GINGER LEMONADE

This ginger based lemonade, a great twist on a regular lemonade is my favourite one which is very simple drink to beat the heat on these hot Summer days. You may infuse it with any liquer specially with vodkas, tastes great always. But here I made it as a non-alcoholic drink. Mint added definitely some extra flavour and aroma in it. This distinctive drink is a wonderful change of refreshment from regular tea or coffee.

INGREDIENTS:

1/2" Ginger (peeled and sliced)
1 Lemon (cut into 4 pieces)
7-8 Mint Leaves (dried)
1/4 tsp Black Salt
1/2 tsp Jaljeera Powder
600 ml Soda (chilled)
Few Ice Cubes Crushed
2 tbsp Sugar Syrup

METHOD:

Cut ginger into thin slices.

Take ginger, lemon and mint leaves in pestal and mortar. Add 2 tbsp water in it. Grind coarsely, a nice aroma comes out from lemon, mint and ginger. 

Stain the juice and set aside.

Take two equal sized glasses. Divide stained juice, black salt, jaljeera powder, sugar syrup, crushed ice cubes and soda in each equally.

Stir both glasses nice. and serve chill.

Serves: 2

SHAHI PANEER

'Shahi', the name suggests of this popular paneer recipe is a royal dish, a perfect for dinner party and would leave your guests craving for more. Cream and saffron increased its taste and flavour. This is a very rich with the cashew nuts plus yogurt in it; the result is an aromatic, creamy and semi sweet gravy with soft spongy paneer cubes. Had seen this recipe in 'Party Cooking' by Sanjeev Kapoor, made little changes according to my tastebuds. Trust me, this dish tastes divine!!!

INGREDIENTS:

400 gm Paneer (cottage cheese)
2 Large onion (quatered)
5-6 Black Peppercorns (kali mirche
2" Long Cinnamon
3 Cloves
1 Bay Leaf
2 Green Chillies, Slit
1 tsp Garlic Paste
1 tsp Ginger Paste
1/2 Cup Yogurt (thick dahi)
1/2 Cup Fresh Cream
1/4 Cup Cashew nut (Kaju) Paste
1/8 tsp Saffron (kesar)
1/4 tsp Cardamom powder (choti elaichi powder)
1/2 tsp Garam Masala Powder
1 tbsp Finely Chopped Coriander Leaves
3 tbsp Oil
Salt to taste

METHOD:

Cut paneer in 1" cubes.

Boil the onions in 1&1/2 cups water for 4-5 minutes. Drain water completely and allow to cool the onions. Grind and make a smooth paste of these onions.

Heat oil in a pan or kadai, add paneer pieces, fry lightly. Drain paneer from the oil and set aside.

On the same oil, add bay leaf, cloves, peppercorns and cinnamon. Saute till fragrant.

Add boiled onion paste and green chillies and saute for 4 minutes on low heat, colour of the onion should not change at this time. Add ginger and garlic paste and continue to saute for a minute.

Now add cashew nut paste and saute for about 3 minutes on medium heat. Mix yogurt in it and saute till water evaporates from it. Pour cream, garam masala, saffron and salt in it. Fold well, so that everything incorporated very well.

Add paneer pieces at this time and mix gently. Stir for 2 minutes on low heat. Switch off the heat now.

Sprinkle cardamom powder and coriander leaves on the top and serve hot.

SWEET CORN CAPSICUM CHAAT

I believe in "food is the real spice of life". My brother in law asked me few weeks back for a chaat recipe which must be healthy and made with some vegetables only. So, today I come here with a very nutritious, low cholesterol chatpatta Veggie chaat that relies on low fat paneer / tofu to stay with low calorie and 'heart friendly' diet.

INGREDIENTS:

1 Cup Cooked Sweet Corn Kernels
1/3 Cup Chopped Green Bell Pepper (Capsicum)
1/3 Cup Chopped Tomatoes
100 gm Low Fat Paneer (Cottage Cheese) / Tofu (Soya Paneer), cut into small cubes
1/2 Cup Chopped Onions
1 tsp Chopped Green Chillies (or as per taste)
1/2 tsp Grated Ginger
1/2 tsp Black Salt
1/2 tsp Chaat Masala
1/4 tsp Freshly Ground Pepper
2 tbsp Finely Chopped Coriander Leaves
2 tbsp Olive Oil
Salt to taste
1/2 tsp Kashmiri Red Chilli Powder

METHOD:

Heat oil in a non-stick pan or griddle, add the onions and fry for a while.
Add green chillies, ginger and capsicum. Fry again.
Add all other remaining ingredients, mix well and saute for 4-5 minutes on medium heat. Add Kashmiri red chili powder, fold well and turn off the heat now.

Serve hot garnished with finely chopped coriander leaves. Enjoy this yummy snack.

CHITTAGONG CHICKEN

Here is a Bangladeshi dish, where chicken cooked in thick Chittagong style gravy. This flavourful chicken curry which is not only appealing to the eyes, but also a toothsome dish. Spicy, rich chicken gravy can be paired with vegetable fried rice, rotis, naan, dosa or appam. But I love to pair it with steamed rice only....trust me, its yummilicious.

INGREDIENTS:

500 gm Chicken with bones (cut into medium sized pieces)
2 Medium Onions (finely sliced)
1 Onion (paste)
6 Cashewnuts (soaked in 2 tbsps warm water and made a paste)
1/2 tsp Whole Coriander Seeds
1/3 Cup Mustard Oil
300 ml warm water
Salt to taste

FOR KADAI MASALA:

2 tsp Coriander Seeds
3-4 Dried Whole Red Chillies

FOR MARINATION:

2 tsp Garlic Paste
5 Medium Pods of Garlic
1/2 tsp Salt
2 tsp Mustard Oil
Kadai Masala

METHOD:

HOW TO MAKE KADAI MASALA:

Dry roast red chillies and coriander seeds. Stir it from time to time until smell fragrant. Then let it semi cool and grind it to a coarse powder.

HOW TO MAKE THIS CHICKEN CURRY:

Clean and wash the chicken. Marinate chicken with all the spices mentioned on the above marination list. Cover and keep it in refrigerator for atleast 1 or 2 hours.

Heat oil in a kadai, add sliced onion and fry till it turns into golden brown. Add onion paste and fry for 8-10 minutes on low to medium heat.

Now add marinated chicken and fry on medium heat for 15-20 minutes or tilloil comes out from the sides. Add salt and keep stirring for 2 minutes.

Add warm water, stir well and cook it covered on low heat for 30-40 minutes or the gravy thicken and chicken is tender. Open the lid now, add cashew paste and coriander seeds. Fold well. Cook for another 2 minutes.

Serve hot with steamed rice.

PIZZA PARATHA

It's really a huge problem to each and every mom to innovate new recipes on daily basis for our kid's lunch box. Not only for kids, when we are also getting bored with regular chapatis or parathas, may tryout this cheese filling easy to make, healthy 'Pizza Paratha', came to know about it from a TV show, made little twist in our regular plain or stuffed parathas. This paratha itself is a fulfilling meal, no need of any side.

INGREDIENTS:

3-4 tbsp Oil for frying parathas

FOR DOUGH:

1&1/2 Cup Wheat Flour (Atta)
1/2 tsp Carom Seeds (Ajwain)
1/2 tsp Cumin Seeds (Jeera)
1 tsp Dried Mango Powder (Amchur)
2 tbsp Oil
1/2 tsp Salt
Cold Water To Knead The Dough

FOR FILLING:

4 Cheese Cubes (Grated)
1 Medium Tomato (Deseeded & Chopped)
1 tsp Finely Chopped Green Chilies
Salt to taste
1 tbsp Finely chopped Cilantro / Coriander Leaves
1 tsp Dried Basil

FOR TOPPING:

2 Cheese Cubes (Grated)
1/4 Cup Finely Chopped Tomato
1 tsp Dried Basil

METHOD:

In a large bowl, combine wheat flour, carom seeds, cumin seeds, dried mango powder, salt and oil. Add cold water little by little and knead it in a smooth soft dough (like chapati dough).
Cover and set it aside for 15-20 minutes. After that, divide it into 8 nos. equal flatten balls and keep those aside.
In another bowl, combine all ingredients for filling. Mix well by using a light hand. Divide this filling into 4 equal portions.
Take out two flatten balls from the kneaded dough, roll out into two rotis. Spread the filling on one.
Place the other roti on the top of the first one and seal the edges. Roll out again with a soft hand.
Heat tawa or griddle, roast each paratha in usual way, till both sides are done. Add little bit oil on the both sides of the parathas.

Remove it on a serving plate, sprinkle 1 tbsp grated cheese, 1/2 tbsp chopped tomato and 1/4 tsp basil on the top of each paratha. Serve immediately with spicy chilli garlic tomato sauce.

FRENCH BEANS FOOGATH

Foogath is a dry Goan vegetable side dish, cooked with a hint of coconut which can goes well with warm phulkas or plain rice. This is a mildly spiced, simple, easy and healthy side dish. French Beans Foogath sounds absolutely delish!

INGREDIENTS:

250 gm Finely Chopped French Beans (Green Beans)
1 tsp Mustard Seeds
10-12 Curry Leaves
1/2 Cup Freshly Grated Coconut
1/4 tsp Turmeric Powder (Haldi)
2-3 Finely Chopped Green Chilies
1 Onion (Chopped)
1/8 tsp Asafoetida (Hing)
1 tbsp Oil
Salt to taste
1 tbsp Chopped Cilantro / Coriander leaves

METHOD:

Heat oil in a pan, add mustard seeds. When it starts to crackle, add curry leaves, green chilies, and asafoetida.

Mix onion in it. Fry till onion gets translucent. 

Now add french beans in it. Fold well and mix turmeric powder and salt in it. Cook uncovered for 4-5 minutes on medium heat or till french beans are tender. (Don't cover at this time, otherwise you will not get that glossy green colour of the french beans)

Add Coconut and fold it nicely for a minute. Turn off the heatnow.

Remove it on a bowl. Garnish with grated coconut and chopped cilantro. Serve warm with phulkas or dal-rice, it is yummy and healthy too.

DUM MASOOR

Here I cooked masoor dal in 'Dum' process. 'Dum' means cooking on low heat, letting all the spices and contains bring all their flavours out, also all the ingredients get cooked in the steam built inside. A protein packed, tangy, spicy, easy to make dish, this one's for you.. 

INGREDIENTS:

100 gm Red Lentils (Masoor Dal)
1 Large Onion (Chopped)
1 tbsp Minced Garlic (Lehsun)
1/4 tsp Turmeric Powder (Haldi)
1/2 tbsp Sugar
2 Green Chilies (Finely Chopped)
1 tbsp Raisins (Kismis)
1 Chopped Tomato
1 Bay Leaf
1/4 tsp Garam Masala
2 tbsp Mustard Oil
1 tbsp Clarified Butter (Ghee)
1 tbsp Finely Chopped Coriander Leaves / Cilantro
Salt to taste

METHOD:

Wash and soak red lentils in water for 30 minutes. Drain water completely and set it aside.

Heat oil in a kadai. Add bay leaf and saute for few secods. Add garlic and onion in it. Fry till onion changes its colour into golden brown.

Add red lentils in ti. and fry for 3-4 minutes. Now add turmeric powder, sugar, green chilies, raisins, chopped tomato, garam masala powder and salt one by one. Fry till spices leaves oil and tomato turns mushy.

Pour a cup of warm water in it, cover and cook on low heat till lentils are tender, yet not mushy.

Sprinkle clarified butter (ghee) and coriander leaves on the top. Turn off the heat now.

Serve hot with warm phulka or paratha.

NOTE: Those who don't like to eat vegetarian dish, they can add shrimps at the time of frying onion, it makes the whole dish more luscious and tasty.