Strawberry jam

April 15, 2022 Leave a comment

Made with just three ingredients, the strawberry jam recipe is easy to make that requires no skill. Spread it on toast or roll it with Paratha, the homemade jam is to die for. I have made it in small batches since this yumlicious soft and spreadable jam just requires simple ingredients and is done with not much frills.

Ingredients

Strawberry : 500 gms

Sugar : 300 gms

Lemon juice : 2 tsp

Baking soda : a pinch

Vinegar : 1 tsp

Step 1

Rinse the strawberry and remove the stem. Soak in water with a pinch of soda and a tsp of vinegar. Drain the water and rinse again in freshwater.

Step 2

Pat them dry.

Step 3

In a thick bottom pan boil the strawberry along with 2 tsp of water.

Step 4

Once boiling, reduce the heat and cover and cook for about ten to twelve minutes stirring frequently.

Step 5

Check the consistency of strawberry. Once it becomes pulpy add the lemon juice.

Step 6

Cook on high flame for a couple of minutes until it reaches the desired consistency.

Step 7

Let the jam cool and come down to room temperature. Carefully pour into a sterilized jar and store in the refrigerator.

Tip

To check the setting point, spoon a bit of jam over a cold plate. Tilt the plate vertically, if the jam runs slow and not messy and runny, it’s set .

Strawberry Smoothie

February 15, 2022 Leave a comment

One of the easiest ways to include seasonal fruits and nuts to my children’s diet in their growing up years was to make them drink smoothies and shakes. And to my surprise although they did not relish fruits and nuts on a daily basis, these nutritious drinks became their all time favourite. Come January and the market gets flooded with the bright red coloured sweet and tart flavoured strawberry. Since it’s Loaded with health benefits I try my level best to feed my boys with the fresh seasonal strawberry and this is the easiest way to do so.

Ingredients

Strawberry : 8

Milk : 2 cups

Curd : ½ cup

Almonds : 10 soaked overnight

Powdered sugar : 4 tsp

Step 1

Rinse the fresh strawberries and discard the leaves.

Step 2

Put it in a blender jar along with sugar and soaked almonds and blend and puree them.

Step 3

Next add milk and curd to the pureed strawberry and blend them together until it has a smooth texture.

Step 4

Pour it into a serving glass and enjoy the nutritious creamy drink.

Tip

Use honey for a healthier version.

Add ice cubes for a slushy smoothie.

Paneer Pasanda

August 26, 2021 Leave a comment

Gauri, a close pal of mine, is the Only vegetarian friend in the close circle of my friends. For an ardent meat lover it becomes a herculean task to to lay out an equally exotic and impressive vegetarian spread for a loved one. So this time when we decided to meet over dinner, I tried my hand on the delectable paneer pasanda for the very first time and to my surprise it turned out to be good enough to eat. Paneer slices sandwiched with dry fruits and served in tomato gravy, paneer pasanda is a must try dish. Serve it with lachcha paratha since they compliment each other really well. This dish involves extensive preparation and could be made for special occasions.

Ingredients

Paneer : 250 gms

Onion : 1

Tomato : 3

Cashew nut : 8 to 10 pieces

Ginger garlic paste : 2 tsp

Kasuri methi : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ¼ tsp

Salt as required

Oil for frying

Cornflour : 4 tsp

Butter : 2 tsp

For stuffing

Green chilli coriander chutney : 1 tsp

Cashew nut : 2

Cheese : grated 2 tsp

Apricot : diced 2 tsp

Step 1

Cut a thick slice of paneer into two pieces with the thickness of half inch.

Step 2

Mix together the grated cheese, apricot, green chilli coriander chutney and diced cashews .

Step 3

Place a spoon full of stuffing on a paneer slice and top with the other slice. Repeat the same with the rest of the paneer .

Step 4

Dip in a cornflour slurry.

Step 5

Carefully fry the sandwiched paneer from both the sides.

Once done take it out in an absorbent paper.

Step 6

In a pan heat 2 tsp of butter and saute onion for a couple of minutes. Add cashew nut, sliced tomatoes and kasuri methi and fry them together for another three to four minutes. Next add half a cup of water and allow to cook for about ten minutes on medium heat.

Step 7

Let it cool down and grind into a smooth paste. Heat two tsp oil in a pan and add ginger garlic paste. Saute it and then add the ground paste along with red chilli powder, turmeric powder and salt. Cook them all together until the oil leaves the side of the pan. Add a cup of water and let it come to a boil.

Step 8

Gently place the paneer pasanda on the gravy and let it come to one boil.

Step 9

Top it with cream and serve the pasanda with paratha or naan.

Tip

Apricot gives a sweet kick to the stuffing. You can even substitute it with raisins.

Arbi Tacos ( taroo root tacos)

July 18, 2021 Leave a comment

Being grown up in a big joint family, we were not fussy eaters and relished everything that was served to us. But it is not so with today’s generation since most of them live in a nuclear family with options of eating as per their taste and choice. Nevertheless as a mother, I keep planning an interesting menu with the lesser known vegetables so that my boys could be familiar with their unusual taste as well. Arbi is one such vegetable that grows Underground and has a complex taste. Children dislike its taste because of its starchy texture. As such I tried a new recipe with arbi and to my utter surprise the dish turned out to be so exotic that my boys could not relate to its original flavour and enjoyed it . Try the recipe as it is a perfect one for all the fussy eaters out there.

Ingredients

Arbi : 250 gms

Coriander powder : 1 tsp

Amchur powder : ¼ tsp

Red chilli powder : 1 tsp

Garam masala powder : ½ tsp

Rice flour : 1 tsp

Oil for frying

Salt as per taste

For the filling

Cabbage : shredded 4 tsp

Onion : 2 thinly sliced

Cheese : 2 cubes

Lemon juice : 2 tsp

Mayo mix : mayonnaise, Tomato sauce and chilli sauce.

Leftover chapati

Step 1

Pressure cook arbi for three whistles or until soft.

Step 2

Once cool, peel and flatten it by pressing with the palm.

Step 3

In a bowl mix together rice flour, turmeric powder, red chilli powder, amchur and Salt.

Step 4

Roll the flattened arbi into the masala mix and shallow fry them until golden brown.

Step 5

Roll out the half cooked lachha paratha or the leftover roti.

Step 6

Evenly spread the mayo mix on the roti and place the fried arbi over it. Finally place the shredded cabbage, sliced onion and cheese over it along with lemon juice and a dash of salt.

Step 7

Fold the roti into half like a taco.

Step 8

Gently place it on a frying pan and add a tsp of oil. Press with the spatula and cook on a low heat until it is crispy. Flip over gently and repeat the process on the other side.

Step 9

Serve hot.

Tip

Rice flour adds crunch to the fritter.

Baked Aloo Dum

March 19, 2020November 8, 2025 Leave a comment

Potato (Aloo) is amazing and one can never go wrong with it as it is both comforting as well as flavoursome. A cheesy twist to the traditional Indian aloo dum recipe can make all the difference and is impressive enough to be in your menu for the next party. Go ahead with the baked aloo dum recipe whenever you plan to cook something fancier and relish it as a side dish.

Ingredients

Baby potatoes : 10 to 15

Peas : 100 gms

Ginger paste : 1 tsp

Garlic paste: 1 tsp

Mozrella cheese : 200 gms

For the masala paste

Onion : 2

Tomato : 2

Corriander seed : 2 tsp

Cumin seed : 1 tsp

Whole black pepper : 10 to 15

Green cardamom : 2

Black cardamom : 2

Cinnamon stick : 1

Step 1

Wash the potatoes and par boil them in a pressure cooker for one to two whistle. Once it gets cool Peel off the skin and prick them with the help of a fork.

Step 2

In a mixie blend all the masalas to make a smooth paste.

Step 3

Add 4 tsp oil in a thick bottom pan. Once hot add 1 tsp sugar and let it caramelize. Once brown add the potatoes and fry them until they change the colour.

Step 4

Take it out in an absorbent paper.

Step 5

Add 2 tsp oil in a karahi and put bay leaf and ginger garlic paste and saute it.

Step 6

Once done add the masala paste along with turmeric, red chilli powder and salt and saute it properly until the oil leaves the side of the pan and the raw smell of masala goes away.

Step 7

Add the green peas and cook it with the masala until the peas is soft.

Step 8

Put the potatoes and cook it with the masala for another five minutes till the masala and the peas blends with the potatoes.

Step 9

Add ½ cup of water and let it come to a boil.

Step 10

Transfer it in an oven proof dish.

Step 11

Sprinkle the grated cheese over the potato mix.

Step 12

Bake it in a pre heated oven at 170 degree Celsius for twenty minutes or until the cheese melts.

Tip

Add ½ cup milk with 2 tsp of kasuri Methi to give the extra creamy texture.

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.

Cheesy chana Shami kebab

August 18, 2019August 18, 2019 Leave a comment

The cheesy chana Shami kebab works magical for the vegetarian days to uplift your mood easily. Believe me, this kebab not only tastes exceptional but at the same can beat any of the non veg kebabs without doubt. High in protein content, it has crispy outside and soft and succulent inside. The cheese and onion stuffing gives an extra kick to this traditional muglai kebab. Go ahead and try it as an excellent starter.

For pressure cook:

Black chana : 250 gms

Onion : 1

Ginger: ½ inch

Garlic : 4 to 5

Coriander seed : 1 tsp

Cumin : 1 tsp

Peppercorn : 8 to 10

Black cardamom : 1

Green cardamom : 1

Clove : 1

Cinnamon : 1

Salt : as per taste

For the kebab :

Onion : 1

Green chilli : 2

Grated cheese : ½ cup

Lemon juice : 1 tsp

Chat masala : 1 tsp

Coriander leaves

Oil : for frying

Step 1

Soak the chana overnight.

Step 2

Pressure cook the chana along with onion, coriander seed, Cumin, Ginger, garlic, peppercorn, Black cardamom, green cardamom, cinnamon and salt.

Step 3

Add 1 cup of water and let it cook for one whistle and ten minutes on low flame.

Step 4

Once done, take it out and let it cool. If any water is left, cook again and dry out the water.

Step 5

In the meantime grate cheese and mix it along with green chilies, onion, coriander leaves and chat masala.

Step 6

Grind the chana in a mixie.do not add water while grinding. Just add two tsp of oil or butter to prevent the mixture from getting dried up.

Step 7

Make a disc from the dough and fill it up with the cheese stuffing.

Step 8

Make small round shaped kebabs.

Step 9

Shallow fry the kebabs until golden brown.

Step 10

Enjoy the cheesy kebab with green chutney.

Tip

Keep the mixture dry or the kebabs will break while frying.

You can use chickpea flour or besan in case the kebabs become difficult to handle

Jackfruit Biryani ( कटहल की बिरयानी )

February 21, 2019March 17, 2019 1 Comment

Jackfruit is in the season and hence I thought of making something interesting out of this tropical and juicy fruit. And when I shared the idea of kathal biryani with my foodie son, he was sceptical with this version of biryani since he is a hard core meat lover. But once he tasted, it was all yum and enjoyment. And once approved by him, I thought of sharing the same in my blog. It turned out to be an exotic dish with the unparalleled taste of jackfruit combined together with immensely flavourful and aromatic rice. Kathal biryani is indeed a must try one pot meal for all the vegetarian food lovers. Do try it yourself and I am sure that the taste will have a lasting effect on you .

Enjoy my take on the kathal biryani

Ingredients:

For the rice:

Basmati rice : 400gms ( washed and soaked for at least half an hour)
Ghee : 2 tsp
Cinnamon: 1 inch
Green cardamom: 2
Black cardamom : 1
Bay leaf : 4
Kewra essence :2 drops
Rose water : 1 Tsp
Saffron : 2 pinch soaked in 4 Tsp of warm milk
Salt as per taste

For kathal

Kathal : 200 gms
Curd : 7 to 8 Tsp
Fried onion :3 ( keep aside few for garnish)
Corriander powder : 2 tsp
Turmeric powder : ½ Tsp
Garam masala powder : 1tsp
Salt as per taste
Bay leaf: 2
Pepper corn :10 to12
Green cardamom: 2
Black Cardomom :2
Cinnamon :1 inch
Ghee :2 tsp

For green masala

Coriander : One small bunch
Green chilli : 6 to 7
Ginger : 2 inch
Garlic pod : 8 to 10

Step 1:Grind coriander leaves, Ginger, garlic and green chillies into a paste.

Step 2:Boil rice along with ghee, salt and whole garam masala. Once done strain the water and keep the rice aside. Don’t over cook the rice. Let it be ¾ done .

Step 3:Fry thinly sliced onion and drain it out in an absorbent paper.

Step 4:Boil kathal with salt, turmeric and one Tsp of curd until it is ½ done. Strain it out.

Step 5:Marinate kathal with curd, green masala,fried onion,turmeric, coriander powder, garam masala powder and salt.

Step 6:Add oil in a thick bottom pan. Add the whole garam masala along with bay leaf and saute them until they release the aroma.

Step 7:Add the marinated kathal and give it a good stir.

Step 8:Cover it and let it cook on a low flame until it is ¾ done. Do not add water to it just sprinkle a few drops of required.

Step 9:Once done cover the kathal evenly with the cooked rice. Top the rice with kewra, Rose water, saffron milk, fried onion, ghee and garam masala powder.

Step 10:Cover the lid and place the pan on hot tawa at a low flame and let it slow cook on dum for about 15 to 20 minutes.

Step 11:

Serve it hot with and enjoy with raita of your choice.

Tip:

Raw and unripe jackfruit should be used for a perfect dish.

Little Hearts 💓

February 11, 2019March 17, 2019 2 Comments

With Valentine day just around the corner what better way to celebrate the spirit of love than with a delicious heart shaped cutlets. These little hearts are a delightful combination of boiled potatoes and beetroot stuffed with mozzarella cheese that is crunchy from outside and soft inside. Try this simple recipe on this valentine day and surprise your loved ones with the little hearts.

Ingredients:

Potatoes 3 boiled and mashed

Beetroot 1 boiled and grated

Capsicum 1 chopped

Ginger 1tsp grated

Green chilli 3to4

Onion 1

Coriander leaves 2 tsp

Lemon juice ½ Tsp

Mozzarella cheese cut into cubes

Schezwan chutney 2 tsp optional

Bread crumb as required

Maida 1 cup

Salt as per taste

Oil for frying

Step 1Boil potato and beetroot. Mash the potatoes and grate the beetroot . Keep it aside.

Step 2Chop the onion, Ginger, green chilli, capsicum and coriander leaves.

Step 3Add oil in a pan. Once hot add the onion. Saute it along with the rest of the chopped vegetables, grated beetroot, Ginger and salt.

Step 4Add the Schezwan chutney and lemon juice and give them all a good mix.

Step 5Pour the mixture over the mashed potatoes and combine them all together.

Step 6Apply oil in your hand and maka a roll out of it. Add the cheese cube in the centre.

Step 7And then shape it like a heart. You can even take help of 💓 shaped cookie cutter. Once done set the cutlets aside.

Step 8In a bowl mix together maida and water and make a slurry. In seperate plates spread the dry maida and bread crumb.

Step 9Now take the cutlets one by one and first roll it over the dry flour. Next dip it into the maida slurry and then finally coat it with the bread crumb. Repeat the same process with the rest of the cutlets.

Step 10Heat oil in the pan. Shallow fry the cutlets till they turn golden brown.

Step 11Serve it with green chutney and enjoy the valentine day.

Tip

If the potato mixture appears to be soggy you can add a couple of Tsp of cornflour or breadcrumbs into it.

Black chickpea gravy (चना झोर)

January 22, 2019March 17, 2019 1 Comment

“A mother gives you a life ,
A mother in law gives you her life.”

Although I could never cook like my beloved mother in law, this recipe is just an attempt to reincarnate her magical culinary skill. Her household was always filled with delectable cuisine and I was each time dazzled by her simple yet tasteful cooking. This चना झोर recipe in particular was always in demand by the family and friends. I hope I do justice to ma’s most in demand vegetarian dish and this would be the best way to honour the dear lady who is still in our lives. It is a curry recipe made with black gram along with few other regular Indian spices. Black chana is full of nutrients value and this झोर ( gravy) is enjoyed especially during winters along with plain steam rice.

Ingredients:

Black gram : 200gms (soaked for at least 7 to 8 hours or overnight)

Onion :2 thinly diced

Bay leaf :2 to 3

Methi Dana :½ tsp

Turmeric powder :1 tsp

Salt :as per taste

Oil : 4 tsp

For grinding

Tomato : 2

Garlic : 6 pod

Ginger :2 inches

Cumin Seed (जीरा) :1 tsp

Coriander seed (धनिया):1 tsp

Peppercorn :10 to 12

Red chilli :6 to 7

Green cardamom :2

Black cardamom :1

Cinnamon Stick (दालचीनी) :1

Step 1:

Keep aside tomatoes along with whole masala.

Step 2:

Grind it all together into a smooth paste

Step 3:

Coarsely grind the black gram with a little water into it.

Step 4:

Keep aside 3 to 4 tsp of whole kala chana.

Step 5:

Heat oil in pan. Add methi Dana and let it crackle and then put bay leaf and onion. Saute it until onion turns golden brown.

Step 6:

Next add the grinded masala paste along with turmeric powder, red chilli powder and salt. Fry the masala till the oil leaves the side of the pan.

Step 7:

Now put the chana paste along with the whole black gram. Saute it on low flame stirring it continuously .

Step 8:

Fry it until the masala and the chana paste comes together and oil leaves the side of the pan.

Step 9:

Saute it till the raw aroma of the masala goes away. Now add two to three glass of water. Let it come to a boil and then lower the flame and let it simmer for almost ten minutes.

Step 10:

Once the jhor or gravy reaches the desired consistency, add the slit green chillies and coriander leaves. One can also top it with a tsp of pure ghee.

Step 11:

Serve it hot along with plain steam rice.

Tip:

The chana mash may stick to the pan. It is hence suggested to saute it on low medium flame stirring continuously. The secret to a perfect झोर (gravy) is the perfect frying of the chana paste.