Monday, July 30, 2012

Bean Patties/ Rajma Tikkis

Rajma Tikki/ Patties are my favorite. They are healthy and very tasty.Perfect to serve as starters, evening snack, but I like to use these patties as and alternative to potato patty in my Burger. Do try this recipe, its quick and most importantly healthy.
2cup of boiled kidney beans
1 boiled potato
2 tbsp cornflour
1 chopped green chilli
4 tbsp chopped coriander
Salt to taste
2 tbsp lemon juice
4-5 tbsp oil
Blend the boiled rajma in the mixer till coarse paste is formed.
Then mash together all the remaining ingredients and make cutlets with it.
Heat oil in a plan and roast till golden in color.
Notes- Canned beans can also be used.
-Gramflour/ Besan and bread crumbs can also be used instead of corn flour to bind the patties.
Find more Patties recopies here

Thursday, July 26, 2012

Garlic Rolls: Garlic Bread: Side for Pasta, Soups and Dips

If you like garlic bread then these garlic rolls will blow you mind and tastebuds-for sure! Taste like garlic bread but looks prettier and tastes even better. Garlic Rolls is my another attempt in baking bread at home and the result was just great.

In simple words this is Garlic Pull Apart Bread, like rolls (pav) and is made using yeast. To have a nice soft bread texture you need to have good quality yeast and proof it properly. I used Allison rapid yeast and I like it because it doesn’t smell weird. To work with yeast you need something sweet like sugar or honey and warm water. Hot water will kill the yeast and cold water will not activate the yeast. If like me, you don’t have a fancy thermometer to measure the right degree of water, here is the test you can do. Dip your finger in hot water and you should be able to tolerate the heat, anything more or less will not work-just warm is what you are looking for. Next add in yeast and sugar, stir and keep aside for 10 minutes. If you see bubbles and forth in the yeast mixture you are good to go, else try again.

Looking for more bread recipes? Check these out:

You can enjoy this garlic bread just like that or serve as side with pastas, soups or dips. 

For dough:
Plain Flour - 1 and 1/2 cups 
Water- 1/2 cup
Yeast - 1/2 tablespoon
Salt - 1 teaspoon
Sugar - 1 tablespoon
Olive Oil - 2 tablespoon
Milk- 1 tablespoon
Sesame seeds- 1 teaspoon
For Garlic Butter:
Salted butter, at room temperature - 5 tablespoons
Minced garlic - 4 cloves
Chopped coriander leaves - 3 teaspoons

Heat water in microwave for 25 seconds. Mix yeast and sugar in the water. Keep aside for 10 minutes. Yeast should become frothy.
Mix flour, olive oil and salt. Knead the dough for good 5 minutes. The dough should not be sticky but should be soft.
Keep the dough covered at a warm place for at-least 45 minutes.
Next mix together all the ingredients for the garlic spread and keep it separately.

After 45 minutes take the dough and divide in 2 parts as shown in the pic

Dust the platform with flour and then flat one of the ball and spread the garlic spread on it

Then slowly roll the flat bread in the shape of the log
Take a rectangle baking pan. Grease it with oil.
Cut the log into 2 inch rounds. Place rounds in the baking pan.
Repeat the same with remaining dough.
Preheat the oven 180C for 10 minutes. Till then keep the baking pan in a warm place and let it rise for 10 minutes.
Brush milk on the rolls. Sprinkle sesame seeds.
Bake it till 20-30 minutes on 180C till golden in colour.
Serve hot or cold.

Keep your dough in a warm place. I always keep it in the oven. A friend of mine who lives in hills cover the bowl with blanket and keep it dark place-for her this trick works.
You have to use a good quality olive oil for a nice texture. I recommend Colavita Extra Virgin Olive Oil.
Use active rapid yeast or also called as instant yeast. I used Allinson Easy Bake Yeast.
The amount of water depends on the type of flour you are using. Look for a slightly sticky dough that behaves when you apply oil.
Cover the bread with cling film and store it a room temperature. It will be good for 2-3 days.

Serving suggestions:
Great snack for picnics and parties.

Monday, July 23, 2012

Mango Phirni

I wanted to have a dessert in form of a refreshing drink, so I thought of making Phirni- it’s a dessert that can be served as a drink. I used mangoes to give it a twist and add some colour. For all those who love kheer and aam ras then this drink is for you.

3 cups milk
½ mango pulp (fresh or canned)
4-5 tbsp sugar (adjust according to mangoes’ sweetness)
8-10 cardamom/ilaychi crushed
10-15 Almonds, cashews and pistachios –sliced
½ cup rice

Soak rice in cup of milk for an hour and then blend in the mixer to make coarse paste
Boil 2 cups of milk on slow flame, when bubbles appear add in the rice mixture and keep stirring.
When the milk starts getting thick add sugar and cardamom.
Keep stirring till thick and rice is cooked.
Take off the flame and add mango pulp and mix.
Decorate with chopped nuts.

Serve cold.

Friday, July 20, 2012

Eggless Oats Cardamom Cookies

Today's recipe is gonna be the simplest cookie in the world ...This is the easiest cookie that can be made by anyone..Perfect with a cup of tea or milk. I was not very fond of having oats when I was young, so my mother used oats  in the cookies so that I start consuming oats in my diet; Oats gave crunchiness to the cardamom flavor. I love themmmmmmm!!

Maida / All purpose flour – 1cup (100gms)
Sugar – ½ cup
Cardamom (Ilaychi) – 5
Ghee – ¾ cup
Baking powder – ¼ tsp
2 tsp Milk
Oats ¼ cup
Chocolate chips 1/4 cup (i used choco vermicelli)
1. Pre-heat the oven at 150C for 10 minutes.
2. Line your baking tray with butter paper and set aside.
3. Powder the sugar along with cardamom pods.
4. Sieve the maida flour along with baking powder. Also sieve the powdered sugar on maida.
5. Mix the oats and flour well with your hands.
6. Add Ghee to the flour and keep mixing, first the flour becomes like crumbles. Keep on adding the   ghee till flour comes together as smooth dough. Do this process patiently, this process takes 10 minutes. Add milk and mix again.
7. Once you get the smooth dough, pinch a small ball of dough and roll it with your palm. Take chocolate chips and slightly press it with your palms, so that the ball flattens a bit. Place the flattened ball over the butter paper.
8. Bake the cookies in pre-heated oven at 150c for 10-12 minutes or till the bottom of the cookies turns light brown in color. Change the sides of tray in between, to ensure even baking.
9. Remove from the oven and let it cool for 5 minutes, then transfer to cooling rack and let it cool for another 5 minutes.
10. When cooled, place them in airtight containers.
Have with tea, milk or anything (you are gonna love it)!!!!!!

Wednesday, July 18, 2012

Chocolate Sandesh

Chocolate Sandesh is the sweetness of Bengal in your mouth. If you have ever been to Bengal only then you will know what a delightful this dessert this.Chocolate flavoured Sandesh is truly unique that is perfect to beat summer’s heat. It is chilled dessert which is very simple to make with very less ingredients required. It is ideal for summer picnics.

1 cup freshly made paneer
½ cup tbsp powdered sugar
2 tbsp fresh cream
1 tbsp cocoa powder
1/2 tsp vanilla essence
Some raisins

Combine the paneer and sugar together in a bowl and mash it well using your hands.
Add the cream, cocoa powder and vanilla essence and mix well.
Divide it into 8 equal portions and shape each portion into a ball and pinch raisin on it
Refrigerate for at least ½ hour and serve chilled.

Notes:-Make sure that paneer is freshly made.
-Squeeze as much water as possible from paneer
-You can use any nuts of your choice
-Instead of cream, sugar and cocoa powder, melted chocolate can also be added.

Eggless Whole Wheat Chocolate Bread

All of us want to eat healthy bread. Thus I tried making whole wheat flour eggless chocolate bread and I was very happy with the result. Do try them.

1/2 cup Whole Wheat Flour/Atta
1/4 cup Sugar
1/4 cup Yogurt
1 tbsp Cocoa Powder
1/4 tsp Instant Coffee
1/4 tsp Vanilla Essence
1/4 tsp Bicarbonate of Soda
2-3 tsp hot water
1/4 cup Vegetable oil (I used Canola Oil)

Start with the oven.Pre heat to 180C/350F.
Greece the loaf pan and keep it ready
Mix the cocoa powder with the coffee with the hot water
Next mix sugar and curd till sugar dissolves. Then add vanilla essence to it.
As we are using Whole Wheat Flour/Atta, sift the bicarbonate soda with the atta twice.
A pinch of salt added to the flour would have been a good idea.So you can add the salt at the sifting stage.
Now fold the sifted dry ingredients into the wet (curd and coca powder mixture). Do not over mix.
Put the batter in the loaf tin and bake at 175C till 15 minutes or till when knife inserted it comes out clean.

Tuesday, July 17, 2012

Strawberry Chutney/ Strawberry Dip

I am a big fan of chutney and dips. Strawberry is used for making jam, fruit salad, sandwiches etc...but I am sure not many of us have tried making spicy chutney with strawberries. What makes it special is the balanced taste of tangy –sweet strawberries and spicy chillies. I made this chutney in Imam Dasta (Indian utensil to make pastes also known as Mortar & Pestle). For those of you donot know what Imam Dasta is, I have pasted the pic of it.

Strawberries- 12-15 washed
Salt to taste
Red chiili powder- 2 tsp (adjust as per taste)
Coriander/Dhaniya Powder-1 tsp
Onion-1/4 cup finely chopped

In imam dasta or Mortar & Pestle add in all the ingredients together and keep crushing till it forms smooth paste.
If you don’t have imam dasta then blend together all the ingredients’ in the blender.

Monday, July 16, 2012

Spinach Yellow Daal/ Palak Daal

Little could be faster and simpler than this tasty, filling and easily digestible Toor Dal and Spinach, an elegantly flavoured thick paste of protein-rich pulses and mineral-rich greens that makes a complete light meal when served on a bed of hot rice. 

2/3 cup toar dal/yellow lentils
2 cups water
1/4 teaspoon turmeric/haldi
1 pound spinach/palak chopped
1 tablespoon ghee/oil
1 1/2 inch piece fresh ginger/adrak, minced
3 dried whole red chilies
1 teaspoon garam masala
1/2 teaspoon asafoetida/hing
juice of 1/2 lemon
1/2 teaspoon sea salt, or to taste

  1. Thoroughly rinse the toar dal under running water.
  2. Place in a pan and soak for 2-3 hours in 2 cups of water. Later add turmeric and bring to a boil. Turn the heat down to medium and cook, partially covered, until the dal is tender, about 20 to 30 minutes. Stir in the spinach, replace the lid to partially covered, and continue to cook until the spinach is cooked and most of the liquid is gone. Turn off the heat and let the dal and spinach sit.
  3. Heat the ghee oil over medium heat in a frying pan. Toss in the chillies and ginger and fry, stirring frequently, until the ginger just begins to brown, about 5 minutes. Stir in the garam masala, then add the asafoetida, stir once, and pour the seasonings into the dal and spinach. Stir in the lemon juice and salt.
Serve hot with bread or rice. 

Saturday, July 14, 2012

Mexican/ Spanish Rice

A Mexican inspired dinner is not complete without a heaping side of Mexican Rice. I love the aroma of oregano and the beautiful color that kidney beans add to the dish. Oh by the way…in Mexico, this delicious rice recipe is called just rice or “arroz”.

Oil – 1 Tbsp
Long Grain Rice/ Basmati Rice – 2 cups
Onion/ Pyaz – 1/2 large, chopped
Kidney Beans/Rajma – 1 can, washed and drained
Bell Pepper/ Capsicum/ Shimla Mirch – 1 medium, chopped
Garlic  Crushed/ Lehsun – 2 tbsp
Oregano – 1/2 tsp
Salt – to taste
Tomato Sauce – 1/2 cup
Water – 3 cups
Cilantro or Green Onions for garnishing
1. Heat Oil in a non-stick pan on medium heat.
2. Add Rice and saute until the rice turns a light golden brown.
3. Add Onion and saute for 1-2 minutes.
4. Add Kidney Beans, Bell Pepper, Garlic Powder, Oregano, Salt, Tomato Sauce and Broth. Mix well.
5. Allow the mixture to come to a boil, stir gently, turn the stove down to a simmer, cover the pan and cook for 15 minutes.
6. Turn off stove and fluff up rice gently with a fork.
7. Garnish with chopped cilantro or green onions.
Tip: If you do not want to use canned beans then soak beans overnight and then next day boil beans in the pressure cooker.

Friday, July 13, 2012

Spinach Corn Curry/ Palak Corn Subzi-Version I

This recipe is very healthy and obviously very yummy. Goodness of spinach and crunch of corn is what make this dish very unique and nutritious. I love the color combination (green and yellow). Do try this recipe- its too good.

1 bunch spinach (palak)
1 cup corn kernels (can use frozen sweet corn too)
1 large onion
1 large tomato
Green chillies to taste
1/2 inch piece ginger 
1/2 tea spoon cumin seeds (jeera)
1/4 tea spoon turmeric powder (haldi)
2 whole red chillies dried
Asafoetida (Hing) a pinch
Salt to taste
2 tbsp oil

Clean and blanch/boil palak. Keep aside to cool. Also boil corn kernels with a little salt and keep aside.
Grind onion with green chillies and ginger. Than grind tomato separately.
In pan heat oil, add hing, jeera and after 15-20 seconds add onion paste. Keep stirring till it turns light golden.
Add in it tomato paste and cook till oil separates, add turmeric powder and cook for a while and turn off the burner.
Add boiled palak to a blender, to it add the onion tomato mixture and blend well till smooth.
In a pan again heat a tea spoon of oil, break and add whole red chillies and follow it up with the blended palak. Cook the mixture for 10-15 minutes on medium to low flame stirring occasionally.
Add boiled corns to it and let it cook for 5 more minutes.  The consistency should be such that you can serve it in the plate only.

Serve hot with bread or rice.

Sunday, July 8, 2012


Pinwheel sandwich is a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. You have school friends coming over, or taking long road trip these are perfect for every occasion. But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.

1 packet of large bread
1 boiled potato mashed
½ cup of peas boiled and mashed
Salt to taste
2 tbsp chopped coriander
½ tsp dry mango powder (amchur)
1 tsp of red chilli powder –adjust to taste
1/2cumin (jeera)
1 tbsp oil

Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.
Heat oil in the pan and add cumin
When cumin crackles add in it potato, peas, salt, chiili powder, dry mango powder and chopped coriander. Let mixture cool down.
Take bread slice and spread on it the filling (do not spread thick layer)
Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).
Just before serving take the foil out and cut them into pieces.

Friday, July 6, 2012

Cannellini Beans/White Bean Salad

After making Cannellini curry some days before, I can surely say that Cannellini Beans are my new favrioute.  It is very refreshing and perfect for the weather.
I made it on Sunday for light lunch. It was quick and tasty.

1-Canned cannellini beans drained
1 Tbsp olive oil
1/2 c. finely chopped onions
2 T finely chopped cilantro/coriander/dhaniya
1/2 t salt
¼ cup chopped cucumber
¼ cup chopped tomato
Black pepper as per taste
3 Tbsp fresh lemon juice

Place the beans in a large bowl. Add olive oil, onions, tomato ,cilantro, cucumber, salt, lemon juice and pepper to taste. Stir gently. Serve at room temperature.

Tip:- If you do not find canned beans, then soak the beans overnight and next day boil them with little salt.
-Any kind of beans can be used for this recipe; example- kidney beans, lima beans, black eyed beans etc.