Italian Style Grilled Prawns

Ingredients
Serves 4
8-12 Jumbo prawns
2 tbsps Olive oil
1/2 tbsp Lemon juice
Salt to taste
1 tsp Peppercorns (crushed)
Fresh basil (finely chopped)a few leaves
1/2 tsp Rosemary (dry)
1 medium sized Green capsicum (cubed)
1 medium sized Red capsicum (cubed)
1 medium sized Yellow capsicum (cubed)


Method:
1. First shell and de-vein prawns taking care to keep the tail intact. Wash well.
2. Now make a marinade using one tablespoon of olive oil, lemon juice, salt, crushed peppercorns, basil leaves and dry rosemary.
3. Thread the prawns on satay sticks and marinate them in the above marinade.
4. Place it in refrigerator for approx. half an hour.
5. Preheat the barbecue and arrange the prawns on the hot barbecue and cook until done.
6.Heat remaining olive oil in a pan and add coloured capsicums and sauté.
7.Add the remaining marinade and mix.
8.Serve the barbecued prawns with sautéed capsicums.

Do not forget to include this really easy grilled dish to ur Barbeque list!!
Chers with Wine and Vodka!!!

Paneer Pudinawala

Ingredients
Serves 4
5-6 sprigs Fresh mint leaves
250 gms Cottage cheese (paneer, ½ inch triangles)
1 tbsp Oil
2 Black cardamoms
4 Green cardamoms
6 Cloves
8 Black peppercorns
1 inch stick Cinnamon
3-4 Green chillies (broken)
2 medium sized Onions (grated)
2 tbsps Poppy seed paste (khuskhus)
Salt to taste
2 tbsps Fresh cream


Method
Heat oil in a pan.
Add black cardamoms, green cardamoms, cloves, black peppercorns and cinnamon and sauté.
Add broken green chillies, grated onions and continue to sauté till the onions brown lightly.
Tie up the mint sprigs together and add to the pan.
Bruise the leaves lightly, add one and a half cups of water and mix.
Add poppy seed paste and mix.
Add salt and bring the gravy to a boil.
Let it simmer for three to four minutes.
Take the mint sprigs out and add the paneer triangles.
Mix with a light hand and cook for three to four minutes or till the paneer triangles are heated through.
Add fresh cream and take it off the heat.
Serve hot.

Murgh Dum Pukht

This one is a microwave special , a fabulous treat for you and your family...did you just check the long list of 22 ingredients..it has to be good really good.

Ingredients

1. 2 inch stick Cinnamon
2. 6 Black cardamoms
3. 6-8 Cashewnuts
4. 2 medium sized Onions
5. Fresh mint leaves a few sprigs
6. 1 tbsp Garlic paste
7. 1 tsp Red chilli powder
8. Oil to deep fry
9. Fresh coriander leaves a few sprigs
10. 1 cup Yogurt
11. 1 tbsp Ginger paste
12. 1 kg Chicken
13. Salt to taste
14. 4-5 strands Saffron
15. 6 tbsps Lemon juice
16. 1 tsp Rose water
17. 4 Cloves
18. 6 Green cardamoms
19. 1 tbsp Poppy seeds (khus khus)
20. 1 tbsp Sunflower seeds (chironji)
21. 1 inch piece Ginger
22. 3 Green chillies

Method
First and foremost crush together cinnamon, cloves, green cardamoms, black cardamoms.
Clean, wash coriander leaves and mint leaves.
Soak khus khus, cashewnuts and chironji in warm water and then grind to a fine paste.
Peel, wash, slice and deep fry onions till golden brown.
Peel, wash and cut ginger into julienne.
Remove stems, wash and chop green chillies.
Make a fine paste by grinding together browned onions, green chillies, mint leaves with water.
Take whipped yogurt and add cashewnut paste, ginger paste, garlic paste and mix well.
Add salt, red chilli powder, onion paste and mix again.
Add saffron dissolved in water, finely chopped coriander leaves, ginger julienne, lemon juice and freshly crushed garam masala and mix.
Add rose water and mix.
Apply this marinade to chicken properly.
Let the chicken stand with the marinade for half an hour.
Apply oil to a microwave ovenproof glass bowl and transfer the chicken with marinade into it.
Cover with a lid or cling film on which make two to three holes.
Cook in the microwave at micro HIGH for ten minutes.
Lower the power to half and cook for another ten minutes. Serve hot.

Aaloo Gobhi Tahiri

Sometimes one doesn't feel like cooking the whole lunch so here comes a great substitute really easy and handy...try out Tahiri..even kids love it and so does the elders...

Ingredients
Serves 4

1½ cups Basmati Rice (Any Brand)
1 medium sized Potato (1/2 inch cubes)
1/2 medium sized Cauliflower (small florets)
2 tbsps Refind/ Vegetable Oil
1 tsp Cumin seeds
1 Bay leaf
1 inch stick Cinnamon
1 Black cardamom
3-4 Peppercorns
4-5 Cloves
1 medium sized Onion (sliced finely)
1/2 cup Green peas (shelled)
1 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Garam masala powder
Salt to taste

Method:
First Soak Basmati rice in three cups of water for fifteen to twenty minutes.
Drain and keep aside.
Then heat oil in a vessel and add cumin seeds, bay leaf, cinnamon, black cardamom, peppercorns and cloves. As soon as they change the colour and start splattering add onion and sauté till light brown.
Then add potato, cauliflower and green peas and sauté on medium heat for two to five minutes.
Now add rice, turmeric powder, red chilli powder, garam masala powder and salt along with three cups of hot water.
Cover and cook on low heat for fifteen to twenty minutes or till rice is done.
Serve hot with Boondi ka Raita or Kheerae ka raita along with some green dhaniya and pudina chutney.

Perfect for a sunny afternoon...and you may also try making the Namkeen Lassi or chaach with bhuna jeera which goes perfectly with it on a sunny afternoon.

Aaloo Paneer Cutlets

Ingredients:
200 gms Cottage cheese (paneer, grated)
1 medium sized Onion (chopped)
4 tbsps Fresh coriander leaves (finely chopped)
Salt to taste
1/4 tsp Pepper powder
1 tsp Garam masala powder
2 large sized Potatoes (boiled & mashed)
4 tbsps Refined flour (maida)
1 cup Cornflakes (crushed)
1 tbsp Raisins (kishmish)
1 tbsp + to deep fry Oil
1/2 tbsp Red chillies (crushed)
3-4 Green chillies (chopped)

Method:

Method
1.Soak raisins in warm water for some time before use.
2. Drain well.
3. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent.
4. Remove.
5. Mix together paneer, potatoes, crushed red chillies, fried onion, chopped green chillies, chopped coriander leaves, garam masala powder, salt and raisins.
6. Make cylindrical shaped croquettes one inch thick and two inches long.
7. Make a thin batter of refined flour, salt, pepper powder and water.
8. Dip the croquettes in this batter and roll in crushed cornflakes.
9. Keep the croquettes in the refrigerator for an hour or more.
10. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain onto an absorbent kitchen towel.
11. Serve hot with green coriander chutney.

Mumbai ka Aaloo Bonda

Mumaiyya Recipe aa gayi hai bhai...those who love to have some munching in the evening and those who have to make something special for MIL and FIL..this is just perfect...Woo them by making it this evening.

Really an easy one...and perfect for a rainy day (you know what I mean)

Ingredients:

2 Large Boiled, Mashed Aloo (Potatoes)

1-2 Green Chilies (chopped) (हरी मिर्च)

1tbsp Coriander leaves (finely chopped) ( हरा धनिया )

1cup gram flour ( बेसन )

Salt to taste

Red chili powder to taste ( लाल मिर्च )

1/4th tsp Garam Masala powder (गरम मसाला)

1/4th tsp turmeric powder ( हल्दी)

Refind Oil for frying

Method:

1.) Add salt, chili powder, garam masala, corriander, and green chilies to the mashed aloo (potatoes) and mix well.
2.) In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it.

3.) Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).

4.) Make small balls of aloo (potato) mixture.

5.) Dip each ball in the batter and deep fry them till golden brown

6.) Serve aloo bonda with Imli Ki chutney aur tomato ketchup.

कैसा लगा ज़रूर बताना भूल नहीं जाना

Potato Rosti

Hi, I recently went to a restaurant called marche' in singapore. Iwas so amazed with this lovely dish called Potato Rosti...I tried it and loved every bite of it.

A must try for a wholesome breakfast or lunch...Also you may want to add it to the kids menu...I am sure kids will freak out if you happen to make this for them.

Enjoy the recipe now:

Ingredients:

10 large potatoes

Olive oil if you are very health conscious otherwise

Butter if you are making for kids and want a good flavour

Salt and pepper to taste

Rosemary leaves (if available)

Spring Onion (Finely Chopped)

Sour Cream (Available at all the grocery stores easily)

Method:

1.First step is very imp..boil the potatoes carefully if you are using the indian pressure cooker just one whistle and thats done, else take a pot and put water and potatoes in it & boil for 8-14 minutes so that they are just par boiled. (Please see that the boiling shud be done to an extent that you can grate them nicely without mashing them or mixing together. You should be able to get thin strands like a flat pasta after grating).

Once boiled peel them and grate them using the biggest side of the grater ( कद्दुकस्स ) so that you get long flat pasta shaped boiled potatoes strands.

2. Heat 3-4 tsp olive oil or 1/2 cup butter until very hot in stoneware or non-stick pan.

3. Put a big spoon full of boiled potatoes and spread evenly so that it covers the bottom of the pan. Incase there is some space left then u may want to add some more grated potatoes to cover it.

4. Cook over medium heat about 8-10 minutes.

5. Flip potatoes using large spatula.

6.Cook for 7-8 minutes more on the other side till u see some reddish texture on the rositi.

7. Take it out in the plate. Garnish with rosemary leaves. Add salt and pepper to taste.

8. Real delight is if you serve it with sour cream and sprinkle some spring onions on top...

Very yummy...Must try for a light brunch..Truly amazing and awesome.

Don't forget to post your comments incase u love any of the dishes i have mentioned on my blog!!

Cheers!!

Aaloo Bhari Puri

This week I would be giving you lots of recipes made from Aaloo (The true king of Vegetables)
If you have some good aaloo recipes please share it with me and I will dedicate the post to you .

So get Ready friend ab jab previous recipe mein Puri ka naam liya hai to Aaloo ki Bharwaan Puri Bhi Banayi Jaayae.

So note down the ingredients:
Serves 4:

2 Cups Refined Flour (Maida)
1 Big Large Size Potato (Boiled and Mashed)
2 tbsp Ghee while kneading the dough
Oil for frying
Salt to taste
1/2 tsp Cumin Powder
1/2 tsp Red chilli Powder

Method:

First sieve flour with salt.
Keep it aside.
Comine flour, mashed potato,red chilli powder, cumin powder and two tbsp of ghee.
Knead to a soft dough using little water.
Then cover the dough with a damp muslin cloth and keep it aside for half an hour.
Divide the dough in 15 equal portions and make small balls.
The roll them to make puris.
Heat sufficient oil in Kadai.
Deep fry the puri till nicely puffed and light brown in colour.
Take them out and drain onto an absorbent paper.
Serve Hot.
Achaar, Chutneys also go very well with Aaloo Puris.

Aaya na kuch mazaa....

Dum Aaloo

Ingredients:

4 Tomatoes Small Size
1/2 Kg Baby Potatoes
Mustard Oil 4 Tbsp.


Masala:
3 Whole Red Chilli (साबुत लाल मिर्च)
2 Cardamon (काली इलायची)
1/2 tsp Cumin Powder (जीरा पोव्दर)
2 - 3 Bay Leaves (तेज पत्ता)
1 tsp Lal Mirch Powder
2 Inch Piece Ginger
Salt to taste
1-2 Sticks Cinnamon (दाल चीनी)
1/2 tsp turmeric Powder
A pinch Asafoetida (हींग)
1/2 tsp sugar

Method:

First take potatoes wash them under running water and then boil them in a pressure cooker.
Cool and peel the skin.
Chop tomatoes and peel, wash and chop ginger piece.
Take a Karai (Pan), Heat mustard oil till smoke starts coming out of it.
Cool it and Heat the oil again.
Add cumin seeds, Cinnamon sticks, Bay leaves, Heeng, Cardamoms,Whole red chillies and finally chopped Ginger pieces and saute for 5-7 Minutes.
Add Red chilli powder,Cumin powder, Turmeric Powder, Salt and Sugar and again saute for two three minutes more.
Then adda Tomatoes and Potatoes to this mixture.
Mix it really well.
Cover with a lid and cook on a slow flame for a couple of more minutes.
An Idle Veggie to go with Paranthas and Puris.