Tuesday, 23 May 2017

Moog Dal Pakode In Appe Pan- Healthy bhi Aur Taste Bhi

Moong dal Pakode is a very popular evening treat.
Recipe will make 24 Pakode

1 cup split wash moong dal
Appe pan -(available in Indian grocery stores)
1 cup potatoes boiled peeled and shredded
Approx. 2 tablespoon finely chopped coriander (hara dhania)
1 green chili minced adjust to taste
1 tablespoon finely grated ginger
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/8 teaspoon of baking soda
1 teaspoon salt adjust to taste
Oil -2 tsp

Wash and soak dal in about 3 cups of water for four hours or longer.
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick pakode will be hard.
Heat the appe pan with few drops of oil.
Put one small scoop drop of batter in each of the appe pan hole. Cover with lid. after 8 minutes turn and cook without lid.
Moong Dal pakode should be crispy from outside and should be soft inside.
Serve them with Coriander Chutney.

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Mango Kulfi - Summer Delight

¾ cup mangoes, chopped
½ cup full cream milk, chilled
3 pods cardamom / elaichi / elakki, powdered
½ cup full fat cream / malai
½ cup condensed milk / nestle milkmaid
3 tbsp saffron / kesar water
5 pistachios, chopped
few strands saffron / kesar

Firstly, in a large blender take ¾ cup of chopped ripped mangoes. alternatively, use mango puree.
also add, cold milk. add more milk and reduce the amount of cream if you are diet conscious.
furthermore, add half cup of thickened cream. adding more cream makes malai kulfi more rich and creamy.
additionally, add half cup of condensed milk / milkmaid. we are not adding any extra sugar, as condensed milk do contain sugar.
also add half tsp of cardamom powder.
and add saffron / kesar water for more rich taste and colour.
close the blender and blend to smooth milkshake consistency.
furthermore, pour the prepared mixture into matka / kulfi mould / glass.
also garnish with few chopped pistachios and saffron strands.
cover with cling wrap / aluminium foil and freeze for 8 hours. covering with cling wraps avoids kulfi from covering with ice crystals.
finally, serve mango matka kulfi chilled.

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Quorn Tikka Masala

Be a kid or an adult , am sure Quorn lovers all over the world will like my new recipe, its all times favourite in my house!
Quorn replaces meat and perfect for vegetarians.
When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to.
 Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Ingredients for Quorn Tikka Masala
Quorn Pieces 21-25
Ginger paste 1 1/2 teaspoons
Garlic paste 3 teaspoons
Kashmiri red chillies paste 3 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Yogurt 2 tablespoons
Garam masala powder 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Lemon juice 3 1/2 teaspoons
Gram flour (besan) 1/2 tablespoon
Red chillies crushed 1/2 teaspoon
Oil 3 tablespoons
Onions 4 medium
Oil 5 tablespoons

Tomatoes Seeded and cut into 1 inch pieces 4 medium
Ginger chopped 1 1/2 inch piece
Garlic cloves chopped 10
Coriander powder 1 teaspoon
Turmeric powder a pinch
Tomato puree 1/2 cup
Salt to taste
Red chilli powder 1/2 teaspoon
Green cardamom powder 1/4 teaspoon
Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon
Fresh cream 2 tablespoons

 1) Place quorn in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
 2) Heat oil in a flat non stick pan, add the Quorn pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
 3) For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
 4) Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and sauté for 2-3 minutes. Transfer into a bowl.
 5) Turn over the Quorn pieces in the first pan and let the other side cook.
 6) Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and sauté.
 7) Grind remaining tomatoes. Add garlic and ginger to the pan and sauté. Add freshly ground tomatoes and continue to sauté.
8) Add coriander powder, a pinch of turmeric powder and sauté for a minute. Add tomato puree and mix. Sauté for a few minutes.
 9) Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to sauté till oil begins to separate. Add Quorn pieces and mix.
 10) Add fresh cream and mix.
 11) Your Lazeez Quorn tikka masala is Ready to be served hot with Naan or Rice . However I have served this dish in a Bread Well.

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Gatte Ki Biryani

Gatte ki biryani is famous Rajasthani cuisine and perhaps the most sensitive amongst the Indian cuisines. Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes.
Ingredients for Gatte ki biryani
Gram Flour 1 1/2 cup
Basmati rice boiled 1 1/2 cups
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste

Ginger paste 3 1/2 teaspoons
Yogurt 2 tablespoons
Fresh mint leaves chopped 7-8
Oil deep fried for deep-frying
Ghee 4 tablespoons
Ajwain- 1 teaspoon
Tomato- chopped 1
Bay leaves 2
Cloves 5-6
Green cardamoms 3
Black cardamoms 2
Cinnamon 2 inch pieces 2 
Roasted cumin powder 1 teaspoon
Garam masala powder 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons

1) Mix gram flour, turmeric powder, red chilli powder, salt, cumin seeds, half teaspoon ginger, yogurt, crushed ajwain and mint leaves.
Add a little water to make a stiff dough.
2) Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.
3) Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit.
4) Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon, remaining ginger paste, tomato and sauté for a minute.
Add gattas and continue to sauté.
5) Add boiled rice. Add salt, garam masala powder, roasted cumin powder and mix.
6)Reduce heat, cover and cook for 1 -2 minutes on low heat.
Done. Serve hot with raita.

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Thursday, 4 May 2017

Oats Broccoli Patties

1 cup oats
4tsp curd
1/2 cup boiled and mashed Broccoli
1/4 cup chopped red onion
1/4 cup water
salt to taste
oil to make patties

In a bowl add all the ingredients mix well to make thick batter. Now heat a pan add 1 1/2 scoop of batter flat it with back of the spoon.
 Use few drops of oil to fry the patties cover with lid. Cook on medium heat for about 4 minutes .
Turn and cook without lid for another 3 -4 minutes. Do the same with rest of the batter.
Serve hot.

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Fruit Ice Lollies

1 Punnet of Strawberries
3-4 Ripe Apricot
4 Kiwi Fruits

Prepare the fruit; wash, hull and roughly chop the strawberries, peel, stone and chop the apricot, peel and roughly chop the kiwi fruits.
Whiz each fruit separately in a blender,
 If wanted, add a little sugar or honey to sweeten the fruit; I didn’t add any but having tasted the finished lollies I would probably add a little honey to the kiwi mixture if I was making them again.
 Spoon the first layer of fruit - strawberry into your lolly moulds, so that it fills about 1/3 of each mould. Then apricot and kiwi fruit.
If you don’t have lolly moulds, you could try using disposable cups or washed out yoghurt pots with lolly sticks instead.
  Add the lolly sticks after the last layer and freeze overnight or until the lollies are completely frozen through.
Enjoy Fruit Ice Lollies

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Pesto Pasta With Mushrooms

For the pesto:
1 large (or 2 small) bunch basil, stemmed
⅓ cup walnut halves
1 garlic clove, roughly chopped
1 teaspoon freshly squeezed lemon juice
About ¼ cup extra virgin olive oil
2 tablespoons grated Parmesan cheese
Salt + freshly ground black pepper
For the pasta:
2 cups  whole wheat pasta, like farfalle, penne or gemelli (or else you can use any pasta of your choice even spagatti)
1 tablespoon olive oil
1 tablespoon butter
10-12  sliced  mushrooms
1/2 cup  grated or shaved Parmesan cheese, 4 tsp plus extra for serving (cheese can be increased as per your taste)
Salt + freshly ground black pepper
To make the pesto:
In a food processor fitted with the blade attachment, combine the basil, walnuts and garlic.
Pulse until everything is broken down into small bits. With the motor running, stream in the lemon juice and olive oil, and puree until smooth.
Remove the blade; stir in the Parmesan and season to taste with salt and pepper.
To make the pasta:
Bring a large pot of salted water to a rolling boil.
In the meantime, heat a large skillet over medium heat and add olive oil and butter.
Once butter is melted and gently bubbling, add mushrooms. Cook for about 7 min, stirring occasionally.
Once the mushrooms are well browned, season with pinches of salt and pepper.
Cook the pasta in boiling water until al dente and set aside ¼ cup pasta cooking water before draining.
Transfer drained pasta to the skillet with mushrooms (kept over low heat) and add reserved pasta water, pesto and cheese. Stir to combine.
Taste and re-season if necessary. Serve warm with sliced sundried tomatoes and pomegranate. On side you can have grilled Garlic Bread.

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Vegetable Quiche

1⁄2 cup onion, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 cup washed roughly chopped spinach

2 cups cheddar cheese, shredded
2 tablespoons flour
4 large mushrooms
4 eggs
1 1⁄2 cups milk
1⁄2 teaspoon salt
Sauté onions, peppers, spinach and mushrooms in one tbsp butter over medium heat for 10 minutes.
While vegetables are cooking, toss cheese and flour together.
Combine eggs, milk and seasoning and mix together.
Add cheese and vegetables to egg mixture and mix well.
Pour into greased pie dish and bake at 375 degrees for 45 minutes.
Let stand 30-45 minutes before serving.

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Saturday, 29 April 2017

Oats Appo/Appe

Ingredients for Oats appo:
1 cup oats, plain oats
½ cup rava / bombay rava / semolina / sooji
1 1/2 cup curd
water, to make butter milk
1 tsp sugar
1/2 tsp rock salt
1tsp asofoetida (hing)
few pomegranate (for garnishing)
½ tsp Eco
4-5 cashews chopped
5-7 raisins
salt to taste

Method for Oats Appo:
Take oats and sooji in a large size bowl and mix 1/2 cup of curd to it.Add water as desired.Keep it aside for 30 minutes. (Batter should be think)
Now add raisins, chopped cashews, salt, asafoetida, 4 tsp of water mix the battter. its time to heat the appe / appo pan
(i used non-stick pan so no oil)(if you a different appo/appe pan then grease the pan with 1-2tsp of oil)
Now add the eco into the batter and mix only once. Put the batter in appo/appe pan cover and cook on medium heat.
After 7-8 minutes remove the cover and cook on other side. Do the same with rest of the batter. Once you have prepared all the appo/appe dip them in a butter milk for 1/2 hr.

How to make butter milk?
In a mixer take 4 tsp of curd salt, sugar acc. to taste, 1tsp of asofoetida and 1 1/2 glass of water.
Blend well. Butter milk is ready.

Ingredients for Coriander mint chutney:
2.5 cups fresh coriander (cilantro) leaves
1/2 cup fresh mint leaves
1/4 inch fresh ginger, peeled and chopped – Optional
3 hot green chili peppers, or to taste
2 tablespoons fresh lemon juice
2-3 tablespoon water or as needed to make the chutney
1/2 teaspoon cumin seeds
salt to taste

Method for chutney:
Remove the tough stalks of the fresh herbs.
Blend/puree all ingredients above to a smooth consistency.

Ingredients for Tamarind Chutney
1 teaspoon cumin seeds
1 teaspoon ginger powder
1/2 teaspoon fennel seeds
1/2 teaspoon asafoetida
475ml (16 fl oz) water
225g (8 oz) caster sugar
(you can use jaggery instead of sugar)
40g (about 3 tablespoons) tamarind paste .

Method for tamarind Chutney:
Heat a saucepan over medium heat. Add the cumin seeds, ginger, fennel seeds, and asafoetida dry roast them;
(if you are using jaggery then after dry roasting the spices you can add the jaggery with little water cook till jaggery is completly dissolved)
Now add water into the pan with the spices along with the sugar and tamarind paste.
Bring to the boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon.
This should take 15-20 minutes. The sauce will be thin, but it will thicken upon cooling.

Plating Time now- take a serving plate -place the wet oats appo/appe , pour 3-4 tsp of curd (curd should be mixed with salt and sugar), then green chutney, tamarind chutney, aloo bhujiya and few pomegranate seeds.
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