Methi Malai Matar Mushroom curry

About this Recipe...

Methi Malai Matar Mushroom is a rich creamy gravy with a combination of green peas, mushroom and fresh fenugreek leaves cooked with cream. It's a twist on the regular Methi Malai Matar by adding mushroom to it and enhances the flavor of this dish. Cashew and poppy seed paste brings the smooth and silky texture to the dish. It's a very easy and rich curry to make on the special occasions.
It came out as a super hit dish at my dinner menu and I served it with parathas.

Ingredients

For the Creamy Gravy

• 1 Tbsp Oil
• 2 Tbsp Chopped Onion
• 2 tsp Ginger-garlic paste
• 1 tsp Green chilli paste
• 8-10 Cashew nuts
• 1 Tbsp Poppy seeds
• 1 medium size chopped tomato
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Red chilli powder
• 1 tsp Coriander powder

For the Curry

• 1 Tbsp Clarified butter
• 1 Cup Green peas
• 1 bunch Fresh methi leaves chopped
• 1 Cup Mushroom sliced
• Salt to taste
• 1/4 tsp Sugar
• 2 Tbsp Whipping cream
• 1/2 tsp Garam masala powder

Directions

For the Gravy

1. In a pan heat some oil and add chopped onion and sauté it for sometime till it gets translucent.
2. Now add whole cashew nuts, poppy seeds and ginger-garlic-green chili paste and cook for a while till oil get separated from the spices.
3. Add all the dry spices and tomato and fry it till tomato gets soft.
4. Switch off the flame and let it cool down, after cooling down blend it in a grinder with little water to a smooth consistency and keep it aside.

For the Curry

1. Now in a pan heat up some clarified butter and add garam masala powder and fry it for few seconds.
2. Now add green peas and sauté it for sometime. After sometime add chopped methi or fenugreek leaves and sauté it with the peas.
3. When the peas and methi leaves are cooked then add sliced mushroom and sauté it for sometime till mushrooms are half done.
4. Now add your prepared gravy to this and mix everything nicely and bring it to a boil by covering the lid of the pan.
5. When the gravy will boil add salt as per your taste and pinch of sugar and mix it.
6. Finally add whipping cream and mix everything nicely, cook for few seconds and switch off the flame. Your creamy Methi Matar Mushroom Malai is ready to enjoy.

Bhaji (curry for pav bread)

About this Recipe...

Pav Bhaji is a indian fast food dish originated in Mumbai. Though it’s considered as a snack but for me it's a satisfying meal.
Pav is a kind of indian bread and the bhaji is a vegetable curry which is made with mashed vegetables and loads of butter and the combination of Pav and Bhaji together is divine dish.
Whenever I had been to Mumbai Juhu beach, had this tasty delight from the stalls, the best place for this. Every time I had it and I have fall in love with it. Making this Mumbai Pav Bhaji at home is really fun when the taste is totally similar with the road side vendors.

Ingredients

• 2 Tbsp Butter
• 1/2 tsp Cumin seeds
• 2 Onions finely chopped
• 2 Tbsp Ginger-garlic-green chili paste
• 1/2 Bellpepper finely chopped
• 3 Tomatoes finely chopped
• Salt as per taste
• 1 tsp Red chilli powder
• 2 Potatoes boiled and mashed
• 1/2 Cup Cauliflower florets boiled and mashed
• 1/4 Cup Frozen Green peas
• 3 Tbsp Pav bhaji masala
• Finely chopped cilantro
• 2 Tbsp Lemon juice

Directions

1. Heat some butter on a pan and add cumin seeds.
2. When cumin seeds starts crackling add chopped onion and sauté it till translucent.
3. Now add the ginger-garlic-green chili paste and fry it till oil separates.
4. Now add the finely chopped bell pepper and mixed it well. Fry it 2-3 minutes.
5. Next add chopped tomatoes, salt and red chili powder. Sauté it till tomatoes get soft.
6. Cover with a lid and cook everything 10-15 minutes.
7. Now with the help of a masher, mash the mixture well so that there is no chunks of vegetables.
8. Now add boiled and mashed potatoes, cauliflower and green peas, mix well and mash it with the masher again.
9. At this moment, if you feel the mixture is too thick, then add little water to balance the consistency of the curry.
10. Now add the pav bhaji masala powder and mix well with the curry.
11. Cook it for few more minutes and finally add lemon juice and chopped cilantro leaves. Stir it once again and your bhaji is ready to serve with pav.
12. Toast the pav with butter and serve with this hot bhaji. Garnish with some onion rings and lemon wedges.

Indian Pav bread

About this Recipe...

Indian Pav Bread or dinner rolls is a soft, spongy bread which is used to make many indian street foods like pav bhaji, bada pav, dabeli and many more. I have been eating pav bread with butter since my childhood and it was one of my favorite evening snack item.
In India we can easily find pav bread at stores but here in US, I am unable to get the same kind of bread. So thought to make it at home and voila I made the same smooth soft bread at home which I used to eat since my childhood.
Very often I am craving for pav bhaji and vada pav, so started to bake these golden breads at home. Every time I bake it, I feel so satisfied. So with little interest, patience and dedication and you can create magic at your own home kitchen.

Ingredients

• 3 Cups All purpose flour
• 1 Cup Warm milk
• 2 Tbsp Sugar
• Salt as per taste
• 1 Packet yeast
• 2 Tbsp Melted butter
• Milk for brushing the pav

Directions

1. In a mixing bowl, take the warm milk, add sugar and yeast, stir it so that no lumps of yeast can form. Covered it for 5-10 minutes.
2. After 5-10 minutes you will see that the mixture has foamed up, it means the yeast is activated.
3. Now add the all purpose flour and salt, mix it and knead a sticky dough.
4. Add melted butter and knead the dough well until it's smooth and soft. It takes approximately 8-10 minutes.
5. Now coat the dough with one tsp butter, cover it with plastic wrap and keep the dough in warm place for fermentation.
6. After 1-2 hours the dough will rise and double in volume. Punch the dough, knead it and divide it to 10 equal portion.
7. Shape them in smooth and round balls. Arrange the balls in a butter greased baking tray leaving half inch space in between.
   
8. Now again cover the tray with plastic wrap and keep it in warm place. Allow the balls to double up in volume. It will take approximately 45 minutes to one hour.
9. Now preheat the oven to 400F or 200C. Gently brush the pav with milk and bake it for 12-14 minutes or until the top looks golden color.
   
10. Apply some butter on top immediately after they came out from oven and let the pav bread cool down completely in a cooling rack.
11. Now enjoy the pav bread with butter or you can make vada pav, dabeli or pav bhaji. Enjoy the freshly baked home made pav.

Mix-veg Pasta with white Béchamel sauce

About this Recipe...

Béchamel sauce also known as white sauce is made from butter, flour and milk. These three main ingredients and there are some seasoning ingredients make this sauce a truly indulgence.
This sauce is one of the main sauce in Italian cuisine. You can make plenty of dishes with this sauce, but my personal favorites are pasta and lasagna.
So today I made this simple mix vegetable pasta with Béchamel sauce. The steps of making it is so simple that you can enjoy the authentic Italian meal at home. So let's quickly note down the ingredients and give it a try at home. Your family will love this dish...

Ingredients

Cooking Pasta

• Any pasta of your choice
• Water
• Salt
• 1 tsp Olive Oil

Preparing Veggies

• 2-3 cloves of Garlic finely chopped
• 2 Tbsp Chopped Onion
• Mix veggies like broccoli, bellpepper, mushroom cut into slices
• Sweet corn
• Shredded spinach
• Salt as per taste
• 1 tsp Black pepper powder
• 1/2 tsp Dried basil
• 1/4 tsp Italian seasoning
• 1/2 tsp Red chilli flakes

Bechamel Sauce

• 2 Tbsp Salted butter
• 1 Tbsp All purpose flour
• 1/2 Cup Milk
• 1/2 Cup Half and half
• Salt as per taste
• 1 tsp Black pepper powder
• 1/2 tsp Dry thyme
• 2 Tbsp Shredded Cheese

Directions

Cooking pasta

1. Boil water in a pan, add salt and oil. When the water will boil add the pasta of your choice and boil it uncovered as per package instruction timing.
2. When the pasta becomes al dente, drain the water and keep aside.

Preparing Veggies for pasta

1. In a pan take some olive oil, when oil is hot enough add garlic and sauté for a while. Now add the other veggies one by one and fry it till everything becomes crunchy.
2. Now add salt, pepper powder, dry basil, chili flakes, Italian seasoning and mix everything well and switch off the flame.

Béchamel Sauce

1. Now in a another pan heat up butter, when butter will melt add the flour and fry it till the raw smell goes away.
2. Now add the milk slowly and continuously stir it so that no lumps can form.
3. Now add the remaining milk and half and half followed by salt, pepper powder, dried thyme and mix everything and let it comes to a gentle simmer.
4. Now add cheese and stir gently, the sauce becomes thick.
5. Meanwhile you can check the salt in the sauce, if everything is perfect then add the fried veggies and boiled pasta. Give a quick mix gently and your pasta is ready to serve.

Notes:

1. In the Béchamel sauce you can add only milk for less calories or instead of half-n-half, you can add heavy whipping cream also.
2. While serving the pasta you can sprinkle some Parmesan cheese over the pasta.

Paneer Makhanwala

About this Recipe...

Paneer Makhanwala or Paneer Butter Masala is the most popular paneer dish where paneer is cooked with rich creamy tomato gravy. It's a perfect vegetarian's delight and can be made very easily at home. You only need few handy ingredients and little dedication to make this dish a hit among your family and friends. So follow few simple steps and enjoy this great dish.

Ingredients

• 25-30 pieces of paneer cut into cubes
• 2 Tbsp Oil for frying the paneer cubes
• 2 Tbsp Salted butter
• 1/2 Cup Chopped Onion
• 1 Tbsp Ginger-garlic paste
• 12-15 Cashew nuts
• 2 medium size chopped tomato
• 1 Tbsp Red chilli powder
• 1/2 tsp Coriander powder
• 1/4 tsp Garam masala powder
• Salt as per taste
• 2 tsp Sugar
• 1 Tbsp Dried fenugreek leaves crushed
• 2 Tbsp Heavy cream
• 1 Tbsp Ginger julienne and slitted green chilies

Directions

1. First, lightly fry the paneer pieces and set it aside. (This step is optional, if you don't like to add fried paneer then you can use raw paneer pieces too)
2. Next heat up 2 tbsp of butter, add chopped onions and sauté it till it becomes translucent.
3. Now add the ginger-garlic paste and sauté it till the raw smell go away.
4. Now add the cashew nuts and chopped tomato, cook it till everything gets soft. Switch of the flame and let it cool down. When the mixture gets cooled down, add everything to a blender and blend it to a smooth paste.
5. Now add this blended paste to the pan, add red chili powder and coriander powder and cook it.
6. After few minutes of cooking if the mixture gets dry, then add required amount of water and let it come to a boil.
7. When the gravy starts boiling then add salt, sugar, garam masala powder and crushed dried fenugreek leaves, mix everything well and cook it.
8. When the gravy is cooked nicely, add the paneer pieces, stir it gently and let it simmer for another 2-3 minutes.
9. Now add the cream, give a gentle stir and switch off the flame. Garnish it with ginger juliennes and slitted green chilies and serve it hot.
   
   Notes: Instead of sugar you can add honey, it will give a nice flavor to your dish. And in place of Paneer, you can also use Tofu.

Ivy Gourd curry in Mustard sauce

About this Recipe...

Ivy Gourd or Tindora is a flavorful vegetable and it has many medical benefit also. So I always incorporate this veggie to my regular diet. I love it's crunchiness and try to make it in many ways.
So today, I made it in bengali style with mustard and poppy seed paste along with some other spices and the end result is a delicious dish which goes perfect with hot steamed rice.

Ingredients

• 15-20 Ivy gourd cut into length wise
• 1 Tbsp Oil
• 1/2 tsp Nigella seeds or kalaunji
• 1/2 tsp Turmeric powder
• Salt as per taste
• 1 tsp Black mustard seeds
• 1 tsp Yellow mustard seeds
• 1 tsp Poppy seeds
• 1 tsp Coconut powder
• 1 tsp Green chilli paste
• 2-3 Slitted green chili

Directions

1. Take the black and yellow mustard seeds, poppy seeds and coconut powder in a blender and with the help of a little water make a smooth paste and set it aside.
2. Now heat up oil in a pan, add nigella seeds and let it crackle. Now add the ivy gourd and fry it. Cover the lid and cook it for sometime.
3. Now open the lid and add turmeric powder, salt and green chili paste, mix it well and cook it for some more time.
4. Now add the mustard paste and little water, mix everything well and cook it.
5. When the ivy gourd will be tender and cooked nicely then add the slitted green chilies, stir it one more time and the curry is ready to serve.

Tandoori Chicken

About this Recipe...

Tandoori Chicken is a roasted chicken dish infused with yoghurt and spice blend. Traditionally it is baked in tandoor, which is a clay oven. But you can make the perfect tandoori chicken at home in your home oven and no compromise will be there in tastes also.
It's very flavorful, aromatic and spicy chicken dish can be served as an appetizer or as a side dish with mint chutney and raita.

Ingredients

• 5 Pieces Chicken drumsticks
• 2 Tbsp Lemon juice
• Salt as per taste
• 2 Tbsp Red chilli powder
• 3 Tbsp Hung yogurt
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1/2 tsp Green chilli paste(optional)
• 1/2 tsp Black pepper powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Tandoori masala powder
• 1 Tbsp Oil
• 1/2 tsp Chaat masala powder(optional)
• 1/2 tsp Garam masala powder

Directions

1. Wash the chicken pieces and make 3-4 slits on each piece.
2. Now you need to marinate the chicken pieces, for tandoori chicken you need to make two marination. For first set of marination take lemon juice, add 1 tsp salt and 1 tbsp red chili powder, mix it and apply all over the chicken pieces and make sure that you have applied nicely in between the slits also. Now keep it aside for 15 minutes.
3. For second set of marination take hung yoghurt in a bowl, add ginger-garlic-green chili paste, 1 tbsp red chili powder and all the other dry spices and salt (be careful with the salt because you have added salt in first marination also) make a smooth batter and apply the batter all over the chicken pieces, drizzle some oil on the pieces and keep it for marination for 20 minutes.
4. Now preheat your oven at 425 degree Fahrenheit, bake one side for 25-30 minutes and another side for 20 minutes or until the top part of the chicken looks done.
5. Take it out from oven and sprinkle some chat masala on top which is totally optional and serve it hot with your favorite chutney, slices of onion and lemon wedges.
6. Notes: For making hung yoghurt, take the yoghurt in a muslin cloth and hung it tightly in your kitchen tap for 2-3 hours so that the excess water of the yoghurt can go away and you will get a smooth creamy yoghurt.

Bengali Khichuri

About this Recipe...

Bengali Khichuri or roasted Moong Daal khichuri is a classic bengali rice dish, made during durga puja festival and served as a bhog to Ma Durga. Traditionally on durga puja,  it is made without onion garlic but today I used onion along with some other vegetables like potato, cauliflower and green peas.

As a Bong, it is my ultimate comfort food in rainy days. During childhood days, I would often request my mother to make khichuri on rainy days. She used to serve khichuri with begun bhaja (eggplant fry), papad, pickle and sweet tomato chutney.

I love to have khichuri with these combination a lot, so whenever it is a rainy day, I get the perfect excuse to make this dish and serve it to my family.

Ingredients

• 1/2 Cup Moong daal
• 1 Cup Rice
• 2 Tbsp Oil
• 1 tsp Paanch foran
• 1 Piece Bay leaf
• 1 Piece Dried red chili
• 1 Tbsp Turmeric powder
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 medium size chopped tomato
• 1 potato cut into cubes
• Water as required
• 2 Tbsp Green peas
• 2 tsp Clarified butter
• Some cauliflower florets
• 2-3 Slitted green chili
• 1 medium size Chopped Onion
• Salt as per taste

Directions

1. First of all dry roast the moong daal to light brown color and set it aside.
2. Now wash the rice and the daal and soak it in water for 20 minutes.
3. Now heat up oil in a pan, add bay leaf, dry red chili and paanch foran for tempering and fry it for 30 seconds.
4. Now add the chopped onion and fry it till it gets translucent and then add ginger-green chili paste and all the other dry spices and sauté it.
5. Now add chopped tomato, sauté it with the spices and then add potato, green peas and cauliflower, sauté it for a while. If required then add little water so the spices won't burn.
6. Now add the soaked rice and daal followed by salt and mix everything all together and sauté it for sometime. Now add 3 cups of water and cover the lid of the pan for 10-15 minutes in medium flame.
7. After 15 minutes check the rice and the daal if it looks uncooked then add some more water, cover the lid and cook it for some more time.
8. After sometime open the lid, if you see everything gets well cooked: the rice, daal and the veggies, then add the clarified butter, mix it and switch of the flame. Your hot khichuri is ready to enjoy.
9. Notes: Paanch Foran is five spices, it consists of mustard seeds, nigella seeds, cumin seeds,fennel seeds and fenugreek seed. If you don't have this then add cumin seeds instead of paanch foran.
   
   If you don't like veggies in your khichuri then you can simply omit it or if you like then add other veggies of your choice.

Batata Poha

About this Recipe...

Batata Poha is one of the staple breakfast food item in Maharashtra and Gujarat made with flattened rice and potato. I love this dish a lot and often make it for my breakfast and evening snacks. I sprinkle some lime juice and sev to it and enjoy the crunchiness of this dish.

Ingredients

• 1 Cup Thick poha (flattened rice)
• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 6-8 Curry leaves
• 1 Medium size potato cut into small cubes
• 1 Medium size onion finely chopped
• 1 tsp Turmeric powder
• 1 tsp Ginger-green chili paste
• Salt to taste
• 1/2 tsp Sugar
• 2 Tbsp Raw peanuts
• 1/4 Cup Green peas
• 2 Tbsp Lemon juice
• Finely chopped cilantro for garnishing

Directions

1. Keep the poha in a strainer and rinse it under the cold running water.
2. Now remove it from strainer and keep it in a plate. Soak it with little water for 15 minutes so the poha doesn't get dry.
3. Now heat a pan and add mustard seeds. When mustard seeds starts spluttering add cumin seeds, sauté in for few seconds.
4. Now add the chopped potatoes and turmeric powder, fry it until the potatoes gets half cooked. If required then sprinkle some water so the potatoes cooks fast.
5. Now add the raw peanuts and fry it with potatoes.
6. Next add chopped onions and curry leaves and fry it for sometime till onions get translucent.
7. Now add ginger-green chili paste, green peas, salt and sugar and mix everything well.
8. Now add the soaked poha to the mixture and stir gently so it doesn't break and nicely incorporated with each other.
9. Finally add the lemon juice and chopped cilantro leaves, give a gentle stir and your hot batata poha is ready to serve.

Creamy Corn Chowder

About this Recipe...

Corn Chowder is a thick creamy soup or chowder very similar to New England Clam Chowder. Here I used corn and other vegetables instead of clam. But to give extra flavor to this chowder I used Chicken stock, you can make it completely vegan and use vegetable stock. It's an ultimate comfort food and you can enjoy this as an appetizer or dinner.

Ingredients

• 1 Cup Frozen corn
• 2 Tbsp Salted butter
• 2-3 Crushed garlic cloves
• Finely chopped mixed vegetables like onion, bellpepper, carrot, potato, leek and celery
• 1 Tbsp All purpose flour
• 1 Cup Chicken stock or vegetable stock
• 1/2 Cup Half and half
• Salt as per taste
• 1 tsp Black pepper powder
• 1/4 tsp Dry thyme

Directions

1. Take half cup of frozen corn and make purée out of that and keep aside.
2. Now in a pan heat up butter and sauté crushed garlic till you get nice aroma from it.
3. Now add all the chopped veggies together and sauté it for sometime till everything becomes translucent.
4. Now add the flour and sauté it with the veggies so the raw smell of the flour goes away.
5. Now slowly add chicken or vegetable stock to it so the flour doesn't form any lumps, now add all the stock and let it come to a boil.
6. When it starts boiling then add the corn purée and the remaining half cup whole corn kernels, stir it and let it boil.
7. Check it in between and stir it so it doesn't set in bottom of the pan. Add salt and pepper powder and mixed it very well.
8. Finally add the half and half and thyme, let it come to a generous boil and your hot creamy corn chowder is ready to enjoy.

Daal Dhokli

About this Recipe...

Daal Dhokli is a one dish Sunday lunch delight in many Gujarati households. A perfect combination of sweetness, sourness and spices. It's basically homemade whole wheat pastas floating in split pigeon lentil soup. It's considered as easy, healthy and comfortable meal to enjoy.

Ingredients

For the Daal

• 1/2 Cup Toor daal or split pigeon peas
• 2 Tbsp Raw peanuts
• 1 Small tomato diced
• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• 1 Dried red chili break into two parts
• 1 One inch long cinnamon stick
• 3-4 cloves
• 1/4 tsp Asafoetida
• 1 tsp Turmeric powder
• 8-10 Curry leaves
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Jaggery
• Salt as per taste
• 3 Tbsp Tamarind pulp
• Water as required for making the daal
• Finely chopped cilantro for garnishing

For making Dhokli

• 1/2 Cup Whole wheat flour+ for dusting
• 1 Tbsp Gram flour
• 1/2 tsp Carom seeds
• 1/2 tsp Salt
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• Water as required for making the dough

Directions

1. Wash the toor daal and add it into a pressure cooker, add the raw peanuts, diced tomato and sufficient amount of water, close the lid and pressure cook it till 4-5 whistles.
2. Now switch off the flame and let it stand idle so pressure can go away naturally.
3. After 5-6 minutes when the pressure will go away, open the lid of the cooker and with the help of a hand blender, blend the daal to a smooth consistency.
4. Now heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds and allow them to splutter.
5. Now add dried red chili, cinnamon stick, cloves, asafoetida and curry leaves, let them sizzle and add ginger-green chili paste, turmeric powder, cumin powder, coriander powder and mix everything well.
6. Now add the daal, salt and required amount of water to the pan and let it comes to a boil. Cover the lid and cook it in medium flame.
7. While the daal is cooking, prepare the dough for Dhokli. Take the wheat flour in a bowl, add gram flour, salt, carom seeds, turmeric powder, red chili powder and little oil and mix it. Add water as required and knead a smooth dough.
8. Now divide the dough in equal parts, make round balls and roll them with the help of a rolling pin to a 7-8 inch diameter circle, transfer it to a plate and repeat the process for the remaining dough balls.
9. Now take the rolled circle and keep it in the work surface and cut it into multiple small diamond shaped pieces with the help of a knife. These pieces are known as Dhokli.
10. Now open the lid of the pan, check the daal, add tamarind pulp and jaggery,mix it well and add all the Dhokli pieces to the daal.
11. After adding the Dhokli cook the daal in medium flame till the Dhokli gets cooked and does not taste raw. Cook it about 12-15 minutes and stir occasionally in between so it does not settle in the bottom of the pan.
12. Turn off the flame and garnish it with chopped cilantro leaves and serve hot.

Microwave Khaman Dhokla

About this Recipe...

Khaman Dhokla is a traditional Snack item from the state of Gujarat which is now popular in many parts of the country.
In India, khaman dhoklas are easily available in any sweet shops. But when I came to USA, I am unable to find this delicacy so easily, hence started making it at home. Making Dhokla at home is very easy and simple, you only need to take care of few ingredients and its proportion and your delicious savory dhoklas are ready to dig in.
And thanks to Microwave, you can make dhoklas very quickly in Microwave.
So I always make my dhoklas in Microwave and it gets ready in less than 5 minutes. Less time is required to make it but no compromise on the taste. Taste is great, melt in the mouth and the texture is also soft and spongy.

Ingredients

For Making the batter of Dhokla

• 1 Cup Gram flour
• 2 Tbsp Semolina
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Ginger-green chili paste
• 1 tsp Turmeric powder
• 2 tbsp Plain yogurt or 1 tbsp lime juice
• 1 tsp Eno fruit salt
• 1 Tbsp Oil
• Water as required for making the batter

For tempering the Dhokla

• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/4 tsp Asafoetida
• 8-10 Curry leaves
• 2-3 Green chili cut length wise
• Finely chopped cilantro for garnishing
• 1 Tbsp Sugar
• Freshly grated coconut or dry coconut powder

Directions

For making the Batter for Dhokla

1. Take a bowl and add the gram flour, semolina, salt, sugar and turmeric powder, mix everything well and add water slowly to make a lumps free batter.
2. Now add the remaining ingredients like yoghurt or lime juice, ginger-green chili paste and little oil, whisk everything well to make a smooth batter and the consistency of the batter should be pouring consistency.
3. Now add Eno fruit salt to the batter and stir it gently one more time.
4. Meanwhile greased a microwave safe container with little oil and pour the batter in that and microwave it on high for 4 minutes.
   (Note: Make sure after adding Eno fruit salt you have to quickly transfer the batter to the container and microwave it)
5. After 4 minutes take out the Dhokla from the microwave check it by inserting a fork or knife, if it comes clean that means your Dhokla is ready.
6. Give it a rest for 5-6 minutes for cooling down. Meanwhile you can prepare the tempering for the Dhokla.

For Tempering

1. Heat oil in a pan, once the oil gets hot, add mustard seeds, asafoetida, curry leaves and green chilies, let them splutter and then add water and sugar.
2. Let the water comes to a boil and switch of the flame.
3. Now spread the mixture over the dhoklas and garnish the Dhokla with chopped cilantro leaves and grated coconut.
   
4. Now cut the dhoklas in square shape and it is ready to serve.

Malai Kofta Curry

About this Recipe...

Malai Kofta is a vegetarian delight for special occasion. This is a rich preparation with dry fruits stuffed paneer ball dumplings floating in creamy gravy.
It's a delicacy from North Indian cuisine and loved by all. It's a must item in any restaurant menu, but try to make this curry at home. You will fall in love with your home made Malai Kofta Curry because it is too delicious and even it is taste better than the restaurant curry.
So try this recipe at home by following few simple steps and enjoy it at home with naan or pulao.

Ingredients

For making Kofta Balls

• 1 Cup Fresh homemade grated paneer
• 1/2 Cup Boiled and mashed potatoes
• 1/2 tsp Red chili powder
• 1/4 tsp Garam masala powder
• Salt to taste
• 1/4 Cup Chopped dry fruits for filling (cashew nuts, raisins and almonds)
• 1 Tbsp Corn starch + 1 tsp for coating the kofta
• Oil for frying the koftas

For making the Gravy

• 2 Tbsp Oil
• 2 Pieces Green cardamom
• 1 Bay leaf
• 4 Pepper corn
• 1/2 Cup Onion paste
• 1 Tbsp Ginger-garlic-green chili paste
• 1/2 Cup Tomato puree
• 1/2 tsp Red chili powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• Salt to taste
• 1/4 tsp Sugar
• 1/4 Cup Cashew paste
• Water to make the gravy
• 1/4 Cup Heavy cream
• 1/2 tsp Garam masala powder

Directions

1. Heat one tsp of oil and lightly fry all the chopped dry fruits and keep them aside.
2. Now in a mixing bowl, add grated paneer, mashed potato, salt, red chili powder, garam masala powder and one tbsp corn starch. Mix everything well and make a kind of dough.
3. Now divide the dough in equal parts, take one part and make a ball. Now make a cavity in the ball and put little bit of fried dry fruits into it.
4. Now close all the sides of it and make a smooth ball, so the filling doesn't come out.
5. Make all the kofta balls like this and coat the balls with corn starch.
6. Now in a frying pan, heat enough oil to fry the koftas. When oil gets hot, add the koftas and fry it till it gets golden brown color.
7. Take out the koftas and keep them in a plate with absorbent paper towel so it soaks the extra oil out of it.
   
8. For making the gravy heat 2 tbsp of oil in a pan. When oil gets hot, add bay leaf, cardamom pods and pepper corn for tempering.
9. Now add the onion paste and sauté it till the raw smell goes away.
10. Now add the ginger-garlic-green chili paste and sauté it for couple of minutes.
11. Next add the red chili powder, cumin-coriander powder to it and fry it for few minutes.
12. Now add the tomato purée followed by salt and sugar and cook it till everything gets cooked well.
13. Now add the cashew paste and mix it well with the gravy. At this point of time, add required amount of water to make the gravy.
14. Cover the lid of the pan and let it come to a boil.
15. When the gravy will starts boiling, add heavy cream to it. Cook it again for 2-3 minutes.
16. After 2 minutes the gravy will become smooth and thick, add garam masala powder to it. Stir it once again again the malai kofta gravy is ready.
17. Now add the fried koftas to the gravy and serve it hot.
18. Note: If you want to serve the curry later, then don't add the koftas to it, it can make the kofta very soft and can break it. When you are ready to serve the curry, just before that add the koftas into it and serve.

Mango Milkshake

About this Recipe...

Mango Milkshake is a very easy drink recipe which you can prepare in very less time. It's a simple, healthy, tasty and very yummy beverage...loved by everyone. The best summer drink requires very less ingredient to make. All though you can try lots of variation with it, but today I am posting the simplest way to make it...

Ingredients

• 1 Large ripe mango
• 1 Cup Chilled milk
• Sugar or honey as per taste
• Vanilla Extract (optional)
• Ice cubes (optional)

Directions

1. Wash, peel and cut the mango in small pieces, discard the seed.
2. Transfer the mango pieces to a blender jar. Add milk, vanilla extract, sugar or honey and ice cubes.
3. Blend until smooth and creamy. Now pour the shake into serving glass and enjoy this refreshing drink.

Peanut Onion Chutney

About this Recipe...

Peanut Onion Chutney is a delicious chutney which goes very well with all South Indian items like dosa, idli, vada. Even it goes well with rice also. I like to have this with my hot steamed rice.
It's a very good substitute for the regular coconut chutney. Though I love to add little bit of coconut for the extra flavor and the result is awesome.

Ingredients

For the Chutney

• 1/2 Cup peanuts
• 2 Tbsp Oil
• 1/2 Cup Onion chopped
• 4 cloves of garlic
• 4 Dried red chili
• Salt as per taste
• 2 Tbsp Freshly grated coconut or dry coconut powder
• 3 Tbsp Tamarind juice

For Tempering

• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 6-8 Curry leaves
• 1 Tbsp Bengal gram lentil or Chana Daal
• 1 tsp Black gram lentil or Urad daal
• 1/4 tsp Asafoetida

Directions

1. First of all heat a pan and dry roast the peanuts in medium flame till it gets golden brown color. Once done set it aside.
2. Now heat up two tbsp of oil and add dried red chili, garlic cloves and chopped onion. Sauté it till the onion gets translucent.
3. Now add the roasted peanuts, salt and coconut powder, sauté it for 2-3 minutes and then add the tamarind juice. 
4. Mix everything well and switch off the flame. Let the mixture get cooled down.
5. Once the mixture gets cooler down, transfer it to a blender and with the help of a little water blend it to a smooth paste. Now transfer the chutney to a bowl.
6. For tempering the chutney heat one tbsp of oil and add mustard seeds. When mustard seeds starts crackling, add Bengal gram lentil, black gram lentil, asafoetida and curry leaves.
7. Sauté it for few seconds till the lentil get some color. 
8. Now pour the hot tempering into the chutney and serve the chutney with dosa, idli or vada.

Eggless Banana-Almond Bread

About this Recipe...

Eggless Banana Almond bread is a perfect treat with your breakfast tea or evening coffee. Though the name is bread but it's basically a cake.
This combination of Banana and Almond gives a divine taste. Even though an eggless cake,  it is super soft, moist and melt in your mouth kind of food. It's a super delicious, addictive bread and looks completely yummy.

Ingredients

• 2 Pieces Ripe Bananas
• 1 tsp Vanilla Extract
• 4 Tbsp Butter (Melted)
• 3 Tbsp Yoghurt
• 2 Cups All-purpose flour
• 1 Cup Powdered sugar
• 2 tsp Baking powder
• 1/2 Cup Milk
• 1/2 Cup Almoonds chopped 

Directions

1. Take two ripe bananas and mashed it with the help of a masher and add one tsp of vanilla extract to it and mixed it well.
   
2. Now take melted butter and yoghurt to a bowl and whisk it till it gets a smooth texture.
   
3. Now add all purpose flour, sugar, baking powder and milk to it, blend it nicely to a smooth batter with the help of a hand blender.
   
4. Now add the mashed banana mixture and chopped almonds to it, mix it nicely one more time.
   
5. Now grease a loaf pan with little butter and flour, pour the batter to it and bake it in a 325F preheated oven for 45 minutes.
   
6. After 45 minutes bring out the cake from the oven and keep it in a cooling rack for cooling down and enjoy it.

Fish curry with Potato in Coconut gravy

About this Recipe...

Here I have combined two regional style of cooking in my fish curry recipe. The bengali style fish curry with potato and the coconut based gravy with a hint of tamarind, which is very popular kind of fish curry preparation in the state of Kerala.
So overall it's a spicy, tangy fish curry recipe which goes well with steamed rice.
I have used Salmon here, you can use any fish of your choice.

Ingredients

For Marination of the Fish

• 4 Pieces Fish fillets
• Oil for frying the fish
• 1 Tbsp Turmeric powder
• Salt to taste
• 1 tsp Black pepper powder
• 1 tsp Lemon juice

For the Curry

• 1 Medium size potato cut into cubes
• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 medium size Chopped Onion
• 1 Tbsp Ginger-garlic paste
• 1 tsp Green chilli paste
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 medium sized Tomato
• 2 Tbsp Freshly grated coconut
• 2 Tbsp Tamarind pulp
• Salt as per taste
• 1/2 tsp Garam masala powder
• Finely chopped cilantro for garnishing

Directions

1. Take the fish fillets in a bowl, add salt, turmeric powder, black pepper powder and lemon juice, mix everything with the fish and keep in refrigerator for 30 minutes.
2. After 30 minutes heat up oil in a pan and lightly fried the marinated fish pieces and keep aside, in the same pan fry the potato cubes and keep aside.
3. In that pan if required then take some oil for the gravy, heat it up and add mustard seeds and cumin seeds and let it splutter.
4. Now add chopped onion and fry it till gets light brown color and then add ginger-garlic-green chili paste and the other dry spices and fry it till oil separates from the spices.
5. Now take the tomatoes and grated coconut in a blender, make a paste and add it to the pan and mix with the spices.
6. Now add water to the pan for the gravy and let it come to a boil,after it comes to a boil add salt as per taste, tamarind pulp, fried potato cubes and let it come to another boil.
7. After it comes to a boil add the fried fish pieces gently, mix everything and cook it for another 2-3 minutes.
8. Now finally add garam masala powder and garnish it with chopped cilantro leaves. Your fish curry with potato in coconut gravy is ready to serve.

Rasgulla

About this Recipe...

Rasgulla or Rashogolla is No.1 bengali sweet delicacy and being a bong there are so many childhood  memories with this sweet. It's a golf size cheese ball immersed in sugar syrup and tastes heavenly for sweet lovers. It's a sweet, juicy and spongy sweet.
It requires very less ingredients to make. Most of the time you will find the ingredients in your pantry.
Follow my step by step instructions and you can make it very easily at home.

Ingredients

• 1.9 L Whole milk
• 2 Cups Sugar
• 2 Tbsp Lemon juice (or Vinegar)

Directions

1. Take milk in a pan and stir it so that it will not sit in bottom of the pan.
2. When the milk comes to a boil add lemon juice to it.
3. After adding lemon juice immediately you will see that the milk will separates and form cheese.
4. Now strain the cheese in a muslin cloth and rinse it with cold water so the lemon flavor can go away.
5. Now grab the ends of the muslin cloth and twist the ball of cheese to squeeze out the excess water and keep it aside for at least 15-20 minutes.
6. Now take out the cheese and rub it gently for 4-5 minutes.
7. When the cheese will become smooth then make small balls out of it.
8. Now in a pressure cooker add 4 cups of water and 2 cups of sugar and let it boil.
9. When the sugar syrup comes to a boil add the cheese balls and cover the lid of the pressure cooker without whistle for 8-10 minutes.
10. After 8-10 minutes the cheese balls or rasgullas will puffed up and become double in volume.
11. Now take out the rasgullas in a bowl with some sugar syrup and serve hot or cold.

Garlic, Rosemary and Jalapeño Focaccia Bread

About this Recipe...

Focaccia bread is a type of Italian bread. Here I infused olive oil,  fresh herb, garlic and jalapeño. You can make this focaccia bread in various way by changing its topping.
It's a very good alternative of the regular garlic bread and when you will freshly bake this bread in your oven, your whole house will smell wonderful.
You can serve it as a side dish with pasta or simply as a sandwich bread. It taste heavenly.

Ingredients

• 3 Cups All purpose flour
• 1 Cup Luke warm water
• 1 Packet yeast
• 1 tsp Sugar
• 2 1/2 tsp Salt
• 1/2 Cup Olive oil
• 1 tsp Black pepper powder
• 5 Cloves of garlic sliced
• 1 Tbsp Fresh Rosemary
• 1 Jalapeno cut into thin slices
• 1 Tbsp Garlic paste

Directions

1. Take warm water in a mixing bowl, add sugar and yeast, stir it and cover it for 5-10 minutes until it's foamy and activated.
2. Now add the all purpose flour, salt and two tbsp of olive oil and knead a smooth dough, if required then add more flour and knead it.
3. Now drizzle some olive oil on the dough and coat it nicely with the oil. Cover the dough with a plastic wrap and keep it in a warm place for fermenting the dough for at least two hours.
4. After two hours the dough will rises and it becomes double in volume. Now punch the dough and knead it lightly one more time.
5. Now drizzle generous amount of olive oil on a baking pan to coat it nicely. Now transferred the dough on the baking pan and with the help of your hand stretch it gently and spread it on all over pan.
6. Now with your finger make indentations one inch apart all over the bread. Cover it again with the plastic wrap for half an hour.
7. After half an hour the bread will rise nicely, now in a small bowl add the remaining olive oil, garlic paste, salt, pepper, Rosemary and the slices of garlic, mix it well and spread the mixture on top of the bread.
8. Arrange the slices of jalapeños and bake it in a 425F preheated oven for 15-18 minutes or until the top gets nice brown color.
9. Enjoy the hot bread with pasta, soup or as a sandwich.