Masala french fries.

Ingredients

5 Large Roasting Potatoes

2 Tbsp. Olive Oil

Salt and Pepper to Taste

chilly powder-1tsp

chat masala-1 tsp

Method

Begin with some nice roasting potatoes . While you’re doing that – lets preheat the oven to 400 degrees.

Then Peel and Wash the potatoes to prepare for slicing.

Here is my tool a mandoline or just use your knife and be sure to cut the french fries even in size to ensure even cooking.

Once sliced, place the potatoes in a bowl and cover with water.

I like to have the potatoes soak in salted water for about 30 minutes to release some of the starch and allow the fries to crisp up in the oven.

After the 30 minutes elapsed – it is time we dry the potatoes. This is a crucial step. If the potatoes are not completely dry, they will not crisp up as nicely and the moisture will cause them to steam in the oven.

Lets go ahead and lay the potatoes on some parchment paper, season them with salt and pepper and brush some olive oil on the tops of them. Once in the oven, ensure that you turn them periodically to ensure even browning. Bake for about 45 minutes or until golden brown.

sprinkle chilly powder and chat masala.

Here is the final product…. crispy and yummy! Get you favorite dipping sauce out and ENJOY!

Matar paneer Salad

Watching the whole family tuck into the weekly Sunday lavish meal while you enjoy a salad isn’t an option. With a little forethought and creativity you can enjoy exactly the same meal as everyone else with a fraction of the calories.Last sunday while preparing a regular spicy matar paneer for lunch I found an alternative option  for myself  ' matar Paneer Salad' ...which tested awesome with whole what pitta bread.

So here the recipe for you.......

1) tofu/Paneer(Dry curd cottage cheese)- 1 cup diced

2)Green peas (defrosted if frozen)- 1 cup

3) corainder or parsley leaves

4)green chillies- finely chopped 1-2

5)extra virgin olive oil 2 tbsp

6)lemon/lime juice-1/4 cup

7)salt and pepper

8)Chat masala-optional.

9)Onions-1roughly chopped

10)Garlic-2 cloves finely chopped

How I made it:-

1)Heat few drops of oil in a pan and saute onion and and garlic for 1 min 

2)add peas and paneer and fry gently for 1-2 mins.Set aside to cool down.

3)for the vinaigrette -In a mixing bowl add  olive oil,lemon juice,coriander leaves,green chilies ,chat masala ,salt and pepper and whisk for 1/2 min.

4)pour the dressing over matar paneer mixture and and mix well.

5)serve with tomatoes and lettuce on side.You can also serve as pitta bread sandwich .

paneer makhni aka paneer butter masala

Being a north indian this is the  most common dish we order at restaurent coz max of  time it turns out good...( so why to take risk :) )  .I tried cooking lot of versions of PBM as we used to call it in our good old hostel days.With lil enhancemnts and experiments this time it was unbeatable and as good as any punjabi dhabas in Delhi.Sharing the recipe with you Just try it and enjoy the praising conversations about your cooking  over the dining table ...so lets get cooking

ingredients

Paneer/tofu - 1 block, approx. 2 cups of cubes

Onion - 1 medium-sized one, chopped fine

Ginger-garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

cumin powder - tsp

Red chilli powder - 1-2  tsp

chopped tomato can - 1 can if not available 3-4 red tomatoes finely chopped

Tomato sauce/ketchup - almost 1 tbsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

Milk - 1/2 cup

Cream - 1 cup

Oil - 3 tbsp

Salt - to taste

sugar - 1 tbsp(to balance the sourness of tomatos)

food colour ( i used red colour to give it a restaurant look)

How I Made It:

1. Heat 2 tbsp oil and fry the onions until golden brown.

3. Add the ginger garlic paste and fry for a minute.

4. Next, add the dhania, garam masala, chilli powder,cumin powder and some salt. Fry for 30 seconds.

5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.

6. Lower fire and cook covered for 5 mins.

7. Open lid, add sugar ,1 pinch of color mixed with water,add paneer/tofu and the cream. Mix well and simmer for 3-4 mins.

8. Garnish with fresh coriander leaves if you have any.Enjoy it goes well with anything rice ,roti ,nan, paratha....

Nan-khatai - An Indian cookies

Nankhatai puts me in flashback and evokes lots of memories in me mainly because,that is probably the closest I came to baking while I was a child.I don’t remember if I enjoyed eating it as much as I enjoyed seeing it baking in our OTG which my father bought for me just because I insisted him alot.I used to shout in happiness when I saw them puff up and break oh-so-gently on top making it the best and perfect nankhatais ever.One day one of my childhood friend Premu told me that how much she liked the nankhatais made by me though ahan!! she never praised me that time :)..So for you my loving Friend Premu I am putting this recipe first time on my blog :).

Ingredients

Maida/Flour - ¾ cup

Cooking soda - 1/8 tsp

Powdered Sugar - ¼ cup

Ghee or unsalted butter - 1/3 cup[generous]

Cardamom and Powdered Nutmeg - ¼ tsp each

Preheat oven to 180C.

Method :-

Cream the sugar and the ghee until well blended.

Sift the flour with the soda. Add this to the sugar-ghee mixture. Add the cardamom and nutmeg powders. 

Make a dough and divide into small balls. 

Flatten each ball onto a cookie sheet and bake for 20 minutes at 180 C.

Allow to cool and store in airtight containers.

A delicious platter of a refreshing lemon and herb marinated chicken roast

One of the things I love about cooking is that it’s creative – I’m mixing flavours, colours, things
that go well together on a plate. I discovered this recipe by mixing and matching the ingredients
roasted chicken are always dry so a little enhancement in the cooking technique made it supermoist
With its juices inside, and the sweet chilly sauce stir fried rice noodle counteracts that heartily.
Also the lemony aroma in the food and lots of coloured veggy look beautiful together.

I love putting a wet mess of ingredients into an oven and taking out an hour later.
I’ve discovered recently that I can smell when food is ready. I’ve got a nose for Food :).

~Recipe for  Refreshing Lemon and Herb Chicken Marinade


This chicken marinade has a very fresh and tasty zing to it.  It is a perfect chicken marinade
for those that are adverse to spicy dishes. Also, one of the most recommended chicken marinades
for the summer months.

Ingredients:

2 onion
3 teaspoons of oregano
1 spoon cornflour
3 teaspoons of thyme
6 garlic cloves, finely chopped
1 cup of lemon juice
1/4 cup of oilve oil
2 whole chicken breasts, split in half

for stuffing

1)grated cheese any type (i have used cheddar)
2)finely chopped onion
3)lemon zest (skin of lemon) 1 tbsp

Method:

Rub the chicken with the cut half of the onion, then discard the onion.
Thoroughly mix the herbs,cornflour and garlic with the lemon juice and olive oil.
slit the chicken breast in such a way that a pocket is formed and stuff it with stuffing mixture
Coat the chicken in the marinade, making sure all areas are covered.
Marinate for at least 4 hours, up to a maximum of 48 hours.
cut a big square from an aluminium foil and place the chicken in the mid of it pour over little marinade
and place an onion ring on the fillet and cover with aluminium foil forming an envelope,The need of doing this is to keep the chicken moist
and full of flavour which otherwise burns away due to high heat of the oven
Bake in the oven at 200 degrees celsius/ 390 degrees fahrenheit for 30-40 mins.

Recipe for the sweet chilly sauce stir fried rice noodle coming soon ....

rice and dal chilla!

As a kid I always relished my grandma's recipe called as  dhuska in Jharkhand state in India.

she prepared it with a batter made up of basmati rice and chana dal soaked overnight and then deep frying them shaped as doughnuts served with tomato chutney.I always prepare them but despite frying I prefer to make chillas out of them on nonstick pain with a dash of olive oil ....(I always take Extra care to cut the calories however possible)...I admit its less gud as hers...but its pleasing to tuck in the same flavors.

Recipes as following:-

Ingredients

1) 2 cups basmati rice and 1 cup chana dal soaked overnight

2)1 onion chopped very fine

3)2-3 spring onions chopped very fine

4)green chilies2- chopped  

5)coriander leaves(optional)

6) salt and pepper

Method

1) Grind together the soaked rice and dal into smooth batter with a consistency like dosa batter(add water if needed)

2)Mix in all the ingredients no2 to no6 

3) heat a non stick griddle or Pan and add dash of olive oil pour the batter and Spread the mix on pan in circular motion to prepare thin chillas

Cook on both the sides, I like it little crispier

mixed veg brown rice pulao!

BROWN RICE VEGETABLE PULAV 

Ingredients 

Brown rice 1½ cups 

Green peas, shelled ½ cup 

Carrots, small dices 2 medium 

French beans, chopped 10-12 

Cauliflower or broccoli, florets ¼ medium 

corn kernels-2 tbsp

Bay leaf 1 

Cloves 2-3 

Cumin seeds 1 teaspoon 

Cinnamon 1-inch stick 

Salt to taste 

Green chillies, slit 2 

METHOD 

1. Soak brown rice in four to four cups of water for one hour. Drain and set aside. 

2. Heat a deep pan, add bay leaf, cloves, cumin seeds and cinnamon. Add drained rice and salt and sauté for one to two minutes. Add three and three quarter cups of water. Bring to a boil. 

3. Add green peas, carrots, French beans, cauliflower, and green chillies. Stir and mix. Bring to a boil. Reduce heat, cover and cook till done. 

4. Serve hot. 

veg quassidilla

A quesadilla is basically a Mexican-style stuffed pancake,like a toasted sandwich, made with two tortillas sandwiched together with a cheese-based filling. They are warmed through and served with guacamole and sour cream. 

They are one of my favourite things to eat at office ....'ON NO NONVEG DAYS' though it has non-veg version too.

After watching a cookery show 'Mexican food made simple' on foodnetwork I realized its so simple to make recipe and one dish meal...with a cooking time of less than 10-20mins you are all set to tuck in a wonderful meal.Combined with the crunch of sauteed vegetable and cheese filling, I was quite pleased with the end result my Taste bud( which is tuff to satisfy!!) and top of that my husband and the little relished it. I am happy that there is one more healthy recipe loaded with a lot of vegetables to add to my blog.

Just give it a try !! 

Here comes the recipe...

Ingredients:-

1)readymade whole flour tortilla

2)green peas-1/2 cup

3)green beans and capsicum-cut in very small pcs- half cup

4)finely sliced carrots-1/2 cup

5)sweet corn kernels-1/2 cup

6)finely chopped 1 onion

7)1/2 cup canned tomatoes /2-3 finely chopped fresh tomatoes

5)grated paneer/any cheese(shredded cheddar or mozarella) of ur choice.

6)tomato ketchup-2 tsp

7)salt and pepper

Method:-

1)Heat olive oil/veg oil in a wok and add onions,when it turns translucent add all the vegetables one by one 

2)after sauting for 2-3 mins add chopped tomatoes, tomato sauce,salt and pepper.

3)turn the heat off and add the paneer or cheese or both :)

4)take the tortillas and fill half of it with the filling and flap over it the the other hal and press gently 

5)Pre-heat a griddle and on medium heat roast both sides of the quesadilla brownish. flipping over to toast both sides.

 Ensure that you cook it over medium heat, you want the cheese to melt inside. Drizzle some oil if you want while frying the quesadilla

6)serve with chhese dip spreading on the top..and Enjoy!!