Friday, 20 November 2015

Mint Rice/Mint Pilaf Recipe !!!

Mint has lot of health benefits and if start to mention i guess it will never end...... but among few important benefits are that mint is well know mouth freshener ,mint is great appetizer and palate cleanser and promote digestion,its a great remedy for nausea and headache,gives reliefs from respiratory disorders and cough etc etc.The market is full of products of Mint like toothpaste,chewing gums.candy and inhalers which has mint as base element.

So if we use mint in our diet it will be really a wonderful benefit .It can be key ingredients in Rice .chicken,drinks,mocktail,ice-creams,salads and desserts.So today i have combined Mint with Rice.Mint Rice or mint pilaf is simple and easy to make since not more ingredients are involved.In taste its really very mild and full of mint flavours because there is no other flavour in pulao which can dominate mint

Servings 4
Total Preparation time : 30 min
Cooking time:15 min

2 Cups of Rice(approx 250 gram/if basmati rice can reduce measure)
1/2 bunch of mint(separate leaves)
1/2 cup of green coriander chopped(used for colour)
2 medium size onions chopped
10 flakes of garlic
1 Inch ginger
2-3 Green chilies
2 Veg cubes
1/2 Tsp pepper corns
1 Medium stick of cinnamon
1/2 tsp cloves
4 Cardamom

  • In a mixture jar add mint leaves,green coriander,green chilies,ginger/garlic and grind into a fine paste.
  • Than place a pressure cooker on gas stove.Add oil once heated add dry spices(cloves,pepper,cinnamon,cardamon)and toss well,than add onions chopped and saute for 1-2 min.
  • Than add ground paste and fry well fro 3-4 min till it leaves oil.Add water double the quantity of rice in a ratio 1:2 and also add veg Maggie cubes.
  • Once the water starts to boil add salt and rice.Give a stir and pressure cook till rice cook(approx 3 whistles)
  • Once done serve hot either with Curd raita but we being hardcore Non-vegetarian i served it with side dish Chicken Korma(will be Next  on blog) :)

Thursday, 19 November 2015

Paneer & Broccoli Makhani !!!!

Makhani in hindi it means "with butter'.Makhnai belongs to Punjabi cuisine and is very rich gravy consisting  Tomatoes ,of lot of butter and cashew nuts paste,fresh cream  which gives it a royal touch.This gravy can be combined with different ingredients like Cottage cheese,Chicken,Black Lentil,Broccoli and other stuffs of your choice.Earlier i have posted chicken makhani you can have a look here as well for chicken makhnai recipe.

Servings 4
Total Preparation time : 45 min
Cooking time : 20 min

250 gram Paneer Cubes(cottage cheese)
150 gram of broccoli florets(may be around 10 -15 florets blanched)
6 Medium size Tomatoes
10 Flakes of Garlic
1 Inch of Ginger
2 Onions
10-15 Cashew nuts
15 Pepper corns
1 small stick cinnamon
2 cardamom
3-4 cloves
1 Green chili
Butter for frying
Fresh cream
Kasuri Methi(dry leaves of fenugreek)
1 Tsp Kashmiri chili powder
Salt as per taste
Hot water for cooking


  • In Pan add roughly chopped tomatoes,onions,cashew nuts,ginger-garlic,pepper corns,cinnamon,cardamom,green chili .Add little hot water and cook all ingredients for about 5 min.
  • Once little cooled down grind it into fine paste and keep it aside.On the other hand fry the paneer in little butter till golden brown and toss the broccoli in butter along with garlic chopped garlic.
  • Than in another deep pan add butter,once melted add the ground paste .Add chili powder and salt .Allow it to cook on small flame till it starts boiling.Add required water to make thick gravy.
  • Add the paneer and broccoli in boiling gravy.Stir well and again let it cook for about 2-3 min on slow Sim.
  • Than add fresh cream in the gravy and the 2 pinch of kasuri methi and give it a quick stir and let it simmer for 2 min.Its done
  • While serving serve fresh cream on top of the gravy along with small piece of butter.Happy Calories.

Tuesday, 17 November 2015

Caramel Custard recipe!!!

Creme Caramel,Flan or a caramel pudding is a custard dessert with a layer of soft caramel on top.The dish is eaten throughout the world and it is called in different names like as mentioned below

-In India Caramel custard is all time favourite especially in larger coastal cities and in former Portuguese colonies like Goa ,Daman and Diu. It is milk mixture baked in a dish with sweeter caramel lining its base.Flan is stable on restaurants menus and also regularly prepared in home kitchens of Anglo Indian Goans,mangaloreans, Malayalam and Parsi Communities.

- Latin America its called as creme caramel and is eaten with Dulce De leche.
-In Venezuela its called as quesillo(small cheese) and in Brazil as pudim De Lettie(condensed milk pudding)

-Cuban flan is called as Flan De Cuba

-Puerto Rico Flans are coconut based and its called as Flan De coco.Coconut flan is usually seasoned with cinnamon ,rum and vanilla.

-In the Philippines ,flan is also know as leche flan(local term for originally Spanish flan De leche ,literally "milk flan"

Servings 6
Total Preparation Time :30 min
Cooking time:20 min

4 Eggs
21/2 Cups of Milk(lukewarm)
3/4 Cup Sugar
1 Tablespoon Vanilla essence


  • Take 1/4 cup of sugar in thick bottom pan.Add few drops of water  and heat till the sugar caramelizes.Pour the caramel into the mould and let it settle down by cooling.
  • On the other side place a metallic ring in the pressure cooker.Add 4 cups of water and let it heat.
  • In bowl break four eggs and beat it well,than add 1/2 cup of sugar,vanilla essence and milk and give a quick stir again and stain the mixture.
  • Than pour the mixture in the mould. Cover the mould with aluminium foil and place it into pressure cooker .Cover the lid with out whistle and steam for about 20 min.
  • To check weather pudding is done check with tooth pick,if the tooth pick edge comes out clean than its done or as steam for more 5 min.
  • Remove the mould and turn out on a plate upside down (caramel layer should be on top as shown in picture).
  • Serve hot or cold as you or guest prefer to enjoy.

Friday, 13 November 2015

Chicken Cafreal !!!

Chicken Cafreal is a traditional goan dish that includes elements of Indian and Portuguese cuisine.It was introduced by Portuguese and African soldiers serving under the Portuguese. Cafreal is so rich in taste only because of the fresh ingredients involved and the overnight marination is the key factor for the great Taste.In Cafreal first step involves the preparation of green masala which is king of masala in Goa after recheado masala , the green masala is than rubbed well to the pieces of chicken and left for marination min of 6 hours or for best result and taste overnight ,than its shallow fried and served as side dish or as starter for any occasion moreover no occasion required to prepare Cafreal because preparation of Cafreal dish is it self a  BIG Occasion :)

Servings 5-6
Total Preparation Time : 1 day or at least 8 hours
Cooking Time :20 min

1 Kilo Gram Chicken cut into medium pieces
Salt as per taste
Oil for frying

For Green Masala(Grind into fine paste)
1 Bunch of Green coriander
5-6 Green chilies
50 Gram of ginger
2 Pods of Garlic
3 Sticks of Cinnamon
4 Cardamom
1 Tsp poppy seeds soaked
20 Cloves
2 Tsp of Pepper corns
1 Cup or more vinegar for grinding
1 Lemon
1/2 tsp turmeric powder


  • Wash the chicken and towel dry it,than apply salt and lemon to the chicken and mix well.
  • Apply the green masala paste to the chicken and rub well into the chicken pieces.
  • Marinate the chicken for min 6 hours or overnight .
  • After marination done add oil to the pan and shallow fry the chicken pieces till light golden brown.
  • Serve hot as side dish or as a starter for drinks.Tastes more yum the next day.:)

My Little Master Chef !!!

My Little Master Chef all ready for his school(Notre Dame Academy) Fancy Dress competition :)....It was really tough to decide as to what we can dress him as....we thought of many options like Postman,Elephant or some super heroes but at last thought of making him dress as Chef.Check the pics.

Friday, 6 November 2015

HomeMade Burger !!!

Homemade Burger-Just tried to stuff the mayo based cold salad with roasted chicken pieces with some pepper crushed and herds.It was not plan of making burger ,but since there was Burger buns in home and few tossed veggies and chicken left after making spaghetti noddles ,so just thought can add little mayo and cheese and can make a Burger for my kid.Unplanned burger was really yummy and my Clive just loved it.

Servings 4
Total Preparation time:20 min

4 Burger Buns
150 Gram/1 Cup of boneless chicken
1 Bowl of veggies Chopped(carrots,french beans.bell peppers)
1 Tsp Pepper crushed
1 Tsp each of Green chili sauce,red chili sauce,soya sauce,tomato ketchup)
4 Cheese slices
2-3 Table spoon of mayonnaise(egg less or with egg)
Salt as per taste

  • First cut the chicken into small pieces or you can cut into small strips.
  • In One pan add oil,once heated add the chicken and saute it well on medium flame,add salt and pepper and again saute till chicken is cooked and changes colour to white.
  • Than in the same pan add oil and one by one saute all the veggies but make sure its has its crunch .
  • Once finished tossing the veggies in the same pan add the chicken and veggies ,into that add the sauces and salt if required and toss all over again so that it gets mixed well with sauces,saute for about 2-3 min.
  • Once done allow the chicken and veggies to cool down ,add into it mayonnaise and mix well.
  • Take the burger bun cut it into two slice ,than place the stuffing made and top place the cheese slice,cover it with other portion of bun and toast the bun on pan on both side for 2-3 min.
  • Sever quickly with tomato ketchup .

Wednesday, 4 November 2015

Chili Cheesy Toasty !!!

Chili cheesy Toasty is very simple recipe and quick  to make.Can be a best at breakfast,or at snack time or also when working people sometimes come late home and don't have much time to cook dinner so cheesy toasty is also a best options.Its again a snack were very limited ingredients are used yet so yummy .

The main ingredients involved are the onions and cheese,you can use any cheese for the toasty.The cheesy melt,the raw onion crunch and the spice of the green chili just creates a awesome small cheesy bites.

Servings 3-4
Total Preparation time:20 min
Cooking time:10 min

4-5 Bread slices
1 Bowl Cheese grated (cheddar and mozzarella)
2 Onions finely sliced
2 Green chilies chopped
1/2 Cup of yellow/red/green peppers julienne
Butter for spreading


  • First toast the bread in toaster or on pan from both the sides,than apply butter,spread the bell peppers Julianne,onions and green chilies chopped on the toasted bread slice.
  • Than sprinkle lot of  cheese grated on top.
  • Place the bread slices on the pan and toast it again by covering it with lid so the cheese melts.
  • Server hot with tomato ketchup .

Note: do not microwave wave because it will soften the bread,cheesy toast should be toasted well so you can feel the crunch.

Tuesday, 3 November 2015

Methiwale Chawal !!!

Methiwale Chawal(fenugreek rice) is a from Sindhi cuisine ,its very simple to make with main ingredients basmati rice and fenugreek leaves.I found this recipe very very simple with very limited ingredients with less time.

Servings 4-5
Total Preparation Time : 30 min
Cooking time :15 min

11/2 Cup Basmati rice soaked and drained
2 Cups chopped fenugreek leaves
1 Medium chopped onion
2 Tablespoon oil
2 Tomatoes chopped
1 Tsp Cumin powder
1/4 Turmeric powder
1 Tsp coriander powder
1 Tsp chili powder
Salt to taste

  • Heat oil in pan,once heated add oil than add cumin seeds and chopped onions and then saute till translucent.
  • Add fenugreek leaves and mix well.Add salt and again saute for 2-3 min.
  • Add tomatoes ,turmeric powder and coriander powder and mix well.Add rice and 3 cups of water and chili powder and mix well.Than cook on medium flame till rice is cooked.
  • Transfer in serving plate or dish and serve hot.

Monday, 2 November 2015

Batata Vada !!!!

Batata Vada is again one of the India street food and more famous in streets of Mumbai.Its literally means potato fritters.The name Batata means potato in Portuguese who introduced potatoes to India. Batata Vada consist of potato spicy smashed coated with chick pea flour and than deep fried and served with hot spicy green chutneys or and other savory chutneys including tomato ketchup.

Although Maharashtra are the origins but Batata vada is famous in most of the states in India.Its more enjoyed Vada pav were in batata vada is stuffed in pav with little green chutney on top.

Servings 4-5
Total Preparation time:45 to 1 hr min
Cooking time :20 min

For Potato Mash/Bhaji
4-6 Medium boiled potatoes
2 Medium onions chopped finely
2-3 Green Chilies chopped
1 Tsp of garlic chopped
1 Tsp of Ginger chopped
1 tsp mustard seeds
5-6 Curry leaves
1/2 Tsp Turmeric powder
Green coriander for garnishing
Salt as per taste

For Chick pea Batter
150-200 gram Chick pea flour
1/2 Tsp chili powder
Salt for Taste
Oil for Deep frying


  • First mix chick pea in a bowl ,add in it salt,pinch of turmeric powder,chili powder and mix well,than add little water and make thick paste,consistency should be in such a way that the batter should coat the potatoes well .(do not make watery).Keep aside for rest for 15 min.
  • on the other side mash potatoes well,in deep pan add oil,once heated add mustard,once it starts to splatter add curry leaves,green chilies ,and ginger garlic chopped ,saute well,than add chopped onions and again saute for 1-2 min.
  • Than add turmeric powder,salt as per taste and the mashed potatoes.Mix well until the potatoes and the seasoning gets combined well.
  • Cover and cook on low flame for 1-2 the lid,add the chopped coriander and mix well.Off the stove and keep the potato bhaji to cool down.
  • Mean while on the other side keep oil in deep kadai for heating.
  • Once the potato mix is cool down take small amount of potato mix on your hands and roll it into small roundels of your choice and keep aside on plate. 
  • Make to reduce the flame of oil which is kept for boiling.
  • Take each roundels and deep inside the chick pea batter and coat it well with the batter and drop in to the oil slowly.
  • At once drop around 4 vada's in the kadai and deep fry on medium flame till light golden brown for about 7-10 min.(do not over fry the vada's).
  • Once fried properly strain the oil completely and place it again on tissue to observe the excess oil.
  • Serve hot with Tea with side chutney of your choice or tomato ketchup