipes :)

Ingredients

1/2 cup urad dal

2 cups rice flour

1 tbsp ghee
2 1/2 cups water

salt as required

3 tsp white til seeds

1/2 tsp cumin seeds

Method

• Dry Roast urad dal till light pink and it leaves out nice aroma.
  
• Now Grind this to a fine powder and sieve it and and keep aside.
  
• Now take a mixing bowl mix sieved urad dal flour , rice flour, white til, cumin seeds, salt.
  
• Heat 2 1/2 cups of water and put 2 tsp ghee and heat this water until small boils comes out and put this in the sieved flour and mix to get a smooth dough.
  
• Now take a chakli press press to make a round shape onto a paper and deep fry in oil till crisp and brown.