I have seen this in one of the cookery shows.. dont remember the name :-( but remembered the recipe vaguely. As I had some of these soya chunks at home from the left over curry thought of making these and added flavours as per liking. So, here is the recipe for this scrumptious dish. Enjoy!








Ingredients

Grounded soya/ Nutrella - 1 Cup
Boiled potato - 1 Cup
Coriander leaves - 1/2 Cup
Mint leaves few sprigs
Gram flour - 3 Tbspns
Green chillies - 4
Cumin seeds - 1 Tspn
Medium size Onion - 2 ( finely chopped)
Red chilli powder - 1 Tbspns
Turmeric - 1/2 Tbspn
Coriander powder - 1 Tbspn
Meat Masala - 2 Tbspns
Chaat Masala - 1 Tbspn
Oil - 4 Tbspns
Salt to taste


Methods

1. Soak Soya chunks in hot water for few minutes or till soft. After 5 mins take the soya chunks squeezing water from it and grind in a mixer like Keema ( minced meat) and not into a paste.
2. Boil two medium size potatoes and mash it.
3. Chop mint leaves, coriander and chillies and keep aside.
4. Take a bowl and mix minced soya, potato, coriander, green chillies and mint leaves.
5. In a pan heat oil, add cumin seeds. When it starts to crackle add onions and sauté it for a minute. 
6. Then add all the spice powders along with the salt. We don't want to cook the onions completely. So once its nearly done take it off from the stove. 
7. Mix this with the rest of the soya and potato mixture. Add gram flour for binding.
8. Now mould this batter/ mixture into desired shape and insert a tooth pick or seekh.
9. Pre- heat the oven for 10 mins at 180 deg C and the grill this for 10-14 mins at same temperature, keeping a check on it in between.
10. Sprinkle some chaat masala, squeeze some lemon juice and serve hot with green chutney and Tamarind chutney.

Note
If oven is not available you can shallow fry this on a non-stick pan as well.
For healthier version for babies/ Toddlers just reduce the spice content and no salt.

I understand the name sounds as if a Gujarati dish but its not. Its just a mixture that you get in market with name of Gujarati Mix and when ever i dont a any vegetable at home I make this as a bhaji. Try it... no harm in that if you like chaat you will like this. Have fun!!







Ingredients

1 Pack Gujarati mix
1/2 Tsp Cumin seeds
3 Green Chillies
2 Large Onions chopped
3 Medium tomatoes chopped
2 Tsp Red chilli powder
2 Tsp Coriander powder
1/2 Tsp Turmeric powder
1 Tsp Garam Masala
1 Tsp Garlic Paste
1 Tsp Ginger Paste
1 Tsp Amchoor ( Dried mango powder)
Salt to taste
Oil to cook


Methods

1. Heat oil in a pan and add cumin seeds to it. When it starts to crackle add green chillies and onions.
2. Add ginger and garlic paste and saute with onion for few seconds till oil starts separating.
3. Now add tomatoes and sprinkle little salt on it so that it gets pulpy faster. 
4. Once tomato has left its pulp add all the powdered spices to it and fry for few minutes.
5. When the above mixture starts leaving oil add some chopped coriander along with the Gujarati mix mixture and sprinkle the dried mango powder.
6. Mix well then add one cup of water and let it cook for some time so that the spices blend with the mixture.
7. Garnish with coriander and serve hot with Chapati 

I know its been long I haven't written anything as there were series of things happening in life and I was busy with them. Yeah but now I have finally taken out time for what I love to do...Cooking! I mean its not like I wasn't cooking all these days but yes haven't tried anything new which I finally did. Long time back I came across this recipe and when I tried it, came out really well. So here is my version of it. Please try it and if u like it please do drop a comment as it motivates me.



Ingredients

150 gms Paneer
1/2 Litre Milk
1 Cup Condensed milk
1 Tsp Corn flour
1 Tsp Rice flour
1/2 Cup Sugar ( if required)
1 Tsp Cardamom powder ( Elaichi powder)
Dry fruits of your choice

Methods

1. In a Pan heat the milk and bring to boil. Once it starts boiling add cornflour and keep stirring continuously so that it doesn't form lumps.
2. After this in a similar way add rice flour and let the milk boil on low flame. Make sure it doesn't stick to the bottom of the pan.
3. When the milk starts boiling add crumbled paneer to the milk, stirring continuously.
4. Now to this add condensed milk and cardamom powder. Let it boil for couple of minutes and then put off the flame.
5. Now add desired dry fruits to it and serve chilled.

Note

• Mix corn flour and rice flour with 2 tsp of milk separately to avoid lumps while mixing.
• If adding sugar add it while adding condensed milk.
• If you block of paneer you can grate it with a grater.

I know I know its bitter but please don't make faces and try this out and I am sure some people would like and and the people who already like it will love it.












Ingredients

4 Medium size karela/ Bitter Gourd
2 Large onions chopped length wise
2 Large Tomatoes cut in cubes
2 Tspn Red Cilli powder
2 Tbspn Coriander powder
2 Tspn Cumin Powder
1 Tspn Amchoor powder
1/2 Tspn Garam Masala
1/2 Tspn Turmeric
3 Tbspn Salt 
Oil to cook
Salt to sprinkle 

Methods

1. Wash and cut the Karela/ Bitter Gourd in a round shape. Now take this in a big bowl which has a cover pour it the uncooked cut Karela/ Bitter Gourd in it.
2. Add the 3 Tbspn of salt and cove the lid of the bowl. Now shake it well so that the Karela get coated with the salt. Do this a night before you want to make karela/ Bitter Gourd or at least give it a time of 7-8 Hours.
3. Next day wash the salt soaked karela/ Bitter Gourd nicely to remove all the salt and bitterness from it. 
4. Now heat oil in a pan (Kadhai) and deep fry the karela/ Bitter Gourd and keep aside on a kitchen tissue to soak access oil form it.
5. Once all the pieces are deep fried. Empty some of the oil leaving some for cooking.
6. Add onions to the remaining oil and fry till golden brown, then add tomatoes and let it leave the pulp completely.
7. To this add the fried karela/ Bitter Gourd mix well and cover it with a lid for 2mins.
8. Then add all the spices to it and mix well. After its mixed taste for the level of salt in it  (remember we have soaked the Karela in salt) and the if required add more salt. 
9. Now add Amchoor, cover with a lid and let it cook in the spices for 10-12mins untill it starts leaving the Oil.
10.  After 12mins Karela is ready serve with Chapatti or Paratha.

Note

• Make sure to wash the salt soaked Karela well to remove the bitterness.
• Karela/ Bitter Gourd is a healthy diet for Diabetic people.

Rice Stuffed Paratha ~ Yes This is what we had over the weekend as there was some rice left from Saturday night dinner and didn't wanted to waste it. And It came out really well. 
So when you want to eat something chapatta try this out.





Ingredients

11/2 Bowl cooked rice
1 Small Onion finely chopped
2 Green Chilli finely chopped
1 tspn red chili powder
1 tspn chaat masala
1 tspn Amchoor Powder
1 tspn Garam Masala
3 tbspn Coriander leaves
salt to taste
Oil

Ingredients to make Paratha Dough 


Methods

1. Mix the flour, salt and butter/ Oil. Pour water and make a firm dough. Knead well for 6-7 minutes and keep covered with a moist cloth for 5-10mins.and Knead again.
2. Separate the rice grains so that they are not sticky anymore (Sorry was not getting the word to describe it :-(
3. To it add onions, green chilli, red chill powder, chaat masala, amchoor, garam masala and salt. Mix well after this rice will look brown in color due garam masala. Like its shown in the picture 

4. To this add the coriander leaves and mix again.
5. Break the dough into number of required portions.
6. Make a ball of one portion and dust it with some flour and roll out into 8-10cm.
7. Fill 2 tbspn of the prepared rice mixture in it.
8. Pull in the edges to meet in the center and form a ball.
9. Roll it out again evenly. Heat the tawa or pan and place this paratha on it.
10. Cook from both the sides till it changes color and then brush with oil/ Ghee.
11. To make it crisp press it with a Spatula and serve hot with Green Chutney

Note
You can adjust the quantity of the powdered Spices depending on the quantity of rice and the number of Paratha You wish to make. e the same taste.

Oats Bar/Cakes ~ My husband has been having a craving for this from many days So thought to surprise him today with this when he comes back from work. This one is very simple easy and quick.







Ingredients

100 gm Porridge / Oats
120 gm Salted Butter
50 gm Golden Syrup or Honey 
50 gm Sugar
2 tbspn cocoa powder
5-10 Almonds chopped
5-10 Walnuts crushed 

Methods

1. Put Butter golden syrup, cocoa powder,walnuts and sugar in a microwaveable container and heat it in microwave till the butter melts.
2. Once its melted take it out and mix the oats in the liquid.
3. Take another microwaveable tin or cookie cutter.
4. If using tin line it with a grease proof paper and pour the mixture into it. 
5. If using cookie cutter, just take a microwaveable tray and grease the cutter and tray with little butter.
6. Now place the cutter on the tray and fill it with a mixture and press it
7. Now place this in a microwave on cooking for 3mins or till you see the bubbles coming. 
8. After taking it out from the microwave remove the cookie cutter carefully and garnish it with Almonds.
9. Keep this along with the tray in refrigerator for and hour and then its ready to eat.

Variations

• You can add any Jam in place of cocoa powder and golden syrup depending on taste that you are looking out for. 
• Can add Raisins and sultanas in place of walnuts to get a fruity Oats Bar/ cake.

Note: Dont over heat the mixture else it would get burnt

Black Forest Milk Shake~ One of my facebook friend asked for it on a wall post so thought to write and share with him and he can try all by himself.

Image from net as wrote it in a hurry :-)







Ingredients
1 cup milk
4 whole cherries Frozen
1 frozen banana 
sugar to taste
1 Tbsp Cocoa Powder
Some Crushed ice

Methods

1. Put everything in a blender and mix well.
2. Serve Chilled!
3. Can be topped with a scoop of Vanilla icecream

Mixed Vegetable or Vegetable Korma ~ I have learnt this dish back home in Madhya Pradesh. Yes that's where I was born   Jabalpur. This is complete Bhopali style mixed vegetable learnt from a aunt next door.
Creamy dish you would love to eat and serve. :-)










Ingredients

21/2 cup mixed vegetable Boiled
 2 Medium Potato
2 Medium Carrot
1 Small Cauliflower( Cut into florets)
1 cup Green Peas
2 tbspn Cashew nuts( 10 in number)
3 tbspn milk
2 tbspn fresh cream
2 pinch sugar
5 tbspn clarified butter (Ghee)
Salt to taste

For the Grinding Paste 
8-10 garlic
10 green chilli
6 tbspn finely chopped coriander
2 tspn cumins
25 mm ginger 

Methods

1. Peel and chop potato and carrot in a shape you like I chopped it length wise and boil all the vegetable 250 ml water. Once boiled take them out of water and keep aside to cool. Make sure you don't over boil them as you will required to cook it along with the mixture as well.
2. Heat the clarified butter and roast cashew nuts in it. After roasted take out and keep it aside.
3. Make the paste of the above ingredients and fry in the same oil for 2-3mins.
4. Now add the vegetable and  fry for 1min. To it add 3/4 cup water and boil till the vegetables get soft 
5. Mix together milk and cream then add it to the vegetable. Mix well and let it cook in this for 1 min. Now add sugar and salt to it.
6. Garnish with the roasted cashew nuts and serve hot with Chapatti

My another chef friend has got a little variations in the same dish look for it here Mixed Vegetable Kurma

PS: I'll be updating the same form of Dish in South Indian style soon.

Pakodi Ki Kadhi ~ This one is submitted by my friend Abhilasha. I would like to thanks her for contributing to my blog. In her words she describes the recipe as..... "This Pakodi ki kadhi is prepared in Rajasthani style, something different from the regular kadhi we make."


Submitted by: Abhilasha Arora





Ingredients

100 gms Mung Dal 
1 1/2 tsp Salt 
200 gms Curd 
1 tsp Red chilli powder 
2 Red chilli (sabut and dry) 
1 tsp Dhaniya 
3 - 4 Curry Leaves 
1 pinch Haldi 
1 pinch Soda 
2 cup Oil for frying pakories 
1/2 tsp Mustard seeds (motti)


Methods


1.Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. 
2.Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. 
3.Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well. 
4.Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. 
5.Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. 
6.Finally put the tadka of red chilly powder on pakodi kadhi. Serve it hot with plain rice and roti.