Banana Flower sabji

Banana Flower sabji

 

Ingredients:-

1. 1banana flower
2. 1onion chopped(optional)
3. 1tsp mustard seeds
4. 3-4 red chillies round once
5. half cup grated coconut
6. salt to taste
7. 1/2tbsp red chilli powder
8. pinch of haldi powder
9. 1/2 tsp dhaniya jeera powder

Method:-

1. To cut and clean banana flower,

• Remove the red petals of the flower one by one for the outer most layers of the flower.
• Collect the smaller white flowers from these petals.
• Cut each of these with a knifelength wise to open it up.
• Remove the hard middle stigma of the flowers and discard it.
• Keep the rest of the flower aside to chop for further use , do this for all the small flowers inside each of the pink petal.
• once you reach the big white petals inside the flower, use even the outer petal for chopping and discard the hard inner stigma of the small flowers for these too.
• Now finely chop the small flowers n white petals which we have salvaged after cleaning process.
• Wash them nicely with water 2-3 times to ensure any sticky gum like substance is washed off clean and keep in wate until used in prepration.

2. Heat oil in a pan .

3. Add the jeera n mustard seeds, once they crackle add the red chillies

4. Add the hing and the onion, fry slightly

5. Add the chopped flowers (without water, drain well) and fry very well .

6. Cover n cook if needed by adding little water.

7. Add the spice powders(red chilli powder, haldi, dhaniya jeera powder) once the flower is cooked nicely.

8. Add the coconut scrappings and serve hot.

 

 

 

 

 

 

 

 

Mexican Chicken Tortilla rolls

Mexican Chicken Tortilla Rolls:-

 

Ingredients:-

1. 2-3 chicken breast cut into small cubes.
2. 1tbs chilli powder
3. 1tbs pepper powder
4. salt to taste
5. 1tbs ginger garlic paste
6. 2tbs oil
7. 2 tomatoes finely chopped
8. 1onion finely chopped
9. 1capsicum finely chopped
10. 1green chilli chopped
11. few slices of cheese
12. ranch dressing
13. tortilla flat breads 1 packet ( makes around 7-8 of these.)

Method:-

1. Marrinate chicken pieces with ingredients from 2 to 5 and let it rest over night.
2. Heat oil in a non stick pan, add chopped 1tsp chopped onion and one garlic once its hot.
3. Add chicken to this n stir fry till its half done.
4. Add capsicum to this n stir fry .
5. Once its completely cooked add 1tbsp of chilli sauce and woshtershire sauce each. 
6. Mix well and switch of the gas.
7. Add the remaining onionb n tomatoes n green chilli n give it a good mix.
8. let it cool slightly.
9. place tortilla flat breads and spoon the filling along the center.
10. now add a slice of cheese on it.
11. Microwave on high for 1 minute.
12. add some ranch dressing.
13. Serve hot.

 

Black Pomfret Fish Biryani

Black Pomfret Fish Biryani

 

Ingredients:-

1. 1kg cleaned fish(black pomfret, sliced, skinless n bone in) alternatively surmai(king fish) , white pomfret can be used. you can use chicken too but pls increase the green chillies to 12-13nos
2. 1/2 tsp haldi
3. 1l2 tsp redchilli powder
4. salt as per taste
5. 1 bunch corriander leaves cleaned
6. 1 cup pudina leaves with no stems
7. 1 whole garlic pealed
8. 1 slice ginger
9. 10 green chillies
10. water as required
11. 3-4 cups rice
12. 1n 1/2 cup thick beaten curd or laban
13. 3 large onions cut in thin slices ( fried or microwaved  as explained in procedure below)
14. handful of cashew nuts
15. Oil couple of tbsps
16. 5 cloves
17. 1inch cinimon sticks
18. little jeera
19. 1 bay leaf
20. 5 green elaichi
21. few pepper corns
22. 3 small glasses of water ( enough to submerge rice)
23. 1tbsp ghee
24. pinch safron strands
25. corriander leaves for garnish
26. 1 tbsp kewra water

Recepie:-

1. Marinate cleaned black pomfret with ingredients 2 to 4 and keep for roughly 10 mins.
2. Mean while grind ingredients 5 to 9 using very little water to a course paste ( not like a chutney, little rough texture).
3. Pour in the fish and give a good mix and leave for 10 more mins.
4. Now add the curd or laban to soak the fish and little over it , leave it for another 10 mins.
5. For onions to be microwaved:- mix the sliced onions with 1 spoon oil , put in a microve safe dish, microwave for 4 mins on high ,remove mix , again in the microwave for 3 mins, remove n mix, again in microwave for 3 mins stiring once in between , again micro wave for 2 mins after mixing , do this for 1 mins after mixing , until the onion is dry n golden in colour (the time needed to microwave will vary with the microwave, it may increase or decrease depending on the watts , dont worry if you dont feel its crisp or dry or non greesy like the fried onions, just make sure its not burnt , never let it sit in microwave unattended n without mixing in between ). Keep in aside. saves wholoe lot of oil and frying, try once n you will know your microwave will work wonders for you. 
6.  Cook rice with ingredients 16 to 23 after frying the spice in little oil and then tied into a small muslin cloth and also safron strands , until 3/4 th done,most water is absorbed ,drain excess water if required n keep aside after removing the spice bag.
7. Take a deep bottom non stick pan, heat rest oil and carefully place the marinated fish in hot oil one by one to cover the base of the pot , ccok for 2-3 mins turn n cook over on the other side remove and keep aside. Do this for all the fish.
8. Keep gas on medium to low flame, Cover the base of the same deep pot with the fish cooked earlier, then pour the entire marrinate of curd on this put the half of the cooked rice , now put half the onion , some cashew nutsand layer the remaining fish cover with the remaining rice.
9. Now add the left over onion , rest of cashew nuts, corriander leaves, few chopped pudina leaves, and the kewra water. press down with the back of the spoon. covern with foil tightly and close with a heavy lid .
10. Keep the gas on a low flame n after 5 mins check slowly if the lid is hot (take care not to burn your fingers)
11. Switch off the gas.
12. Serve hot with your choice of raita or plain yogurt.



Pok choy in Oyster sauce

Pok choy in Oyster sauce

A tried and tested recepie with pok choy a healthy green, from a recepie book I picked up from the worlds largest floating library . A vegetarian , chinese delight with the simplicity and taste . The simple aromatic chinese flavours of this dish goes very well with fried rice or hakka noodles. The best past of the is it can made in minutes and doesnt need many ingredients.

Do try it out as an extra side when you decide to treat your self and your family with some home cooked chinese meal.

 

 

 

Ingredients:-

1. 100 grams or 2-3 bunches of pok choy leaves
2. finely chopped garlic
3. finely sliced onion
4. 1 spoons dark soya sauce.( For taste n colour)
5. 1 spoon oyster sauce
6. 1/2 tsp White pepper powder (optional for taste)
7. 1 cup stock
8. 2 spoons oil

 

Method:-

1. Chop pok choy carefully by stripping seperate the greens and the white stems with the help of a sharp knife.
2. Chop the white stems into fine slices.
3. Saute onion,garlic and stems of pok choy until soft and translucent.
4. Add the sauces and give it a quick stir.
5. Add the white pepper powder
6. Add the pok choy greens and the stock, bring to a rolling boil and the greens have just begun to wilt ( switch of gas immidiately).
7. Serve hot.

Gulab Jamun

Gulab Jamun

I am sure all of you must have tried making gulab jamuns atleast and its never a success in the first try , because the trick is to slow fly them in medium hot oil ( not too hot not to cold). Infact many a times these gulabjamuns looks so perfect from the outside, but uncooked or hard from insides. soaking in sugar syrup is also not a great options as the desired softness is not aquired.

I have this recepie and im sure it can never disappoint you. unless you havent given it a try at all.

There are dozzens of gulabjamun recepies spotted around on the net, but  none to match the success of this recpie. So here it is , just for you my friends ....

 

 

 

Ingredients:-

For dough:-

1. 1cup milk powder
2. 2spoon maida or plain flour
3. 1/2 teaspoon baking powder
4. 1-2 spoons thick yogurt
5. Oil for frying

For Syrup:-

1. 2cups sugar
2. 3 cups water
3. pinch of cardimum powder
4. pinch of safron stands

Method:-

1. For syrup put all ingredients in a vessel and bring to a boil , when it begins to boil vigirously with tiny bubbles ,switch off the gas and keep it ready for later use(no need for single thread consistancy ).
2. Mix all ingredients for the dough into a smooth dough (same like chapati dough ) by adding yogurt little by little only as much as required(too of yogurt n the jamuns will be too soft to handle).
3. Make smooth balls , you can stuff the center with pista slices or khoya if u wish and fry in medium hot oil turning them carefully so that the jamuns dont break (delicately fry them).
4. Remove them and put them straight into hot sugar syrup .
5. Serve them hot with ice-cream or chill in fridge n serve cold.
 

Low Fat Brocoli Soup

Brocoli Soup

A healthy tasty treast for evening snack or if you prefer a light dinner this is it!!! , A great soup to relish with garlic bread or even croutons. Rich in vitamins, protiens and extremly healthy also easy and quick to make. Can you believe it if i cay its low fat cream soup... yes , you heard me right, i did say low fat ... Lets hope you will like this recepie and would want to try out this soup.

 

 

Ingredients:-

1. half large brocoli head.
2. handful of walnuts
3. 1/2 garlic pealed n sliced
4. 1green chilli
5. 1spoon butter
6. salt to taste
7. pepper to taste

 

Method:-

1. In one spoon butter or olive oil , roast the garlic flakes nicely till they change their color slightly.
2. Add brocoli flower lets and toss slightly.
3. Add broth or stock or water add green chilli and give it a good boil
4. Remove a few flower lets for garnish and pure the rest along with a handful of fresh walnuts to a smooth but lightly course paste.
5. Adjust the consistancy and add salt n pepper to taste.
6. Bring back to a boil and serve immidiately.
7. Add cream to improve taste and presentation. (optional)
    
 



Grilled Chicken

Grilled Chicken

This recepie was created accidently , by me when my elder son was demanding for grilled chicken ,and I was simply resistant to let him eat out . Its very simple and needs pre marination. For me I had marinated chicken thinking i will make some chinese dish which is bone in for a change , but that didnt happen , I modified the marination to get this yummy , home made grilled chicken.

So lets start now, hope you too will try it out.

 

 

Ingredients:-

1. 1kg chicken with bone in (prefrably skin on if you like crispy outer texture, i have used skinless)
2. 1/2 tsp red chilli powder
3. 1/2 tsp ginger - garlic paste
4. 1tsp Soy sauce
5. 2 tsp barbeque sauce
6. 1/2 tsp ketchup
7. Salt  in very little( to adjust to the salt in the sauces)
8. 1tbsp Corn flour
9. pinch of pepper powder
10. oil to brush while grilling

Method:-

1. Marinate chicken for over night using all ingredients except cornflour and oil .( I marined in every thing except barbecue sauce for over night , just added it about 15-20 mins before grilling) 
2. Now add the corn flour and mix well
3. Pre-heat the convection oven at 180 degrees for 5 mins
4. place the chicken pieces on the grill and place it in the oven for 10-12 mins.
5. Open and brush oil ,grill for 5 mins,
6. Now turn over n brush oil and let it grill for another 10-15 mins.
7. Check if it is done using a tooth pick
8. Serve hot with finely sliced onions and sauce of your choice.