Corn & Veggies Soup

This soup is a meal by itself, you can choose to add as many veggies of your choice and it’s a great healthy dish. You may choose to add a cornflour slurry at the end to give it a nice smooth finish 


INGREDIENTS

1 cup boiled sweet corn
1/4 cup peas
1/4 cup chopped carrots
1 chopped onion
1 tsp ginger garlic paste
1 tsp green chilli sauce
1.5 tsp white vinegar
1 tsp soya sauce 
Salt
Black pepper
Oil
3 cups water/broth

  1. Heat oil, add onion and sauté till translucent.
  2. Add the ginger garlic paste and sautee till raw smell goes away.
  3. Add the peas and carrots and sauté well. Add water and cover and cook till the veggies are 90% done.
  4. In the meanwhile, take half of the boiled corn and puree it to a coarse paste. Leave the other half aside.
  5. When the veggies are nearly cooked add the pureed corn and the whole corn and mix well. Adjust consistency.
  6. Add the vinegar, sauces, salt and pepper. Bring to a boil and shut the gas.
  7. You may garnish with spring onion greens.

Beetroot and Carrot Soup

Recently I have been making a few soups to weather the pandemic and the rains. While reading up on different recipes I was mesmerized by pictures of the beetroot soup. The vibrant colour was super attractive and I knew I wanted to make it for its visual value.

I am no fan of beetroot and refuse to have it in salads, sandwiches or vegetable preparations. The only type I like is the pickled variety u get in shawarma.

Made this beetroot carrot soup from Hebbars Kitchen and certainly a taste pleaser for beetroot lovers. I personally loved the pics more

INGREDIENTS
1 tbsp butter
1 bay leaf
3-4 peppercorns
3 medium sized beetroots – cubed
1 medium carrot – cubed
1 big onion – chopped
1 tomato – chopped
3 garlic minced
1″ ginger sliced
Salt
2 – 2.5 cups Water
pepper powder as per taste

  1. Heat butter, peppercorns and tej pata in a cooker.
  2. Add the onion, ginger and garlic and saute till translucent.
  3. Add the tomato, carrot and beetroot. Sautee for a few minutes.
  4. Add salt and water. Shut the lid and after 4 whistles shut the gas.
  5. Open lid when pressure drops, drain the liquid and keep aside.
  6. When the veggies are cooked down, puree in the mixer to a smooth paste.
  7. Take a pot and add this paste, add the residue liquid as per the consistency you need.
  8. Adjust seasoning and add some pepper powder if you wish.
  9. Serve hot with a choice to drizzle cream at serving time.

Coconut chocolate bombs

For some reason I had loads of Coconut at home and though I don’t use it much, even though I am Mangalorean, I still can’t figure out why I had so many.

I needed coconut for a vegetable preparation and when I broke open one realised it was dried from inside. It hadn’t gone bad but had become kopra/ dried coconut.

I asked my friends and they suggested from using it for gravies or to make burfi. Most recipes online asked me to use fresh or dessicated coconut and I wasn’t sure if copra qualified. I still went ahead and made this with it. It’s so easy. 3 ingredients and no effort. I love coconut in most forms and this was a hit at out place.

INGREDIENTS

200 gms dried coconut
200 gms condensed milk
50 gms soft butter
cocoa powder for rolling

  1. Peel off the dark cover of the dried coconut and run the white flesh in the mixer till it’s a coarse powder. Don’t add anything to it.
  2. Mix this powdered coconut with condensed milk.
  3. Add the soft butter and mix well. Ensure the butter is at room temperature and soft, do not melt it.
  4. Roll into balls and keep in the fridge for 2-3 hrs.
  5. Shape them well again and roll it in cocoa powder. You can also choose to dunk it in melted chocolate but I like the combination of the sweet condensed milk & coconut with the bitter cocoa. It balances the flavours.
  6. Chill and serve.

Beringela Picantes (spicy brinjal)

This Goan dish may have a complicated name but the recipe is super easy to make. The origin of this dish can be found in Portuguese cuisine.

It’s a balance of spicy, sour with a hint of sweetness. Reminds you of a pickle and goes well with rice and curry.

I used to make it often before but in the last few years had stopped as kids were small and couldn’t eat this. U need to have a palate for spice to truly enjoy it.

Beringela picantes or Spicy Brinjals

INGREDIENTS

10 small brinjals quartered (less seed variety)
Oil
2 chopped green chillies
10 chopped garlic
Salt
1.5 tbsp sugar (u can adjust as per spice levels)
2 tbsp white vinegar
Chopped coriander

SPICE PASTE
1 small onion
2 tbsp vinegar
6 dried kashmiri chilli (soak in water fot half hr)
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/4 tsp haldi
6 flakes garlic
2″ pc ginger

  1. Make a fine paste with all the ingredients mentioned.
  2. Wash and pat dry the brinjals. Cut big cubes. Don’t immerse in water.
  3. Heat oil in a pan, add the chilli and garlic and saute.
  4. Add the spice paste and mix well. Fry till the raw smell goes off.
  5. Add the sugar, salt, vinegar and mix. taste and adjust the seasoning  Add the brinjals.
  6. Sprinkle some water and cover and cook. Keep stirring in between so that they don’t get stuck to the pan. Sprinkle more water of needed.
  7. Once the brinjals are soft sprinkle chopped coriander and serve hot.

Note – this preparation is meant to be spicy and sour. So adjust chillies and vinegar as per your taste. I kept it slightly spicy as per our taste.

Spiced Potato Wedges

I am a fan of potatoes and have never rejected one in any form. It’s such a versatile vegetable that pairs a vegetarian or non vegetarian dish so we’ll plus stands out as a wonderful hero.

I got an order for wedges and though I have added them in my baked dish have never exclusively fried them. Decided to give it a go and it turned out super yum. Just pair it wiht some Southwest sauce and you are good to go

INGREDIENTS

4 big potatoes
Salt
1/2 cup cornflour (remove one tbsp and add one tbsp maida)
1 tbsp Paprika or chilli powder 
1 tbsp mixed dried herbs – oregano, basil, parsley
1 Tsp pepper
Oil for frying

  1. Wash the potatoes well and cut it into wedges with the skin on.
  2. Add it to salted boiling water, let it boil for a minute and turn off the gas. Let it sit for another 4-5 minutes in that water.
  3. Drain in a colander and let it cool.
  4. Mix the cornflour, maida and dried herbs and chilli in a bowl. U can leave out salt as you can sprinkle it later.
  5. Rub a couple of spoons of oil on the potatoes and then coat it well in the flour herb mix.
  6. Heat oil for frying, and fry the potatoes in batches on medium to high flame.
  7. Remove when they get golden brown onto a tissue paper to soak excess oil.
  8. Transfer to a bowl and sprinkle salt, toss to mix.
  9. Serve with the dip of choice.

Nimbu chicken

Urban tadka in Mumbai makes some of the best Indian food and there are a handful of dishes that I absolutely love.

When Richi Dakshi posted this dish a while ago, I went like wow I have to try this. Still as is my nature, I procrastinated till Ameya made it not once but twice and then I just couldn’t resist anymore.

And here it is – Presenting Nimbu chicken, simple, easy, tangy and just lip smacking. It’s quite versatile as u can serve it as a starter or as a main. Paired this with a butter garlic wheat tandoori roti.

INGREDIENTS

1 chicken

2+2 tbsp lime juice

1 TSP haldi

Salt

2-3 tbsp butter

1.5 tbsp ginger garlic paste

10 garlic minced

2 + 2 slit spicy green chilli

1 pkt amul fresh cream 250ml

1/2 TSP haldi

1 tsp red chilli powder

1 tsp jeera powder

2 tsp dhania powder

1 tsp kitchen king masala or garam masala

Chopped coriander

  1. Marinate the chicken in haldi salt and half the lime juice. Leave for 2 hrs.
  2. In a kadhai heat the butter and fry half the green chillies, garlic and ginger for about a minute.
  3. Add the marinated chicken and cook for about 5-7 minutes on medium to low heat.
  4. Reduce the heat and add the powders (turmeric, red chilli, coriander, cumin, kitchen king/garam masala) and mix well till all the chicken pieces are coated well.
  5. Add the fresh cream and mix it until well with the chicken. If you need more gravy you can add a little whole milk (full fat) or increase the quanity of cream slightly. The recipe measurements mentioned will make the dish semi gravy so adjust accordingly
  6. Cook for about 3 minutes on a low heat and then add the remaining lime juice and the reserved green chillies and cook for a further couple of minutes. Do a taste check and adjust the lime as required. The gravy should predominantly taste tangy from the lime.
  7. Remove from heat and garnish with chopped coriander.

Recipe courtesy – https://www.ruchikrandhap.com/nimbu-chicken-urban-tadka-restauran/ 

Aloo Bemisaal

This entire lockdown I have been hunting baby potatoes so that I could make this dish especially for the blog. Since I couldn’t find any, I decided to make some with regular potatoes but chose the smallest ones from the lot.

A perfect starter with a glass of chilled beer. Combination of spicy and tangy and super easy to serve/eat. Do try it once. Aloo bemisaal

INGREDIENTS
7-8 small potatoes or 14 baby potatoes
2 tbsp mustard oil
1 tsp jeera
2 tejpata
1 black cardamom
3 cloves
2 green cardamom
1″ cinnamon stick
1/4 cup curd mixed with 1.5 tsp Kashmiri chilli powder (adjust chilli levels as per taste)
Salt
1/2 tsp saunt or ginger powder
1 tbsp roasted and powered saunf
1/2 cup water
Chopped coriander

  1. Put the potatoes in a pressure cooker and give one whistle, lower gas and leave for 2 minutes. Shut the gas.
  2. When pressure drops, remove the potatoes and peel the skin. It they are regular potatoes half them or quarter depending on size. If baby potatoes then leave as is after peeling.
  3. Poke the potatoes gently with a fork, ensuring they don’t break apart.
  4. Heat oil for deep frying and fry the potatoes till golden brown on medium heat. Set aside.
  5. Heat the mustard oil in a pan. Let it smoke and then shut the gas.
  6. When it’s less hot then switch on the gas and add jeera and the rest of the garam masalas. Keep flame low.
  7. Mix it and add the curd chilli mixture and Sautee well.
  8. Add the potatoes and let it coat this masala well.
  9. Sprinkle the salt, ginger and saunf powder and mix it well.
  10. Add the water and bring it to one boil.
  11. Lower flame and cover cook for about 8-10 mins or till water has been absorbed.
  12. Sprinkle the coriander and mix well. Shut the gas

Karara Mutton

Everytime I get mutton, I want to try out a new recipe. I saw this delicious recipe of Karara Mutton by Tejal Suvarna and I instantly knew I wanted to try this.

My favourite mutton dish is from my friend Sahana Shivprasad Shetty hotel Shelter and trust me when I tell u that it’s irresistible. I hope to recreate that some day. When I read Tejals recipe it sounded interesting and I hoped it would come close to the Shelter hotel one.
It’s different but that doesn’t stop it from being quite delicious. Made just a few changes to her recipe but in essence it’s hers only. The best thing is that u can use the stock to flavour ur rice and that’s what we paired it with.

INGREDIENTS

1kg mutton 

1st MARINADE
2 tbsp ginger garlic paste
1 tbsp chilli powder
Salt

2nd MARINADE
2 tsp Ginger garlic paste
1.5 tsp kashmiri chilli powder
2 tbsp dhania jeera powder
1 tsp amchur
2 tsp kitchen king masala
2 tsp crushed kasuri methi
Salt
4 tbsp maida + 4 tbsp cornflour
Oil

TADKA
2 tbsp oil
2 tbsp ghee
10 karipata
2 tsp chopped garlic
10 garlic flakes
2-3 slit green chillies
Chopped coriander
Chaat masala

  • Marinate the mutton with the first marinade and leave it for 30 mins .
  • Put the mutton in a pressure cooker and cover with water. Pressure cook for 2 whistles and lower gas letting it cook for another 10 minutes on slow. The timing depends on quality of mutton. Ensure u cook the mutton only till 90% done.
  • Once the pressure drops, strain the stock and keep aside. This stock can be kept to flavour rice.
  • Marinate the mutton pieces with the second marinade adding some oil to it. Leave for 1 hr.
  • Heat oil+ghee and add some karipata, garlic and green chillies to it. 
  • Once it sizzles, fry the mutton on medium to high flame.
  • Brown the meat while ensuring you don’t overcook it.
  • Garnish with coriander leaves and a generous sprinkle of chaat masala.

Lemon Bliss Mini Bundts

My sister has been asking for a lemon cake since a long time. I did make her one but it wasn’t as tangy to her likeness. Today I decided to try a new recipe just for her.


This lemon cake is truly bliss. Moist, tangy and delicious. The glaze just adds a sticky yummy tang to it. I missed putting the glaze for her load but did drizzle some generously on these mini bundts. A recipe worth saving.


Lemon Bliss in mini bundts, drizzled with a glaze and sprinkled with some rose petals and pistachios
Recipe adapted from King Arthur’s Flour


INGREDIENTS

114 gms butter
195 gms powdered sugar
2 large eggs
1 tsp baking powder
180 gms all purpose flour
110 GM’s room temperature milk
1 tbsp lemon zest (adjust as per taste)
Juice of 1.5 lemons (adjust as per taste)
Pinch of salt

GLAZE

Juice of 1 lemon
75 gms sieved icing sugar
Handful of Chopped pistachios, lemon zest and dried rose petals 

METHOD

  1. Preheat the oven to 180 degrees Celsius.
  2. Sieve the flour and baking powder and mix it well.
  3. Cream room temperature butter and sugar till it’s fluffy and increases in volume.
  4. Add the eggs one by one, ensuring you whisk in between. Add salt and mix.
  5. Now mix using a spatula – flour – milk – flour- milk – flour, adding in intervals. Avoid using a handwhisk. Just cut and fold with a spatula. 
  6. Add zest and lemon juice and adjust as per taste. 
  7. Pour in a regular size mini bundt pan – makes about 11-12 bundts appx 60gms each.
  8. Bake at 180 in a pre heated oven for 25- 30 mins or till the skewer comes clean.
  9. To make the glaze, sieve icing sugar and mix it with lemon juice to make a thick fluid paste.
  10. Once the cake is baked, remove the tray and let it cool till the cakes are lukewarm to touch
  11. Un mould it and drizzle the glaze on the warm cakes.
  12. Sprinkle with some dried rose petals, chopped pistachios and lemon zest.

Kheema Baida Roti

It’s been a while since I have cooked something new or treated the family. The days have been passing like a whirlwind and I haven’t gotten the time to make an effort.

I had a pack of mutton kheema and had planned to make my famous burgers then realised the kheema wasnt enough as burgers for all of us. Then was confused between kheema stuffed breads or baida roti and this Crispy Mohammed Ali road street fare won hands down.

Alifya guided me on the process and then I just added a bit of this and that and here is this crispy flavourful dish paired beautifully with some green chutney.

Makes 10 4″ Square roti pockets

KHEEMA


500 gms kheema
1 big onion chopped
Paste – 3 green chillies, 10 garlic and 1″ ginger
Dry Masalas – 1.5 tbsp corainder powder, 1 tbsp jeera powder 1 tbsp chilli powder, 1/2 TSP haldi, 1 tsp garam masala 
Salt
Oil
1/2-1 lime juice
1/2 cup water

ROTI
1 cup atta
1 cup maida
Salt
2 tbsp oil
Water

OTHER INGREDIENTS
2-3 eggs
1 big onion chopped
Handful chopped coriander
Chopped chillies optional

  1. Make a soft roti dough and leave it to rest covered for 30 mins.
  2. Heat oil, add the onions and fry till they are about to turn brown.
  3. Add the ginger garlic chilli paste and fry it well.
  4. Add the kheema and bhuno on high heat
  5. Lower flame, Add all the dry Masalas and salt and sautee it well
  6. Add little water and cover and cook. Squeeze some lime at the end.
  7. Once the kheema has cooked well, dry it out and shut the gas. Let it cool.
  8. Beat the eggs and add little salt and the chopped coriander and onions.
  9. Section of the dough into 10 balls.
  10. Oil the platform and press the ball gently with your fingertips to form a round thin roti. U can also use a belan for the same. 
  11. Put a couple of tablespoons of the kheema right in the center of the roti. Don’t pile it but spread it out. Ensure its only in the center leaving enough space to wrap.
  12. Add 2 tea spoons of the egg mix on top of the kheema.
  13. Fold the roti over the kheema, first one side then the other then the sides. Ensure the rotis edges when folding over should be very thin. You can trim off the excess dough. Fold it like an envelope.
  14. Heat oil and gently place the folded side down on the tawa.
  15. Cook on a low flame, be generous with the oil. Its important to cook on low flame so that the raw egg inside is cooked as rhe folds also are cooked through.
  16. Drizzle some oil and Flip over. Continue cooking in this matter.
  17. Towards the end u can increase the flame and get the packets crisp.
  18. Serve hot with some sliced onions and green chutney.