SOYA VEGETABLE MASALA RICE RECIPE (सोया वेजिटेबल मसाला राइस) तेहरी

I call it a one pot dish, where you do not need accompaniments be it served in lunch or dinner.  A healthy vegetarian recipe with rice, soya, and vegetables, easy to cook and also saves time.

INGREDIENTS:

·        Basmati rice = 1 cup.

·        Soya nuggets = ½ cup.

·        Fresh green peas = ½ cup.

·        Onion medium size = 2. (sliced)

·        Garlic cloves = 5-6. (finely chopped)

·        Green chillies = 2.

·        Carrot = 1. (diced)

·        Fresh beans = 6-7.

·        Cauliflower = 6-7 florets.

·        Salt = To taste.

·        Sugar = 1 teaspoon.

·        Mustard oil = 2 tablespoons.

·        Bay leaf = 2

·        Turmeric powder = ½ teaspoon.

·        Coriander powder = 1 teaspoon.

·        Garam masala powder = ½ teaspoon.

·        Red chilli powder = ½ teaspoon.

·        Kashmiri red chilli powder = 1 teaspoon.

·        Jeera powder = ½ teaspoon.

·        Fresh coriander leaves for garnishing.

METHOD

·        Wash and soak the rice in 2.5 cups of water for half an hour.

·        Soak the soya nuggets in warm water, once soaked squeeze out the water and keep aside.

·        In a heavy bottom pan, add mustard oil, heat it for sometime, add bay leaf, sliced onions, chopped garlic.  Soothe till translucent, add all the dry spices, sprinkle some water.  Now add soya nuggets, all the vegetables, one teaspoon of sugar and salt.  Fry the vegetables and masala with little water in it for 5-7 minutes.

·        Add soaked basmati rice with water and cover the lid, let it boil, once it comes to boil, slow down the flame, and let it cook till the rice is done.

·        Switch off the flame and let it cook in its own steam for 10 minutes.

·        Open the lid, stir it lightly so that everything mixes well, garnish it with some fresh green coriander leaves.  Serve hot.

STRAWBERRY MUFFINS RECIPE (स्ट्रॉबेरी मफिन)

Strawberry filled muffin/strawberry dessert/strawberry cake.

Whenever we think of Valentine’s Day, few things come to our mind, one of them is strawberry, also known as love fruit.  What can be better than muffins filled with oozing strawberry sauce.  So not a bad idea to share a recipe which is easy to make at home…yes..strawberry filled muffins.  Surprise your loved one with this special touch of love…of course family and friends are also welcome...

INGREDIENTS:

MUFFIN

·        Butter = 110 grams.

·        Powdered Sugar = 110 grams.

·        Refined flour = 110 grams.

·        Baking powder = ½ teaspoon.

·        Vanilla essence = 1 teaspoon.

·        Eggs = 2.

FOR STRAWBERRY FILLING

·        Fresh strawberries= 200 grams.

·        Cornflour = 1 tablespoon.

·        Sugar = ¼ cup.

METHOD

FOR THE STRAWBERRY FILLING

·        In a nonstick pan, add chopped strawberries, cornflour, sugar, and let it cook for 10-12 minutes.  Mash the strawberries (do not blend).  Cook till the mixture takes a sauce consistency.

FOR MUFFIN

·        In a mixing bowl, take room temperature soft butter, add sugar, start mixing it until it becomes fluffy and light.  Add vanilla essence.

·        Add one egg, mix it, and if it gets cuddled, add one teaspoon of flour from the measured flour mixture.

·        Now, add the second egg, and a teaspoon of flour, like before and mix it well.

·        Now, add the rest of the flour and baking powder, in two to three batches, and gently fold the mixture, do not over mix.

·        Now, line the muffin mould with paper liner and pour the mixture, fill only one third of mixture.

·        Fill the strawberry sauce in a disposable piping bag and fill it in the middle of the muffin batter in the moulds.

·        Keep it in a pre heated oven at 180 degrees centigrade, bake it for 10-12 minutes or until the toothpick comes out clean.

·        Take them out and let it cool for sometime and serve.

TANDOORI CHICKEN RECIPE (चीकेन तंदूरी)

Roasted chicken/Healthy chicken recipe/Restaurant style chicken appetizer.

One of the most favorite starters for all non veg or chicken lovers…tandoori chicken.  A common notion is that a restaurant style tandoori chicken cannot be cooked at home or could not come with the taste that we enjoy at the restaurants.  Trust me, try this recipe once, bet you will give a second thought trying again outside rather than at home.

INGREDIENTS:

·        Full chicken (cut into 8 pieces).

·        Hung curd = 1/2 cup.

·        Lemon juice = 1 lemon.

·        Ginger garlic paste = 1.5 tablespoon.

·        Salt = 2 teaspoon (or to taste).

·        Kashmiri red chilli powder = 1 tablespoon.

·        Mustard oil = 1 tablespoon.

·        Chat masala = To taste.

·        Refined oil/butter = 1 tablespoon.

METHOD:

·        Wash the chicken thoroughly and keep aside to drain the water.

·        In each chicken piece, make 3 slit marks to the bone.

·        Now for the first marination, take a bowl add lemon juice, one teaspoon of salt, one tablespoon ginger garlic paste, ½ tablespoon kashimiri red chilli powder.  Mix all the ingredients and massage the chicken with the marinate thoroughly.  Keep it for at least an hour in a cool place or in a refrigerator.

·        After an hour, prepare the second marination, take a bowl, add hung curd, left ginger garlic paste, kashmiri red chilli powder, salt one teaspoon, mustard oil, and mix it well.

·        Again marinate the chicken by giving a gentle massage.  Make sure the mixture goes in well into the slits.  Keep it for another half an hour.

·        Now, preheat the oven on 200-250 degrees centigrade on grill or broil mode.

·        Arrange the marinated chicken on a nonstick tray and grill it for 30-35 minutes.

·        Bast the chicken by applying or brushing some refined oil in every 10 minutes.

·        Take out the chicken, check if it is completely cooked and sprinkle some lemon juice and chat masala according to your taste before serving.

Serve hot with sliced onion, lemon wedges, and pudina dip.

PANEER BUTTER MASALA RECIPE (पनीर बटर मसाला)

Paneer makhanwala/paneer makhani/cottage cheese in sweet tomato gravy.


Now, enjoy the restaurant style curry in your home…especially for veggies…easy to make and ideal for people who does not like spicy food.  A rich creamy gravy with mild flavors…goes well with any Indian bread.  Do try this at home and get ready for the applause..

INGREDIENTS:

·        Paneer = 250 grams.

·        Tomatoes = 3 medium.

·        Onion = 1 medium.

·        Garlic = 5-6 cloves.

·        Ginger = 1 inch.

·        Cashew nuts = 8-10.

·        Salt = To taste.

·        Tomato ketchup = 2 tablespoon.

·        Coriander powder = 1 teaspoon.

·        Sugar = 1.5 teaspoon.

·        Kashmiri red chilli powder = 2 teaspoon.

·        Kastoori methi = 1 tablespoon.

·        Shahi jeera = 1 teaspoon.

·        Refined oil = 1 tablespoon.

·        Garam masala powder= ½ teaspoon.

·        Fresh cream = 1.5 tablespoon.

METHOD

·        In a saucepan, add 1.5 glass of water and roughly chopped onion, tomatoes, garlic, ginger, and cashew nuts.  Let it boil for 10-15 minutes on a medium flame.  Then switch off the flame, strain the vegetables, do not discard the water and let it cool for sometime.

·        In a blender jar, blend the boiled vegetables to make a smooth paste.  Strain the mixture.

·        In a pan, add refined oil, heat it, add shahi jeera and then the gravy paste.  Cook for 5 minutes, now add sugar, salt, coriander powder, tomato ketchup, kashmiri red chilli powder and kastoori methi.  Cook for 1-2 minutes.  Add paneer cubes.

·        We can also add the left over water which we have strained and kept aside to check the consistency of the gravy.  If you think that the gravy is too thick you can add extra water in it, but do not add too much water.

·        When the gravy is done, add garam masala powder and cook for 1 minute.  Switch off the flame and finish it off with fresh cream.

·        Serve hot with nan, roti or parathas.

NOTE:

·        Before adding kastoori methi, microwave it for a minute or roast it on tawa.  Before adding it to the gravy, rub it on the palm for a better taste.

CHOCOLATE CHIP MUFFINS RECIPE (चॉकलेट चिप मफिन)

With my work experience in hotel industry, I have seen muffins only being served in breakfast and high teas, but being an Indian, I can have it anytime of the day, be it breakfast or evening snack.  I also carry it when I travel.  My daughter loves to take it in her tiffin box.  I am dedicating this recipe to the beginners in baking, so if you have not started with your baking yet, this is the recipe you can start of with, as it is super easy to make and super tasty…do try it and let me know with your comments and feedback.

INGREDIENTS:

·        Butter = 160 grams.

·        Sugar = 160 grams.

·        Flour = 160 grams.

·        Eggs =3.

·        Vanilla essence = 1 teaspoon.

·        Baking powder= 1 teaspoon.

·        Chocolate chips = ¼ cup.

METHOD

·        Preheat the oven to 180 degrees.  Line the muffin tray with paper liners.

·        Take a mixing bowl, add butter at room temperature, soften the butter by mixing it with wooden or silicon spatula.

·        Start adding egg one by one, add one and mix gently, if you see that the mixture is cuddling, add a teaspoon of flour from the measured flour mixture.

·        After adding all the three eggs, mix it gently and add the flour mixture and mix it with cut and fold method.

·        Now, add the chocolate chip and mix.

·        Pour the mixture into the lined muffin mould, topped up with some few chocolate chips and bake it for 10-15 minutes or until toothpick comes out clean.

·        Cool down the muffins, then demould it, cool it for 4-5 hour before serving.

NOTE

·        Do not over mix the mixture.

·        If you feel that the mixture is tight, add one to two teaspoon of milk.

IDLI WITH SAMBHAR AND COCONUT CHUTNEY RECIPE (इडली, सांभर और नारियल की चटनी)

Idli is the most common and popular breakfast in South India, but is also loved in all parts in India.  It is also a healthy food alternative for all age groups.  So sharing the easiest way to make soft and yummy idli along with sambhar and chutney …do try it at home…

INGREDIENTS

IDLI:

·        Dhuli urad dal (skinned black gram) = 1 cup.

·        Arwa chawal (raw rice) = 3 cups.

·        Yoghurt = 1/2 cup.

·        Salt = 3 teaspoon.

·        Sugar = 3 teaspoon.

·        Baking soda = 1 pinch.

·        Fruit salt(eno).

SAMBHAR:

·        Toor dal (pigeon pea) =1 cup.

·        Onion = 1 medium.

·        Carrot = 2 medium.

·        Pumpkin = 200 grams.

·        Drumstick (moonga)= 2.

·        Bottle gourd (lauki) = 200 grams.

·        Salt to taste.

·        Tamarind (imli) = 2 teaspoon.

·        Curry leaves = 8-10.

·        Asafoetida (Heeng) = 1/4 teaspoon.

·        Mustard seeds = 1 teaspoon.

·        Dry red chilly = 2-3.

·        Oil = 2 tablespoon.

COCONUT CHUTNEY

·        Fresh coconut = 1/2.

·        Chana Daal = 1/4 teaspoon.

·        Tamarind paste = 1/2 teaspoon.

·        Dry red chilly = 2-3.

·        Asafoetida = 1/4 teaspoon.

·        Mustard seeds = 1 teaspoon.

·        Curry leaves = 5-6.

·        Ginger = 1 inch.

·        Salt to taste.

·        Oil for tadka.

METHOD

IDLI:

·        Soak dal and rice overnight, do not wash.

·        Next day, wash it thoroughly for five to six times until all the powder and polish comes out.

·        Drain the water and grind it to a paste by adding some water.

·        Now, add salt, sugar, yoghurt, and baking soda.  Mix well and keep it in a warm place for 7-8 hours.

·        Mix the fermented batter and grease the idli plates, make the steamer ready for the first batch of idli.

·        Now take enough batter according to the size of your idli stand and mix half sachet of Eno in each batch.

·        Mix well, make it to the pouring consistency.  You can add some water to adjust the consistency, but do not make it too watery.

·        Steam on a high flame for 10-12 minutes, take out the idlis from the plate with the help of a knife.

SAMBHAR

·        In a pressure cooker, wash toor dal, add salt and chopped onion, water, and cook till dal cooks properly.

·        Now, in a kadhai, add oil, let it heat and add asafoetida, mustard seeds, curry leaves, and let it crackle.

·        Soak sambhar masala in some water and add in the kadhai and fry for a minute, now add chopped tomato and cook properly.

·        Now, add all the vegetables cut into chunks, salt, and cooked dal and mix well.

·        Add water to adjust consistency, let it boil.

·        Add tamarind, jagerry, and let it boil till the vegetable gets cooked.

·        Sambhar is ready to serve.

COCONUT CHUTNEY

·        In a pan, add very little oil, and add washed chana dal, roast for 2 minutes and soak it some water.

·        In a blender jar, all the ingredients, grated fresh coconut, soaked chana dal, tamarind paste, ginger, green chilly, salt; add some water and make it a fine paste.

·        Now, in a tadka pan, add some oil, add asafoetida, curry leaves, mustards seeds, and red chilly.  Let it crackle, when it starts cracking pour it in the chutney and cover it for sometime.

·        Now, mix it well and it is ready to serve.