Today I decided I want to try something different in Mutton, else my son convinces me to always make his favourite Chilli fry. I kept getting directives from family members, no white gravy, no coconut, …
My foodie bestie is Ameya and we discuss or recommend a lot of recipes that we try or intend to try. Recently he had tried this recipe by Suhani Deshpande and seemed might impressed by the outcome. I immediately starmarked it as it seemed like a must try dish.
It’s such a different version from the egg prepations that I have tried till date. The twist she adds in the recipe makes this such a wonderful and flavoursome meal.
6 hard boiled eggs – cut to 8 pcs each
6 sliced big onions
2 big tomatoes pureed
2 tbsp ginger garlic paste
2 tsp chilli powder
2 tsp pav bhaji masala
1 tbsp besan
2 slit green chillies
1/2 cup water
1/2 tsp haldi
1 tsp jeera
2 tbsp butter
1/4 cup chopped dhania
1. Heat oil in a pan, add jeera. When it sizzles add onion and fry till golden brown.
2. Add the ginger garlic paste and fry for a couple of minutes till the raw smell disappears.
3. Add the sieved besan and haldi and fry it off for 3-4 mins till it’s rawness leaves.
4. Add tomato puree, chilli powder, pav bhaji masala, salt, slit chillies. Mix it well and fry till the masala leaves oil.
5. Pour 1/2 cup water and cover and simmer for 5 mins.
6. Add butter and mix well. Add the chopped eggs and 3/4th of the coriander leaves and mix well.
7. Cover and cook for another 2-3 mins. Serve hot garnished with the remainder of coriander leaves
Link to original recipe -https://youtu.be/mfeD7PWt7qk
Recently everytime I get a protein I get the itch to try something new. I had actually saved half of the prawns to make butter garlic but just an hour before lunch the itch to attempt something for the blog started.
I started googling recipes and just wasn’t too excited about any I saw. Suddenly the word basil popped up and I remembered that I had a few leaves left over from making the focaccia. So here it’s is Prawn Basil stir Fry. I ofcourse adapted the recipe on the ingredients available.
20 big sized prawns 3-4 green chillies chopped 10 garlic chopped 1-2 TSP paprika powder (as per taste) 2 tbsp sugar 2 tbsp fish sauce 4 tbsp olive oil Handful of basil leaves Lime wedge Salt
Blend chillies, garlic, sugar, salt, fish sauce, 3 tbsp oil and paprika powder in the blender.
Marinate the prawns in this for 30 minutes
Heat the rest of the olive oil in the pan, cook the shrimps without the marinade.
When the shrimps are cooked, add the basil leaves and toss it till it’s wilted.
Pumpkin soup is such a wintery preparation but fits in perfectly when its raining outside and the aroma of the wet earth warms your soul.
I have come to realise that most soups are quite easy and wholesome to make. Surprisingly the kids seem to like them too. This series of soups are dedicated to my mom who is a fighter and recovering from ill health.
250 gms pumpkin sliced to 1″ thick cubes 5 garlic flakes 1 chopped onion 1 bayleaf 3-4 cloves 1 stick cinnamon 1/4 cup milk 1 cup water/stock Olive oil Butter Salt Chilli flakes Pepper 1 slice bread
Drizzle oil on the pumpkin pieces and sprinkle salt and chilli flakes
Roast the pumpkin in a pre heated oven with the garlic. Roast for 15- 20 mins at 180 or till pumpkin is tender.
When cool, blitz it to a puree.
Heat butter in a pan, add the spices, when it sizzles sauté the onions.
When the onions sweat, add the pumpkin and Garlic and mix well. Shut the gas.
When cool, discard the spices and blitz in mixer.
Heat this mix with water/stock and milk. Add pepper and adjust seasoning and consistency.
Cut the bread slices into small squares and toast on pan with a little butter to a golden crisp.
A bread packed with so much flavour that can be eaten by itself. Another bread recipe adapted once again from Sumod Toms blog.
All-purpose Flour – 241 grams
Whole wheat flour – 241 gms
Milk – 300 grams Sugar – 32 grams
Instant yeast – 2 1/4 teaspoons bloomed in 1/4 cup lukewarm water and 1 tsp sugar
Salt – 1 3/4 teaspoons
Butter – 30 grams soft
Milk Powder – 35 grams
Minced Garlic – 20 gms
Mixed herbs – 2 tbsp
Chilli flakes – 1 tsp
Take ¼ cup lukewarm water, add 1 teaspoon sugar and the instant yeast, mix well and set aside to rise for about 10-15 mins.
Mix the flours, milk powder and salt in a bowl.
In another large bowl mix the milk and sugar. Add the risen yeast mix to this.
Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
Add butter little at a time to the mix and keep kneading.
Add the garlic, chilli flakes and herbs and incorporate it well in thr dough.
Transfer this to a lightly floured work table, knead gently for 8-10 minutes (lift, spread and throw or stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard). Don’t overwork the dough
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, appx 1 to 1.5 hours.
You can check by lightly pressing with your finger. If there is an indentation then it’s ready.
Punch the dought down well.
Divide the dough into 3, roughly 300-320 GM’s each.
Flatten it with your fingers and make a rectangular flat base.
Begin from one end and gently roll the dough into a log.
Make it tight by pressing from all sides and shape it into a log. Place on a silipat mat or parchment paper leaving a distance between each other.
Let it rest covered in cling film till it doubles in size. Anywhere between 30-45 mins or more.
Preheat the oven at 190 degrees Celsius.
Brush with a milk wash and put it in the oven to bake between 180-200 degrees for 16 mins or till golden brown and has a knock to the crust.
When the bread has browned well remove and let it cool.
What do u do when you want to try something different from your regular dishes. You google combinations from whatever ingredients you have in your fridge.
Then u start trying a little bit of this and a little bit of that to get a killer combination. Paired the sweet, sticky and sour chicken with some homemade Italian herbed garlic bread and delicious creamy mashed potatoes.
500 gms boneless chicken (preferably thighs) Salt and red chilli powder as per taste Olive oil 200 gms mushrooms halved 4 tbsp balsamic vinegar 1.5 tbsp soya sauce 4 tbsp barbeque sauce 1 tbsp brown sugar 2 tbsp mixed herbs 2 tbsp minced garlic 2 tbsp butter 1 tbsp maida
Marinate the chicken with salt and chilli powder for 1 hr.
Prepare the sauce by mixing balsamic vinegar, soya sauce, barbeque sauce, brown sugar, herbs and garlic.
Take olive oil in a pan and cook the chicken till it’s cooked and golden brown on both sides. Remove onto a plate.
In the same pan, add the mushrooms and pan fry on semi high flame till it gets slightly golden.
Add the sauce mixture and let it simmer for 5 mins, it will reduce a bit. Adjust seasoning. I normally dont add salt as the sauces already have some sodium content.
Sprinkle the maida and mix the sauce, let it get little thick.
Add the chicken and mix well till the sauce coats the chicken properly.
As a young girl, I loved reading chicken soup for the soul. Some beautiful messages, some heart touching stories and time spent with the series felt like a warm reassuring hug.
Chicken soup also is exactly like the series, warm, reassuring and nourishing. This light broth is flavourful and healthy. A must try for any season or mood, an instant lift me up.
200- 250 gms chicken with bones (I use neck and fee other pcs we normally don’t enjoy, but ensure you do have some meat on the pieces too for shredding) 1 big onion chopped 6-7 garlic flakes chopped 1 inch ginger grated 2 bay leaves 4 peppercorns 3 cups water 1 tbsp butter 1 sliced carrot 4 sliced mushrooms 6-7 leaves sliced spinach 1 tbsp lemon juice salt
In a cooker, put the chicken pieces, onion, ginger, garlic, bay leaves, peppercorns and water. Give it one whistle and leave on slow flame for 5 mins.
When the pressure drops seperate the chicken pieces, and strain the liquid from the onion garlic etc.
Shred the chicken and discard the bones. Keep aside
Put the onion bits in the mixer and make a coarse paste.
Take a pot, add the butter, liquid and onion paste, heat the mix.
Add the carrots and salt and let it cook till half done
Add the mushrooms and let it boil for couple of minutes before adding the spinach.
Allow the spinach to blanch then add the lemon juice and adjust seasoning.
Lauki/dudhi/ghiya and a million other name, bottle gourd features in a variety of dishes from soups to mains to desserts. I have never been fond of this except in two preparations – chutney curry and Bohri style halwa.
When your fussy teenager is disappointed thay there isn’t enough soup for her, you know this recipe is a hit. She has specifically asked me to make this soup again soon.
1 cup peeled cubed bottle gourd 1 onion 5 garlic flakes 1 TSP mixed herbs 1/2 tsp pepper Salt 1.5 cup water
Take the bottle gourd, onion and garlic in a pan with the water, heat it on SIM covered and let it steam for 15 mins or till the lauki is soft.
Let it cool then strain it, keeping the residue liquid aside.
Grind the veggies to a fine paste.
Heat a pan, add the puree and liquid. Adjust consistency.
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
Heat butter, peppercorns and tej pata in a cooker.
Add the onion, ginger and garlic and saute till translucent.
Add the tomato, carrot and beetroot. Sautee for a few minutes.
Add salt and water. Shut the lid and after 4 whistles shut the gas.
Open lid when pressure drops, drain the liquid and keep aside.
When the veggies are cooked down, puree in the mixer to a smooth paste.
Take a pot and add this paste, add the residue liquid as per the consistency you need.
Adjust seasoning and add some pepper powder if you wish.
Serve hot with a choice to drizzle cream at serving time.