Monday, 13 February 2017

Garlic Cheese Bread

500g strong white bread flour
7g sachet/1½ tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
6 garlic clove, crushed
25g soft butter
100g mature cheddar greated
Oregano- 1/2 tsp
handful thyme leaves

Measure the flour, yeast and salt into a large bowl.
Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme.
Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 50-60 mins.
Heat oven to 200C/fan 180C/gas 6. Remove the cling film, Now roll the dough get a desired circle shape now apply little garlic butter add greated cheese close in half moon shape. Seal the edges with fork.
Now with knife slightly mark the bread dough.
Then bake the bread for 20-25 mins  or until golden and risen.
Leave to cool for 10 mins, then cut into 10 pieces and serve.

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Friday, 3 February 2017

Tacos with Grilled Cauliflower and Broccoli Dash of Avocado sauce and Pineapple Chutney.

Serves 4-6
500g mixed cauliflower and broccoli, broken into small florets
3 small green chillies (if you like spicy food you can add more)
12 mini corn or wheat flour tortillas ( I made mine corn tortillas at home)
Toasted penuts, to serve
Oil-3 tbsp.

For the marination:
4-6 tsp chickpea flour
1 tsp garam masala
1 tsp salt
1 tsp lemon juice
1 tsp finely-chopped ginger green chilli
1/2 tsp chaat masala/ amchur pwd
1/2 tsp cumin powder

For the Avocado and Coriander Sauce:
1 large ripe avocados
2 tbsp chopped coriander
10-16 mint leaves
3 chopped garlic
¼ tsp salt
Juice of 1 lime
For the Radish and Red Onion Salad:
1 medium red onion, sliced finely
200g radishes, sliced finely
Handful chopped coriander
1 tbsp olive oil
½ tsp salt

For the Pineapple Chutney:
500g pineapple (fresh, canned or frozen)
1 large onion, chopped finely
Juice of 2 limes
½ tsp salt
½ tsp freshly-ground mace
1 star anise
1 tsp nigella (kalonji seeds)
1/2 tsp amchur powder
1tsp honey
1tsp ajwan

Yogurt Dip: Yogurt, salt and cumin powder.

1/2 Cup Roasted Nuts.

Method :
1. To make the avocado and coriander sauce, blend all the ingredients together until super-smooth and creamy. Set aside. (you can use little water).
2. To make the pineapple chutney, chop the pineapple, Place into a large, non-stick pan with the 1stp oil add onion, chopped pineaaple, salt, lime juice,honey and Finally, add the mace, kalonji and star anise. let this mixture cool, now blend in the mixer till smooth.
3. To make the radish and red onion salad, toss all the ingredients together and set aside.
4. To make the grilled cauliflower and broccoli, place the vegetables in a bowl add all the marination ingredients. keep it aside for 15 mins.
5. In a pan add oil put broccalli first onced grilled remove from heat now grill cauliflower.
6. Warm up your tortillas, pile all of the fillings into bowls and plates and serve everything separate at the table for everyone to build their own tacos.

To make your own taco's healthy version- 1 cup puree of sweet corn, 1 cup wheat flour, 1/2 cup powdered bran, 4 tsp powdered oats,
finelly chopped ginger and green chilli, salt to taste. Mix to make a soft dough.
Rest for 25 mins. Now as you make roti make these tacos and keep aside. Once done apply little butter on each Tacos. This helps to keep the tacos soft .

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Wednesday, 1 February 2017

Banana Ice Cream

Banana Healthy Quick Ice Cream
Take 2 bananas cut them place then in a plate keep in frezzer for 3hrs.
Now in a mixer put all the peices of bananas. Blend till smooth.
You will get two scoops.
You can take these scoops in a bowl or ice cream cones and sprinkle nuts / fruits of your choice.
Quick banana healthy ice cream is ready

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Chole In Instant Pot and Home made Garlic Naan

Quick Recipe

I soaked Chole overnight (1cup) .
 In instant pot add 2-3 tsp oil sauté mode then add cumin seeds(1tsp),
 1 bay leave, 1inch cinnamon stick,
3 green cardamom,
 1 red onion finely chopped,
half tsp finely chopped garlic,
1 tsp zinger green chilli paste,
 fry well for 5 mins then add 4-5 tsp tomato 🍅 purée, 3 tsp Channa masala ,
salt according to taste now add Chole 2 cup 💦 water,
now manual mode low pressure 30mins sealing mode.
Once done ✅ cook on sauté mode for 2 mins garnish with coriander and lemon 🍋. ( add lemon only if you like)
Garlic Naan:
2tsp dry yeast,
1tsp sugar and warm water 💦 (6tsp) mix well and let it frosts for 15mins.
 1 cup maida, half cup whole wheat 🌾 flour sieve it both now add salt acc.
 Again sieve ( this part is important) now in middle add 4 tsp lightly fried finally chopped garlic.
Now add yeast liquid make a soft dough add warm room temperature 💦 water.
 Close and keep in warm place for 2hrs. Now roll out using flour sprinkle black onion seeds ( kalonji) and coriander with help of little water you can do this.
 In pre heated oven place these naan for 5-6 mins brush with butter turn them and again keep for 1 and half minutes. ( oven temperature 225 c fan mode) grill mode will crisp it if you want little crispy you can keep it for 1min on grill mode.

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Home Made Buns

Half and half maida and atta.
1cup water
2 tsp sugar
2tsp yeast
1cup maida
1cup wheat flour
1tsp salt
2tbsp oil.
In like warm water add sugar and yeast..Allow it to froth for 15min.
Take both the flours, add salt and oil, mix well and add the yeast water to knead a soft dough.
Cover the dough for 2 hrs.
After 2hrs punch the dough and knead well untill smooth, you can use dry flour while kneading. Using oil also is really helpful to knead the dough.
Divide the dough into 9 parts and place them to rise again for 30min in a 9/9 inches baking tin.
Preheat the oven at 250c and bake the pav at 225c for 15-20 min.
Once done brush them with butter.
Please have a look at my facebook page the small video to see how fluffy they are.

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Tuesday, 31 January 2017

Vegetable Momos (vegetable Dumplings)

Ingredients for Vegetable Momos

Maida – 200 gm (2 small bowls)
 oil – 1 tablespoon
Baking powder – 1/5 small spoon
Salt – as per taste

Take out the flour in a bowl. Mix salt and oil and knead soft dough with water. Leave the dough covered for half an hour.
Till then let's make the filling.

Ingredients for filling

Capsicum – 2
Cabbage – 1 small bowl (finely cut)
Cauliflower – 1 small bowl (finely cut)
Carrots – 2 (grated)
Green peas – half small bowl (optional)
Cottage Cheese – 100 gm
Oil – 1 tablespoon
Black pepper - ¼ spoon
Red pepper – 1 pinch
Coriander – half small bowl (finely cut)
Salt – as per taste
(as per taste you can also use onion or garlic)

Put the oil in a frying pan and heat it. Add the cut vegetables to the hot oil.
 Mix black pepper, red chili, salt and coriander and fry for 2 minutes while stirring.
Now crush the paneer into coarse powder and mix in the frying pan. Fry for another 1 to 2 minutes.
The filling for the momos is ready (If you also want onion or garlic then fry them before adding the vegetables).
Take out a small lump from the dough, shape it like a ball and flatten it with roller into a disk like shape with 3 inches diameter.
Put filling in the center of the flattened dough and by folding from all the corners or half moon shape. ( On corners just put drops of water with help of your finger so that you can seal the corners.)
Like this prepare the entire dough into filled pieces.
Now we have to cook the momos in steam.
To do this you can use the special utensil for steaming the momos or you can use vegetable steamer.
In this special utensil, four to five utensils are piled on top of each other and the bottom section is a little bigger to fill the water.
The above three or four utensils have a net like bottom.
Fill 1/3 of the bottom most utensil with water and heat it.
Put the momos in the steamer. About 12 to 14 momos will fit in one utensil. Cook in the steam for 10 minutes. When momos become translucent they are cooked.

The momos are ready.
If you don't have the special utensil to make the momos then put a filter stand in a big bottomed utensil and keep the momos on top of the filter. Fill water, at the bottom of the filter stand, in the utensil and heat it for 10 minutes. The momos are ready, take them out in a plate. If you have more momos then repeat the above step.
The delicious Vegetable Momos are now ready to serve and eat along with red chili sauce or onion soup.
If you want you can marinate the cooked momos in tandoori masala and grill them...tandoori momos are ready serve with green chutney.

# Onion Soup Recipe:
Ingredients For The Soup
Thinly sliced white onions 2
Butter tsp 1/3
Salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
Soya sauce - 2 tbsp
Vegetable stock cube- 1
Water- 4 cups

For the soup
1.Heat the butter in a kadhai/ wok, add the onions and sauté on a slow flame for 6 to 8 minutes, or till they turn golden brown in colour.
2.Add 4 cups of water, vegetable stock cube, mix well and allow it to boil on a high flame for 4 to 5 minutes, while stirring occasionally.
3.Add the pepper powder and soya sauce, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Check for salt.
4.Soup is Ready yo serve, it goes well with vegetable momos or garlic bread or any plain bread of your choice.

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Friday, 3 July 2015

Eggless Banana Bread

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

4 medium sized ripe or over ripe bananas, 300 grams or 10.5 ounce

1.5 cups whole wheat flour or 180 grams

1/4 cup powdered oats

1/2  cup vegetable oil, 125 ml ( you can reduce the oil and add cold milk to fold the mixture)

½ cup organic brown sugar or unrefined cane sugar or regular granulated sugar

½ tsp vanilla powder or 1 tsp vanilla extract

¼ tsp cinnamon powder (optional)

2 to 3 pinches or ⅛ tsp nutmeg powder (optional)

1 to 2 tbsp crushed walnuts (optional)

8-10 Raisins

 1.5 tsp baking powder

½ tsp baking soda
 pinch of salt (optional)(however, I recommend this step as it adds extra flavour to your banana bread) 


1.preheat the oven to 180 degree celsius.

2.grease a bread tin or a rectangular cake pan with some coconut oil. you can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).

3.take sliced bananas and sugar in a mixing bowl.

4.mash the bananas well or puree them with a hand blender. add the oil, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.

6.sieve the wheat flour, oats with the baking soda, baking powder, salt. Repeat this process three times, now add this dry misxture to the bowl containing the mashed bananas.

7.fold the sieved flour really well.

8.this folding step is important as you want the whole bread mixture to be one and mixed evenly.

9.lastly add the walnuts, raisins and fold these.

10.pour the bread mixture into the loaf pan.

11.bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.

12.once warm or cool remove the bread from the pan.

13.slice and serve warm.

14.the remaining loaf, you can wrap in a cling film or keep in a box in the fridge.

15.warm the bread before serving.
Serve with maple syrup or slices of banana. If serving as dessert serve with ice-cream.
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Monday, 25 May 2015

Happy Cow burgers (Veggie bean patties) and healthy coleslaw

For the burgers:

 1 big bunch coriander

 1 x 400g tin of mixed beans

 200g frozen broad beans

 1/2 tsp cayenne pepper

 1/2 tsp ground cumin

 1/2 tsp ground coriander

 1 lemon

 1 heaped tbps plain flour (or use gluten free flour/wheat flour)

 olive oil


For the coleslaw:

 1/2 small white and red cabbage

 1/2 red onion

 4 heaped tblsp fat-free natural yoghurt

 1 heaped tsp wholegrain mustard



Put the coriander stalks in your food processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt & pepper, the cayenne, cumin, coriander, grated lemon zest and flour.

 Whiz until fine & combined, scraping down the sides of the processor if needed.

 Tip the mixture onto a generously flour-dusted board, divide into 4 pieces, then roll each piece into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go.

 Pour 1 tablespoon of olive into the frying pan, followed by the burgers, pressing them down  & flipping them when golden.


Swap to grater in the processor, then grate the cabbage and peeled onion and tip into a bowl.

 Chop the coriander leaves and add, with the yoghurt, mustard and the juice of the lemon, then toss and season to taste.
Serve with cucumber, tomato, sweet-chilly corn, Greek feta cheese.


You can use these veggie patties as-  for lunch – these happy Cow Burgers are delicious hot or cold. Serve with a great big green salad and a harissa.
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Wednesday, 20 May 2015

Puli Koddel Konkani Delight

Ash Gourd or winter melon or white gourd is a very healthy vegetable called as kuvale in konkani. Kuvale puli or puli koddel is a konkani dish, a coconut based curry that is sweet, spicy and sour. This thick curry is usually prepared on special occasions and served with rice. 
Ash gourd has many health benefits and has great medicinal value.
Ash gourd juice is good to loose weight.
1/2 kg ash gourd
1/2 cup grated coconut
4 dried red chillies
2 tablespoons of tamarind
2 teaspoons of raw rice grains
1/2 teaspoon fenugreek seeds
1/2 teaspoon cumin seeds
2 teaspoons of corrainder seeds
2 teaspoons of seasame seeds
a pinch of turmeric powder
2-3 tablespoons of jaggery
3 tablespoons of oil
1/2 teaspoon mustard seeds 
10-12 of curry leaves
salt to taste

Peel the ash gourd and remove the seeds in the middle. 
Chop the ash gourd into big cubes and cook them on flame directly or in a pressure cooker for 1 whistle until done using 1 cup water. You need not add lots of water or until the ash gourd pieces dip whether your cooking on a flame or in a cooker (presure cooker).
 You can add salt while cooking if your cooking ash gourd in a pressure cooker. If your cooking ash gourd on gas then do not add salt until its almost cooked as it doesn't cook sometimes.
Meanwhile prepare the masala.
Preparing the masala:
For preparing the masala, frying the spices right is very crucial or the taste changes.
Heat 2 tablespoons of oil in a skillet, simmer the flame. Add spices into skillet for frying, in the same order as written here with continuous stirring to make sure uniform frying. Add fenugreek seeds, corrainder seeds, cumin seeds, dried red chillies broken into pieces, curry leaves, seasame seeds, rice grains, turmeric powder, grated coconut and fry them for few minutes on a low flame.
Remove off heat and allow it to cool completely.
Grind the fried contents along with salt, jaggery and tamarind into a coarse paste. Add jaggery depending on how sweet or spicy you want the puli to be.
Add the ground masala and the cooked ash gourd into a cooking vessel and mix well.

Add water if required. The consiatency of kuvale puli is usually thick. Keep stirring once in a while and cook on a low heat as it could stick to the bottom. Be very careful.
Check and adjust salt. Simmer for few minutes until the rawness of the masala goes off.
Remove off heat and season it with mustard seeds and curry leaves.
Serve hot with a bowl of hot steaming rice.

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