Finally

Finally ... Finally ... Finally 

     Finally, I got the inspiration to start blogging. I wanted to do this ever since I’ve heard about blogging (fun, a diary online or a journal that is available on the web and money-maker for others).Even I post my first blog 2 years back, when a school going kid had a chat with me for his career confusion. he told me about his blogs and all. I asked him to teach me to blog and so that was my first page ever in blogging world. then I got busy in my visa and then to and fro Gurgaon and Sydney. Then got busy in married life, managing everything for hubby and didnt got anytime or rather say forgot about blogs .... I was active in FB but not blogging. Then comes my baby boy last December and again I got busy. 

     The first thing that comes into my mind is to introduce something first so that anyone who reads my blogs would be acquainted, dig things about me and to know me better, which leads my (new) first entry (forgot about the last one , there is nothing in that post) that I would like to blog about is my passion - FOOD. 

     My journey of blogging begin today and I hope you will come along. 

So friends lets start cooking something ... going to kitchen now and will come after some time with a lip smacking dish ... so come over again ... 

Till then keep smiling … its precious :)

BEETROOT DIP

Ingredients:
200-225 gm tin of Beetroot
250 gm Cream Cheese

Recipe:
Put beetroot with its juice in a blender and blend to a smooth paste.
Add cream cheese and blend until a creamy paste.
Enjoy with crisp nachos or crudites

Till then keep smiling ... its precious :)

WALDORF DRESSING

Ingredients:
1/2 cup Mayonnaise
1 tsp Dijon Mustard
Salt if required
Pinch of White Pepper Powder
1 tsp Lemon Juice (optional)

Recipe:
Place all the ingredients in a bowl and mix until well combined.

Till then keep smiling ... its precious :)

EASY MARINARA SAUCE

Marinara sauce is an Italian Sauce usually made by tomatoes, onion, garlic and herbs. Sometimes squid, prawns etc are added to taste. Marinara sauce is very easy and quick to make and served with all types of pasta.

Ingredients:
2 can Italian Tomatoes (equal to approx 1 kg)
5 cloves of Garlic
5 Basil Leaves, chopped
1 tsp dried Oregano
2 tbsp fresh Parsley, chopped
1/3 cup Onion, chopped
1/3 cup Olive Oil
Salt to taste
Pepper to taste

Recipe:
Place tomatoes, basil leaves, oregano, parsley and garlic in a blender and blend to smooth paste.
In a medium sauce pan (big enough for 1 kg tomato paste) heat olive oil.
Add onion and saute until translucent and soft.
Add the tomato sauce and mix well.
Simmer for 30 minutes, stirring occasionally.
Add salt and pepper to taste.
Marinara sauce is ready to serve with freshly cooked pasta.

Till then keep smiling ... its precious :)

BHINDI MASALEDAR

Ingredients:
500gm Lady Finger / Bhindi
250 gm Onions, sliced
200 gm Tomatoes, chopped
2 tsp Garlic paste
2 tsp Ginger paste
1 tbsp Coriander Powder
1 tsp Cumin Seeds
1 Bay Leaf
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1 tbsp Kashmiri Chilli Powder (very light in taste)
A pinch of Garam Masala
Oil
Salt to taste

Recipe:
Wash lady fingers and pat dry with kitchen cloth. Cut their crown and use in full length size.
In a sauce pan heat oil over medium heat. Add cumin seeds and bay leaf.
When cumin seeds are brown add onions and 1 tsp salt and saute till golden brown.
Add ginger and garlic paste and saute. Add turmeric, coriander powder, cumin powder, kashmiri chilly powder and saute.
Add tomatoes and mix well and put lid on saucepan. Cook for 1 minute.
Take lid off and crush the soften tomatoes and stir well.
Add lady fingers and stir well to coat the onion and tomatoes thoroughly.
Put lid on cook on low flame till lady fingers are done. Do not stir too much, it will break and mash the lady finger.
When done check for salt consistency and then sprinkle garam masala over it.

Enjoy with plain triangle paranthas (recommended ) or chappati.

Till then keep smiling ... its precious :)

MUSHROOM DIP

Ingredients:
200 gm jar of Marinated Mushrooms
50 ml Thickened Cream
1 tbsp Yoghurt

Recipe:
Put the marinated mushrooms into the blender and make a paste.
Add cream and yoghurt and pulse until smooth creamy mixture.
Mushroom dip is ready to serve.

Till then keep smiling ... its precious :)

MINT CHUTNEY

Ingredients:
1 bunch Fresh Mint Leaves
1-2 Green Chillies
1 tbsp Dry Mango Powder
Salt to taste
1 tbsp Sugar
1 clove of Garlic
Water as required

Recipe:
Wash mint leaves and put them in  blender.
Add garlic, sugar, salt, green chillies and blend with the help of little water. Make a smooth paste.
Transfer in a bowl and add dry mango powder. Mix well, add water if required.
Relish mint chutney with samosa, pakoda or any kind of chaat. If using over chaat then make it a little bit thin in consistency.

Till then keep smiling ... its precious :)