Nutrela Kebab (Veg)

May 30, 2020 2 Comments

My son’s love for kebabs has made me explore a new variety of veg and nonveg kebabs to keep his palate satisfied. Soyabean is one of the best sources of high protein and this vegetarian and healthy kebab is an interesting way to include it in your child’s diet. Nutrela soya may sound very regular but believe me its meaty texture elevates the dish to all together in a new dimension. Made with soya granual and chana dal, this veg kebab is not only easy to cook but tastes amazing too and makes a great starter.

Ingredients

Soya granules : 100 gms

Chana dal : 150 gms (soaked for an hour)

Red chilli : 3 to 4

Bay leaf : 2

Black pepper : 8 to 10

Ginger : 1 inch

Garlic pod : 4 to 5

Coriander seeds : 1 tsp

Cumin seed : 1 tsp

Clove : 3 to 4

Cinnamon : 1

Green cardamom : 2

Black cardamom : 1

Onion : 1

Green chilli : 2

Lemon juice : 1 tsp

Coriander leaves

Salt according to taste

Oil for frying

Step 1

Boil the soya granules for about ten minutes. Strain the water and once cool squeeze the excess water and keep it aside.

Step 2

Boil the soaked chana dal in one and a half cup water along with whole garam masala, ginger, garlic, bay leaf, coriander seed, cumin seed and salt for one whistle and lower the flame and let it cook for another ten minutes or until the dal becomes soft.

Step 3

Once done check the dal and if there is excess water boil it further till it evaporates.

Step 4

When cool separately grind the boiled soya chunks and the dal mixture. Take the mix in a bowl and add thinly sliced onion, green chili, salt, lemon juice along with two tsp oil as it will prevent the mixture from Getting dry.

Step 5

Now divide it into equal sized balls and make tikkis out of them. Do not forget to apply oil in your palm to prevent the tikkis from sticking in your hand.

Step 6

Shallow fry them in a medium hot oil until they are golden brown.

Step 7

Enjoy the soya kebab with your family and friends.

Tip

In case the kebab mixture is soft and difficult to handle then add two tsp of bread crumbs into it.

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

Murg Mussallam

November 20, 2019 1 Comment

There are several variations of murg musallam and almost every family has its own take on this traditional whole chicken recipe. For me, murgh musallam means taste of nostalgia since for generations it has been an integral part of our family wedding menu. No wedding reception till this day is complete without our very own murgh musallam. And it was originally cooked by a proficient muslim cook named khudoos and later his son murshid who had an expertise in old mughlai khana. Although they are no more, but luckily my family managed to document the recipe though they were very secretive about the same. Murgh mussallam is a mughlai style whole chicken recipe stuffed with boiled egg and dry fruits and slow cooked in curd and onion based sauce. It is an incredible dish to pamper your family and friends for those special occasions. It takes a little time and patience but believe me it is so rewarding and delicious.

Ingredients

Chicken : 1 whole ( remove all the integral organ from the cavity of the chicken)

Marination

Curd : 1 cup

Ginger paste : 2 tsp

Garlic paste : 1 tsp

Red chilli powder : 2 tsp

Garam masala powder : 1 tsp

Salt : as required

For the stuffing

Hard boiled eggs : 2 (shell removed)

Fried onion : 2

Khoya : 100 gms

Kaju : 10

Kishmish : 10

Green chilli : 5 to 6

Mint leaves

Coriander leaves

Garam masala powder : 1 tsp

Salt : 1 tsp

Step 1

Wash the chicken thoroughly from outside and clean the cavity by placing it under running water.

Step 2

Make deep incision with sharp knife.

Step 3

In a bowl whisk together curd, Ginger paste, garlic pastel, garam masala powder, red chilli powder and salt.

Step 4

Marinate the whole chicken along with the cavity evenly with the curd mixture. Refrigerate it for at least an hour.

Step 5

In a separate bowl, mix the fried onion, khoya, dry fruits, mint and coriander leaves, garam masala along with eggs and salt.

Step 6

Stuff the cavity with the egg mixture.

Step 7

Tie the legs of the chicken using a kitchen twine.this will help the stuffing from falling out.

Step 8

Heat 4 tsp oil in a thick bottom pan.

Step 9

Layer the sliced onion over it.

Step 10

Top it with the chicken along with the marinade and kashmiri red chilli powder.

Step 11

First let it cook on high flame for about 5 to 7 minutes.
Flip the chicken gently to the other side.

Step 12

Lower the flame and cover the lid. Let it cook on medium heat for about 25 minutes and after every 5 minutes make sure to rotate the chicken onto the other side for even cooking.

Step 13

After half an hour flip chicken and pour the sauce over it and let it cook for another 10 minutes.

Step 14

Switch off the heat and let the chicken rest in pan for about ten minutes. Now gradually transfer the murgh musallam into the serving dish and pour the rest of the masala over the chicken.

Tip

For a perfect soft and tender chicken try to marinate the chicken a day before the actual cooking.

Custard and Jelly

November 2, 2019November 8, 2025 Leave a comment

Custard and jelly is a colourful and classic dessert that is both elegant and comforting at the same time. Anubhav, my first born loves home made sweets. Such was his love for it during his growing up years ,that my fridge would always be loaded with custard and it’s different variations. But now all grown up and off to hostel, I indeed miss those sweet custard days. Since, custard and jelly was a regular affair at my place, I thought of sharing the same with my readers. Because it is made using readymade jelly and custard packets, it is quick and easy to make. It is a double layered dessert recipe with custard at the bottom and jelly on top. Serve it in general or personal portion along with fruits of your choice and enjoy it’s zestful flavour.

Ingredients

Milk : ½ litre

Sugar : 4 tsp

Custard powder : 6 tsp

For jelly

Prepare jelly according to the packet instructions.

Step 1

Mix the custard powder in ½ cup of cold milk.

Step 2

Boil the rest of the milk along with sugar and let the sugar dissolve completely.

Step 3

Once done reduce the flame and add the custard mixture whisking it continuously so that no lump is found. Once it reaches its desired consistency, switch off the flame.

Step 4

Evenly spread the custard in the serving dish and let it cool down and set .

Step 5

In a bowl open the jelly packet and mix both the granules together.

Step 6

Pour 250 ml of hot water into the jelly granules and stir it until it dissolves.

Step 7

Pour the jelly over the set custard and let it cool and leave it until it sets over the top of the custard.

Step 8

Once done place it back in the fridge. Serve it chill along with fruits of your choice.

Tip

Let the custard be a little thicker than the normal one.

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

Chicken Keema pockets

September 5, 2019 Leave a comment

Being repetitive with the menu makes my son dullish. And so every time at such, I have to come up with a new and innovative recipes to impress him so that he has less complain in life. Here I have tried chicken Keema pockets in Chinese style. keema, I feel is a very versatile non veg form which can be used in making varieties of delicacy. It is a perfect way to give a meaty twist to a traditional food and elevate it to a fusion level. So lighten your mood with chicken Keema in a small and tasty packets.

Ingredients

For the dough

Maida : ½ kg

Oil : 4 tsp

Salt : 1 tsp

Lukewarm water : as required

Stuffing

Chicken mince : 1/2 kg

Red , yellow and green capsicum : 1 each

Onion : 1

Crushed Ginger and garlic : 2 tsp each

Soya sauce : 1 tsp

Tomato sauce: 1 tsp

Vinegar : 1 tsp

Schezwan chutney : 2 tsp

Salt : as required

Oil: for frying

Step 1

In a mixing bowl add flour, salt, oil and lukewarm water and knead a soft smooth dough.cover it with damp cloth and let it rest for half an hour.

Step 2

Cut the capsicum into small cubes.

Step 3

Add oil in pan and saute the crushed Ginger and garlic.

Step 4

Saute onions along with Ginger and garlic until it turns translucent.

Step 5

Next add the capsicum and let it all cook together.

Step 6

Once it becomes soft add chicken mince along with 1 tsp salt and saute it.

Step 7

Cover the lid and let it cook for about fifteen minutes or until the Keema becomes tender.

Step 8

Open the lid and add all the sauces and stir them all together.

Step 9

Take it out and let it cool.

Step 10

Take a ball from the dough and flatten it with the help of rolling pin.cut out into squares from it.

Step 11

Add the prepared stuffing into it.

Step 12

Fold it carefully and press it lightly to seal the edge with the help of a fork and make a pocket out of it.

Step 13

Shallow fry until golden brown and crispy.

Step 14

Serve it with sauce of your choice.

Tip

The lukewarm water helps the dough to be soft and the secret behind a perfect outer crust of the pocket is of course a good dough.

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.

Step 2

Now add oil and milk and give it a good mix.

Step 3

Adjust the milk for a ribbon consistency batter.Top it with chocolate pieces.

Step 4

Set the microwave at 900 power and place the mug in the oven. Microwave it for 2 minutes.

Step 5

Your mug cake is ready.

Tip

One can use choco chips and serve it with chocolate syrup for even better taste.

Soya Mughlai Paratha

June 16, 2019November 8, 2025 Leave a comment

Paratha is a staple Indian food and especially in Northern part of India, a day is incomplete without their very own paratha.From plain to stuffed, it is enjoyed in any form. Mughlai paratha is a popular Bengali street food and I have tried a veg version of it with soya granules. With 52% protein content, it is indeed a powerhouse recipe for your dear ones. combine it with your favorite chutney and relish the divine flavour of soya keema mughlai paratha.

Ingredients

For the dough

Maida: 250 gms

Oil: 2 tsp

Salt: 1 tsp

For the stuffing

Soya keema: 200 gms

Onion: 2

Green chilli: 6 to 7

Garlic paste: 1 tsp

Coriander powder: 2 tsp

Turmeric powder: 1 tsp

Green peas: 50 gms

Garam masala powder: 1 tsp

Lemon juice: 2 tsp

Kasuri methi: 1 tsp

Salt : as per taste

Oil : for frying

Step 1

Soak the soya keema in hot water along with salt. Drain it out after 5 to 7 minutes or until they become soft. Once cool squeeze the extra water from it and keep it aside.

Step 2

Knead maida along with oil and salt. Cover it with a damp cloth and let it rest for at least half an hour.

Step 3

Add onion in a hot oil and Fry them until done. Add the rest of the masala and saute it until the oil leaves the side of the pan.

Step 4

Now put the peas and saute it along with the masala.

Once the peas is coated with the masala add soya granules and let them cook together.

Step 6

Once done sprinkle kasuri methi along with coriander leaf and lemon juice. Keep it aside and let it come to room temperature.

Step 7

Roll the dough into a thin rectangular sheet.

Step 8

Place the filling in the centre of the sheet.

Step 9

Now fold the four sides of the sheet inward, starting with the longer side forming an envelope shape. Now press down gently and seal the sides.

Step 10

Heat oil in a frying pan and shallow Fry until golden brown and crispy.

Final Step

Enjoy the soya mughlai paratha with chutney.

Tip

One can replace the soya keema with any other vegetable of your choice.

Cinnamon Flavoured Mutton (दालचीनी गोश्त )

June 5, 2019 Leave a comment

Eid Mubarak !!!
One may have tasted the best of the cuisine that the world has to offer but there is always one such recipe that remains close to your heart and that could give a run for money to all such classy cuisine. I am indeed blessed to have a good hearted chachi who has introduced me to world of such lost recipes that has been there for ages and passed on from generation to generation. Dalchini gosht is my aunt’s secret recipe that has been handed down to her by her mother. It is a very classic recipe and am trying to gather and document such great family recipe. It is a subtle flavoured mutton preparation infused with warm Cinnamon fragrance.

Ingredients:

Mutton : 1 kg

Onion : ½ kg cut into roundles

Shah jeera : ½ tsp

Whole coriander : ¼ tsp

Clove : 4 to 5

Green cardamom : 2 to 3

Bay leaf : 4 to 5

Garlic : 8 to 10 split

Ginger : 4 tsp grated

Kashmiri whole chilli : 10

Cinnamon stick : 1 ½ inch

Oil : 1tsp

Ghee : 4 tsp

Curd : 4 tsp

Sugar : a pinch

Salt : as per taste

Step 1

Marinate mutton with shah jeera, onion, ginger, slit garlic , clove,green cardamom, bay leaf along with salt and oil. Keep it aside and let it marinate it for at least an hour.

Step 2

Deseed the red chilli and soak it for about ten minutes.Grind the red chilli along with Cinnamon stick into a smooth paste.

Step 3

Add 4 tsp of curd in the chilli mixture and whisk it all together.

Step 4

Take a thick bottom pan and put the ghee in it. Add a pinch of sugar and let it caramelise.

Step 5

Now add the mutton with the marinade and Fry it on high flame for about four to five minutes .

Step 6

Add the water such that it reaches the level of the mutton or until the mutton pieces gets soaked. Once boiled lower the flame and cover it and let it Cook.

Step 7

When ¾ done open the lid and add the curd, chilli and dalchini mixture . Cover it and let it Cook until it is done and the masala and the mutton comes together and becomes soft and tender.

Step 7

Serve it on a bed of rice or with any Indian bread of your choice.

Tip

Use Kashmiri red chilli for a perfect red colour.

Paneer Malai Tikka ( Creamy Grilled Cottage Cheese)

March 26, 2019 Leave a comment

Paneer malai tlkka is a succulent veg kebab marinated in yoghurt, cream along with other mild favoured spices. The name itself tells you what to expect from the dish —- melt in your mouth texture and delight to your palate. Since paneer malai tikka is less spicy recipe, it is especially relished by the kids. Infact this is my children’s one of the favourite veg recipe and have the tendency to eat an extra serving. It is a perfect dish for celebration and gathering and can be served as an appetiser, snack or main course along with naan, bread or roti.

Ingredients:

Paneer: 400gms

Hung curd: 100 GM’s

Grated cheese :4tsp

Cornflour: 2tsp

Cream: 6tsp

Chat masala: 1tsp

Green cardamom powder: a pinch

Kasuri methi: 1tsp

Mustard oil: 1tsp

Capsicum: 1 diced

Onion: 1 diced

Salt: as per taste

Butter: for brushing

For grinding:

Green chillies: 8 to 10

Ginger: 2 inches

Garlic: 8to10 cloves

Follow step by step instructions

Step 1:

Grind ginger, garlic and green chillies into a smooth paste.

Step 2:

In a bowl mix Hung curd, cheese, cream, ginger, garlic and green chilli paste, kasuri methi, chat masala, green cardamom powder, cornflour and salt.