Friday, 15 September 2017

Avocado Tandoori Roti

100% whole wheat flatbread made with avocados. These avocado tandoori roti's are great for lunch / dinner !
I had no idea what an avocado looked like till I moved to UK and now it’s one of my favorite things to eat.
Avocados are very rich in fats but at the same time super healthy. Sounds confusing...
Avocado is rich in monounsaturated fat – the good fat which keeps your heart healthy.
Other than being rich in good fat, they also have plenty of magnesium and potassium in them and are also a good source of fiber.
With so many health benefits, there’s no reason why you shouldn’t be eating them.
There’s so much you can do with this amazing fruit- its can be used in dips, pasta, pizza, sandwiches, salads, milkshakes, icecreams..list goes on.
For avocado milkshake and icecream recipes check my blog. Today am going to share very Indian way of this fruit- Avocado tandoori roti. Its super yummy and filling.

1 avocado, big [pulp comes to around ½ cup]
1 cup whole wheat flour, some more for dusting
1 teaspoon lemon juice
1/2 teaspoon cumin powder
1/2 teaspoon baking powder
salt, to taste
1/2 tsp oil
Butter optional
water, to knead the dough

1.Peel the avocado and take out the pulp . Mash the pulp using a fork or a potato masher.
2.Add cumin powder, salt,baking powder, and lemon juice to the avocado pulp. Mix till thoroughly combined.
3.In another bowl measure 1 cup of whole wheat flour [atta]. Add the mashed avocado mixture to the flour.
Starting mixing the avocado mixture with the flour.
Knead to a smooth dough, adding little water if required. drizzle oil on the doughand cover. Let this dough rest for 15-25 minutes
4.Pre heat the oven or tandoori on 230c (temp. setting may vary) for 5 -6 minutes and in the meanwhile makes equal size balls from the dough.
Take one ball, dust it with flour and flatten it using your palm.
5.Roll the roti thin using a rolling pin.
Place the roti on the rack and let it cook for 4-5 mitues then turn n cook for half minute.
Your avocado tandoori roti is ready. Serve hot with curry of your choice. If you like you can add butter on hot roti.

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Happy Cooking

Tuesday, 15 August 2017

Gravy Recipes

Cooking is a every day task and we all want to create a good, healthy dish for our family. Every week we buy same vegetables,  if we follow same recipe we might get bored of the same taste.
However, you can change your scent and smell by mixing anything with your choice. 

You can use -> tomato, butter, cream, cashew nut, poppy seeds, coconut, groundnut, sesame and curd for making variations in your gravy.
 According to your imagination you can change ingredients of your choice. Sometimes you can just use cauliflower puree, spinash puree as your gravy base.
So let's see how to make it happen.

Tomato Gravy -
Tomatoes - 3-4 medium size
Greenmeal - 1- 2
Ginger - 1 inch long piece
Oil (Refined) - 1-2 tablespoons
Asafoetida - 1 pinch
Cumin seeds - one quarter teaspoon
Whole Garam Masala - (Long 3, Black Pepper-4, Big Cardamom -1)
Turmeric powder - one quarter teaspoon
Red Chilli - Less than a quarter tsp
Coriander leaves - 1 table spoon (finely chopped)
Garam Masala - Less than a quarter teaspoon

Grind tomatoes, green chillies, ginger, in this case if you want to pour peanuts,
then grind 1 tablespoon spoon peanut powder with this paste, or if you want coconut flavor then split it with this paste.

Put oil in the pan and heat it, add asafetida and cumin seeds (on low flame) in hot oil, add turmeric powder, coriander powder, after frying cumin, and
after that add tomatoes and chilli ginger paste and fry the spices till the oil on the spices began to appear. finally add garam masala our gravy is ready for vegetable curry.

Curd Gravy
It is very easy to make, it is used for making potato, arabi, and koftas
Curd - 200 gms
Oil - 1-2 tablespoons
Asafoetida - 1-2 pinch
Cumin - half a teaspoon
Turmeric powder - half a teaspoon
Coriander Powder - One Tomato
Gram flour - 2 teaspoons
Ginger - One inch long piece or a teaspoon paste
Green Chillies - 2-4 (finely chopped)
Red Chilli - Less than a quarter teaspoon
Salt - 3/4 Tablespoons
Garam Masala - One quarter teaspoon
coriander leaves - 2 tsp chopped

You can also use curd to bring sour in vegetable instead of tomatoes.
Take the curd down and mix the water with the same amount of yogurt and make the mitha.
Heat oil in a pan, add asafoetida and cumin in hot oil, add turmeric powder, coriander powder, ginger paste, green chilli and gram flour and
fry it on the arrival or after changing the color of gram flour, put yogurt masala in this spice.
Cook until it starts running with a spoon, until it does not boil, add salt, red chillies and garam masala in this way, let it boil by adding koftas.
Curd veggies are ready.
In this way you can also add boiled potatoes and Arabi you can keep the gravy consentancy accordingly.

Butter cream Gravy
Cream  - half cup
Butter - 2 tablespoons
Tomatoes - 2 -3
Green chili - 1-2
Ginger - 1 inch long piece
Oil or Ghee - 1-2 tablespoons
Turmeric - One quarter teaspoon (if you wish)
Coriander Powder - 1 Tablespoon
Red Chilli - Less than a quarter teaspoon
Salt - according to taste (3/4 quart tea)
Garam Masala - Less than a quarter teaspoon
Coriander leaves - finely chopped (a table spoon)

Grind tomatoes, green chilies and ginger finely.
Put oil or ghee in the pan. Add cumin seeds, turmeric powder and coriander powder and fry it. Put tomato, green chilli ginger paste and fry it.
Add the cream and butter also when the grains become ripe. Sprinkle the spices with a spoon, fry them in the spices, add water accordingly depending on how thick gravy you want.
 Add salt, red chilli and garam masala also. But the butter in the gravy.
Now add whatever koftas or paneer , after cooking 1-2 minutes, stop turn off the flame.
Creamy gravy is ready with butter cream, put chopped coriander and decorate the curry.

Cashew nuts and poppy seeds Gravy -

Cashews - 50 grams (2 tablespoons)
Poppy seeds - 50 grams (2 tablespoons)
Tomatoes - 2 -3
Green chili - 1-2
Ginger - 1 inch long piece
Oil or ghee - 2-4 tablespoons
Turmeric - One quarter teaspoon (if you wish)
Coriander Powder - 1 Tablespoon
Red Chilli - Less than a quarter teaspoon
Salt - according to taste (3/4 quart tea)
Garam Masala - Less than a quarter teaspoon
 Coriander leaves- finely chopped (a table spoon)

Wash cashews and poppy seeds and soak them in separate water for half an hour. Take out extra water and grind it finely, remove the paste and keep it in a bowl.
Grind tomatoes, green chilies and ginger finely.
Put oil or ghee in the pan and heat it. Add cumin seeds, turmeric powder and coriander powder and fry it. Add tomatoes, green chilli ginger paste and
fry till tomatoes cook. Add cashews and poppy paste, and now fry it until it becomes thick.
 Add as much water as you want to keep it as thin as you like, add salt, red chilli and garam masala also.
Boil for 1-2 minutes,your cashew nuts poppy seeds gravy is ready. Add cooked vegetable or kofta of your choice.
 Note: if you are allergic to peanuts or any nuts please do not use them in your gravy preparations. Instead you can use gramflour (besan) as your gravy base.

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Happy Cooking

Monday, 7 August 2017

Vada Pav

Vada pav is mumbai's street food and its a food on the go for the ever so busy mumbaikar's.
 Vada Pav is also known as common man's burger which is delicious to eat and light on pocket.

Ingredients for Vada Pav Recipe:
Potatoes boiled and peeled 6 large
Oil 1 tablespoon + to deep fry
Asafoetida a pinch
Turmeric powder 1/4 teaspoon
Green chilli-garlic paste 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 1/4 cup
Lemon juice 1 tablespoon
bread (pav) 8 small

For Batter
Coarse gram flour (besan) 1 1/4 cups
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Soda bicarbonate a small pinch (optional)

1)To make the batter place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, soda bicarbonate and mix. Add sufficient water and whip to a smooth and thick batter. Set aside for at least fifteen minutes. Place the boiled potatoes in a bowl.
 2)Heat one tablespoon oil in a pan. Add asafoetida, turmeric powder, green chilli-garlic paste and mix. Add potatoes and salt and mix. Set aside to cool. Add coriander leaves, lemon juice and mix mashing the potatoes some more.
 3)Divide the mixture into eight equal portions and shape them into balls.
 4)Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. Drain on absorbent paper.

Ingredients for Lasun (garlic) Chutney:
Scraped coconut fresh 1 cup
Dried red chillies 2-3
Kashmiri red chillies 2-3
Garlic cloves 5-6
Tamarind lemon-size ball 1
Roasted peanuts 1 tablespoon
Sea salt to taste

1)Dry roast coconut in a non-stick pan. Transfer it on a plate and set aside to cool at room temperature.
 2)Remove stems of dried red chillies and Kashmiri red chilies and dry roast in a non-stick pan on low heat for 2-3 minutes. Switch off heat and transfer on a plate to cool.
3)Grind together roasted coconut, chillies, garlic cloves, tamarind, peanuts and sea salt to a coarse powder.
 Serve with vada pav.

Now assembling time: Mumbai style mein bole toh jhakas yum time:
Take a pav bread slit each pav spread  tamarind chutney and coriander chutney. Place one vada in the middle top it up with lasun chutney press lightly. not wait just eat.

Serve hot with fried green chillies.

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Happy Cooking

Monday, 12 June 2017

My style English BreakFast

Oats Carrot Patties
Oats- 1cup
Greated Carrot-1 cup
black pepper pwd. 1/2 tsp.
yogurt- 4 tsp
salt to taste
water -2-3 tsp
oil-2-3 tsp

1. In a bowl mix all the above ingredients,add 1 tsp water rest the batter rest for 10 minutes.
2. You should be able to hold the mixture in your hands and make a patty shape.
3. Heat a pan , drizzel few drops of oil place the patties and turn the heat to medium cover and cook for 6 mintues. Now turn and cook uncovered for 3 minutes.
4. Oats carrot patties are ready to be served hot with sauce of your choice.

1 cup boiled chickpeas
1 teaspoon tahini
1 to 2 garlic cloves
1/2 lemon, juiced
2 tsp of olive oil
sea salt to taste
1/2 tsp black pepper pwd
1 pinch paprika

1. Mix all the above ingredients in a jar and grind to smooth paste. Its Ready to be served.

one red capsicum roasted
coriander leaves- 1/2 cup
coriander seeds- 4-5
roasted garlic- 2-3
roasted gram dal- 2 tsp
lemon juice- 1tsp
salt to taste

1. Add all the above ingedients into a jar. Now grind it to make sauce consistency. This is my style of harrisa , Please try it once and leave your comments on my blog.

Pistachio and Avocado Sauce

2 ripe avocados
Juice of 1 lemons
1 roasted garlic
Lemon juice-2tsp
salt to taste
1/2 cup pistachio nuts, roasted and roughly chopped

1.Add all the above ingedients into a jar. Now grind it to make sauce consistency.

Hash Brown Patties
Potato(use potatos which are marked as baked)-2
salt to taste
Black pepper pwd- 1/2 tsp
oil-3 tsp.

Grate the potatoes and squeeze out the water, now add salt and pepepr. On a hot pan add oil and spread this mixture evenly. Cook covered on low heat for 10-15minutes. Now flip and cook uncovered for another 10 minutes.

Its ready to be served.
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Happy Cooking

Wednesday, 7 June 2017

Crispy Vegetarian Rava Toast

It is a healthy and  simple recipe, you can easily get almost all the ingredients at home.
If you have a busy day and you do not want to cook much rava toast is a best for you.

Bread slices: five (The choice of bread is yours – white bread, wheat bread or multigrain bread)
 Fine chopped onions: ¼ cup
 Chopped green capsicum: ¼ cup
chopped red capsium: 1/4 cup
Fine chopped de seeded tomatoes: ¼ cup
chopped cucumber: 1/4 cup
chopped spinach: 1/4 cup
2 tsp of chopped avocado
Yogurt: 1/2 cup
Fine chopped coriander leaves: 2tbsp
Fine chopped green chilly: 1
Rava / sooji / semolina: 1/2 cup
Grated Cheese -3 tsp (optional)
Tomato ketchup: 2 tbsp

In a mixing bowl, add rava and curd. Mix them well.
Now add little water at a time and make smooth batter.
Now add chopped onions, capsicums, tomatoes, cucumber,spinach, yogurt, salt, coriander leaves, and green chilly.
Mix them nicely, cover and leave it for 10 minutes.
After 10 minutes take out the mixture and mix it again.
Add little water if needed. Mixture should not be very thick or thin
Take a bread slice and apply thin layer of ketchup on it.(at this time you can add the grated cheese)
Now add thin layer of rava mixture on top of ketchup.
Press it gently.
Now heat the pan at medium low heat.
Put some oil on it. Put the toast rava side down on pan.
Press it gently and let it cook from down for few minutes.
Now apply butter on top and flip the bread.
Cook the bread from down till it becomes crisp and golden brown.
Now flip it over and cook from the other side too.
Turn it once or twice till bread is brown and crisp from both the sides.

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Happy Cooking

Corn Kabab's

1 cup corn + 3 tsp corn, fresh / frozen
1 potato, boiled & mashed
1 slice of bread (washed, squeze out the water)
1/2 cup boiled rice
1 green chilli, finely chopped
½ tsp ginger paste / adrak paste
½ tsp kashmiri red chili powder / lal mirch powder
salt to taste
¼ tsp turmeric powder / haldi
½ tsp garam masala powder
½ tsp chaat masala
¼ cup bread crumbs(optional)
2 tbsp coriander leaves, finely chopped
¼ tsp pepper pwd., crushed
1 tbsp lemon juice
few ice cream sticks(optional)
oil grilling the kabab's

1.Firstly, in a small blender take boiled corn or frozen corn.
further blend to coarse paste without adding any water. Keep 3tsp of corn as it is.
2.Transfer the paste to a large mixing bowl.
also add boiled and mashed potato,boiled rice, chilli and ginger paste.
bread add spices and salt.
{also add ¼ cup bread crumbs. or crumble fresh bread.}
3. Add chopped coriander leaves, 3 tsp of boiled corn and crushed black pepper.
also add lemon juice.
4.Combine everything well to form a kabab or cutlet shape.
{if you are unable to bind the mixture add in more bread crumbs if there is to much moisture.}
make sure to have a non sticky dough.
5.Further, make bullet shaped kababs greasing hands with oil. If you prefer you can take a ice cream stick and insert them into the kabab's to enhance the look.
As presentation and look of any dish is important.
6.On the grilling pan, add 2-4 tsp of oil and place these corn kabab's
stir occasionally and grill till the kebabs turn golden brown on medium flame.
7.Finally, serve corn kebabs with tomato sauce and green chutney.

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Happy Cooking

Thursday, 25 May 2017

Palak Saag Masala with Potato Nests

Ingredients for Palak Saag Masala Recipe:
Spinach 1 1/2 bunches
Sarso ka Saag- 3 bunches
Oil 4 tablespoons
Cumin seeds 1/2 teaspoon
Onion chopped 1 medium
Garlic- 3-4 chopped
Tomato- 1 small chopped
Green and zinger paste- 2tsp
Turmeric powder 1/4 teaspoon
Salt to taste
Fresh cream 1/4 cup

 1) Boil sufficient water in a deep non stick pan. Add the spinach and sarso ka saag and when the water comes to a boil again, drain the leaves and dip them in iced water. Heat two tablespoons oil in a non stick pan.
 2) Chop garlic cloves. Add the cumin seeds to the hot oil and sauté till well browned. Add the garlic and sauté till browned. Add the onion and sauté till lightly browned.
 3) Drain the spinach and saag and squeeze to remove excess water. Now puree the spinach and saag. Add the green chillies and zinger paste to the pan and mix.
 4) Add turmeric powder, chopped tomatoes, salt and spinach and saag puree and mix. Cook for two to three minutes and add the fresh cream.
 5) Mix and cook for two to three minutes more. Add the spinach puree and mix. Cook for further three to four minutes.  Curry is Done.

Now the intresting part-
Ingredients for Potato nest
Boiled potatoes- 3
Turmeric powder-1 tsp
Cumin powder- 2 tsp
Chopped coriender leaves- 3 tsp
Red chilli powder- 1tsp
Salt to tast
Vermicelli- 1/2 cup
Oil -for frying
Pomegranate- for garnishing

 In a bowl mix all the above mentioned ingredeints, now make small nest shape and cover these lovely nest with vermicelli. Deep fry them in oil till golden.
Serving time: On a plate pour 2 tbsp of palak saag masala , place the potato nest on top of it and in the nest add 3-4 pomegranates. drizzile with fresh cream.
Serve hot with Ajwani Roti.

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Peas Ladoo (Matar Ke Ladoo)

Yes yes dear readers you read it right its Peas Ladoos. Just try it once am sure you will love it. My family and Friends enjoyed eating them.

Peas- 1 cup boiled and drained
Semolina (sooji)- 4 tsp
Cashew nuts- 8-10 crushed
Condense Milk- 1/2 cup
Milk- 1-2 tsp
Cardamom powder- 1tsp
Ghee- 1tbsp
Red coloured Tutty fruity for garnishing (its optional you can use sliced almonds also)

1. In the blender take peas and make fine, smooth paste without adding water.( you can use little milk)
2. Heat the Ghee in a heavy-bottomed or non-stick pan, and fry the paste in it for about 10 minutes.
3. Add the sooji, condense milk and cook again for a while. Do not cover the pan at any point.
4. The mixture is done when it starts moving as one mass when you stir it. Take it off the heat, add crushed cashews, add the cardamom powder, stir once and let cool.
5. Once the mixture is cool, make small sized Ladoos out of it. Top its up with tutty fruity.
 If using almonds for garnishing, press sliced almonds on every Ladoos.
Serve these Ladoos, and ask your family and friends and ask them to guess the ingredients.
And please don't think that they can guess it more easily because they can taste the Ladoos.
No one  could guess the ingredients right...not even after consuming two Ladoos.
Hurray! this means recipe was successful.
Anyway, enjoy these Green Beauties.

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Happy Cooking

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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Happy Cooking