Corn and Potato cheesy bites

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When you feel like munching on something spicy and ooey gooey, you can for sure try this recipe!

Who doesn’t love potatoes? And cheese? Combine both and you get an awesome snack. Enjoy this with your favourite drink or with a cup of tea!

The following recipe makes around 6-7 cheesy bites.

Ingredients:

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  • 1 large boiled potato,
  • ½ cup grated Mozzarella cheese,
  • 1/3 cup corn kernels chopped,
  • 2-3 tablespoon corn flour,
  • 1 tablespoon red chilli flakes,
  • Salt and pepper,
  • Bread crumbs for coating.

Method:

 

  • Mash the potato and mix all ingredients except the cheese and bread crumbs.
  • Adjust the corn flour amount to get an easily workable mixture.
  • Now take around 1.5 tablespoon of the mixture in your hand, lightly flatten it and put 1 teaspoon of grated cheese inside. Fold and shape into round or oval.
  • Coat with bread crumbs and shallow fry. You can deep fry also, in which case it will tastier!

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Hope you enjoy this recipe. Stay tuned for many more easy to make dishes.

Stir fried “gatte ki subzi” (gram flour dumpling)

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One of the many perks of being married into a Marwari family? You get to eat awesome vegetarian food that you have never heard of before. Being an Assamese, and spending most of my life in a small town in Assam, I hardly knew about Marwari cuisine. However, after my marriage, the food, including other North Indian dishes, was sort of a revelation! I never thought that vegetarian food can also be so so tasty and so many different varieties are possible.

For instance, consider the use of besan (gram flour); you can make the usual pakode (fritters) and kadhi (curd based curry) or make gatte, besan ki chapatti (gram flour Indian bread) and not to mention laddoos (sweet treats), the possibilities are endless. While in Assam, for us, besan meant only and only pakode!

In Marwari cuisine, “gatte ki subzi” (gram flour dumplings curry) is quite famous and also a very common dish. My mother-in-law showed me how to cook it and make awesome curd-based curries with it. However, one variation of this ingredient caught my imagination; and that was the dry fried version, made with small cut pieces of gatte, fried in oil flavoured with curry leaves and black mustard seeds. It was brilliantly flavourful. Inspired by that version, today, I am presenting my own variation of stir fried gatte.

I am a big fan of colourful food. Therefore, my variation is made with colourful vegetables.

This recipe serves 3-4.

Ingredients:

To make gatte:

  • 1 cup gram flour,
  • 3 tablespoon oil (flavourless),
  • A pinch of baking soda (soda bicarbonate),
  • Salt according to taste (Around 1 teaspoon),
  • ½ teaspoon each of carom seeds and nigella seeds,
  • ½ teaspoon each of chilli powder and cumin powder,
  • Water to knead the dough.

Vegetables for stir fry:

  • ½ cup each of shredded cabbage and carrots (feel free to add your favourite veges),
  • 2-3 garlic minced,
  • ½ teaspoon green chilli chopped,
  • 1 spring onion chopped,
  • 1/3 teaspoon turmeric,
  • Salt according to taste.
  • Oil for frying.

Method:

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Make the gatte:

  • Mix all ingredients and knead.
  • A sticky dough will form.
  • Apply little oil on your palms, and roll the gatte dough in slim cigar shapes.
  • Boil around 5-6 cups of water; drop the cigar shaped dumplings into the water.
  • After 2-3 minutes, the dumplings will puff up and rise up.
  • Keep boiling for 6-7 minutes more, and then drain and keep aside.

Stir fry vegetables:

  • Heat oil and add garlic.
  • Now add all the vegetables.
  • Add turmeric and salt, and fry the vegetables for 3-4 minutes or till dry.
  • Now chop the boiled gatte into small round pieces, and add to the vegetables.
  • Mix carefully and fry on high flame for 3-4 minutes.
  • Switch off the flame and its ready! You can squeeze some lemon juice to give it a tangy feel.

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Hope you like this!

Stay tuned for many more easy recipes.

Pan fried tofu – starter and snack

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I have never met anyone in India who says, “I love Tofu!”. Most of my friends and family members stay away from this nutritious food, because it doesn’t taste like the normal paneer and has a distinctive tangy kind of aftertaste.

However, tofu is a very healthy food, especially for vegetarians, as its a good source of protein. Its gluten-free and also contains iron and calcium. Moreover, its a versatile food item, which can be made into Indian curries, Asian dumplings or any kind of stir fried starter. Today, I am sharing with you an easy, quick and extremely tasty starter option with tofu that will be a sure winner from your dinner menu. This sweet and spicy vegetarian starter is a pleasant departure from the usual dishes such as chilly paneer or tandoori veg kababs.

The following recipe serves 3-4 people.

Ingredients:

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  • 150 gm tofu,
  • ½ cup chopped fresh spinach,
  • 3 tablespoon soy sauce,
  • 2 tablespoon tomato ketchup,
  • ¼ cup finely chopped onion,
  • 2-3 tablespoon finely chopped green chillies,
  • 2 tablespoon finely chopped garlic,
  • ½ teaspoon brown sugar,
  • Salt and pepper.

Method:

  • Wash the tofu under running water, and cut in rectangular pieces.
  • Sprinkle salt and pepper and keep aside for half an hour (be careful with the salt, as we will be adding soy sauce later).
  • Now sauté the tofu pieces, in 1 tablespoon of oil, until lightly golden on both sides.
  • Mix together soy sauce, tomato ketchup, onion, garlic, sugar, chillies and around ½ teaspoon pepper powder.
  • Now pour this over the tofu in the pan and stir fry for 2-3 minutes on low flame. Remove from the pan and keep aside.
  • In the same pan, add chopped spinach and fry for 2-3 minutes; the spinach will wilt.
  • Mix spinach with the tofu and serve on a platter.
  • Garnish with spring onions and green chillies, and voila, easy tofu starter is ready!

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Hope you like this.

Stay tuned for many more easy and healthy recipes.

Coffee and walnut cake

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Whenever I bake a cake, that 30-40 minute wait required for the baking process, seems unbearable and exciting. Imagine, getting to witness the transformation of an odd looking semi-solid mixture into a beautiful, soft and fluffy goodness!

Some months back, I was telling a sweet friend, about the joy and happiness that I get from baking. She was so happy that she encouraged me to share my recipes with you all and also started this blog for me. So, today, this cake recipe is dedicated to that awesome friend, may she always remains a sweet, bubbly and beautiful girl. J

This cake has got a lot of goodness, as it is made with walnuts, and reduced amount of all-purpose flour. Its perfect for a tea-time snack, and really easy to decorate and present.

The following recipe makes for around 300 gm cake.

Ingredients:

  • 2 eggs,
  • ½ cup vegetable oil,
  • ½ cup icing sugar; save around 1 tablespoon for dusting later,
  • 1 cup all-purpose flour,
  • ½ cup ground walnut,
  • ½ teaspoon baking powder,
  • ½ teaspoon cinnamon powder,
  • 3 tablespoon milk,
  • 1 teaspoon instant coffee powder,
  • A pinch of salt.

Method:

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  • Beat egg, oil and sugar, till mixed properly.
  • Sift flour, baking powder and salt together. Now add the cinnamon powder and mix all dry ingredients together; keep aside.
  • Warm the milk and add the coffee into it and mix well.
  • Now gradually mix in the flour, then the ground walnut and the coffee mixture into the egg mixture, alternating the three ingredients.
  • Mix all ingredients well. I have used an egg whisk for all the mixing.
  • Now grease and line a six-inch baking tray and pour the mixture. Tap it to release any air bubble.
  • Bake this in a pre-heated oven at 180 degree Celsius for 20 minutes, or till the time a skewer inserted into the middle comes out clean.
  • Once the cake cools down, sprinkle icing sugar; you can also use various stencil designs to decorate your cake.

Enjoy this goodness with a cup of evening tea.

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Stay tuned for many more simple recipes.

Green chana (choliya) tikki

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Green chana or choliya is a regular food item in my grocery list, because my husband loves it so much! I am not a fan of the black chana curries, but I really love choliyas; they are healthy, easy to digest and easy to cook. I generally make aloo-choliya curry; but today I felt like making these tikkis, as an accompaniment for my couscous salad. This makes for a beautiful Middle Eastern type of dinner menu, with couscous and green chana “falafel look-alike” :P.

The following recipe makes around 5-6 medium sized tikkis.

Ingredients:

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  • 1.5 cup green chana or choliya,
  • 3-4 cloves of garlic,
  • 2 green chillies,
  • 1 medium potato boiled,
  • 1/3 cup finely chopped onion,
  • 3-4 tablespoon corn flour,
  • ½ teaspoon baking powder,
  • Salt, pepper, cumin powder and chilli powder.
  • Breadcrumbs to coat the tikkis.

Method:

  • Use a food processor to grind together green chana, garlic and chillies to make a paste.
  • Mash the potato.
  • Now mix all ingredients together with chana paste.
  • Adjust the amount of corn flour to get the right consistency.
  • Coat each tikki with breadcrumb and shallow fry over medium heat.

Serve these with chilli sauce and any of your favourite sauces! Here, I am serving these with a healthy couscous salad (click here to go to the recipe for this).

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Stay tuned for many more fun snacks.

Healthy vegetarian couscous salad

image Some dishes have the potential to not only lift your health up but also lift your spirit. They are healthy, colourful and not to mention flavourful. Couscous is one such food that can be made into a beautiful salad that instantly lifts your mood, and of course your appetite. I love couscous, because I can make both vegetarian and non-vegetarian dishes out of it; its versatile and very light. Overall, it’s a “happy food”. So, today, I am sharing my go to recipe, whenever I feel like making something simple and yet tasty. This recipe makes for two good portion servings. I am using instant couscous, which requires only boiled water. Ingredients: image

  • 2/3 cup of instant couscous,
  • ¼ cup of boiling hot water.
  • Mixed vegetables:
  • ½ cup zucchini chopped,
  • 1/3 cup each of cucumber and tomato chopped; remove the seeds from the tomato,
  • 1 cup of red pepper chopped,
  • 1 cup of paneer chopped,

Dressing:

  • 2 tablespoon orange juice,
  • 2 teaspoon lemon juice,
  • ½ teaspoon each of chilli powder, cumin powder, salt and pepper,
  • 2 tablespoon olive oil.

Method:

  • Boil the water with a pinch of salt and a few drops of olive oil,
  • Pour this on the instant couscous; cover and keep aside. You can also follow the instructions written on the back of the couscous packet to prepare it.
  • Lightly sauté red bell pepper, paneer cubes and zucchini in little oil, separately in that order. Lightly season with salt and pepper.
  • In a bowl, mix the dressing ingredients.
  • Now fluff the couscous with a fork and mix in with the dressing.
  • Add all the vegetables and mix with a fork.
  • Check for seasoning and adjust accordingly.
  • Garnish with chopped coriander.

Your healthy couscous salad is ready. Enjoy this recipe as breakfast or a hearty meal for dinner. Here, I am serving this salad with green chana (choliya) tikkis (click here to go to the recipe for this). image Stay tuned for many more healthy food.

Choco chip mini muffins

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I love mini muffins. They are easy and quick to make and also you don’t feel guilty after eating one, because they are mini! These are a great accompaniment with tea or coffee.

These mini muffins hardly take half an hour to make and do not require any mixing or beating equipment. The following recipe makes 8 mini muffins.

Ingredients:

  • 1 egg.
  • 2 tablespoon curd (thick curd).
  • ½ cup all-purpose flour.
  • 1/3 cup cocoa powder.
  • 1/3 cup vegetable oil.
  • ½ cup caster sugar.
  • ½ teaspoon baking powder.
  • Pinch of salt.
  • Chocolate chips.

Method:

  • Mix egg, curd, sugar and oil, with a spoon or egg beater till creamy.
  • Now add flour, cocoa powder, baking powder and salt; mix gently to fold in.
  • Divide the batter among your lined cup-cakes holders, equally.
  • Now sprinkle choco chips on top of the batter.
  • Bake at 180 degree Celsius for 13-14 minutes. Do not let the muffins go too dry. Cool them completely and enjoy the goodness!

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Stay tuned for many more tried and tested recipes.

Pan seared basa fillet, with shallot cream sauce

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A nice fillet of roasted or seared fish, presented with luscious white wine sauce, I must be in a dreamland! Well, I am not, and this is not the luxurious white wine or béchamel sauce, but it is equally yummilicious and silky.

I had these Indian basa fillets lying in my refrigerator and was wondering what to make. Then I thought let’s try the white wine sauce. Unfortunately, I had no wine with me and its pouring since yesterday here. So, I decided to use my own little invention of this silky smooth sauce that tastes so good that it can be used with anything, from roasted chicken breast to pan seared tofu to fish fillets, you name it! This sauce is really easy and quick to make, has the crunchiness from the shallots and the richness of cream and milk.

This recipe will serve two.

Ingredients:

  • 2 fish fillets, I am using Indian basa fillets.
  • 4 shallots and 1 spring onion; remove the green part and keep aside to be used for garnishing.
  • 3 gloves of garlic and 1 green chilli, very finely chopped.
  • Butter for frying the fish and to cook the sauce.
  • Salt, chilli flakes, pepper, and pinch of meat masala (optional).
  • 1/3 cup low fat cream.
  • 1/3 cup milk.
  • 1 teaspoon corn flour.

Method:

Marinate and fry the fish:

  • Clean the fish fillets and marinate with salt, pepper and my magic ingredient meat masala. Meat masala is completely optional, but it gives that yummy spicy kick. Keep aside for half an hour.
  • Heat 1 tablespoon of butter, and fry the fish fillet, starting with skin side down. Fry for around 4 minutes on each side or till the fillets are cooked through.

Prepare the sauce:

  • Heat 2 tablespoon of butter.
  • Add garlic and chilli and fry for a minute.
  • Cut each shallot in half and also chop the white part of the green onion. Add these to the pan.
  • Fry for 3-4 minutes, and season with salt and pepper.
  • Now add cream and milk, mix and cook for a minute.
  • Add corn flour to thicken the sauce and cook for 2 minutes; adjust the desired consistency with milk.
  • Switch off the flame and season with green onions.

To serve, place the fried fillet on a plate and gently spoon the sauce on top of it. Here, I am serving this with mashed potato (click here to go the recipe).

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Hope you enjoy this!

Stay tuned for many more yummilicious recipes.

Mashed potato

 

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How do you like your mashed potato, runny or thick? I like it with less butter and thick. Its an awesome side for baked main course dishes.

Here is how I make it. This recipe serves two.

Ingredients:

  • 2 medium boiled and peeled potatoes.
  • 3 teaspoon melted butter.
  • 2 tablespoon low fat cream.
  • 1-2 tablespoon milk.
  • Salt, chilli flakes, pepper and green onion for garnishing.

Method:

  • Mash the potato with a potato masher. Add little water from the pot, in which you have boiled the potatoes.
  • Add butter, cream and milk, and mix.
  • Season it according to your taste.
  • Adjust the consistency with more or less cream.

Enjoy this with your favourite main dish or fish fillet or baked chicken breast. Here, I have served this with a pan seared fish fillet (click here to go the recipe).

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Stay tuned for many more quick and easy recipes.