Monday, December 9, 2013

Kadhai Mushroom

"Kadhai Mushroom" is a very simple and easy dish made with button mushrooms, capsicum, onions, in a rich and tangy tomato gravy flavored with freshly ground spices.

"Kadhai Mushroom"


Mushroom  - 10-12 pieces medium size
Capsicum, sliced - 1 large
Onion, sliced (thick) - 1 large
Tomato - 2 medium
Ginger garlic paste - 1 tablespoon
Green chilli, roughly chopped - 2 pieces
Ginger julienned - 1 tablespoon
Red chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Whole coriander seeds - 1 tablespoon
Whole dry red chillies - 2 pieces
Salt to taste
Oil - 3 tablespoon


Clean, wash and chop the mushrooms.
De-seed the capsicum and slice.
Slice one tomato roughly and make a puree of the other tomato.

Dry roast the coriander seeds along with the dry red chillies and grind into a rough powder.

Heat 1 tablespoon oil in a kadhai and add the chopped mushrooms and saute (mushrooms have a very high content of water so let it release all the water) until its almost dry and starts to release the oil. Drain any excess oil and keep aside.

Heat the remaining oil in the same kadhai and fry the onions until translucent. Add the ginger  garlic paste and fry for 3-4 minutes or until the raw smell is gone and the onions start to caramelize.

Add the chopped tomatoes and fry for 2-3 minutes, add the tomato puree and cook for another 2-3 minutes. Add red chilli powder and turmeric powder and fry for 3-4 min.

Add sliced capsicum and mix well fry for 3-4 minuets and add the sauteed mushrooms and mix well n cook for 3-4 minutes so that the flavors blend well.(If required add 1/4th cup of water so that the masala, mushrooms and capcicum blend well)

All the ground coriander n red chilli powder mix well, add the kasuri methi along with julienned ginger and chopped green chillies Mix well and cook for 2-3 minutes and turn off the heat.

Garnish with ginger juliennes and serve hot  with roti, naan or paratha.

Thursday, December 5, 2013

Oats N Almond Cookies

"Oats N Almond Cookies"
"Oats N Almond Cookies" is a very simple recipe for cookies, with just a few ingredients, a little bit of handwork and they are ready. We all are aware of the benefits of Oats and always try to incorporate the same in our diet, so why not use it for cookies, I have used whole wheat flour (Aata) instead of refined flour (Maida) for these cookies along with Oats for health reasons.  
The Almonds add nuttiness and an extra crunch to these cookies. The cookies are crunchy on the out side and quite chewy in the inside.


Oats - 1 cup
Whole wheat flour -1 cup
Sugar, powdered - 3/4th  cup
Cinnamon, powder - 1 tsp
Baking powder - 1tsp
Milk Powder - 2 tablespoon
Butter - 1/2 cups
Almonds, roughly chopped - 1/2 cup
Milk - 2 tablespoon


Mix whole wheat flour and baking powder and pass through a sieve to ensure that the baking powder is mixed well.
In a mixing bowl place the flour and baking powder mix, add the oats, milk powder, sugar and cinnamon powder and mix well. Cut the butter into small cubes and add to the dry ingredients and mix well (with your hand or you could even use the food processor) until they start resembling a coarse crumble.

Add chopped Almonds to the crumble and mix well, add milk and form a dough.( The dough might be a little sticky because of the ingredients but don't worry.)

Wrap the dough in a cling film and place it in the refrigerator for an hour or so.

Pre heat the oven at 190 degree Celsius or 374 degree Fahrenheit and prepare the baking tray by rubbing it with butter / oil or any cooking spray and dusting it with dry flour.

Remove the dough from the refrigerator and divide it into 18 - 20 equal portions. Roll each portion into a ball and press with your palm to form disc approx. 1.5 inches in diameter and around 0.25 inches in height. Place the discs on the prepared baking dish and allow around 1.5 - 2 inches space between the disc as they will expand during baking.

Bake in preheated oven for 18 - 20 minutes. The cookies will be slightly brown and will have cracked edges.

Remove from oven and let them rest on wire rack until they cool. You could store these in airtight containers for a week.

Enjoy along with  tea or coffee.

Monday, December 2, 2013

Lauki Chane Ke Dal

"Lauki Chane ke Dal"
"Lauki" Or Bottlegourd is a humble vegetable with a lot of health benefits, usually ignored and not much relished due to its bland taste. As a kid I never liked lauki, but my mom never gave up and she ensured that we had this vegetable in different preprations, be it as "Lauki ka Kofta", "Lauki Chane ke Dal", "Stuffed Lauki", "Lauki Ka Sag" etc. Trust me, we all loved her spicy preprations of the humble "Lauki"
"Lauki Chane ke Dal" is one of our all time family favorite. Its a healthy and wholesome dish with the benefits of vegetables as well as lentils.


Chana Dal / Bengal gram dal - 1 cup
Lauki / Bottlegourd - 1 medium (400 grams)
Onion, chopped - 1 medium
Ginger, chopped - 1 tablespoon
Garlic, chopped - 1 tablespoon
Tomato, chopped - 1 medium
Green Chillies, roughly chopped - 2
Green coriander leaves, chopped - 2 tablespoon
Bay leaf - 1
Green Cardamom - 2-3 pods
Cloves - 4-5 pcs
Black Pepper corns- 8-10
Cinnamon Stick - 1 inch
Turmeric Powder - 3/4 th teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Asafoetida - a pinch
Garam Masala Powder - 1/2 teaspoon
Cumin  Seeds - 1 teaspoon
Whole Red chillies - 2
Slat - to taste
Oil - 3 tablespoon


Clean, wash and soak chana dal for 2-3 hours.
Peal and cut the lauki into cubes.

Heat 2 tablespoon of oil in a pressure cooker and add the bay leaves, green cardamom, cloves, black pepper corns and cinnamon stick, once the spices start  releasing the aroma add the chopped onions and fry for 2-4 minutes until golden brown.

Add the chopped lauki and mix well and fry for a minute or two, Add all the powdered spices, fry for 3-4 minutes, add the tomatoes, chopped ginger, green chillies and garlic, fry until the oil starts leaving the sides.

Add 3 and a half cups of water and bring it to a boil, add the soaked chana dal and salt. Let it come to a boil, close the lid of the pressure cooker and cook for 3-4 whistles.

Carefully open the lid once all the steam has escaped add the garam masala powder and fresh green coriander and mix well.

Heat one tablespoon of oil in a kadhai, add the cumin seeds, broken whole red chillies and asafoetida. Once the cumin seeds start to crackle turn off the heat and add the tempering to the dal.

Serve hot with a dollop of desi ghee (clarified butter) along with roti or rice.

Wednesday, November 27, 2013

Baingan Ka Bharta

Baingan Ka Bharta
" Baingan Ka Bharta" is a very simple and easy to make classic North Indian dish prepared with roasted Brinjal or Eggplant.Traditionally the "Baingan" or Eggplant / Brinjal is roasted over charcoal or direct fire but I usually roast it over the gas burner which gives this dish its smoky flavor.

 "Bharta" in Hindi means mashed, and "Baingan" is the Hindi name for Brinjal or Eggplant. A very spicy and tangy dish prepared with Roasted and mashed Brinjal cooked with Indian spices. Its served as a side dish along with Roti and Dal. I suggest you should also try it as a dip with Nachos, it tastes yum.


Baingan / Eggplant - 1 large
Onion, chopped - 3 medium
Tomato, chopped - 2 medium
Ginger , chopped - 1 tablespoon
Garlic, chopped - 1 tablespoon
Green chillies, chopped - 2-3
Fresh green coriander, chopped - 3-4 tablespoons.
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Red Chilli powder - 1 teaspoon
Turmeric powder - 3/4th teaspoon
Garam Masala powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste


Grease the Baingan or eggplant with some oil, make lengthwise slits and roast over open flame on medium heat. Keep turning the baingan to ensure that it is cooked well on all sides. Once soft and well done remove from flame and let it cool. Peal the skin, mash the pulp.(I place the roasted baingan in a covered container as it helps the outer charred skin to peal off easily)

Heat oil in a kadhai, add chopped onions (keep aside 2 tablespoon of chopped onions) and fry for 3-4 minutes, add the dry masala other than the garam masala, sprinkle some water and fry till the oil starts leaving the sides.

Add chopped tomatoes and fry until the tomatoes turn tender but not mushy.

Add the mashed baingan, salt and mix well, fry for 3-4 minutes. Add chopped ginger, garlic onion and wix well, fry for 2-3 minutes add garam masala, chopped coriander and green chillies, fry for another minute or so and turn off the heat.

Serve hot Dal Roti or Paratha.

Monday, November 25, 2013

" Bhuna Chicken"

"Bhuna Chicken"

 "Bhuna" is a slow cooking style in which the spices are gently fried before the meat is added, Usually a rich and delicious dish made in Ghee but keeping in mind the health factor I  have used Vegetable oil.
 "Bhuna Chicken" is a spicy semi gravy chicken dish. Its made with marinated chicken cooked in aromatic Indian spices, with flavouring of fennel or saunf along with yogurt which gives the dish a smooth texture.


Chicken, de-skinned and cut into 12 pcs - 800 gms
Onion, sliced - 3 medium
Onion, paste - 1 medium
Garlic paste - 1/2 teaspoon
Yogurt - 2 tablespoon
Cumin powder - 2 teaspoon
Coriander powder - 1 tablespoon
Fennel powder (Saunf) - 1 1/2 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Pepper Powder - 1/4 th teaspoon
Garam Masala powder - 1/4 teaspoon
Bay leaf - 1
Green cardamom - 4
Clove - 5-6
Black Pepper corns - 10 -12
Cinnamon - 1 1/2 inch stick
Oil - 4 tablespoon
Salt to taste
Ghee - 1 tablespoon

For the Marinade

Lemon Juice - 1 tablespoon
Ginger, paste - 1 teaspoon
Garlic paste - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Kashmiri Red chilli powder - 1 teaspoon


Clean and wash the chicken. In a mixing bowl add the Lemon juice, ginger paste, garlic paste, turmeric powder and salt to the chicken, mix well and keep it in the refrigerator to marinate for 2 hours.

Heat oil in a kadhai, add the kashmiri red chilli powder to the marinated chicken and fry until slightly brown. Drain and keep aside.

Add the dry whole masala to the oil, once the aroma starts releasing, add the sliced onion and fry till golden brown.

Add cumin powder, coriander powder, fennel powder, red chilli powder, turmeric powder, black pepper powder and garlic paste to the onion paste add 2- 3 tablespoon of water and make a paste. Add this masala paste to the fried onion and mix well, also add the leftover marinade liquid and fry until the raw smell is gone and the oil starts leaving the sides.

Add the fried chicken,salt and mix well, ensure that each and every piece is well coated wit the masala, fry for 3- 4 minutes.( when adding salt please keep in mind that we had added salt in the marinade)
Add yogurt and mix well.

Once the yogurt is well blended with the chicken cook for 3-4 minutes and add a cup of water and bring it to a boil. Reduce heat, add ghee cover with lid and let it simmer for 5-7 minutes, turn off the heat and add the garam masala and  mix well. (The original recipe is made in Ghee, but I have used ghee towards the end as a garnish as it enhanses the floavor of the dish)

Serve Hot with Roti, Naan or Rice.