Black Eyed Beans Masala

This is a very easy and simple dish ready in no time. Delicious and healthy too.

Ingredients :

Black Eyed Beans - 1 cup ( to be soaked )
Garlic - 4 to 5 pods , finely chopped
Onion - 1 , finely chopped
Tamarind - 1 dime size, pulp extracted.
Turmeric powder - 1 tbsp
Jeera - 2 tbsp
Grated coconut - 2 tbsp
Green chillies - 2 to 3
Asafoetida - 1 pinch
Curry leaves - a bunch
Jaggery - 1 tbsp
Salt - to taste
oil

Method :

Soak beans overnight or for 6 to 7 hrs. Boil or pressure cook it till soft and keep aside.

In a pan, dry roast coconut and jeera till cooked. Let it cool. Make a paste of coconut, jeera and chillies. Keep aside.

In a pan, heat oil, add mustard seeds, when it splutters, add hing(asafotida), curry leaves, turmeric powder and stir. Then add garlic, stir for few minutes and add the onions. Stir till translucent.

Add boiled beans followed by some water for desired consistency. Once it reaches the boiling stage, add ground paste, tamarind, salt and jaggery.

Mix well and cook further for 5 minutes. If required, add some more water .

Garnish with coriander leaves. Serve with rice or chapatti.

Enjoy !!

TIPS:
You can try this recipe with kidney beans (rajma), chickpeas (garbanzo), green peas , etc  ..

Yummy Home Made Chocolate Truffle Cake

Treat yourself with a luscious chocolate truffle cake !! Its soooo yummmmm ...
I enjoyed every bit of it.. and i hope you do too :)

INGREDIENTS:
All purpose flour - 1 cup
Baking powder - 1 tbsp
Baking soda - 1/2 tbsp
Cocoa powder - 1/2 cup
Powdered sugar - 1 cup
salt - 1/2 tbsp
Butter - 1 stick
Eggs - 2 large or 3 medium
milk - 1/2 cup
Vanilla essence - few drops

FILLING:
Butter - 6 tbsp

Semi sweet chocolate, chopped - 4 ounce

Confectioners' sugar - 2 cups

Heavy whipping cream - 1/2 cup

GANACHE:

Semisweet chocolate - 10 ounce

Heavy whipping cream - 2/3 cup

METHOD :
You can either use an electric mixer or a hand mixer. I use a hand mixer.
Add butter to a bowl and mix nicely till creamy. Then add the Powdered sugar and mix well.
Let it rest
Meanwhile, beat the eggs separately till fluffy.
Mix the flour, baking powder and baking soda together and sieve to make sure here are no lumps.
To the butter and sugar mix, add the flour and eggs alternatively and slowly to make sure no lumps are formed.
Add cocoa powder and mix.
Once everything is mixed , add 1/2 cup milk and vanilla essence and mix well.
Let the oven preheat at 350degrees
Meanwhile, add the parchment paper to two baking trays.
Add the batter to your trays and bake for 25 to 30 mins. or , pierce the center of the cake to see if the stick comes out clean.

Let it cool for 10 mins before it remove it from the tray. Once removed, let it cool completely before adding the filling and ganache.

For filling:
In a small saucepan, melt butter and chocolate. Stir in confectioners sugar and cream until smooth.

For ganache: 

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth.

Cool, stirring occasionally, until ganache reaches a spreading consistency.

LAYERING:

Place one cake layer on a serving plate; spread with required filling.

Top with second cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling.

TIPS:

• You can also use semi sweet chocolate instead of cocoa powder. For that, in a saucepan, heat milk , butter and chocolate till its all in a flowing consistency and let it cool before you add it will the remaining cake mixture.
• The fluffier the eggs the softer the cake ..so do make sure.
• Always use butter and eggs at room temperature for any cake.
• Frosting , layering , etc to be done only when cake and filling is in room temperature or cool.

Broccoli and Paneer in Garlic Sauce

Broccoli and paneer in garlic sauce is a Chinese inspired entree with slight modifications to satisfy Indian taste buds.Very simple and easy..You can never go wrong. A delicious dish in less than 15 mins..

Ingredients:

Broccoli - 2 cups
Paneer/ Tofu - 2 cups
onion - 1 diced
garlic - finely chopped
ginger powder - 1 tbsp
chili powder / chili sauce - 1 tbsp
Soya sauce - 1 tbsp
Corn flour - 3 tbsp
water - 1 cup
Olive oil - 2 tbsp
salt - to taste

Method :

• Heat pan, add oil. When oil  is hot , add the garlic and onions and stir fry till translucent.
• Add the broccoli and paneer and stir for 2 mins.
• Add the ginger powder and chili sauce. Mix well
• Add little water and let it cook..
• Mean while, in a separate bowl, add, soya sauce, corn flour and 1 cup water and mix well.
• Add this mix to the curry and turn off flame in 3 to 5 mins or when gravy thickens..
• Enjoy with fried rice, steamed rice or rotis

Tips:
You can use Tofu insead of Paneer.

  

Spicy Chettinad Chicken Masala

Caution : This is Spicy !!! and Yummy !! ...
Ingredients:

Boneless Chicken - 1/4 kg
Onions - 1 finely chopped or minced
Tomato - 1 large diced
Ginger garlic paste - 3 tbsp
green chilies - 2 or 3
chili powder - 1/2 tbsp
coriander powder - 2 tbsp
turmeric powder - 1/2 tbsp
Pepper powder - 1 tbsp
Cardamom - 2, cloves - 4, cinnamon - 1 inch stick
Curry leaves - a hand full
Coriander leaves - hand full
oil - as required
salt - as required

Method:
Wash the chicken and marinate with 1 tbsp curd and 1 tbsp ginger garlic paste for at least 30 mins.
In a pan, heat oil, add the spices and stir till nice aroma comes out. Add curry leaves and green chilies.
Add the onions and stir well till golden brown.
Then add the ginger garlic paste and stir well for 2 mins.
Now, add all the masalas and little water and stir well. Let it cook well till some oil oozes out.
Now, add the tomatoes and stir. Let it cook for 2 to 3 mins.
Add the chicken and salt and stir well.. When the meat turns white add little water and close lid and cook. Let the chicken cook fully. Keep stirring till some water has drained out and the chicken masala is thick.
(You can adjust water level based on the consistency you want. )
Add the pepper powder, curry leaves , coriander leaves , cook for 2 mins and turn off flame..
Enjoy Spicy Chicken Masala with rotis or rice..

Paneer Butter Masala

Paneer Butter Masala ...served with lots of richness, yummyness and loads of CALORIES !!!
Filled with Butter and CREAM for enrich taste and flavour !!!
Ingredients:
Paneer - 2 cups (diced)
Onion - 1 minced or finely chopped or pureed
Tomato - 1 large pureed
Tomato ketchup - 1 tbsp
Ginger garlic paste - 1 tbsp
Kasthuri Methi Leaves - 1 pinch
Chili powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tbsp
Turmeric powder - 1/2 tbsp
Heavy Cream -2 cups or as required
salt - as required.
butter - as required

Method:
Heat pan, add 3 to 4 tbsp oil, and when hot shallow fry them till slightly golden brown. Remove from pan and keep aside.
In the same pan, add some butter , add minced onions, fry till golden brown.
NOTE: I like small chunks of onions in my curry so I've just minced the onions. If you wan the curry to be smooth, puree the onions..
Then add ginger garlic paste, and stir for a minute.
Now add all the masala powders and stir for another minute. You may want to add a little extra chili powder than usual as adding cream finally will reduce the spiciness.
Add tomato puree and let it cook for 2 to 3 mins. Then add tomato ketchup and methi leaves. Stir well..
Add the paneer and salt . Mix well..
Add required water. Then add lots of CREAM.
Turn off flame and top with butter.
Lots of Butter &  Cream !!!
Enjoy hot !!!

Tips:
You can try the same with Tofu too ..

Golden , Extra Fluffy Pancakes !!

 

 

Thinking of having a wonderful breakfast or some evening/midnight snack ? Pancakes !!! pancakes ...pancakes mmm yumm yummm

 

Ingredients:
All - purpose - flour - 1 cup
baking powder - 2 tbsp
Sugar - 3 tbsp
salt - 1 pinch
Egg - 1
milk - 1 cup
vanilla essence - a few drops. (optional)

 

Method :

 

Add the egg to a bowl and give it a good beating. Good enough to make some bubbles appear. Then add in some sugar and salt and mix well. Add the milk and essence. Now , slowly add the flour and baking powder and mix well.

If you want to adjust the consistency , you can reduce or increase the milk amount. But this measurement will be perfect.
Let it rest for 30 mins.
Heat a pan, grease with butter, add one full spoon onto pan. Let it spread on its own. Wait till bubbles appear on the top.
Now, its time to flip over.. Flip and let it cook for a minute. The pancake will fluff up..
Serve hot and maple syrup, honey or jam :))!! Top it with blueberries, strawberries, banana , etc and Enjoy with lots and lots of Maple Syrup

Tips:

• Making the consistency watery will make the pancake very thin and hard. Thicker the consistency,softer and fluffier the pancakes !!
• Once the batter is ready, let it rest for atleast 30 minutes. It helps !!

Do share comments !!!



Vada Curry

Vada Curry with Idly or Dosa is one of my favourite breakfast menu !!! Here's what you ll need..
Ingredients:
To make Vada:
Channa Dal - 1 cup
Moongh Dal - 1/4 cup
Urad Dal - 1/4 cup
Raw rice - 1 tbsp
Fenugreek seeds - 1/4 tbsp

For the curry:
Curry leaves - hand full
Cinnamon - 1 inch stick
Cloves - 4
Cardamom  - 3
Bay leaf - 1
Onion - 1
Tomato - 2
ginger garlic paste - 1 tbsp
chilli powder - 1 tbsp
coriander powder - 3 tbsp
turmeric powder - 1/2 tbsp
salt - to taste
oil - as required

Method:
Coarsely grind the vada ingredients, and keep in a bowl. To this paste, add, salt, curry leaves, asafotida and mix well. Now, make small patties, flatten it and deep fry in hot oil..When cool, break it down into small pieces. Keep aside.

In a pan, add oil. When hot, add he spices ( cardamom, cloves , cinnamon, bay leaf ).. fry to a few secs
Add curry leaves, onions and stir fry till onions turn golden brown. Then add ginger garlic paste and fry for 1 min. Then add sliced tomatoes and fry till its cooked..
Now, add the chilli, coriander and turmeric powder, salt , little water and let it cook for 2 mins..
Now, add the vada pieces and mix well.. Add required water for the consistency you want. cook for 2 mins and turn off flame. Garnish with coriander leaves !!!
Enjoy vada curry with steaming hot idlies, dosa, puri or chapattis..and simply just like that !!

Methi Mattar Malai

A tasty combination of fenugreek leaves and green peas, enriched with cream, cashewnuts and poppy seeds. Best eaten with hot rotis/chapatis !!

Ingredients:
Fenugreek leaves (Methi) - 1 cup - chopped
Cumin seeds - 1/4 tbsp
Green peas - 1 cup
Milk - 1/2 cup
cream - 3 tbsp
Sugar - 1 pinch
Oil - 2 tbsp
Salt - to taste

To be ground to a paste:
Onion - 1
green chilli - 1
Ginger - 1/2 inch
Garlic clove - 1
Cashewnuts - 2 tbsp
Poppy seeds (khus-khus) - 2 tbsp

Method:
Wash the fenugreek leaves, add 1/2 tbsp salt and leave it aside for 10 mins. Then squeeze out the water. Or use dry methi leaves.
In a pan, Add oil, cumin seeds, and fenugreek leaves and stir
Add the ground paste and cook for 5 mins. Add green peas and continue cooking for 5 mins.
Add the milk, cream, sugar, salt and turn off flame after 5 mins.
Ready in 15 mins. Serve hot..

Bhutta Simla Mirch Rice

A treat when the corn is fresh and the capsicum firm and appetising. It has a unique blend of flavours ..

Ingredients:

Corn - 2 cups

Capsicum - 1 cup - sliced

Sweet Peas - 1 cup

Basmathi Rice - 2 cups - washed and soaked

Ginger garlic paste - 1 tbsp

Cardamom - 2 pounded

Cumin seeds - 1 tbsp

Onion - 1 sliced

Green chillies - 3 or 4 or to taste

Vegetarian or Non- vegetarian stock cube - 1 (optional)

oil - 3 tbsp

Salt - to taste

Method:

Heat oil in a large, flat bottomed dish, drop in the cumin and cardamom and after a minute add the onions and ginger garlic paste.. Stir till raw smell subsides.

Add the capsicum, corn, green chillies, salt, and top it with stock or water measuring 4 cups.

Close lid and cook for another 5 mins. hen reduce flame and cook for another 5 mins.

Now, turn off flame and let it stand for 10 mins. Garnish with capsicum slices..

Enjoy hot with any curry and just like that !!!

Banana Crepes with Coconut Sauce !!

One of my most favourite and easy to make snack or desert !! Its so yummy and delicious..

Here's what you ll need to prepare..

Ingredients:

For the Crepe batter:

All-purpose flour (maida) - 1/4 cup

milk - 1/4 cup

sugar - 1/4 cup

egg - 1

salt - 1 pinch

butter - 2 tbsp

For the sauce:

Banana - 1 diced

coconut milk - 1/2 cup

jaggery - 2 to 3 tbsp

nutmeg - 1 pinch

Method:

For the crepe: Mix all the ingredients for the crepe batter except butter and give a good beating. And keep aside for a few mins.

In a pan, spread 1 tbsp butter, add 1 full spoon batter and spread it throughout the pan. Let it cook for a min. Then flip it over and transfer to plate immediately.

For the sauce: Add butter in the same pan, add the diced banana's and saute. Add the jaggery, coconut milk and nutmeg and stir for a few secs. And turn off flame.

NOTE: It need not cook for more than a few secs..

Add the filling to the crepe and fold it.. Garnish with extra sauce, chocolate syrup and powdered sugar.. Enjoy the yummyness!!!