Sweet potato and soya kebab( शकरकंदी और सोया के कबाब )

November 12, 2024 Leave a comment

To my utmost surprise the combination of sweet potato and soya chunks turned out to be an amazing vegetarian delight with unforgettable flavors. Shakarkandi and soya kebab ( Sweet potato and soya kebab) is a healthy fusion of roasted sweet potato with the protein packed goodness of soya . Trying and cooking a new recipe is like embarking on a new adventure and the experience is always worth savoring and my experimentation is truly a winner. Do try these nutritious protein packed kebabs as a snack , starter or even a light meal.

Makes about 12 Tikki

Ingredients

Soya chunks : 2 cup

Sweet potato : 7

Onion : 1

Ginger : 1 inch

Garlic : 10 to 12 clove

Garam masala powder : 1 tsp

Lemon juice : 2 tsp

Tandoori chicken masala : 1 tsp

Coriander leaves : 4 tsp

Chaat masala : 1 tsp

Bread crumbs for coating

Oil for frying

Salt to tast

Step 1

Boil the soya chunks along with salt and tandoori chicken masala .

Step 2

Steam the sweet potato until soft.

Step 3

Mash the shakarkandi with the help of a masher. Squeeze the excess water from the soya chunks. Coarse grind the soya chunks.

Step 4

Heat oil in a pan. To this add ginger and garlic paste and saute for about a minute. Add sliced green chili and onion and saute for about a couple of minutes.

Step 5

Finally add the mashed shakarkandi and soya and cook with the masala for a minute or so. Add salt, chat masala, garam masala powder, lemon juice and coriander leaves and stir them all together. Once done, take it off the heat to cool.

Step 6

Once cool, make disc shaped tikki. Roll each one of them on bread crumbs ensuring that they are evenly coated.

Step 7

Heat oil in a pan. Shallow fry the kebab until golden brown and crispy.

Step 8

Serve hot with mint chutney and onion rings .

Tip

Place the mixture in a fridge for some time before frying as this will make the tikkis firm and crispier .

The lemon juice and chaat masala will give a tangy flavor to the sweet potato.

Dates, carrot and walnut cake with zero added sugar

October 6, 2022October 7, 2022 Leave a comment

Dates, carrot and walnut cake with zero added sugar

Delicious, moist and healthy cake with the goodness of dates, carrot and wallnut is a delightful guiltfree indulgence. My husband was diagnosed with diabetes almost a decade ago and as an ardent sweet lover it became an hulrricane task to beep keep him away from desserts.As a result I kept on trying innovative recipes in my kitchen with sugar substitute. Recently I came across a simple and easy healthy cake recipe with no added sugar and an amazing taste. This healthy cake recipe with the sweetness of dates is a must try as an alternative to classic cake recipe.

Ingredients
Dates – 16 to 18
milk -1 /4 cup
Flour– 1 cup
Grated carrot – 3/4
Egg-2
Butter– 100 grams
walnut – 7- to 10
Baking powder-1/4 tsp
baking soda –1/2 tsp
Vanilla essence – 1/4tsp

step 1

In a small pan add the deseeded dates and milk and let it boil and simmer for a couple of minutes.

Step 2

Let it cool and make a paste in a blender

step 3

Grate the carrot and squeeze the excess water.

step 4

Melt the butter and add the dates paste to it. Gradually add the grated carrot and egg to the butter and combine them all together with the help of a whisk.

step 5

Sieve the flour along with the baking powder and baking soda

Step 6

Now add the wet mix to the dry one. Add the Vanilla essence and chopped walnut. Fold the mix gradually until they all combine together.

Step 7

Preheat the oven at 160 degree Celcius. Pour the cake batter in a greased container

step 8

Bake for about 40 minutes at 160 degree celcius until done.

step 9

Cool and enjoy the cake.

Tip

soaked dates adds moisture and texture tothe cake.

To check the cake, insert a knife or toothpick in it and if it comes out clean then the cake is done.

← Back

Thank you for your response. ✨

Keema kaleji

May 16, 2020 2 Comments

My mother is a cookbook of simple yet delicious food. She turned seventy five this April and we had planned a grand birthday party but nothing worked out because of the lockdown due to Covid19. Since, left with no other choice to convey my love and respect towards her, I thought of dedicating this blog to my dearest mom who has been a consistent guide in my culinary journey. This is indeed our way to convey it that we are blessed with your presence and influence and pray to the almighty for your well being. This Keema kaleji is cooked by her for the blog. It is a very basic recipe with mutton Keema and liver chunk and few simple masalas that is easily available in any Indian household. You may simply accompany the Keema kaleji with any Indian bread or even plain rice.

Ingredients

Mutton Keema :250 gms

Liver chunk : 250 gms

Onion: 3 to 4

Ginger paste: 2 tsp

Garlic paste:1 tsp

Bay leaf: 3

Green cardamom: 4

Black cardamom: 2

Cinnamon stick: 1

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp

Corriander powder: 2 tsp

Garam masala powder: 1 tsp

Curd: 100 gms

Mustard oil: 4 tsp

Salt : as per taste

Step 1

Heat oil in a pan and add the whole garam masala along with bay leaf.

Step 2

Once they crackle add the sliced onions and saute it until they get caramelized.

Step 3

Next add the ginger garlic paste along with the dry masala and saut it until the oil leaves the side of the pan.

Step 4

Put the Keema kaleji along with curd and saute it . Fry it till the masala and the keema comes together and the raw smell goes away . Then add two cups of water and cover it and let it cook on low flame for about ten minutes.

Step 5

Enjoy the Keema kaleji with roti, paratha or plain rice.

Tip

One can keep the consistency as per their taste

Egg Puff

February 4, 2020 Leave a comment

This delightful and fluffy egg puff works well for breakfast or tea time snacks. It has been our childhood favorite recipe that I enjoyed with my cousins together in our majestic dining table along with fun-filled conversations, laughter and fond memories. Food and family memories are very often co related that makes the culinary journey even more memorable.

Traditionally egg puffs are made using boiled eggs but here I have used beaten egg whites since this is the way we have been enjoying it and I hope my readers also does the same.

Ingredients

Egg : 4 whites (beaten)

Onion : 1

Green chillies : 2 to 3

Coriander leaves : 3 tsp

Salt : as required

Oil : for frying

For puff pastry

Maida : 200 gms

Oil : 4 tsp

Salt : 1 tsp

Kalonji: 1/4 tsp

Water : as required

Step 1

Knead a soft dough with oil, salt and water. Cover it with a moist cloth and let it rest for at least half an hour

Step 2

Separate the egg white from the yolk and beat the white until it’s fluffy.

Step 3

Mix it with thinly diced onion, green chillies, corriander leaves and salt.

Step 4

Take a small ball from the dough and roll it into a circle.

Step 5

Brush the edge with water. Place a scoop of egg mixture on the sheet.

Step 6

Bring together the diagonally opposite sides and seal it.

Step 7

Heat oil in a pan. Gently place the puff in the medium hot oil and let it fry til the outer crust becomes crispy.

Step 8

Serve it hot.

Tip

Sprinkle the salt at the end since salt would make the egg runny and filling them would become a problem.

Prawn Tikka

December 15, 2019 1 Comment

A few days back while cleaning my cupboard, l came across an old cookery book lying unnoticed in the shelf. As I started to turn its pages, I chance upon few breathtaking kebab recipes and prawn tikka instantly caught my attention and decided to give a try. It turned out to be of intense flavour and unparalleled taste. And so here I am with the recipe since I strongly believe that the only way to treat these hidden treasure is to pass it on and circulate to increase its value. The taste and aroma of prawn tikka will definitely knock you off your feet. I have retained the tail of the prawns to make it crunchy from outside and juicy inside.

Ingredients:

Prawns : 1 kg de-veined

First marinade

Lime juice : 2 tsp

Salt : 1 tsp

Second marinade

Hung curd : 1 cup

Garlic paste : 3 tsp

Ginger paste : 4 tsp

Pepper : 1 tsp

Ajwain : 1 tsp

Cream : 6 tsp

Grated cheese : 6 tsp

Garam masala powder : 1 tsp

Besan : 4 tsp ( dry roasted)

Salt : As required

Butter: For brushing

Step 1

Marinate the prawns with salt and lemon juice and keep it aside for at least half an hour.

Step 2

Mix the curd with the rest of the ingredients and give it all a good whisk.

Step 3

Squeeze the extra moisture from the marinated prawns. Now mix it with the second marinade and let it rest for at least an hour.

Step 4

Pierce the prawn through thin bamboo skewers .

Step 5

Place the skewers in the griddle pan at a medium heat for about ten minutes brushing wit the rest of the marinade and melted butter.

Step 6

Once done serve it with salad of your choice.

Tip

Do not overcook the prawn as it will become tough and chewy.
soak the bamboo skewers in water for at least half an hour before using it.

Ghant aur puri ( Tyohar ki Thali )

October 5, 2019November 8, 2025 1 Comment

या देवी सर्वभूतेषु शक्ति-रूपेण संस्थिता। नमस्तस्यै नमस्तस्यै नमस्तस्यै नमो नमः॥

Ma Durga, the Divine Mother is one of my favourite deity and all throughout the year I eagerly wait to welcome my ma during the festival of Dussehra. It retrieve my childhood memories of Durga Puja celebration in our ancestral temple. It was all about family reunion, food, devotion and joy. Although, I belong to a non vegetarian family, but it is only during this period that we happily embrace the vegetarian food and that also without onion and garlic. Something is there about this festival that makes the surrounding so devotional and pious. And so it’s the perfect time to go for a special satvik food and the recipe of ghant is indeed a must try food for such special occasions. Ghant is our family recipe of mixed vegetables along with few specific masalas. It tastes so delicious that you might definitely not miss the crunchy onion and flavourful garlic. Enjoy it with puri and wish you all a very happy and blessed dussehra.

Ingredients

Chole : 2 tsp soaked overnight

Potato : 2

Yam : 1

Pumpkin : 100 gms

Brinjal : 1 small

Doodhi : 100 gms

Radish : 1 small

Parwal : 2

Panch foran : ½ tsp

Aestofatid : ¼ tsp

Turmeric Powder : 1 tsp

Bayleaf : 3 to 4

Curd : 2 tsp

Ginger : 1 tsp

Salt : as per taste

Oil : 3 tsp

For dry powder

Coriander seed : 2 tsp

Cumin seed : 1 tsp

Peppercorn : 8 to 10

Fenugreek seeds : ¼ tsp

Saunf : ¼ tsp

Whole red chili : 2

Step 1

Soak the chole overnight.

Step 2

Cut all the vegetables in equal size.

Step 3

Dry roast the whole masala and make a masala powder out of it.

Step 4

Pressure cook the vegetables and chole along with salt, turmeric and bay leaf . ( Just two whistle)

Step 5

Take a pan and 4 tsp of oil. Once hot add hing and panch foran.

Step 6

Add grated ginger and saute it. Next add coriander powder, turmeric, red chilli powder along with salt.

Step 7

Once all the masala comes together add curd and stir them all together until the oil leaves the side of the pan. Then turn the vegetables in the pan and give them all a good mix and let it come to a boil.

Step 8

Sprinkle the powdered masala and top it with a tsp of ghee.

Step 9

Serve ghant along with Pori .

Tip

Do not overcook the vegetables

Nutrela ki tehri

September 19, 2019 Leave a comment

Basanti has been my house help for the last fifteen years and has gradually become my soul sister. With my children all grown up, she not only helps with my household chores but also gives me company in loneliness. Basanti cooks amazing tehri and so i thought of sharing her recipe with all.

Tehri is a very popular north indian rice preparation which is enjoyed especially during winters with seasonal vegetables like peas, carrots and cauliflower. I have also added Soya chunks along with vegetables to make the dish even more flavourful and wholesome. Enjoy this healthy and nutritious one pot meal along with raita and pickle.

Ingredients

Rice: ½ kg

Onion : 1

Tomato : 2

Garlic : 6 to 8 pods

Soya chunk : 30 to 35 pieces

Potato : 1

Peas : ½ cup

Carrot : 1

Cumin seed : 1 tsp

Clove : 4

Black cardamom : 2

Green cardamom : 2

Cinnamon stick : 1

Bay leaf : 2 to 3

Coriander powder : 2 tsp

Red chilli powder : 2 tsp

Turmeric powder : 1 tsp

Salt as per taste

Step 1

Clean, wash and soak the rice for at least half an hour.

Step 2

Soak Soya chunks in salted warm water. After ten minutes, squeeze the water and keep it aside.

Step 3

Cut the vegetables into small pieces.

Step 4

Heat 4 tsp oil in a pan. Add the sliced garlic and saute it unless it becomes fragrant.

Step 5

Next add the whole garam masala along with Cumin seed and let all the spices crackle .

Step 6

Put the onion and saute till golden brown.

Step 7

Then add the tomatoes and cook it till becomes tender. Add the vegetables along with Soya chunks and all the dry masala. Saute it until the oil leaves the side of the pan.

Step 8

Add the soaked and washed rice and mix them all together for a couple of minutes.

Step 9

Add 4 cups of water.

Step 10

Cover the pan and let it come to a boil and then lower the flame for about fifteen minutes or until the rice gets cooked and the grains are soft and fluffy.

Step 11

Once done let it remain in the vessel for at least five minutes and then serve it with raita or plain curd.

Tip

The ratio of basmati rice and water is normally 1:2.

You can add any other vegetables of your choice.

Palak Mutton Keema Kofta Curry ( Meatballs in Spinach Gravy )

August 8, 2019November 8, 2025 Leave a comment

The simple, flavourful and aromatic palak mutton Keema kofta curry is my mom’s signature dish. This very recipe is indeed cooked by my mother herself in a stew style with very mild flavours. The spinach too is picked up from her kitchen garden and she in particular is highly emotional about her home grown vegetables. She even concluded that the dish tasted better not because of her cooking skill but only because of her organic baby spinach. On the contrary, I felt that since the meat balls are allowed to cook in the simmering gravy , the taste and texture of this dish is elevated to an altogether different dimension. The lightly sauteed onions imparts such a mild flavours to the meat ball as well as the gravy. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly.

Ingredients

For the kofta

Mutton Keema : 800 gms

Onion : one large

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Green chilies : 3 to 4

Garam masala powder : 1 tsp

Lemon juice

Mustard oil : 2 tsp

Coriander leaf

Salt : as per taste

For the gravy

Spinach : 800 gms washed and thinly sliced

Onion : 400 gms

Whole red chilli : 8 to 10

Jeera : 1 tsp

Coriander seed : 1 tsp

Black pepper corn : 20 to 25

Black cardamom : 2

Green cardamom : 5

Clove : 10

Dalchini : 3 small sized

Bay leaf : 3 to 4

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Salt : as per taste

Oil 4 tsp

Step 1

Add chopped onion, green chilli, coriander leaves, Ginger and garlic paste, lemon juice, oil and salt into the raw Keema.

Step 2

Give them all a good mix.

Step 3

Apply oil in hand and make small round ball shaped koftas. Put it in the fridge for an hour so that the kofta becomes firm.

Step 4

Saute onion in hot oil for a minute.

Step 5

Add whole garam masala, red chilli, Ginger garlic paste, salt and stir it for a couple of minutes.

Step 6

Add approximately 3 cups of water and let it come to a boil.

Step 7

Now place the koftas one by one into the boiling mixture . Do not stir or mix the koftas as they could disintegrate. Let the gravy come to a boil.

Step 8

Now add the sliced palak.

Step 9

Cover the lid and let it cook on a high flame for ten minutes and then lower the flame and cook it until the kofta becomes firm.

Step 10

Check it out after fifteen to twenty minutes to see if the onions have become soft and meat meatballs are done and gravy has reached the desired consistency.

Step 11

Set aside in a serving dish and enjoy with rice or roti.

Tip

One may increase the quantity of spinach as per your taste and requirements.

Microwave Chocolate Mug Cake

July 27, 2019 Leave a comment

Siddharth is my thirteen years old multi-talented nephew who is more like a son to me.on my visit to his house,this young cooking enthusiast surprised me with a mouth watering chocolate mug cake that was served within ten minutes. Impressed with his cooking skill, I decided to post the same recipe for my blog. It is a perfect dessert recipe that is ready in almost short span of five minutes including the preparation time. The chocolate makes the recipe even more delicious. The chocolate mug cake is indeed one of the easiest dessert recipe and a sweetest treat by a young teenager for his aunt. Indeed a perfect end to any day.

Ingredients

Refined flour or atta : 4 tsp

Powdered sugar : 2 tsp

Cocoa powder : 2 tsp

Baking powder : ¼ tsp

Vegetable oil : 2 tsp

Milk : 4 to 5 tsp

Kit kat : one small strip

Salt : a pinch

Step 1

In a microwaveable mug take all the dry ingredients and mix it well with the help of a fork.