Wednesday, April 24, 2013

Paneer Bread Roll


200 g - paneer
3 - potatoes
2 - chopped onion
4 - chopped green chillies
1 tsp - pepper powder
2 tsp - ginger and garlic, finely chopped
1 pinch - ajinamota
bread slices as per the requirement
2 tsp - refined oil


  1     Grate the paneer and keep aside.
  2     Steam potatoes till it comes soft
  3     Place a karahi on the stove and heat oil
  4      Fry the onions well and add the ginger garlic, green chillies and cook for some time.
  5     Add the pepper powder, the grated paneer, salt, ajinamoto.
  6     Finally, add the mashed potatoes.
  7     Mix well and let it cool for some time.
  8    Take the bread slice dip it in the water one at a time and squeeze well.
  9    Place one big spoonful of the cooked mixture in the bread and shape into oval balls.
  10   Make bread rolls with remaining cooked mixture.
  11   Now deep fry the balls and serve hot with ketchup.

Servings : 5-7
Time Taken : 15-30 mins

Chicken Tortilla Soup

For the soup:
2 tablespoons vegetable oil
1/2 medium onion, medium dice (about 3/4 cup)
1/2 small carrot, peeled and medium dice (about 1/4 cup)
1/2 medium celery stalk, medium dice (about 1/4 cup)
1/2 medium red bell pepper, medium dice (about 1/4 cup)
1 medium garlic clove, minced
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 cups (1 quart) stock or low-sodium chicken broth
1 cup water
1/2 cup canned crushed tomatoes
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces

For the tortilla strips:
1 1/2 cups vegetable oil
4 (6-inch) corn tortillas
Kosher salt
Freshly ground black pepper

To finish:
1 1/2 cups shredded, cooked chicken (about 8 ounces)
1/2 cup heavy cream
Kosher salt
Freshly ground black pepper

Optional garnishes:
Shredded Monterey Jack cheese
Thinly sliced scallions
Sour cream


For the soup:

    Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
    Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.
    Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.

For the tortilla strips:

    Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes.
    Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.
    When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.

To finish:

    When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.

Total Time: 2 hrs
Makes: 4 to 6 servings

Monday, July 13, 2009

Kachori Recipes


• 1 Cup flour
• 1/2 Cup yellow moong dal (soaked)
• 1/4 Cup gram flour
• 1/4 tsp Fennel seeds powder
• 1/4 tsp Cumin seeds powder seeds powder
• 1/4 tsp Garam masala
• 1/2 tsp Red chilli powder
• 1/ 4 tsp Baking powder
• Oil for frying
• Salt to taste

How to make Kachori:

• Mix flour, salt and baking powder and make smooth dough.
• Grind the soaked yellow moong dal.
• Heat oil and fry grinded dal lightly in it.
• Mix all seeds powder, gram masala and red chilli powder.
• Cook it till it turns dry.
• Add gram flour and stir it for while.
• Stuffing mixture for kachori is ready.
• Roll out small balls of equal size out of the dough.
• Stuff the mixture in it and seal the edges.
• Heat the oil and fry the balls till it turns brown.
• Serve it with green chutney.

Thursday, April 23, 2009

Deviled Eggs with Tarragon


* 6 large eggs
* 1/4 cup mayonnaise
* 1 teaspoon Dijon mustard
* 1 teaspoon minced capers
* 1 1/2 teaspoons minced fresh tarragon leaves
* 2 tablespoons minced fresh chives


1. Place eggs in a medium saucepan in a single layer and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then remove from heat and let sit in the hot water for 12 minutes. Drain eggs and run under cold water until cool enough to handle. Transfer to the refrigerator for 20 minutes or until completely cool.
2. Crack and peel each hard-boiled egg. Using a sharp knife, slice eggs in half lengthwise. Scoop out yolks and place in a medium mixing bowl; reserve empty egg halves on a serving tray.
3. Mash yolks with a fork and add mayonnaise, mustard, capers, and tarragon. Mix thoroughly with the fork until smooth. Season with salt and freshly ground black pepper.
4. Fill each egg white with 1 heaping teaspoon of the yolk mixture, rounding the tops with a spoon. Garnish each with a sprinkling of minced chives, and serve.

Strawberry Whipped Cream Cake


For the berries:
2 pints strawberries, rinsed and hulled (about 4 cups)
2 tablespoons granulated sugar
1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
1 1/2 teaspoons vanilla extract
1 teaspoon grated lemon zest

For the cake:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon lightly packed lemon zest
2 teaspoons vanilla extract
6 large eggs, separated
1 1/2 cups granulated sugar

For the filling:
1/2 cup mascarpone cheese
1/2 cup heavy cream

For the frosting:
1 tablespoon vanilla extract
6 tablespoons granulated sugar
3 cups heavy cream


For the berries:
  1. Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
  2. Strain macerated berries and reserve syrup separately.

For the cake:

  1. Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.
  2. In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
  3. In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
  4. Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.

For the filling:

  1. Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

For the frosting:

  1. Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
  2. Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)

To assemble:

  1. Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
  2. Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
  3. Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
  4. Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.
Total Time: 1 hr 30 mins, plus cooling time
Active Time: 1 hr
Makes: 12 servings

Tuesday, December 9, 2008

Gingerbread Cookies Recipes


3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground clove
1 cup granulated sugar
8 tablespoons unsalted butter (1 stick), at room temperature
3/4 cup dark molasses, such as Grandma’s Robust
1 large egg, at room temperature


1. Combine flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside.
2. Combine sugar, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.
3. Scrape down the sides of the mixing bowl, add egg, and mix until incorporated. Add dry ingredients and mix on low speed until moist throughout, about 2 minutes. Turn dough onto a dry, clean surface, divide in half and form into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.
4. Heat the oven to 350°F and arrange a rack in the middle. Place 1/2 of the dough on a lightly floured work surface and roll out to 1/4-inch thickness.
5. Cut dough into 3-inch round cookies and transfer onto a parchment-lined baking sheet. Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
6. Bake cookies until edges are brown but centers are still soft, about 8 to 10 minutes. Remove cookies from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a rack to cool completely. Repeat with remaining dough.

Total: 1 hr 30 mins, plus time for the dough to chill
Active: 35 mins
Makes: 42 (3-inch) cookies

Fried Chickpeas with Sage Recipes


Olive and canola oil for frying
2 (15-ounce) cans chickpeas, thoroughly drained and rinsed
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon smoked paprika
40 to 50 medium fresh sage leaves


1. Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 375°F over medium heat.
2. Meanwhile, dry drained chickpeas thoroughly with paper towels. Combine 2 tablespoons of the flour, the salt, and the paprika in a large bowl and briefly whisk to break up any lumps. Add chickpeas and toss to coat. Line a baking sheet with paper towels and set aside.
3. Working in two batches, fry chickpeas until they stop popping and have turned golden brown, about 3 to 4 minutes per batch. (Be careful: A lot of commotion and steam erupts from the oil when the chickpeas first drop.) Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
4. Combine remaining 1 tablespoon flour and sage leaves in a small bowl, toss to lightly coat, and tap off excess flour. Working in two batches, fry sage in oil until leaves stop foaming, about 10 to 15 seconds. Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
5. Toss together chickpeas and sage in a bowl and serve immediately.

Special equipment:
You will need a deep-frying/candy thermometer, a pair of tongs, and a skimmer.

Total: 30 mins
Active: 20 mins
Makes: 6 to 8 servings

Monday, December 8, 2008

Sweet Corn Soup Recipes


Large corn cobs ( bhutta) - 6
Water - 6 cups
Cornflour - 2 tbsp.
Sugar - 1-1/2 tbsp.
Soya sauce - 1 tsp.
Chilli sauce - 1 tsp.
Vinegar - 1 tsp.
Salt to taste.


1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.

Serve hot with corn kernels (step 2) dipped in it.

Fruit Raita Recipes


Yogurt (Curd) - 3 cups
Bananas- 2
Apple - 1
Mango - 1
Chikoo - 2
Pomegranate seeds - 1 cup
Strawberry - 1
Sugar to taste .
Black Salt to taste.


1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt(Curd) to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.

Egg Biryani Recipes


Basmati rice - 2 cups
Water - 3-1/2 cups
Eggs - 6
Onion (thin-sliced)- 1
Ginger paste- 1 tsp.
Garlic paste - 1 tsp.
Green chilli
(thin-sliced) - 2
Cloves- 2-3
Black pepper - 6-7
Bay leaves - 2
Brown cardamom- 1
Green cardamom - 2
Red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Garam Masala
Powder - 1 tsp.
sticks (thin) - 3-4 (1/2 inch each)
Cumin seeds - 1 tsp.
Vegetable oil - 4 tbsp.
Salt to taste.
Chopped coriander leaves.


1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.