Soya Cutlets

Soya Cutlets

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INGREDIENTS

Soya chunks - 1 cup
Onion - 1 medium sized
Potato - 1 cup boiled and mashed
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 2 tbsp
Oil - as required to toast / deep fry
Salt- to taste

For coating:

Oats powdered - 2 tbsp
Breadcrumbs - 4 tbsp

INSTRUCTIONS

• Pressure cook soya chunks for 1 whistle until soft. Wash it well atleast twice to get rid of the soya raw smell. Drain water completely and squeeze to remove excess water. Then mash it well.
• Now in a wide bowl, add mashed potatoes, soya chunks, chopped onion, coriander leaves, red chilli, garam masala powder, required salt and mix well. 
• Then saute the mixture in low flame for 3mins(this step is purely optional my mixture was little watery so did this)
• Make the coating ready by mixing breadcrumbs with powdered oats. Make small round or oval shaped patties. Dip it in the breadcrumbs-oats mixture until coated well on both the sides.
• Heat dosa pan with oil and toast it on both sides until golden brown. Serve hot with ketchup or green chutney. You can deep fry the cutlets too.

SOURCE: http://www.sharmispassions.com/
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Pineapple Coconut cake

Pineapple Coconut cake

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INGREDIENTS

1/2 cup brown sugar
200g butter, chopped
440g can pineapple slices, drained
1 cup caster sugar
3 eggs
2/3 cup milk
1 3/4 cups self-raising flour, sifted
1 cup desiccated coconut

INSTRUCTIONS

• Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Place brown sugar and 50g butter in a small saucepan over low heat. Cook, stirring for 5 minutes or until butter has melted. Pour mixture over base of prepared pan. Arrange pineapple slices over sugar mixture.
• Using an electric mixer, beat caster sugar and remaining butter until light and fluffy. Add eggs, 1 at a time, beating to combine. Transfer mixture to a large bowl. Add half the milk, flour and coconut. Stir until just combined. Repeat with remaining milk, flour and coconut. Spread mixture over pineapple in prepared pan. Bake for 55 to 60 minutes or until a skewer inserted in the centre comes out clean.
• Cool cake in pan for 10 minutes. Turn out onto a wire rack to cool. Serve.

SOURCE: www.taste.au.com
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Eggless Ravioli

Eggless Ravioli

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INGREDIENTS:

1 cup of white flour
1 cup of semolina/suji
225 ml luke warm water
10 ml olive oil
A pinch of salt

For the filling:

250 gm pumpkin, roasted with salt pepper & olive oil
2 medium sized potatoes, baked/boiled
1/2 tsp minced ginger
1 Tbsp white bread crumbs
1 Tbsp ricotta cheese
1 Tbsp mascarpone cheese
1 Tbsp grated parmesan cheese
A few thyme leaves
1 tsp chopped chives
Salt and pepper to taste

For the sauce:

3 tomatoes
6-8 basil leaves
2-3 Tbsp olive oil
2 cloves of garlic
2-3 Tbsp tomato puree
Salt and pepper to season

INSTRUCTIONS

• Combine the flour, semolina, salt, olive oil and water together to make a semi stiff dough.
• Cover and let it rest for 30-40 minutes.

For the filling:

• Mash the pumpkin and potatoes together.
• Season it with salt, pepper, grated ginger, chopped chives, breadcrumbs, ricotta cheese, mascarpone cheese and Parmesan cheese.
• Mix all the ingredients together nicely and rest it in the fridge for a few minutes.
• Knead the dough on a floured surface and cut in half.
• Use only half of the dough.
• Roll out the dough or pass it through a pasta roller till it is about 2 cm thin.
• Use a ravioli cutter or any other round cutter to make the outer shell.
• Brush a little milk on the ravioli shells.
• Put the filling in a piping bag or use a spoon to put the filling in the pasta.
• Use your fingers to fold the pasta into a crescent shape.
• Make about six crescents and cool in the refrigerator.

For the tomato sauce:

• In a mixer add chopped tomatoes, bashed garlic, basil leaves, red chilli flakes, salt and olive oil.
• Blend into a nice thick paste.
• Pour the sauce into a hot pan with olive oil and cook nicely.
• Add the ravioli in a pot of boiling salted water and let the ravioli cook for a few minutes.
• Once cooked add it to the sauce.
• Serve on a nice plate and garnish with Parmesan cheese, cracked black pepper and basil leaves.

SOURCE: http://www.foodnetwork.com/

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Chicken Noodle Soup

Chicken Noodle Soup

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INGREDIENTS

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

INSTRUCTIONS

• Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
• Chicken Stock:Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
• Yield: 2 quarts

SOURCE: http://www.foodnetwork.com/
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Kashmiri Chicken Pulao

Kashmiri Chicken Pulao

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INGREDIENTS

500 gram rice
6-7 chicken thighs
2 tsp of cumin seeds
2 tsp coriander powder
3-4 pods of green cardamom
3-4 sticks of cinnamon
2 tsp mace
Few black pepper corns
5-6 cloves of chopped garlic
5-6 raisins
1 cup yoghurt
2 Tbsp desi ghee
1 cup sliced onion
2 tsp coriander seed powder
1 tsp red chilli powder
1 finely sliced ginger
Cooking oil
Salt & water

INSTRUCTIONS

• Take 500 gram rice, wash it properly and soak it in some water for 20 minutes.
• Take 6-7 chicken thighs and cut it into even size pieces
• Now wash these pieces well and drain the excessive water out, nicely.
• Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder
• Whisk the yoghurt nicely and keep it aside.
• Heat 2 tbsp desi ghee in a pan, add 4-5 cloves of chopped garlic, add 5-6 cloves,1 cup sliced onions and saute.
• Now add the finely chopped ginger and 5-6 chopped green chillies and saute.
• Now add the whisked yoghurt mixture and saute.
• Cook for 2 minutes and once you see the specs of fat coming up, add the chicken pieces. 
• Add some salt too at this stage.
• Cook for 1 minute and add 2 cups of water and leave it to boil. Use enough of water because the rice will be cooked in this.
• Let it simmer for a couple of minutes. 
• When the chicken is cooked, add the rice to the chicken and allow it to cook.
• Gently stir the rice because basmati after soaking becomes very fragile.
• Once the rice is cooked, serve hot.

SOURCE: food.ndtv.com

Khejur Gur Er Rosogolla

Khejur Gur Er Rosogolla

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INGREDIENTS 

Full Fat Milk: 2 Lit
Lemon Juice: 4-5 tbsp
Khejur Gur er Patali (Date Palm Jaggery): 200g (1 Cup)
Sugar: 100g (1/2 Cup)
Semolina/ Sooji: 1 Tbsp.
All Purpose Flour/ Maida: ½ Tbsp.
Water: ½ Cup+ ½ Cup+6 Cups

INSTRUCTIONS

Making of Chana:

• Mix Lemon Juice with ½ cup of lukewarm water and keep that aside for making Chana.
• Now mix ½ Cup water along with the full fat milk and bring it to boil in a deep bottom pan for around 7-8 minutes in medium flame.
• Switch the flame off and start mixing the Lemon water in 2 parts. After adding the first part to the milk using a spatula mix it properly and then add remaining lemon water.
• At this point milk will start separating in to Chana or cottage Cheese and water.
• Cover the pan with a lid and leave it for 5 minutes.
• After five minutes open the lid and using a strainer discard the water from the cottage Cheese.
• Don’t wash Chana after separating from the water as washing it under cold water will harden Chana.
• Now take the Chana and place it in the middle of a Muslin cloth and tie all the sides of the cloth.
• Place the Chana covered with the cloth in a flat place and put some weight over it (I have used my Shil Nora/ Shil Batta for this step) for 10 minutes to discard excess water from it.
• Remove the weight and remove Chana from the Cloth and you will see a flat plate of Chana or Cottage Cheese now.

Kneading the Chana:

• Kneading plays major role in making proper Rosogolla. It is required to knead Chana to make it smooth to get soft Rosogolla.
• I have used a plate for this process and kneaded entire Chana in batches using my palm (as shown in the picture).
• When the kneading process is complete, add Suji and Maida to the Chana and knead it again to mix both the ingredients.
• Cover it with a cloth and make the syrup before making the Round balls.

Making of the Gur Syrup:

• For making Rosogolla we need light syrup. I have used Khejur Gur or Date Palm Jaggery and Sugar in a ratio of 2:1 for making the syrup.
• Take around 6 Cups of water in a deep bottom pan and bring it to boil and add Khejur Gur and Sugar to the boiling water and start cooking in low flame till both Gur and Sugar dissolve completely.
• It will take around 5 minutes to make the syrup. Be handy with some more water which needs to be added to make the syrup thin as and when required.
• Remove impurities that may appear in the top of the syrup using a spoon.

Making of Rosogolla:

• Make 1.5” dm Round Balls from the previously kneaded Chana and you can make around 20-25 Balls out of the Chana prepared from 2 Lit milk.
• Make sure that there is no crack in the balls 
• Transfer all the Balls to the syrup in one go and start cooking in low flame covering the Pan with a lid for 30-40 minutes. It took me 40 minutes to cook Khejur Gur er Rosogolla.
• You can use Pressure cooker as well for making Rosogolla and it requires around 8 minutes of cooking in low flame and two whistles to make Rosogolla in Pressure Cooker. Remove the Weight after two whistle and cook for 5 more minutes in low flame.
• I have used a big 5 Lit Pot for making Rosogolla and in cases you are not available with a big pan then make Rosogolla in small batches.

Source: kitchenofdebjani.com
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Punjabi Samosa Gujiya

Punjabi Samosa Gujiya

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INGREDIENTS

Potatoes peeled and cut into ½-inch cubes4-5 medium
Oil 1 tablespoon
Shelled green peas boiled1/2 cup
Oil 2 tablespo
Cumin seeds 1 teaspoon
Ginger finely chopped1 inch
Green chillies finely chopped3-4
Red chilli powder 1
Dried mango powder 1
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped2 tablespoons
Gujiya dough
Refined flour (maida) 1
Ghee 3 tablespoons
Oil for deep-frying

INSTRUCTIONS

• To prepare gujiya dough, sift flour in a bowl. Add ghee and some cold water and knead into a dough. Set aside.
• To prepare stuffing, heat 1 tablespoon oil in a non-stick pan. Add cumin seeds, ginger, green chillies and potatoes, mix and cook for 1 minute. Add red chilli powder, dried mango powder, garam masala powder and salt and mix well.
• Sprinkle some water on top, cover and cook till potatoes are done.
• Add green peas and cook for 5 minutes on low heat. Add chopped coriander and mix well. Remove from heat and set aside to cool.
• Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
• Heat sufficient oil in a kadai. Deep fry the gujiyas on low heat till they become crisp and golden. Drain onto an absorbent paper.
• Serve hot. 

Source: sanjeevkapoor.com
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Fruit custard

Fruit custard

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INGREDIENTS

2.5 cups milk or almond
5 tbsp sugar, you can use 5 to 6 tbsp jaggery if using almond milk
2 tbsp custard powder
3 tbsp milk
1.5 to 2 cups chopped fruits

INSTRUCTIONS

With Milk:

• Take 2.5 cups milk in a thick bottomed pan or sauce pan and keep it on the stove top. bring the milk to a gentle heat or simmer.
• Whilst the milk is getting heated, in a small bowl, take 3 tbsp warm milk. you can take the 3 tbsp warm milk from the milk which is getting heated up or warm 3 tbsp milk separately in a microwave oven or on the stove top. add 2 tbsp custard powder.
• With a whisk stir very well to make a smooth paste without any lumps.
• When the milk has come to a gentle heat, add 5 tbsp sugar. stir very well so that the sugar dissolves.
• Keep the flame on a low and then add the custard paste in parts.
• As soon as you add the custard mixture, stir quickly so that lumps are not formed. finish of all the custard paste this way.
• Keep on stirring often while the custard is cooking, so that lumps are not formed. cook for about 5 to 6 minutes on a low flame.
• The mixture will thicken slowly. for a thicker custard, cook for a few more minutes. allow the custard to cool at room temperature. also keep in mind, that as the custard cools, it will thicken more. you can also keep the custard in fridge to chill it before adding the fruits.
• Chop the fruits. use seasonal fruits. avoid citrus fruits and melons. the fruits I used - apples, papaya, banana, strawberries and pomegranate.
• Once the custard has cooled, add the mixed fruits.
• Mix well and keep in the fridge. 
• Serve chilled garnished with some more fruits and pomegranate arils.

With almond milk:

• Warm the 2.5 cups almond milk. just lightly warm the milk. don't over heat it.
• Now take 3 tbsp milk from the warmed almond milk and make a smooth paste with the custard powder.
• Make sure there are no lumps and keep aside.
• Add sugar to the warmed almond milk. stir till the sugar dissolves.
• Then add the custard paste to the warmed almond milk.
• Keep on a low flame and keep on stirring till the milk begins to thicken.
• You have to stir continuously as to avoid forming lumps in the custard.
• The custard will start thickening. avoid making to a thick consistency, as on cooling the consistency thickens more.
• Switch off the flame and allow the custard to cool.
• Add fruits. mix well and serve the fruit custard.
• You can also chill the fruit custard and serve it later.

Source: vegrecipesofindia.com
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Grilled Tandoori Chicken

Grilled Tandoori Chicken

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INGREDIENTS
2 Chicken legs
1 tsp Lemon juice                        
½ tsp Red chilly pwd
2 tbsp Thick yoghurt
1 tsp Tandoori chicken masala pwd
½ tsp Coriander pwd
¼ tsp Cumin pwd
1 tsp Ginger garlic paste
¼ tsp Kasoori methi pwd
a pinch Turmeric pwd
¼ tsp Chat masala pwd
½ tsp Garam masala pwd
a small pinch Food color
1 tbsp Ghee / oil
Salt to taste

INSTRUCTIONS

• Clean and wash the chicken pieces.
• Make small slits, so that the marination reaches inside nicely and helps the chicken to cook more quickly.
• To prepare the marinade, take a small bowl.
• In that add lemon juice, salt and red chilly pwd.
• Mix well. Add the chicken pieces, coat well in the marinade and allow to rest for 10 to 15 mins.
• In another bowl, add thick yoghurd, tandoori chicken masala pwd, red chilly pwd, coriander pwd, cumin pwd, ginger garlic paste, kasoori methi pwd, turmeric pwd, chat masala pwd, garam masala pwd, food color and ghee. (Ghee helps the chicken to maintain its moist & tender while grilling)
• Add little salt and mix the marination well. (If you like spicier chicken, increase the chilly pwd )
• Now coat the chicken in the
• Cover and chill for at least 1 to 2 hrs.
• (We can also keep the marinated chicken overnight, for best taste)
• Set the microwave oven at 180 degree celcius and start to pre heat oven.
• Put the marinated chicken on the tray and place it in the hot oven.
• Cook the chicken for 15 mins.
• Spoon some melted butter on the tandoori chicken and grill further for 3 to 5 minutes or until charred.
• Remove from oven.
• We can see the chicken is cooked soft & tender with juicy inside.
• Sprinkle chat masala and lemon juice.
• Enjoy hot with onion, cilantro, lemon wedges garnishing.

Source: tastyappetite.net
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Fried Mozzarella

Fried Mozzarella

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INGREDIENTS

1 cup all-purpose flour
2 large eggs
1 cup panko or plain dried breadcrumbs
1 teaspoon dried thyme
Coarse salt and ground pepper
1 pound bocconcini (bite-size fresh mozzarella balls)
2 cups vegetable oil
Tomato sauce, for serving

INSTRUCTIONS

• Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
• In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.

Source: marthastewart.com
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Chicken curry in a hurry

Chicken curry in a hurry

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INGREDIENTS

1cup white rice
1 1/2tablespoons olive oil
1small yellow onion, thinly sliced
2teaspoons curry powder
1/2cup plain yogurt
3/4cup heavy cream
1/2teaspoon kosher salt
1/4teaspoon black pepper
114.5-ounce can diced tomatoes, drained (optional)
meat from 1 rotisserie chicken, sliced or shredded
1/4cup fresh cilantro leaves, roughly chopped

INSTRUCTIONS

• Cook the rice according to the package directions.
• Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
• Sprinkle with the curry powder and cook, stirring, for 1 minute.
• Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
• Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Source: realsimple.com
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