Broccoli stuffed Paratha.

Broccoli is one of my daughters favorite vegetables so I use them to make soups, add them in salads, pasta or they taste good even when steamed and sautéed with little butter. So I thought of trying something different and came up with this yummy parathas. They taste great and are very healthy.

Ingredients:

For stuffing

2 ½ cups finely chopped or shredded broccoli.

3 tbsp Gram flour or besan

1 tbsp ginger garlic paste

1 tsp turmeric powder

2 tsp chili powder

2 tsp coriander powder

2 tsp cumin powder

2 tbsp oil

1 tbsp lemon juice

Salt to taste

For paratha dough

3 cups of wheat flour

1 ½ tbsp of oil

1 tsp of salt

Water to make dough

Method:

To make paratha dough, in large bowl mix wheat flour, salt and oil then slowly add water as required to make stiff dough. Cover and let it rest for few min.

To make stuffing, heat oil in a pan, add ginger garlic paste and sauté for few seconds, now add cumin powder, coriander powder and sauté for few more seconds on very low heat or the spices will burn quickly.

Then add broccoli, turmeric powder and chili powder and sauté for a min. cover with lid and cook for a min. (broccoli cooks very quickly)

Now add lemon juice, salt and mix well.

Then add gram flour/ besan and sauté for few seconds, cover with lid and cook for 2 mins. Once the mixture is cooked completely remove from heat and keep aside to cool down.

Divide paratha dough in 7 to 8 equal parts and also divide the stuffing in 7 to 8 equal parts. Now apply some oil to your hand and take one part of dough make a small ball of the dough  and press it with your palms to make a flat round sheet. Now add the stuffing in the center of the sheet and cover from all the sides to make a ball. Make sure the stuffing does not come out from any side.  Now roll it with a rolling pin, sprinkle some flour while rolling on both the sides to avoid sticking.

Heat a pan and roast this paratha from both the sides.Apply little butter or ghee while roasting

to give extra flavor. Repeat the same process

to make the remaining parathas.

Serve hot with tamarind chutney and yogurt.

Enjoy!  

Instant pedha

Peda or pedha is traditionally made with Khoa and is served as Prasad during devotional purpose. Khoa or khoya is the main ingredient to make this yummy dessert and is flavored with cardamom and Pistachios and sometimes also saffron. During festive season it is very difficult to get khoa so here is a good alternative to make this peda in a very simple way without using khoa.

Ingredients:

2 cups Milk Powder

½ cup Melted ghee

1 can condensed milk (14 oz can)

Few chopped pistachios for decoration

1 tsp cardamom powder

Method:

In a microwave safe bowl Mix together Ghee and milk powder, add condensed milk and mix again, make sure no lumps remain.

Microwave this mixture on high for 1 min. remove and stir well. Now repeat this same process for 3 more min and make sure You mix well each time afer every min.

Once the mixture is cooked for 4 mins Let the mixture cool down for few min. add cardamom powder and mix well then divide it in 30 equal parts. Now roll them between your palms and press gently to give nice shape. Decorate each peda with chopped pistachios. These pedhas Can be Stored in an airtight container at room temperature for 4 to 5 days.

Enjoy!

*try to make them 1 day before as they taste better next day.

Roasted bell pepper and rice soup

This yummy and creamy soup tastes delicious, is healthy has low calories and kids enjoy this soup a lot. It is very easy to make and with rice in it makes this soup a complete meal.

Ingredients:

1 yellow bell pepper

1 red bell pepper

1 orange bell pepper

1 cup cooked rice

6-8 shallots

2 garlic cloves

2 cups chicken or vegetable stock

½ cup milk

½ cup mix cheese

½ tsp chili powder

1 tsp cumin powder

1 tbsp butter

1 tbsp olive oil

1 tsp sugar

Salt to taste

Method:

Preheat oven at 400⁰ F

Cut bell pepper in half and remove the seeds. Place them in a baking dish (skin side up) also add garlic and shallots to the baking dish and roast for 20 to 25 min.

Once the peppers, shallots and garlic are roasted place the peppers in plastic bag or a container and cover it tightly which will help to remove the skin easily.

Now blend together peppers, shallots, garlic and rice to a smooth paste. Add little water if required.

Heat oil and add cumin powder, pepper puree and chicken stock and mix well. Then add chili powder salt, butter and bring to boil. Now lower the heat and add milk, Simmer for 2 min.

Serve hot, topped with mix cheese.

Enjoy!

Vegetable Couscous

Couscous is granular semolina it’s among the healthiest grain based product. Numerous different names and pronunciations for couscous exist around the world. Cooked couscous is served in variety of different ways, sometimes with vegetables or meat stew or even as a dessert made with milk, dry fruits and cream.

Ingredients:

1 packet couscous

½ cup chopped red, orange and yellow bell pepper

1 chopped onion

1 medium eggplant chopped

1 zucchini chopped

2 tbsp olive oil

1 tsp chili powder

1 tbsp lime juice

Salt to taste

Method:

Cook couscous according to the instruction given on packet.

Heat oil in a pan, add onions and sauté till they are translucent. Now add eggplant and cook for a min. then add bell pepper and zucchini and cook for another 2- 3 min.

Add chili powder, lime juice and salt and mix well

Now add cooked couscous and mix till it’s covered with all spices.

Serve as a snack or as a complete meal for a weekend brunch.

Enjoy!

Rice Cutlets

Left over rice, what to do with it??? I usually temper rice with mustard seeds, onion and green chilies and it tastes delicious, but instead this time I tried to do something different. These cutlets taste great with a hot cup of tea. It requires very few ingredients which u can always find in your pantry.

Ingredients

1 cup cooked rice

2 tbsp chickpea flour (Besan)

1 boiled potato (mashed)

½ tsp turmeric powder

½ tsp cumin powder

1 tsp chili powder

2 green chilies finely chopped

1 tsp lemon juice

½ cup finely chopped coriander

Salt to taste

4 tbsp oil for shallow frying

Method:

In a large bowl mix together all the ingredients, except oil.  Then divide in small equal parts.

Roll them between your palms and press down to make cutlets.

Heat oil in pan, and on a low heat, shallow fry on both the sides, till it turns golden brown in color.

Serve these crispy cutlets with ketchup.

Enjoy!

Egg curry

This is one of my favorite dishes. Whenever you run out of vegetables, this curry is a great option. If you don’t eat egg use boiled baby potatoes instead. It tastes delicious, quick and easy to make.

Ingredients:

6 boiled eggs

1 medium onion chopped

½ cup dry coconut

3-4 pods of garlic

½ tbsp grated ginger

2 green chilies

½ tsp mustard seeds

½ tsp asafetida 

1 tsp turmeric powder

1 tbsp red chili powder

1 tbsp lemon juice

1 tsp sugar

2 tbsp oil

1½ cups water

Salt to taste

Method:

Heat a pan and dry roast together coconut, onion, ginger, garlic and green chilies till they turn light brown in colour. Let it cool completely. Then grind to a smooth paste. (Add little water if required to make paste)

Heat oil in pan add mustard seeds and let them crackle, and then add asafetida and grinded paste. sauté till the oil stars to separate.

Then add turmeric and chili powder, sauté till another min. add little water to avoid spices from burning. Mix in lime juice, salt, sugar and water. Once the curry starts to boil add boiled eggs cut into halves. Cover with a lid and cook for another 5 to 8 min ona very low heat.

Serve hot with chapatti.

Enjoy!  

Narali Bhaat

In Maharashtra Rakhi pornima is also celebrated as Narali pornima. On this day an offering of coconut (naral in Marathi) is made to the sea as a mark of respect to lord varuna, God of the sea.  In Maharashtra a typical coconut and rice dish is made called Narali bhaat  which is a very popular dish. It is little complicated to make this dish but my mom has a very easy recipe for same which I m going to share with you. So the ingredients are.

2 cups rice

6 cups Water to cook rice

1 cup fresh coconut

¾ cup jaggery /brown sugar

3 tbsp butter or ghee

1 small stick of cinnamon

3-4 cloves

4 green cardamoms

1 bay leaf

½ tsp salt

½ cup dry fruits

Pinch of saffron

Method:

Wash rice and keep aside. Boil water add little salt and cook rice till its 80% done (to check the rice press one grain of rice and it should be soft.) drain and keep aside

In a pan heat ghee, then add green cardamoms, cloves, bay leaf,cinnamon, dry fruits and saute for a min. add coconut and jaggery or brown sugar and saute till coconut is cooked and the mixture is little thickend.

Add cooked rice and mix well. Cover the lid and let the rice cook compeletly on very low heat.

Add pinch of saffron in 1 tbsp warm water and pour this water over rice, mix well and cover the lid. Remove from heat an let it rest for few min before serving.

Garnish with dryfruits and serve hot.

Enjoy!

Cheesecake Brownies

 

You will love this irresistible combination of two best desserts, Cheesecake and brownies. Great for any party, they taste and look delicious.

Ingredients:

For cheesecake batter:

225 gms (8 oz) cream cheese - Fat Free (Room temperature)

2 tbsp Heavy cream

½ cup fine sugar

1 Egg

½ tsp vanilla extract

For brownies batter

100g semisweet Chocolate
125g butter
1/4 cup cocoa powder
1 cup sugar.

2 eggs.
1 cup all purpose flour/ maida.

In a bowl, soften the cream cheese and make sure no lumps remain. Add heavy cream, sugar, eggs , vanilla extract  and mix well and keep aside.

In another bowl melt chocolate and butter on double boiler, remove from heat and let it cool a bit then add beaten eggs and sugar and mix well. Now add cocoa powder and flour, mix and make sure no lumps remain.

Pre-heat oven to 325⁰ F/160⁰ C.

Grease some butter in baking dish and pour brownies mixture and spread evenly in the dish then scoop cheesecake mixture over brownies mixture. With a help of spatula mix both the batters slightly so get the effect of a marble swirl.  

Place backing dish in oven and bake for 40 to 45 min. To check if brownies are done insert a knife in the center the knife will not come out clean but will have little crumbs on it.

Chill in refrigerator for 2 to 3 hrs and serve.

Enjoy!

Cheesy open sandwich

These open sandwiches with vegetables and cheese are one of my favorites.  A good option for brunch and also for kid’s lunch or snack box.  Quick and easy recipe where you use vegetables of your choice and imagination to arrange them and make them more interesting

Ingredients:

6 bread slice

2 potatoes boiled

½ green peppers finely chopped

2 tbsp spring onion finely chopped

1 tomato thinly sliced

1 tsp chili powder

½ cup shredded cheese

Butter spread

Salt to taste

Method:

Preheat oven at 350⁰ F.

Mash boiled potatoes, add spring onion, green peppers, chili powder, salt and mix well.

Spread butter on one side of each bread slice. Then spread potato mixture and arrange tomato slices on top.

Then add cheese to each slice and bake for 20 min or till cheese melts.

Cut in Halves, rectangle or serve these Cheesy open sandwiches as it is with tomato ketchup.

Enjoy!       

                                          

Tomato saar

Spicy and tangy tomato saar is a typical maharashtrian soup. It’s almost like a regular soup which is tempered with some spices and green chilies. Tastes delicious with rice.

Ingredients   

4 tomatoes

1 onion

2-3 garlic pods

2 green chilies

1 tbsp ghee

1 tsp cumin seeds

½ tsp asafetida

1 ½ tbsp sugar

2 ½ cups water

4-5 curry leaves

Salt to taste

Method:

Cut tomatoes and onions in halves. Pressure cook tomatoes, onion and garlic to 2 whistles or till pressure is released 2 times.

Let it cool completely, then peel tomatoes and blend together with onion and garlic to a fine paste.

Pour this paste in a pot and add water, salt and sugar and bring to a boil

Heat ghee in a pan, add cumin seeds and let them crackle, then add asafetida, green chilies and curry leaves. Pour tempering on the boiling saar and cover the lid immediately. Simmer for few mins and serve hot with rice or simply as a soup.

Enjoy!

Stir fried rice noodles

I just love all kind of noodles. add some  vegetables, little sauce and they are ready in min. these stir fried noodle taste great with any salad or simple stir fried  vegetables.

Ingredients:

1 pack dry rice noodles

½ cup thinly sliced carrots

½ cup thinly sliced onions

Chopped bok Choy

1 egg

1 tsp finely chopped garlic

1 tbsp soy sauce

1 tsp fish sauce

1 tbsp chili sauce

1 tbsp brown sugar

1 tbsp lemon juice

2 tbsp oil

Salt to taste

Method:

Take boiling water in a big bowl and soak dry noodles and cover the bowl for 20- 30 mins.

Once the noodles are soft, drain the water add little oil so they will not get sticky.

Heat oil in a wok and add finely chopped garlic, onion and sauté for a min. Then add carrots and bok Choy and sauté for another min.

Now add fish sauce, soy sauce, egg and mix everything together.

Then add chili sauce, brown sugar, salt, lemon juice and rice noodle. Give it a quick stir as noodles stick to the base of pan and burn easily.

Serve hot with crunchy peanut and tofu salad.

Enjoy!

Hyderabadi Dum Biryani

Hyderabad is very famous for its most popular Dum Biryani, there is a wide variety of biryani cooked in different regions and in different style. Hyderabadi birayani is also called kacchi biryani which means marinated meat and rice is cooked together.The challenge in the art of cooking kacchi birayani is to cook the meat perfectly without overcooking the rice.This biryani is very spicy so to cut down the heat it is usually served with a raita and also a side dish like mirchi ka salan or baingan ka salan.

Ingredients:

For marinating 1 ½ pound chicken 2 cups yogurt 4 to 5 cloves 6 to 8 pepper cons 3 to 4 green cardamoms 1 bay leaf 1 tbsp turmeric powder 1 tsp chili powder 1 tbsp coriander powder 1 tbsp cumin powder ½ cup mint leaves ½ cup chopped coriander 2 tbsp fried onion 2 green chilies (optional) Salt to taste

For rice 2 cups long grain Basmati rice Water 2 to 3 cloves 2 to 3 pepper cons 2 green cardamoms Salt to taste ½ cup fried onion Few mint leaves Few coriander leaves 1 tbsp garam masala Pinch of saffron soaked in 1 tbsp water or milk ½ cup oil

Method:

Marinate chicken overnight so it’s cooked easily and all the spices get absorbed well.

Take a fine muslin cloth and add cloves, pepper corns, cardamoms to it and make a small bundle.

Wash rice, drain and keep aside for atleast 30 min so rice becomes fluffy and gets cooked easily.

Boil water in a pot add salt and spice bundle. Once water starts boiling add rice and cook till its half done. (To check press a rice grain between your fingers it should break easily but should not be very soft.)Then drain the rice and keep aside.

Now in deep vessel add oil and layer marinated chicken.

Then layer with rice and top with fried onion, mint leaves, coriander leaves, sprinkle garam masala and saffron water.

Then cover the lid (The lid should be of proper fit to the vessel and the vapor or moisture should not release, you can use a clean towel or even dough to seal the lid.) cook 10 min on high, then 20 min on medium heat and 20 min on low heat.

Do not open the lid in between as the rice and the meat should cook in their own moisture.

After 50 min open the lid and check if meat is cooked well, serve hot with riata or salan.

Enjoy!

Instant Dahi wada

When it comes to evening snack i like quick and easy recipes which needs no cooking, My kids keep me busy all the time, and so by evening i get very tired to cook anything. so here is one more simple 10 min recipe. It’s easy to make and tastes yummy and is less in calories.



jeera biscuits



Ingredients:

8 to 10 Jeera biscuits

2 cups Hot water

1 cup Yogurt

½ cup water

1 tsp cumin powder

1 tsp sugar

½ tsp chili powder

Salt to taste

Fresh Coriander for garnishing

Method:

Mix together yogurt, water, cumin powder, chili powder, salt and sugar and keep aside.

Take hot water in a bowl and soak jeera biscuits for about a min (don’t soak them for long or they will turn mushy) then gently press between your palm and place in serving bowl.

Then pour yogurt mixture and sprinkle some cumin and chili powder on top and garnish with fresh coriander. You can also add any sauce or chutney of your choice to make it spicier. Serve immediately.

Enjoy!

Besan Ladoo

I tried to make these ladoos so many times but just could not get them right. I tried many recipes from magazines and cookery show and would end up with lot of mess in my kitchen. Then I called my mother for the recipe (which i should have done little earlier) I tried it and they turned perfect and so once again here is one of my mother’s recipes which are easy and delicious.

Ingredients:

2 cups chickpea flour/ besan  

¾ cup ghee / butter

1 cup fine sugar or powder sugar

1 tsp cardamom powder

Cashew nuts for garnishing

Method:

Heat ghee in a non stick pan and add chickpea flour/besan and cook on a very low flame till it turns golden brown ( Which will take about 20  to 22 min.) continuously keep stirring  as it burns quickly.

Now let it cool completely. Then add sugar and cardamom powder and mix well. Divide this mixture in small equal parts (make around 15 to 18 parts) and roll them in rounds with your palms to make ladoos.

Garnish with cashew nuts and you can store them for 15 to 20 days in a container.

The secret to make these ladoos perfect is Patients. So try the recipe and Enjoy!

Crunchy peanut & tofu salad.

Tofu is high source of protein, Iron and calcium, it contains less amount of calories and fats. It looks very similar to paneer. There are many varieties of tofu like soft, medium, firm, dry, fermented, flavored and many more. Mostly for salads soft tofu is used but I prefer firm tofu because it is easy to work with.

Peanut and tofu is a very famous combination used in Asian cuisine. This salad is little sweet, little Tangy and crunchiness of peanuts adds great texture.

Ingredients:

1 small pack firm tofu

½ cup coarsely crushed peanuts

1½ tbsp brown sugar

1 tbsp soy sauce

1 tbsp lime juice

1 tbsp sesame oil

½ tsp chili powder

Salt to taste

Method:

In bowl mix oil, brown sugar, soy sauce, lime juice and chili powder.

Now add crushed peanuts and mix again, then add tofu and salt and gently mix together.

Serve with fried rice or stir fried noodles.

Enjoy!

Boondi Raita

This yummy raita/salad is a perfect side dish for any spicy curry or rice. This is the simplest and quickest recipe you can make. Made with tiny dumplings of chickpea flour or besan in creamy yogurt and few spices will add richness to your menu.  

Ingredients:

1 ½ cup of curd

1 cup of boondi

2 tbsp sugar

1 tbsp cumin powder

1 tsp chili powder

Salt to taste

Chopped coriander for garnishing

Method:

Soak boondi in some water for 10 min. then drain and squeeze boondi gently between your palms to remove extra water.

Mix sugar, cumin powder, chili powder and salt in yogurt and give it a good mix. Then add bondi to this yogurt mixture and mix again.

Garnish with chopped coriander and serve.

Enjoy!