Pepper, Chilli and Vanilla

Yet another popular Indo Chinese dish which pairs well with fried rice.Its the best way to feed veggies to a fussy eater .Mixed vegetables dumplings fried then simmered in hot & sour sauce taste delicious with veg fried rice/noodles.

Ingredients:
for the veg balls
1/2 cabbage grated
1 carrot grated
4-5 french beans chopped
1/2 cup spring onion chopped
7-8 florets broccoli finely chopped
1 tsp garlic minced
1/2 tsp pepper powder/as needed
2-3 tbsp cornflour
salt to taste .
oil to deep fry.

for the gravy
4-5 garlic chopped
1/2 cup spring onion chopped
1 inch ginger chopped
1cup veg stock/water/as needed
1.5 tsp soy sauce
1.5 tbsp chilli sauce
1 tbsp tomato sauce
1 tbsp cornflour mixed in 1/2 cup water
2 tbsp oil

Method:

Mix the veg with pepper , garlic,salt & cornflour ,shape into balls & deep fry the balls in batches till golden brown on medium heat.
Drain on absorbent paper & set aside.
In a pan heat oil add the garlic ,ginger & fry on high heat.
Then add the spring onions & saute for 2-3 min.
Add the sauces ,stock/water, cornflour slurry.
Keep stirring the mixture will begin to thicken .
While the mixture boils & thickens add the fried balls.
Garnish with spring onions ,serve hot with noodles/fried rice

Note:
you don't need to add water while forming the balls the grated carrot & cabbage itself leaves water which is enough to bind well with the cornflour but if you feel the mixture is dry add few drops of water & then shape.

This yummy cheesy pasta is very easy& quick to make . I added tomato kethcup which really saved a lot of time & this pasta was ready in a jiffy.This is a life saver when you have guest over or feel lazy to cook .Best option for kids lunch box they will love this yummy cheesy pasta.

Ingredients:
1 cup fusilli
1/2 red capsicum
1/2 green capsicum
1/2 cup sweet corns boiled.
1 tsp oregano
1 tsp mixed herbs
1 tsp red chilli flakes
3 cloves of garlic minced
2 tbsp tomato kethcup
1/2 cup milk
1 tbsp butter
1 tsp flour
1/2 cup cheese
1.5-2 tbsp olive oil.

Method:

Boil the pasta in enough water with salt & tsp oil cook till Al Dente, drain completely & sprinkle oil , set aside.
Heat butter & oil to this add minced garlic & saute.
Add the chopped bell peppers & saute for 2-3 min.
Now add flour & saute for 2 min.
Mix in tomato sauce & toss ,while still mixing slowly add milk.
Add the herbs & cheese & mix well .
Mix in the cooked pasta & toss well.
Sprinkle some herbs & grated cheese & serve hot.

Sending this to Haffa's event ..Back to School
Events, blog events, back to school ideas, back to school, back to school lunch recipes, Lunch box,

sending this to first anniversary giveaway event by mykitchenodyssey

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Lent is the only time in the year when we enjoy veg dishes rest of the time we binge on non veg .Every year during lent we prepare varieties of veg dishes hence you will see many veg dishes in my blog these days.My cousins & Catholic readers had asked me post some veg starters which they could prepared during this season so I'm posting a simple recipe of the very famous & much liked veg cutlets.
Its only during lent these veg cutlets are prepared at home& relished by all.Its a simple recipe with veg some spices & cheese which everyone enjoys both kids & adults.

Ingredients:
2 potatoes med sized
100 gms elephnt foot yam /suran
1 carrot
1/2 cup sweet corn
1/2 cup green peas
1 sweet potato
2 tbsp cheese grated.
1 onion chopped finely
2-3 garlic minced
1/2 inch ginger grated.
1 tsp garam masala powder
1/2 tsp cumin powder
2 green chillies chopped
1/2 tsp red chilli powder
1/2 tsp chaat masala
1 tbsp chopped coriander leaves.
1 tsp cornflour
1tsp gram flour/besan
bread crumbs to coat
oil to shallow fry
salt to taste

Method:

Boil all the vegetables & mash them .
In a vessel heat 1 tbsp oil then add the ginger -garlic & saute.
Then add chopped onion& fry well till soft & translucent.
Mix all the powdered masala ,salt to the mashed veggies along with the sauteed onion & ginger garlic.
Add chopped coriander leaves & grated cheese.e
Then add the besan & mix well.
Shape as desired .
Refrigerate for 15 min .
Mix the cornflour with little water to make a slurry ,not too thick.
Dip the cutlets into the slurry & roll on the breadcrumbs.
Shallow fry till golden brown & serve hot with tomato ketchup.
The cutlets can be freezed for later use when you wish to fry thaw it & shallow fry.

This halwa is very delicious with the goodness of sweet potato/shakarkhand/ratala and the richness from mava with nuts together make this a wonderful delight which just melts in the mouth.
This is a very easy recipe which is thoroughly enjoyed by kids as well as adults.

Ingredients:
2 -3 medium sweet potato approx 400 gms
150 gms mava
1/4 cup + 1 tbsp sugar/ as needed
1 tsp milk masala
1 tbsp saffron infused milk
2.5 tbsp ghee
6-7 cashews chopped
6-8 almonds chopped.

Method:

Clean ,wash and boil the sweet potatoes ,peel & mash .
In a non stick kadhai/vessel heat 1 tbsp pure ghee and fry the mava well .
Add sugar and mix till the sugar dissolves in the mava.
Add the sweet potatoes and the milk masala .
Mix well and fry over medium flame till ghee separates.
Add the saffron milk and the nuts and cook for about 2-3 min.
Serve hot /warm..

Notes:
The amount of sugar used depends on the sweetness of sweet potatoes ,so use accordingly.
I have used milk masala powder you could replace it with 1/2 tsp cardamom powder.

I find myself lucky to write a guest post for My Singapore Kitchen which happens to be my favourite blog. When Suhaina asked me to do a guest post in her amazing blog I was super excited & very happy as its the first time I write a guest post and that too in a very popular blog. Suhaina as we all know is a very talented blogger & a very good friend who is always ready to help.She's the one who inspired & encouraged me to start a food blog.

I just love her blog whenever I visit her space I always leave hungry .I have many times drooled over the pics on her blog and slowly wished I could grab a bite. I have tried many of her recipes and they all turned simply awesome to name a few among them are garlic rolls ,sea food bee hoon , appom ,angry bird cake, I could have linked in many lip smacking recipes from her blog but the list is endless & this space wont be enough So hop over to her amazing blog for a yummy treat .

Thank you so much Suhaina for inviting me to do a guest post for your blog.. Its really a great honour for me.When she asked me I was super excited and without giving a second thought I said yes but was totally confused which recipe to post .Then suddenly thought of sharing Chicken croquettes recipe which is my personal favourite and I can just keep munching on it.

Kindly hop on to Suhaina's blog for the recipe .

Whole Roasted is a must at my place during feast or any special occasions.We normally stuff and roast chicken or simply marinate with some masala and spices and roast it. I have also made stuffed roasted chicken twice for my Cousins wedding and it was a very big hit
This was made for christmas 2013..lol & from that day this was lying in my drafts but I completely forgot about it.Today while going through the drafts I finally edited & decided to post it. This Christmas instead of making stuffed chicken I made this simple roasted chicken without the gibblet stuffing ..It was juicy,the chicken was perfectly roasted and crispy and the meat was succulent with all the flavours & juices from the marinade.
The fresh herbs ,crushed garlic & the pepper gave this chicken a yummy flavour & taste and while it was in the Rotisserie oven the whole house was filled with a lovely aroma.. It was so tempting to see it getting roasted that i could not wait for it to get ready and have it ..I didn't even garnish it before serving just served it the way it was and it still looked beautiful ..The marinade is simple thus bringing the real flavours and the juices out of the chicken ..I also roasted potatoes ,brocoli and bell peppers with this.

Ingredients:

Whole Chicken with /without skin.(mine weighed 1.5kg)
6-7 garlic crushed
1 tbsp red chilli flakes
1 tsp oregano
1 tsp crushed pepper/to taste
juice of 1lime / as needed
2 tbsp oil preferably olive oil
5-6 stalks of fresh rosemary
2-3 stalks of thyme
1 red bell pepper
1 yellow bell pepper
2 potatoes cut in cubes
7-8 brocoli florets
salt to taste.

Method:

Clean the chicken very well and remove the giblets from the cavity.

Wash the chicken well and drain out all the water from it you could even pat dry the chicken with paper towels.

Poke the chicken with fork all over to ensure the marination reaches the chicken from inside as well.

Mix crushed pepper ,oil .chilli flakes,herbs,salt and lime together and rub it inside as well as outside the chicken.

Put 2 stalks of rosemary, thyme and some crushed garlic inside the chicken and the rest just rub it all over the chicken.

Marinate for 4-5 hours or overnight.

Once you are ready to roast it mix some broccoli's,bell peppers & potatoes in the same marinade.

Roast it on 180 degree centigrade for about 1 hour or till well cooked .

Carve and serve ....

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Cajun Potato wedges roasted with Cajun spices makes a wonderful side dish its a very nice alternative to french fries.I simply love Cajun potatoes from Barbeque Nation .
I was craving for this badly so gave this a try .It was super yummy and made a great side dish. It pairs wonderfully with grilled chicken steak.

Ingredients:
2-3 potatoes cut in wedges
1 tsp chili flakes
1 tsp garlic powder
1/2 tsp crushed pepper
1/2 tsp oregano
1/2 tsp mixed herbs
1/2 tsp lime juice
1.5 tsp oil+ for shallow frying
salt to taste.

Method:

Wash the potatoes well and cut into wedges with the skin on.
Mix all the spices ,lime juice,with the olive oil and rub it on the wedges till the potatoes are well coated with the marinade.
Let it marinate well for about 10 -15min.
Shallow fry till golden brown.
Serve them hot with ketchup/cheesy dip/thousand island sauce.

Misal Pav is a very popular breakfast dish in Maharashtra. Misal is Usal topped with farsan & chopped onions served hot with pav/bread. Usually misal is made from matki/moth beans but I prefer making it with mixed sprouts.This is my version of making usal we prepare usal in two ways with & without coconut here I have posted the one without coconut .

Ingredients:
for the usal
1 cup boiled sprouts
1 tomato chopped
1 onion chopped finely
1 .5tsp kashmiri chilli powder/as needed
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp hing/asafoetida
1 tsp jaggery optional
a sprig of curry leaves
4-5 garlic crushed
1 tbsp oil.
salt to taste.

For the misal
1 cup farsan/chivda/Mixed Mixture
1/2 chopped onion
Pav/Bread
Slice of lime as needed.

Method:

Heat oil in a vessel add cumin ,mustard seeds Once they crackle add curry leaves& hing.
Then add crushed garlic and fry for 2-3 min.
Then add chopped onions and fry over medium heat till soft & translucent.
Put the chopped tomatoes and fry till soft.
Mix in the chilli powder and all the powder masalas.
Mix the boiled sprouts ,salt, jaggery and add about 1/4-1/2 cup water and let it come to nice boil.

Assembling the misal.
Take the usal in a bowl /Plate ,top it with farsan & chopped onions .
Serve it with pav & slice of lime.

I use to always admire the way these tawa dishes were served in parties ,the veggies sauteed with spices and tossed in gravy just before serving use to tempt me but I never tasted it until recently I happened to try bhindi tawa masala by chance in a party and I absolutely loved it. I gave it a try with assorted veggies and it turned out very well so today tried making it with paneer. It turned out to be a great hit.
I have added capsicum you could add baby corns and mushrooms as well .It's a simple and easy recipe which goes well with rotis/rice/naan.Do give it a try.

Ingredients:
for marination
200 gms paneer cut in cubes
1/2 tsp kasuri methi/dry fenugreek leaves
3 tbsp curds
1 tsp red chilli powder

for the gravy
1 large onion chopped finely
1/2 cup tomato puree
1 capsicum chopped
1 tbsp coriander powder
1/2 tsp garam masala powder
1/2 tsp kasuri methi
1/2 tsp chaat masala
1 tsp cream(optional)
3 tbsp oil .
salt to taste.

Method:

Mix the chilli powder ,kasuri methi ,salt ,curds and marinate the paneer pieces.
Shallow fry the paneer pieces & keep aside.
On a tawa/griddle/ non stick pan heat oil add cumin seeds,onion and saute till brown.
Then add the chopped capsicum & saute.
Then add the tomato puree & fry till oil separates .
Add the chilli powder/kasuri methi, garam masala,salt and about 1/2 cup water.
Let it cook for 5 min then lastly add the paneer pieces & chat masala mix well.
If using cream add now & give it a stir & cook for a minute .
Garnish with fresh coriander leaves & serve hot.

Note:
You could add 2 grated tomatoes instead of the tomato puree.

If you tired of having Mutton/Chicken Biryani then this one's for you This spicy paneer pulav is as good as biryani .Fragrant Basmati cooked with aromatic spices then layered with spicy yet creamy cottage cheese/paneer gravy makes a delicious one pot meal.You could serve this with raita & Paneer tikka along

Ingredients:
Marination
200 gms malai paneer
1 tsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
4tbsp curds

For the rice
2 cups basmati rice
3-4 cloves
1 star anise
2-3 green cardmon
1 black cardmon
2 bay leaves
salt as needed

for the gravy
2 onion fried till brown
1 tomato chopped
1 tsp ginger garlic paste
3 tbsp curds
1tbsp cream
1 tsp garam masala powder
1/4 tsp kasuri methi /dried fenugreek leaves
1/2tsp kashmiri red chilli powder
2 -3 green chillies chopped finely
1/4 cup mint leaves chopped
1/2 cup coriander leaves chopped
1 tbsp ghee (optional)
2 tbsp saffron infused milk (optional)
Dry fruits as needed.
Oil as required
salt to taste

Method:

Mix in curds ,salt, ginger garlic paste ,cumin powder, chilli powder, till smooth .
Marinate the paneer pieces with the curds mixture & keep aside.
In a non stick pan heat 1.5 tsp oil & fry the paneer .
Cook the rice with whole spices
In cooking pan heat oil add the chopped tomatoes & fry till its soft.
Then add the ginger garlic paste & saute till the rawness goes away.
Put the chopped green chillies and saute.
Mix in the fried onions ,powdered masalas & curds.
Saute well till the oil separates ,then add cream.
Add salt & 1/2 to 3/4 cup water .
Let it come to a boil then add the fried paneer.
Also mix in the coriander & mint leaves.
Now spread the cooked rice layer over the gravy
Sprinkle the dried fruits & drizzle ghee if using .
Add the saffron infused milk if using.
Cover the lid and cook for 10 min on low heat.
Serve hot with raita /masala papad/paneer tikka

This is quick and easy delicious pineapple korma which taste absolutely divine..I had some pineapple left after making pineapple chicken fried rice And wanted something to go along with it .First I decided to make pineapple chicken but then wanted something to go with Naans as well so suddenly thought of making korma I know it does sounds weird as a combo korma with fried rice ..I too felt the same but then thought of trying this weird combo. .To my surprise it paired very well .The sweet tangy pineapple blended well with all spices and chicken korma was a big hit.

Ingredients:
Chicken 400 gms
1/2 cup pineapple chopped
1/2 cup curds
1/2 tsp red chilli powder
1 tsp ginger garlic paste
2 onions sliced
1 tomato chopped
1 tsp meat masala
1 tsp garam masala powder
1/2 cup chopped coriander& mint leaves
1/4 tsp fennel powder
1/4 tsp mace powder
1/2 tsp roasted cumin powder
1 tsp coriander powder
2 bay leaves
2 tbsp oil
salt to taste

Method:

Marinate the chicken pieces with salt,ginger-garlic paste,red chilli powder &the pineapple pieces & set aside for 30 min .
Fry the sliced onions till crisp and brown & keep aside.
In a pan heat oil then add the bay leaves.
Now add the chopped tomatoes & cook till mushy.
Then put in the marinated chicken pieces & fry well for 8 -10 min.over medium heat .
Now mix in all powdered masalas .
Now crush the fried onions and add to this.
Saute well till the masala coats the chicken.
Check for salt ,add if needed.
Add the chopped coriander & mint leaves.
Finally add the fennel and mace powder.
Add about half cup/more water depending on the gravy consistency you want.
Bring it to a nice boil ,then simmer & cook till the chicken is well cooked.
Serve hot with steamed rice/pulav/naan /bread of your choice.

These bite sized meatballs make a wonderful appetizer .They sure are crowd pleaser...We always have it our parties. & its always a big hit. You can mix everything well ahead & refrigerate then just fry them & serve them as appetizers .

Ingredients:
Mince 300 gms
1 Onion finely chopped
5-6 garlic finely chopped
1" ginger minced
2-3 green chillies chopped
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp roasted gram flour
1 tsp lime juice/as needed
2 tbsp coriander leaves chopped
1 tbsp mint leaves chopped
1 egg beaten.
salt to taste
oil to deep fry.

Method:

Wash the mince well & drain the excess water.
Mix with all the above ingredients & shape into balls.
Deep fry in hot oil till golden brown then lower heat & fry till crisp & brown.
Serve with tomato ketchup.

This is a very famous thai dish served in half cut pineapple garnished with cashews.I had tasted this in Thai restaurant .It was very yummy .I wanted to recreate the same fried yesterday . I tried it at home & it turned to be very yummy .I used basmati instead of jasmine rice & didn't add cashews but it still tasted .We really enjoyed it .

Ingredients:
3 cups cooked jasmine/basmati rice
1 cup boiled chicken
1/2 cup chopped pineapple chunks
1 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp crushed pepper
1/2 cup chopped spring onion
3 -4 garlic minced
2 tbsp sesame oil
salt to taste.

Method:

Boil the chicken with 1/2 tsp soy sauce 1 tsp pepper & salt.
Shred into pieces & keep it ready.
In a pan heat oil, add minced garlic & saute for 2 min.
Now add the spring onions saute for a minute.
Then add the chicken ,1tsp pepper, sauces and mix well.
Mix in the pineapple chunks & saute for a minute.
Then add the cooked rice & mix well.
Finally add the chopped spring onion & give it a stir.
Serve hot .

Making jams home is fun. It's easy ,natural and free of preservatives.I really love making jams, every year I make batches of strawberry,pineapple ,blueberry & mix fruit jam .This is simple easy recipe which can be done in less than 20 minutes.
Normally I just cook the fruit ,sugar together but this time I cut the strawberries & added sugar & kept it overnight in the fridge Next morning I just placed them in pan & let it cooked .It took me about 15 min to make this yummy jam .
The best thing of doing this step was the sugar had already dissolved & were mixed beautifully with the juices from the strawberries .This made the cooking process fast & there was hardly any scum over it. I will be using this same method henceforth.

Ingredients:
Strawberry 250 gms.
Sugar 150-200gms.
1 tsp lime juice.
1 stick Cinnamon stick (optional).

Method:
Wash the strawberries well and cut into half/quarter pieces.

In a plastic/glass/steel bowl mix the chopped strawberries with sugar .

Cover the bowl &Leave the strawberries in the fridge overnight or atleast 6-8 hours.

Next morning place the strawberries & sugar mixture in a non stick pan.

Add lime juice and Cinnamon stickand allow the mixture to boil over medium heat.

If you don't like chunks mash the strawberries while stirring.

To check if the jam is ready place a small drop on a chilled saucer,if its still runny jam is not yet ready cook it for 5 min.
If it wrinkles its ready .

Remove the scum if any .

Pour the mixture in clean sterilized bottles while the jam is still hot.

Allow it to cool on room temperature then store it in the fridge.

Note:
I have not used any water for making this jam as the strawberries were cut & mixed with sugar & kept in the fridge overnight .There was lot of juice formed because of the sugar hence there was no need of adding sugar .
If you still feel the need of adding water while boiling only then add 1/4 cup water & boil it with the strawberries .
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