Ginger Babycorns

Ingredients

1 cup babycorn

1/4 cup mushroom

1 onion chopped

1 tsp ginger finely chopped

1/4 cup cumin seeds

1 tomato chopped

1 tsp coriander powder

1 tsp red chilli powder

2 green chilli (sliced)

1/2 tsp garam masala

1 tbsp cream

2 tsp oil

salt to taste

1 tsp lemon juice

spring greens for garnishing

Method

• Sprinkle salt and lemon juice over sliced babycorn . Then take a pan add 1 tsp oil and fry the babycorn till its brown on the edges and then keep aside.
• Now fry mushroom in the same pan and keep aside.
• In pan add oil then add Jeera, when it crackles add onion, green chilli and chopped ginger and fry well and then add turmeric, salt, and mix well
• Add tomato finely chopped then fry till mashed
• Add garam masala, red chilli powder and fry well till it leaves out oil
• Add cream and fry well for 1 minute then add sliced and fry babycorn and mushroom mix well
• Then add spring onion greens and toss well and then serve hot

Toasty Corn Fritters

This is a lovely snacks perfect for kid's party which I made the other day for my son he simply loved it :)...try this, this simply is the best with lovely aroma of kasoori methi in it ......Instead of eating just the fritters, why  not try it this way, it not only tastes amazing but looks beautiful too ....

Ingredients

1 cup frozen corn


1 onion finely chopped

1 tsp red chilli powder

4 tbsp Gram flour (besan)

1/2 tsp kasoori methi


2 tbsp coriander leaves

salt to taste

Oil for deep frying

6-7 Bread , Cookie cutter I used round shaped u can use any shape u like

2 tsp butter

Tomato ketchup as required

Method

• Take a bread and cut into roundels using cookie cutter
• Grease a baking pan, and brush the sides of the bread with butter and bake it at 180 C for 10  min or till crisp and then keep it aside
• Take frozen sweetcorn in   microwave safe bowl add water  and microwave high for a minute and keep it aside. Drain in a stainer or colander and keep it aside till water is fully drained.
• In bowl add this sweetcorn now add salt , red chilli powder, onion, kasoori methi, gramflour , coriander leaves and mix well gently . There is no need to add any more water as corn has water content in it , it is enough to make it into a sticky batter.
• Heat oil n deep pan and when it is hot drop bite sized pieces in oil and deep fry it  and keep aside
• Take each toast and then squeeze a little sauce over it and place a corn fritters on the top.....serve immediately ...Y not try this for ur kid's party I am sure they would love it :)

Hotel Style Vegetable Sagu

Vegetable sagu is the best when served with poori and chapathi , after many trials this is the best and hotel style sagu which is my family favourite. I always get compliments for this recipe the taste is simply fantastic...I use homemade Vegetable sagu masala which makes it more aromatic ..u can use store brought masala if u have :)

Ingredients

1 & 1/2 cup Mixed boiled vegetables ( I used carrot, peas and beans)

2 med sized onion chopped

1 tsp urad dal

1/2 tsp mustard seeds

pinch of Asafoetida

2 Red chilli (I used Bedagi ...broken)

2 Sprigs of curry leaves

1/4 tsp haldi

1 tbsp coriander leaves ( for garnishing)


salt to taste


2 tbsp Oil 

2 tbsp Sagu masala ( Recipe given below)

For Coriander Coconut paste

2 tbsp coriander leaves

4 tbsp fresh or desicated coconut

2 tsp broken cashews

For Sagu Powder (Yields 1/2 cup)

2 tsp urad dal

2 Green chilli

5-6 Peppercorn

1 1/2 tsp coriander powder

1/2 tsp Jeera (Cumin)

1' dalchini (Cinnamon)

2 cloves

4 tbsp desicated coconut

Method

For Sagu Powder

Heat a small pan and dry roast the urad dal on med flame till fragrant and golden brown. keep aside.

In the same pan roast green chillies and fry for 1 min then keep aside.

Now take roasted urad dal, roasted  green chillies and other ingredients listed under ' sagu powder' and grind to a fine powder in a blender.

For Veg Sagu Masala

Heat oil in pan add mustard seeds then add urad dal , broken red chillies, hing, fry well then when urad dal changes colour and mustard seeds sputters add curry leaves then add onion and fry well till it is translucent then add boiled vegetables and haldi and fry well .

In pan add oil then roast the sagu masala and then add water and add this to the vegetable fry and mix well add 1/2 cup water and bring to a boil.

Make a paste of coriander leaves, cashews, coconut and grind well adding water to a smooth paste.

Now add this paste to the veg's and allow it to boil.  Add salt to taste. Simmer and cook for 10 Min's and lastly garnish with coriander leaves.

Excellent with poori, Neer Dosa (Panpolo) ...and a hot cup of coffee ...truly fantastic:)....I got huge compliments after trying this and this is usually one of my family favourite...so try this and leave in Ur feedback :)

Pindi Biryani

I love this biryani and I have tried this from NITA MEHTA'S Book ..this recipe is def a keeper I have made a few changes according to my family's taste .....My Hubby and my kid simply adore's this biryani .....This is one the best Biryani I have personally tried so far.....SO try this and serve with love  :-)

Pindi Biryani

Ingredients

11/2 cup basmati rice

2 tsp salt

1/4 tsp haldi

Whole Spices

3 cloves

1 Brown cardamom

1 1/2 stick dalchini

For the Tomato paste

1/2 cup tomato puree

3 tbsp oil

2 red chillies broken

1 tsp kasoori methi

 3 cloves of garlic sliced

1' ginger (sliced)

Other Ingredients

 1 tbsp oil /butter

1 Bay lef

4 peppercorn

 1 tsp jeera

3/4 tsp salt

 1 onion (chopped)

 

1/2 cup boiled peas

1/2 cup milk 

Method

•  Boil basmati rice when 3/4 done drain and keep aside.
•  In pan add butter then add haldi, salt and fry then add basmati rice and mix
• Grind the spices to a fine powder and keep aside.
• In pan add oil then add red chillies broken then fry well add sliced garlic and ginger then fry now add kasoori methi and fry well
• now add powdered spices and mix well then fry on low flame for 3-4 mins
• then add tomato puree and mix well. Cool and grind it to a smooth paste.

For Veg Layer

• In pan add butter/ oil add jeera then fry well now add bay leaf, powdered peppercorn then fry well add onion fry well till onion turns brown then add tomato paste and fry well.
• Add salt, garam masala then mix . Add peas and fry well now add milk and cook till sauce thickens

For layering

• Sprinkle rice on deep pan then layer with peas curry  then add rice and repeat then cook on v low flame for 10 mins till flavours get mixed up well ...U'll just love this...Serve with Raita of your choice,...I just love to have this with my Chilled Spinach Raita.

Tastes Heavenly and Amazing:)

Fresh Cream & Strawberry Cake

It was my hubby's birthday on the 20th  and as usual I wanted to make something really v special for his birthday ...so I decided to do Fresh cream cake which is both my son's and my hubby's absolute favourite....This is the absolute recipe of Fresh cream Egg less cake...This egg less recipe is def a keeper which I had tried from Sailu's Blog ....the sponge was so v delicious and texture too was excellent!...but the frosting with strawberries was so nice ....simply yum ...takes a bit of hard work but worth it I assure u ...ull love every bite of it !

Ingredients

1 1/2 cup All purpose Flour/ Maida

3/4 cup sugar

1 cup yogurt ( thick and beaten )

1/2 tsp baking soda

1 1/4 tsp baking powder

1/2 cup refined oil

1 tsp vanilla essence

For Frosting

600 ml Fresh Heavy cream (Suitable for whipping)

1/4 cup sugar

1 tbsp of vanilla essence

Other Ingredients

1 Cup Fresh strawberries Sliced finely

For Sugar Syrup

1/4 cup sugar

4 tbsp water

Method

For the cake

• Cream sugar and yogurt together with the help of electric beater until sugar dissolves completely then add baking powder and baking soda to it and mix it well. Leave it aside for 3 Min's and u can see it slightly risen and bubbles appear on the top.
• Now slowly add in oil and vanilla essence and beat it well then add maida slowly by slowly till it gets mixed up well.
• Grease desired cake tin I have used round one then apply butter evenly and sprinkle some maida and roughly roll over so that the cake doesn't stick to the tin. Then pour the batter.
• Preheat the oven to 180'c for About 5 Min's.  And bake it to about 40 -45 Min's until it gets golden on the top.
• I have prepared 2 sponges here and sandwiched it with the frosting.
• Once the sponge cake is cooled down take a took pick and prick tiny holes in the sponge then sprinkle 2 tsp of prepared sugar syrup on  both the sponges of the cake

 For the sugar syrup

• Add water and sugar and bring it to a boil  and allow it to thicken a bit keep stirring it and then switch off the gas and allow it to cool

For Frosting

• With the help of electric beater beat the cream on a low speed add in sugar little by little then add vanilla essence ad beat till it forms peaks.
• Spread the layer of frosting on one sponge and layer then with strawberries evenly then put another sponge on the top and cream with cream frosting evenly then decorate it  with more strawberries on top and chill till  to your ready to serve .

Both loved this cake and it was just yummy .....Verdict ...My son said it tasted like the cakes we get in cake shop (Huge Compliment!).....I did even try to do piping the cake and was having lots of fun doing it ...just loved the cake that whenever there is any special occasion I am going to make this cake :)

Chilli Gobi & Capsicum Fry

This is my hubby's fav side dish which he just loves to have it with Dal and rice. This is such a beautiful dish which is great for get together or parties and it gives out a lovely aroma ..simply YUM !...Simply try this and leave in Ur feedback ;-)

Ingredients

1 &1/2 cups Cauliflower (cut into med sized florets)

1/2 cup capsicum / Bell peppers (finely chopped)

1 Onion (finely chopped)

2 Tomatoes (chopped)

1 tsp of Kasoori Methi (Dried fenugreek leaves)

2 green chilli (Sliced)

1/4 tsp Jeera

2 tsp chopped garlic

1 tsp chopped ginger

1 tbsp Tomato Ketchup

1/2 tsp garam masala powder

1 tsp coriander powder

2 tbsp Single cream

2 tsp coriander leaves

salt to taste

3 tbsp oil +2 tbsp for frying 

Method

• Parboil Cauliflower with haldi and salt and drain and keep aside.
• Then heat 2 tbsp oil fry cauliflower till edges get brown Drain and keep aside.
• Then fry chopped capsicum in same oil for 2 Min's and keep aside.
• In pan add oil add jeera when it splutters add chopped garlic, chopped ginger fry well.
• Then add 2 green chilli sliced and fry.
• To it add chopped onion and fry till brown then add 1 tsp kasoori methi  and fry well for 2 Min's till u get a nice aroma.
• Then ad chopped tomatoes and fry well till they get mashed then add  garam masala, coriander powder.
•  Add coriander leaves, tomato ketchup and continue frying well.
• Then  add cream and fry well. Finally add fried capsicum and cauliflower and toss well till the masala gets coated to it well. Serve Hot !

Best served with rice and Dal ...U'll Simply Love it!!!!

Orange flavoured cup cake with Chocolate Ganache





My son loves cupcakes especially with frosting on top:)....this cake recipe and the frosting is from the cup cake book which my hubby had brought for me last year..this is an amazing cake recipe the cake becomes so spongy and nice and I have personally tried it couple of times but have never gone wrong on this one :)

Ingredients

1 1/4 cup Maida/Plain Flour

1/4 tsp cornflour

3/4 cup Butter

3/4 cup sugar

1 tbsp baking powder

1/4 tsp baking soda

3 tbsp Milk

2 Eggs

1/4 cup chocochips

2 tsp finely grated  fresh Orange rind

1 tsp vanilla essence

For Chocolate Ganache

1/4 cup heavy cream

1/2 cup Dark chocolate ( you can use choco chips or regular chocolate)

Method

Sift Maida with cornflour, baking powder,

Separate Egg yolks and whites and beat the egg whites and sugar with the help of a electric beater till it forms peaks and keep aside.

Now beat egg yolk, butter, vanilla essence, and orange rind together then fold in egg whites and mix it together add chocochips and mix well now add milk and fold

Arrange cup cake cases then  pour a spoonful of batter and bake in a preheated oven for about 180'c for 15-20 Min's till golden on the top.

Leave it to cool and spread chocolate ganache on top and put colourful sprinklers on the top.

For chocolate ganache

In a saucepan heat cream and bring it to a boil then switch of the gas and put the chocolate pieces in it, it will melt automatically then mix in together and allow it to cool for about 15-20 Min's and spread 1 tsp of this on each cake ....Enjoy .....My son loved it and he asked me to bake it again when it got over ...and this for me is the best compliment a mother can get :)

Garlicky Spinach Raitha

I had been to India and obviously there was absolutely no time for updating my blog ....and missed all the other bloggers yummy post what they had posted....It was such a special occasion this time ...my sister's wedding ..all went very well and I am so happy for her. Today I am sharing one of my favourite raita this is very simple but tastes out of the world when chilled....Mark these words:)
I had actually got this recipe from a Internet video long back and I am so happy that I tried  its always been top favourites among my guests whom ever I have invited:)..

Ingredients


2 cups spinach (washed )


2 cloves of garlic (finely chopped)


2 green chilli (finely chopped)


1' ginger (finely chopped)


1/4 tsp Roasted Cumin powder


1/4 tsp Chaat masala


2 cups of beaten unflavoured Yogurt


1 tsp white sesame seeds

2 tbsp oil

salt to taste


Method


Wash Spinach and boil in water till cooked then drain and put them in ice cold water .


Chop this boiled spinach roughly and then keep it aside.


In pan add oil when it gets hot add finely chopped ginger, garlic and green chilli and fry well. Now add chopped and boiled spinach and fry well . To this add salt and roasted cumin powder and fry for 1-2 Min's. Now switch off the gas and keep it aside.


Allow it to cool completely.


Beat the yogurt finely add chaat masala and blend then add this spinach and mix well . Garnish with Roasted Sesame seeds......Serve it chilled. Sprinkle with roasted Jeera Powder just before serving ...its so nice that I really can't stop having this one:)

Carrot & Cottage Cheese Pinwheels

This is the recipe that I had tried from Show me the curry.com ..Its totally awesome and lovely recipe , and the filling is so nice that you can use it even as a sandwich filling , But I do strongly recommend you to try this and serve with  love to ur family, My hubby ..totally loved it...I only change what i did was i added 1/4 cup grated carrot , u can omit this if u want and just stick to the original recipe :)

Ingredients

1 cup cottage cheese grated

1/2 cup finely grated carrot

1/2 tsp red chilli powder

1/2 tsp cumin Powder

1/4 tsp turmeric powder

2 tbsp finely chopped coriander leaves

1/4 tsp chaat masala

1/4 tsp Amchur (I used lemon juice)

salt to taste

2 tsp Oil

1 Puff Pastry sheet (Thawed)

Method

• In bowl mix grated cottage cheese, carrot, turmeric powder, Red chilli powder, cumin Powder, Chaat masala, Amchur, salt and mix well.
• Now add 2 tbsp coriander leaves to it and mix well.
• Heat oil when it turns hot put the spice and cottage cheese mixture and fry well for 1-2 mins . Turn off the gas and keep aside.
• Dust a surface with flour and place puff pastry sheet and roll it evenly with the help of the rolling pin. Spread the filling evenly.
• Now roll it tightly till the other end and slice to 1' thick slices and place it on the greased baking tray.
• Brush them with oil evenly and bake it in a preheated oven to 180'c for 15 -20 mins or till they turn golden on top. Enjoy with spicy ketchup ....or a hot cup of coffee :-)

Whole Wheat Horlicks Biscuits

This is very healthy and yummy Biscuits which I had tried the other day and it turned out v well ....... I wanted to try out this biscuits using horlicks from a long time , I tried it and loved the soft texture inside and hard and crunchy outside, In this recipe I had used just a little sugar ...you can increase the amount of sugar if u have got a very sweet tooth , So here goes the recipe for that...... 

Ingredients

3/4 cup Whole wheat flour

1/4 cup Maida

2 tbsp Oats

1/2 cup butter (chilled)

1/4 cup sugar

3 tbsp Horlicks powder

1/4 cup choco chips

1/4 cup Milk (as required for binding)

2 tbsp finely sliced almonds for garnishing

Method

 

• Take a Mixing bowl mix Whole wheat flour, Maida, Oats, Horlicks powder, sugar  mix well and then add chilled butter and keep mixing by using your hand till to get the mixture similar to that of the bread crumbs.
• Add little choco chips and reserve few for garnishing.
• Add little by little milk and mix till u get a smooth dough.
• Then add little flour on the surface and divide them into balls and  place then in a greased tray .
• Top each with one chocochip each and bake it in a preheated oven of 180'c for about 12 -15 mins.
• Keep checking and bake it only till crisp at the edges. Then take out of the oven and garnish with Almond slices, Serve and enjoy these biscuits with tea:-)