MUSHROOM CHOWDER

Ingredients:
500 gm Button Mushrooms
1 1/2 Onion
2 Potatoes
2 cup Stock (Chicken or Veg)
3 tbsp Butter
1 tsp any Herbs of your choice (optional)
1 cup Cream
Salt to taste
Pepper powder to taste

Recipe:
Chop onions and mushrooms. Dice potatoes in 1 inch cube.
Melt butter in a pan and saute onions until translucent.
Add Mushrooms and cook for 2 minutes, stirring in between.
Add potatoes stir for 2 minutes then add stock and bring to a boil. Add herbs, salt and pepper.
Cover and cook in low heat until potatoes are of mashing quality.
Take half of the soup, with all the potatoes in a blender and give a couple of pulse.
Add again to the soup in pan, mix well.
Add cream and stir. Check the seasoning and serve.

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DHANIYA PANEER KORMA

Ingredients:
500 gms Cottage Cheese cubes
1/2 cup Fresh Coriander Leaves
1 cup Curd
1-2 cloves of Garlic
1/2 inch Ginger
1 inch Green Chilli
2 Bay Leaves
5 Peppercorns
5 Green Cardamom
5 Cloves
1 big Black Cardamom
1/2 inch Cinnamon
1 tbsp All Purpose Flour
1/2 tsp Turmeric
1/2 tsp Dry Ginger Powder
1/2 tsp Cumin Powder
1/2 tsp Garam Masala
3 tbsp Oil
Salt to taste

Recipe:
In a Bowl take curd. Add turmeric powder, dry ginger powder, cumin powder, salt and flour and mix well.
Grind garlic, ginger and green chilli with 1/2 cup water. Grind 1/4 cup of coriander leaves with 1/2 cup water.
Add these two mixtures to curd paste and mix well.
Heat oil in wok or pan at low and add bay leaves, peppercorns, black and green cardamoms, cloves cinnamon and saute.
Add the curd mixture to wok and cook to a boil or until done.
Finely chop the remaining 1/4 cup coriander leaves and add to curd mix.
Add cottage cheese cubes and mix gently. Adjust salt and mix well. Turn off the heat, add garam masala and mix well.
Transfer in a serving bowl, sprinkle a pinch of garam masala and garnish with some coriander leaves and serve.


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BAIGAN BHAJA

Ingredients:
1 large Eggplant
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder
1/2 tsp Chaat Masala
Salt to taste
Oil to fry

Recipe:
Cut the eggplant in discs of 1/2 inch width.
Put them in a bowl and sprinkle turmeric, chilli and 1/2 tsp salt and massage well so that every disc have seasoning, keep aside.
Heat enough oil to deep fry in a wok or deep frying pan.
Deep fry the eggplant disc till they are crisp. Flip them for making crisp from both sides.
Drain out on a paper towel to soak excess oil.
Sprinkle chaat masala and serve.


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CREAMY COLESAW

Ingredients:
1 cup Cabbage, shredded
1/4 cup Carrots, shredded
1/2 chilly, finely sliced
1/2 cup Yogurt
1 tbsp Mayonnaise
2 tbsp Dijon Mustard
1 tsp Sugar
Salt to taste
Pepper to taste

Recipe:
Mix yogurt, mayonnaise, mustard, sugar, salt and pepper.
Mix cabbage, chilly and carrot in a big bowl and pour dressing over it.
Mix well and refrigerate for 1 1/2 hour before serving.

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SHEPHERD'S PIE

Ingredients:

1 large Potato chopped in big pieces (1-2 cm)

2 cup Chicken mince

1 cup Chicken Stock

1 tbsp Sour Cream

1/4 cup Milk

2 tbsp All Purpose Flour

1 Egg optional

2 tsp Olive oil

1 Leek thinly sliced

1 medium Onion chopped
1/2 Tomato chopped

1 1/2 cup Carrots Chopped

1 cup Peas

2 Garlic cloves minced

1 tsp Sage chopped

1 tsp fresh Thyme
2 tbsp Breadcrumbs (optional)

Salt to taste

1/2 tsp Pepper

Recipe:

Preheat oven at 350F(180C).

Boil potatoes until done.

Take 1 tbsp oil in a pan and saute chicken mince. Keep aside.

Put 1 tbsp oil in the same pan, heat and add onions and leeks saute for 1 minute. Add carrots and cook for 5 minutes.

Add garlic and stir for 1 more minute.

Add flour, thyme and sage. Stir constantly until flour turn light brown (abt 2 minutes). 

Add stock and bring to simmer.Stir constantly until the sauce thickens.

Add mince, peas, tomatoes, salt and pepper.

Transfer the mixture to a casserole or deep baking dish.

Mash the potatoes with salt and pepper, add milk to make a smooth creamy paste. Beat Eggs and add to potato. Add sour cream and mix well.

Spread potato paste over the chicken mince mixture and bake for 20-30 minutes until the top is brown.
Now sprinkle breadcrumbs over it and again bake till some golden patches over it (it will give some crunch on the top).

Shepherd's pie is ready to serve

You can lamb mince or turkey mince in place of chicken 

you can substitute herbs of your choice

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CHICKEN PANCAKE ROLLS

Ingredients:
1 1/3 cup All Purpose Flour
2 Eggs
2 cup Milk
1 cup Sour Cream
1/4 cup Mayonnaise
500 gm Chicken Slices (you can have smoked ham/salmon / turkey)
2 tbsp Herbs of your choice
5 Olives (optional)
Salt
Butter for greasing pan

Recipe:
Lightly beat eggs. Sift flour and 1/2 tsp salt in a big bowl. Add eggs to it and mix. Add half of the milk gradually and stir until batter is smooth and creamy then add remaining milk (ensure that there is no lumps). Set aside for half an hour.

In a bowl mix sour cream, mayonnaise, chopped herbs, finely chopped olives and salt 1/4 tsp.

 

Heat a pan over moderate heat. Brush the pan with butter.
Add some batter, about 1/4 cup, and tilt the pan to cover the base (if there is an excess of batter, transfer it back to bowl and if there is less then add some more).
Cook until the top of the pancake dry. Turn over and cook for a minute. Place it in a plate.

 

Make pancakes using the remaining batter.
On a work top spread 2-3 layers of the plastic wrap/cling.
Place 2 pancake slightly overlapping in the end. Lightly press the overlapping area.

Spread the sour cream mix, top with chicken slices and then spread 1/2 - 1 tsp of sour cream mix just to stick chicken slices.

Using the cling roll the pancake just like you do for pinwheel.

Wrap tightly. Make rolls of the all the pancakes. Add keep in fridge for 20 minutes.
When serving slice them before plating.

  

You can also mix and match slices of your choice

 

I have used smoked ham and sliced chicken by berg

 

You will easily get twin pack from any supermarket or can buy slices of choice from deli section.

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POTATO SALAD

Ingredients:
2 cup Potatoes, cubed
1 cup Celery, sliced
1 1/2 tbsp Herbs (Thyme, chives, coriander, mint whatever you like)
5-6 Green Olives, finely chopped (optional)
1 Green Chilli, finely chopped
2 tbsp Mayonnaise
4 tbsp Sour Cream
Salt to taste
1/2 tsp Pepper Powder

Recipe:
Take celery in a big bowl. Add herbs, olives and green chillies.

 In a big sauce pan boil water with 1 tsp salt.
Add potatoes in boiling water and let it boil for 10 minutes or till tender (not mushy soft).
Drain them and let it cool.

To the celery add mayonnaise, sour cream, salt and pepper and mix well.

Add potatoes and mix well.

With a cling wrap, cover the bowl and keep in fridge for at least 2-3 hours before serving.

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HERBAL NAAN

Ingredients:

3 cup All Purpose Flour

3 tsp Dry Yeast

2 tbsp Coriander leaves chopped

1 tsp Thyme

1 tbsp Oregano

2 tbsp Mint leaves chopped

1 tsp Chives chopped

1 tbsp Sugar

1 Egg

1 cup Milk

1 tsp Salt

2 tbsp melted Butter/ Ghee/ Oil

Water to knead, if required

Flour to knead, as required

Oil

Recipe:

Warm the milk and add 1 tbsp melted butter, sugar and salt and stir. 

Add dry yeast to it and keep aside.

Sieve the flour in big bowl.

Beat egg & melted butter and add to flour and mix with hands.

Mix all the herbs and add to flour.

Now add yeast and milk mix to flour, half at a time, and start  kneading dough. When whole milk mix is added to flour make a soft dough. Add water if required.

Dough must be very sticky till now.

Oil the work place a little bit.

Take the dough out on a work place. Oil your hands and knead dough on work surface until dough is smooth and elastic.(Knead it till it loses the stickiness and become elastic.) Knead for almost 10 minutes.

Make a big ball of dough and put in the bowl. Lightly oil it. Cover with cling wrap and let dough rise to double for 1 hour.

Transfer the dough to floured work surface again and knead it. Cover again and let it stand for 15 minutes.

Set oven to its highest heat setting.

Taking some of the dough (double the size used for chappati), make balls and grease them.

Using a rolling pin roll the ball in big chappati more of elongated shape rather then round.

Place it to the lighlty greased baking dish. If you have a pizza stone or tray use it.

Place in oven at nearest of heating element and check after 1-2 minutes for red-golden patches on it . Flip it and bake for 1 more minute and If your oven have heating element on both sides as mine then there is no need of flipping.

Take the naan out and apply some butter.

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MUSHROOM OMELETTE

Ingredients:

2 Eggs

2 tbsp Milk

1 cup Mushrooms, sliced

1/4 cup Tomatoes, diced

1/2 cup Onions, chopped

Green Chilly, chopped, to taste

4 Cherry Tomatoes

Butter

Salt to taste

Pepper to taste

Recipe:

Put a pan on medium heat and add butter.

When butter melts, add onions saute for 1 minute then add sliced mushrooms.

Cook for 2 minutes and then add salt, pepper and tomatoes.

Cook for 1 minute and keep aside

In a bowl beat eggs, milk, salt and pepper.

Heat a pan grease with butter and pour the beaten egg.
Place chopped green chillies evenly on the omelette.

When upper side of omelette become dry spread mushroom filling over the half of the omelette and fold it.

Place the omelette on the plate.
Put some butter on same pan and saute cherry tomatoes for a minute till a little bit soften.
Serve with omelette.

Awesome breakfast ready to eat.

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PANEER PARATHA

Ingredients:

2 cup Whole Wheat Flour

2 cup Cottage Cheese / Paneer

1 cup Spinach

1 tsp Red Chilly Powder

Salt to taste

Oil / Ghee

Water to make dough

Some flour to make paratha

Recipe:

Take flour in bowl add 1/2 tsp salt, 1/2 tsp red chilli powder and knead to a soft dough

Take water in pan and bring to boil. Add spinach, with a spoon stir it and take it out in sieve and rinse under the cold water.

Grate cheese / paneer. Roughly chop blanched spinach and add to cheese / paneer. 

Add Salt and 1/2 tsp red chilli powder and mix well. Filling is ready.

Take some of the dough to make a ball, cut it into half and make two small balls. Roll them in 4 inch circles. Dust one side of each of the circle with flour. Keeping flour side down put one of the circle on work top. Spread some of the filling, about 2 tbsp, evenly over it. Place the second circle over it. Press the circle on each other at circumference to seal. Roll it with a rolling pin to make a big circle about 6-8 inch diameter.

Heat a tawa / crepe pan on medium to high heat. Place the raw stuffed parantha on tawa / crepe pan. When the downside become light brown flip it and grease oil / ghee on it. Flip again and grease the other side. When paratha is ready (golden and crisp) take it out from pan and place in a plate.

Serve with curd or dollop of butter and achchar or chutney. You can get some chutney recipes in my other posts.

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MANGO STUFFED CREPE

Ingredients:

1 cup All Purpose Flour

1 1/2 cup Milk

2 Eggs

1 tbsp Sugar

1 pinch Salt

1/4 tsp Cinnamon Powder

1 Mango 

Butter/Oil for greasing pan

Recipe:

Whisk eggs, salt, sugar and cinnamon powder. 

Add milk gradually 1/2 cup at a time, whisking between each addition.

Add half the flour and whisk until the mixture is smooth.

Add remaining flour and mix well to make a smooth paste.

Cover and set aside to rest for 20 minutes.

Slice the mango and keep aside.

Grease a non stick pan with butter. Heat pan over a medium heat.

When hot, pour 2-3 tbsp batter in pan. Tilt pan so batter covers base of pan in a thin film. 

If there is an excess of batter pour it back.

If the batter is too thick to make a thin even crepe, add some milk to the batter and mix to make a smooth batter.

Cook until the top of the crepe become dry and the underside is golden. Using a spatula flip the crepe and cook other side for a minute.

Remove from pan and place in a plate.

Grease pan before cooking next crepe. Stack cooked crepe on plate.

Keep the crepe plate in a warm oven, so that crepe wont be cold when served.

When serving, place a crepe in a plate. Put some mango slices in one quarter of crepe and fold them in a quarter (in half and again in half).

Note: You can dust the crepe with icing sugar. Decorate with honey, chocolate sauce etc.


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GARLIC NAAN

Ingredients:

3 cup All Purpose Flour

3 tsp Dry Yeast

1 tbsp Sugar

1 Egg

4 big cloves of Garlic

1 cup Milk

1 tsp Salt

1 tbsp chopped Coriander leaves

2 tbsp melted Butter/ Ghee/ Oil

Water to knead, if required

Flour to knead, as required

Oil

Recipe:

Warm the milk and add 1 tbsp melted butter, sugar and salt and stir. 

Add dry yeast to it and keep aside.

Sieve the flour in big bowl.

Finely chop 3 garlic cloves and mix with chopped coriander leaves.

Beat egg & melted butter and add to flour and mix with hands.

Now add yeast and milk mix to flour, half at a time, and start  kneading dough. When whole milk mix is added to flour make a soft dough. Add water if required.

Dough must be very sticky till now.

Add garlic and coriander mix to dough and knead.

Oil the work place a little bit.

Take the dough out on a work place. Oil your hands and knead dough on work surface until dough is smooth and elastic.(Knead it till it loses the stickiness and become elastic.) Knead for almost 10 minutes.

Make a big ball of dough and put in the bowl. Lightly oil it. Cover with cling wrap and let dough rise to double for 1 hour.

Transfer the dough to floured work surface again and knead it. Cover again and let it stand for 15 minutes.
Chop left garlic clove finely

Set oven to its highest heat setting.

Taking some of the dough (double the size used for chappati), make balls.
Spread a little of chopped garlic over each ball, press them and grease them.

Using a rolling pin roll the ball in big chappati more of elongated shape rather then round.

Place it to the lightly greased baking dish. If you have a pizza stone or tray use it.

Place in oven at nearest of heating element and check after 1-2 minutes for red-golden patches on it . Flip it and bake for 1 more minute and If your oven have heating element on both sides as mine then there is no need of flipping.

Take the naan out and apply some butter.

Serve cream based gravy dish.

Till then keep smiling ... its precious :)

NAAN

Ingredients:

3 cup All Purpose Flour

3 tsp Dry Yeast

1 tbsp Sugar

1 Egg

1 cup Milk

1 tsp Salt

2 tbsp melted Butter/ Ghee/ Oil

Water to knead, if required

Flour to knead, as required

Oil

Recipe:

Warm the milk and add 1 tbsp melted butter, sugar and salt and stir. 

Add dry yeast to it and keep aside.

Sieve the flour in big bowl.

Beat egg & melted butter and add to flour and mix with hands.

Now add yeast and milk mix to flour, half at a time, and start  kneading dough. When whole milk mix is added to flour make a soft dough. Add water if required.

Dough must be very sticky till now.

Oil the work place a little bit.

Take the dough out on a work place. Oil your hands and knead dough on work surface until dough is smooth and elastic.(Knead it till it loses the stickiness and become elastic.) Knead for almost 10 minutes.

Make a big ball of dough and put in the bowl. Lightly oil it. Cover with cling wrap and let dough rise to double for 1 hour.

Transfer the dough to floured work surface again and knead it. Cover again and let it stand for 15 minutes.

Set oven to its highest heat setting.

Taking some of the dough (double the size used for chappati), make balls and grease them.

Using a rolling pin roll the ball in big chappati more of elongated shape rather then round.

Place it to the lighty greased baking dish. If you have a pizza stone or tray use it.

Place in oven at nearest of heating element and check after 1-2 minutes for red-golden patches on it . Flip it and bake for 1 more minute and If your oven have heating element on both sides as mine then there is no need of flipping.

Take the naan out and apply some butter.

Serve with chhole or any creamy base dish.

Remember tip for a softer naan is ...more softer your dough is, more soft the naan will be. Make  dough as runny/soft as you can manage to roll.

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SAUSAGE AND POTATO CASSEROLE

Ingredients:
1 cup Potatoes sliced or 2 Hash Brown
1/2 cup Sweet Corn
1/2 Capsicum, cut into strips
1 small Onion, chopped
1/4 cup Peas
1/4 cup Carrots, diced
2 Sausages, chopped
2 slices of Chicken
1/2 cup Milk
2 Egg
1 spoon Garlic paste
1/4  tsp Pepper powder
Salt to taste
1/3 cup Shredded Cheese of your choice (cheddar will be best, but you can use any according to your taste)
2 tbsp Breadcrumbs  (optional)
Cooking Oil spray

Recipe:
Preheat oven at 175C (350F).
Spray cooking oil to grease a casserole.
Place potatoes in casserole to cover the bottom.
Then place corn and capsicum to cover potatoes.
Now add onion, half of peas and carrots to it and the place sausages.
Then add remaining peas and carrots.
Tear the chicken slices and place them over to make top layer.

In a small bowl beat milk, egg, garlic paste, salt & pepper.
Pour this mixture on the casserole and then top with cheese.
Bake for about 30 minutes and check if casserole is cooked and cheese is brown, if not bake for another 10-15 minutes and then again check.
Sprinkle breadcrumbs over it and bake till golden patch on it (it is optional to give crunch on the top).

Evenly cut into pieces and serve or make in small casserole dishes for individual serve.

Enjoy your breakfast :)

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TOMATO CHUTNEY

Ingredients:
1 Onion
2 large Tomatoes
4-5 big Dry Red Chillies
1/2 inch Ginger
2 tbsp Chana Daal
3 tbsp Coconut Milk or 4 tbsp dessicated Coconut with 2 tbsp milk
2 tbsp Oil
1 tsp Mustard Seeds
1 sprig of Curry Leaves
a pinch of Asafoetida
Salt to taste

Recipe:
If you are using dessicated coconut then soak it in 2 tbsp milk.
Chop onions, tomatoes and ginger.
Heat 1 tbsp oil in a pan. Reduce flame add chana daal and red chillies (leave 1 red chilly for tempering).
Saute till chana daal turns light brown. Take out daal and chilly and put in the bowl.
Heat the same pan, add ginger and onion. Saute till onions become transparent.
Add tomatoes and saute. Cook for 10 minutes on medium.
Take the tomatoes mix out in the bowl of daal and chillies and let it cool down
Empty the bowl in blender. Add coconut milk or soaked coconut and salt. Blend to a fine paste.
Empty the paste on a serving bowl.
In a small pan, heat 1 tbsp oil. Add mustard seeds and 1 red chilly. When seeds start splutter add curry leaves and asafoetida and pour over the chutney.
Tomato chutney is ready to serve with dosa or idli

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ALMOND COOKIES

Ingredients:

2 cup All Purpose Flour

1 tsp Baking Powder

1 cup unsalted Butter

3/4 cup Sugar

1 Egg or 1 1/2 tbsp Milk(if making egg-less biscuits)

2-3 drops Vanilla essence

Almonds 

Recipe:

Soak almonds in warm water. 

Sieve the flour and baking powder in a bowl.

Beat butter until soften then add sugar to it and beat it until sugar melts.

Add egg yolk and essence to butter and mix, if making egg less then no need to use essence.

Take flour mix and butter mix and using your hands make a dough.

Make small balls

Preheat the oven at 180C.
Break the soaked almonds in half.

Flatten the balls by pressing half almond lightly on it. 

Place them in a baking tray and bake at 180C for 10-15 minutes until they are golden.

Enjoy cookies with tea or coffee or warm milk for kids :)

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MELTING MOMENTS

Ingredients:
1 cup (165 gm) All Purpose Flour
1/2 tsp Baking Powder
120 gm unsalted Butter
1/2 cup Sugar (icing sugar preferred)
1 Egg
4-5 drops vanilla essence
1/2 cup Cornflakes

Recipe:

Sieve the flour and baking powder in a bowl.

Beat butter until soften then add sugar to it and beat it until sugar melt.

Add egg yolk and essence to butter and mix.

Add flour mix to butter and using your hands make a dough.

Take 2 tsp of dough and make balls.

Beat egg white and 2-3 drops of essence.

Crush cornflakes and put them in a plate so that it will be easy to coat.

Preheat the oven at 170C.

Flatten the balls by pressing lightly, dip in egg wash and then roll over the cornflakes and place them on tray 3-4 cm apart.

Bake at 160C for 12 minutes or until they are light golden brown.

Remove from oven and set aside for half an hour to cool.

Melting moments are ready to eat. You can also eat when they are a little warm (not hot).

They are going to melt in your mouth :)

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FRUIT PIZZA

Ingredients:
For Base (Biscuit) :
1 cup All Purpose Flour
1 tsp Baking Powder
2 tbsp Margarine / soft unsalted Butter
Sugar
1 Egg (optional)
Milk as required

For Topping :
Cream
Icing Sugar
2-3 drops of Pineapple Essence
1 Kiwi fruit sliced
2-3 Strawberries sliced
1 Banana sliced
15-20 Blueberries
3-4 Raspberries
1 Orange or Mandarin pulp (no flesh)

Recipe:

Mix margarine/butter with sugar. In a Bowl sieve flour and baking powder. Add Sweetened margarine/ butter, egg and 1 tbsp of milk. Make a soft dough, add more milk if required.

Make a big ball of dough and roll to a big biscuit. Poke the biscuit with a fork so that it wont puffs while baking. Place the biscuit in a pizza pan and bake at 175C for 9-10 minutes. Take out of oven and let the biscuit cool down in the pizza pan

Now make icing by whipping cream, sugar and essence. Check that biscuit is cold or not. 

Spread Icing all over the biscuit leaving the 1 cm from the end. Decorate with fruits and make blueberries your olives for fruit pizza. your fruit pizza is ready to serve. Slice it and give your kids a tasty surprise.

Tips:

Always spread icing on a cold biscuit or it will melt.

Dont spread icing till end, otherwise it will fall down when you place fruits on it.

Give it a try :)

Till then keep smiling ... its precious :)