Spicy Chilly Guava.

If you are looking for a summer drink recipe with Indian flavours, this spiced guava chilli drink will fit the bill perfectly. It is a guava drink with some flavours of red chilli powder, pink salt and lemon juice.

A perfect combination of flavours comes together in this glass of guava chilli drink.

Ingredients:

2 cups Guava juice( fresh / canned)

1 cup Limca.

1 tsp Red Chilli Powder.

1/2 tsp Rock Salt.

2 tbsp Lemon juice.

Crushed Ice.

Mint/Basil leaves and lemon wedges for garnishing.

Method:

In 2 tall glasses add 1 cup each of chilled guava juice.

Add 1/4 tsp rock salt,1 tbsp lemon juice and 1/2 tsp of chilli powder in each glass,mix well.

Add crushed ice & top up with Limca,Sprinkle some chilli powder on top.

Garnish with mint leaves and lemon wedges.

Serve Chilled.

Happy Cooking!

Sameera.

Butter Garlic Prawns Spaghetti.

This is an easy peasy dish that’s simple, flavorful and incredibly flavorful. And all you need is 20 min to make it!

All you have to do is boil up some spaghetti and saute your shrimp in a pool of garlic,butter,some spices and vegetables.It’s easy, quick, and comforting dish.

Ingredients:

25 medium sized Prawns, peeled and deveined.

250 gms Spaghetti.

1 cup Mixed Peppers(green,yellow & red) cut into cubes.

1 Onion quartered and separated.

1 tbsp Oil

2 tbsp Salted Butter

1/8 cup Garlic cloves finely chopped.

1/4 tsp Black Pepper.

1/8 tsp Chilli flakes.

2 tbsp Coriander leaves finely chopped.

2 tbsp. Lemon juice.

½ tsp. Corn starch.

2-3 tbsp. Water.

1 and 1/2 cup Water.

2 slices Cheese.

Salt to taste.

1 tbsp Spring Onion greens for garnishing.

Method:-

Peel,devein and clean prawns,keep aside.

Boil spaghetti in 2 liters of water with little salt.

Drain and keep aside.

Keep all the vegetables ready.Onions,peppers,garlic,coriander leaves and spring onion greens.

Heat oil in a pan and add prawns to it.

Toss this well and add salt. Keep the flame on high.

Add garlic, onions,peppers,butter, corriander leaves and toss again.

Add 1& 1/2 cup water, chilli flakes and black pepper.Let it come to boil. Add corn flour slurry(corn flour mixed in water), lemon juice and mix well.

Add cheese slices and mix well till they melt,add cooked spaghetti.

Mix well.

Remove in a serving dish and garnish with spring onion green.

Serve hot.

Happy Cooking!

Sameera.

Butter Garlic Prawns.

This easy butter garlic prawns is succulent prawns tossed in an easy garlic and lemon sauce. The perfect quick dinner or appetizer!
This dish has just a few ingredients and can be on the table in minutes and is packed with flavor.

Ingredients:

1 tbsp Oil

2 tbsp Salted Butter.

25 medium sized Prawns, peeled and deveined.

1/8 cup Garlic cloves finely chopped.

1/4 tsp Black Pepper.

1/8 tsp Chilli flakes.

2 tbsp Coriander leaves finely chopped.

2 tbsp. Lemon juice.

½ tsp. Corn starch.

2-3 tbsp. Water.

Salt to taste.

1 tbsp Spring Onion greens for garnishing.

Method:-

Peel,devein and clean prawns,keep aside.

Heat oil in a pan and add prawns to it.

Toss this well and add salt. Keep the flame on high.

Add garlic, butter, corriander leaves and toss again.

Add water, chilli flakes and black pepper.Let it come to boil. Add corn flour slurry(corn flour mixed in water), lemon juice and mix well.

Remove in a serving dish and garnish with spring onion green.

Serve hot.

Happy Cooking!

Sameera.

Khou Suey.

If something can be called a bowl of happiness, this could well be it. Burmese Khow Suey is a delicious one meal noodle dish made with noodles and coconut milk. Served with a variety of accompaniments,each spoon full that you eat will be bursting with flavours!

Ingredients:

2 cups Rice Noodles boiled.

1 tbsp Sesame Oil.

1 cup Mixed Vegetables.(Carrots,Broccoli,sweet Corns,Baby corns,Peppers) chopped evenly.

1/2 cup Green Peas.

1 tbsp Ginger Garlic chopped finely.

3 Green Chillies slit.

1 tsp Turmeric Powder.

1 tbsp Coriander Powder.

4 Dry Red Chillies.

10 nos Thai Basil leaves.

400 gms Coconut Milk.

1 tsp Soy Sauce.

1tbsp Lime Juice.

1 tsp Sugar.

Salt to taste

For the garnishes:

6 cloves Garlic fried

1/4 cup Onion barista

1/4 cup Coriander Leaves chopped.

4-5 nos lime wedges.

2 tbsp Fried Peanuts.

1 tsp Chilli flakes

2 Boiled Eggs.

Method:

Boil rice noodles in boiling water for 5 minutes,strain and keep aside.

In a wok heat oil and add garlic, ginger, green chillies and stir.

Add dry red chillies and stir for 30-40 seconds.

Add the diced vegetables and stir fry on a high flame for a minute.

Here I have used yellow pepper,broccoli and sweet corns,you can use any vegetables of your choice.

Now add sweet basil leaves,turmeric powder, coriander powder, coconut milk, water and stir.

Season with sugar, salt and soy sauce.

Add boiled green peas and boil.

Turn the flame off and add fresh basil leaves and lime juice.

keep aside.

For assembling keep all the ingredients ready.

IMG_20200625_000457To serve in a bowl add some boiled noodles.

Top it up with prepared broth.

And garnish with lemon juice,onion barista,fried peanuts,fried Garlic,chilli flakes,chopped coriander leaves and wedges of boiled Eggs.

Serve Hot.

Happy Cooking!

Sameera.

 

Egg Makhanwala/Egg Butter Masala.

Makhanwala/Makhani/Butter Masala is a delicious creamy gravy which is mildly spiced. To the same gravy you can either add paneer,egg,mixex vegetables or tandori chicken.

It goes well with naan,roti,steamed rice or Jeera rice.

Ingredients:

For Makhani Sauce:

1 kg Tomatoes.

3 tbsp Cashew paste.

2 tbsp Kashmiri Chilli powder.

100 gms Butter

200 gms fresh cream.

1 tbsp crushed Kasuri methi.

2 tbsp Jeera powder.

1/2 tsp Garam Masala.

1 tbsp Sugar

Salt to taste.

Other Ingredients:

8 hard boiled Eggs.

1 tbsp Oil & 1 tbsp Butter.

1 inch Ginger cut into juliennes.

2 Green Chillies cut into juliennes.

Salt to taste.

Method:

Boil Eggs for 10 minutes,shell and cut into halves,keep aside.

Blanch tomatoes(check the process in glossary)deskin and extract juice out of it.

Strain the juice and pour it in a big heavy bottom pan.keep the pan on gas on high flame,reduce the flame, once the juice starts boiling,add kashmiri chilli powder,jeera powder,kasoori methi,garam masala,cashewnut paste,salt,sugar and butter,stirring in between cook till reduced to half.Now once again strain it to get a smooth gravy,put it back on fire add cream and mix well.Keep it aside.

In a thick bottom pan heat oil and butter,add ginger and green chilli juliennes,stir fry for a minute or two,Add Eggs, (boiled,peeled and cut into halves.)

Cook till crisp from both the sides.

Now add ready gravy to this,mix well and cook till one boil comes.

Remove in a serving bowl,decorate with fresh cream and coriander leaves.

Serve hot .

Happy Cooking!

Sameera.

Cake Premix.

This home made Eggless Cake Premix is super easy to make and can be stored for days to make a quick, delicious cake! Can be made in bulk to use later or to give as gifts!

Ingredients:

1+ 1/2 cup All Purpose Flour/ Maida.

1 cup Sugar.

2 tbsp Cornflour.

1/4 cup Milk Powder.

2 tsp  Baking Powder.

1 tsp Baking Soda.

Pinch of Salt.

Method:

Mix all the above ingredients well.

Store in an airtight jar.

Tip:Add 1 cup of water and 1/4 cup of oil to above premix,mix well and bake in a greased baking tin for 30 mins at 180°C.

Happy Cooking!

Sameera.

 

 

Batata Kaap

Kaap is a very common side dish made in most of the maharashtrian households. They are made out of many vegetables like potato,sweet potato,raw banana,brinjals…Potato being the most commonly made.Goes well with anything,dal rice,kadhi rice,Soal Kadhi Rice….

Ingredients:

2 medium sized Potatoes.

1/4 cup rice flour.

Oil for frying.

Salt to taste.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Wash,deskin and cut potatoes into thin slices.keep the slices soaked in salt water for 10 minutes.Drain and keep aside.

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala and salt on the bananal slices.Leave it to marinate for 15 to 20 minutes.

Heat Oil in a frying pan.

Coat the marinated potato slices with  rice flour .

Shallow fry in the oil from both sides till crisp.

Drain on an absorbent paper to drain out excess oil.

Serve hot.

Happy Cooking !!!

Sameera.

Mooli Paratha.

Mooli paratha is a traditional punjabi cuisine delicacy served usually with butter, curd and pickle,they can also be served with curries.Mostly they are served during breakfast but can also be consumed for lunch and dinner.

Ingredients:

For the dough:

1 cup Wheat Flour.

1/2 cup Maida.

Salt to taste.

1 tsp Ajwain.

1 tsp Oil.

Dry flour for rolling.

For the stuffing :

2 medium sized Mooli (Radish)

1 potato (washed,boiled,peeled and mashed)

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1 tsp Dhana Jeera powder.

1/4 tsp Turmeric powder.

1/2 tsp Amchur powder.

Salt to taste.

Ghee for smearing.

Method:

In a big bowl mix together wheat flour, maida ,salt and ajwain. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Grate Molli.

Squeeze out all the water from it.


Mash the potatoes,add mooli,chopped coriander leaves, all the dry spices and salt.

Mix well.

Keep aside.

Divide dough into eight equal portions and make pedas.

DSC03249Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing.Roll out to form a roti.

Place mooli mixture on it and again make it into a peda.

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of  ghee, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of ghee on it.

Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Happy Cooking !!!

Sameera

 

Vanilla and Chocolate Chips Muffins..

This basic muffins recipe comes out perfectly every time,it makes around 14 muffins.Decorate it any way you like or have it warm.

Ingredients:

230 gms-All purpose Flour.

200 gms-Sugar.

1 tsp Baking Soda

1/2 tspn Salt

1 cup Milk.

1/2 cup Oil/Melted Butter.

½  tspn Vanilla essence.

1 tbsp Vinegar

2 tbsp Chocolate Chips.

Method:

Preheat oven at 180 degree C.

Line the cupcakes tray with cupcake liners (paper cups)

Grease using oil or melted butter.

Mix all dry ingredients (all purpose flour,sugar,baking soda and salt)in a bowl.

In another bowl mix all the wet ingredients (milk,oil,vanilla essence and vinegar).

Add wet mixture to dry mixture,mix till it well,do not over mix.

Fill each cup about two third full with prepared batter.Sprinkle chocolate chips on top.

Bake in a pre heated oven for about 15 minutes or till toothpick inserted in centre of cupcake comes out clean.

Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely.Can be served as it is or with frosting.

Do frosting using Butter icing/Whipped cream.

Happy Cooking!!!

Sameera.  

Jowar Chilla

This is a healthy breakfast recipe,its a simple diabetic friendly recipe that can be served not just for breakfast but even as an after school snack for kids or it could even be packed in their lunch boxes.

Jowar, a complex carbohydrate, is digested slowly, prompting a more gradual rise in blood sugar. That’s why it’s a great diet choice for diabetics and people who want to lose weight.

Ingredients:

6 tbsp Jowar Aata.

2 tbsp Wheat Flour.

1 Onion finely chopped.

1 Green Chilly finely chopped.

15 Palak leaves washed and roughly chopped.

2 tbsp Curd.

1/4 tspn Dhana Jeera Powder.

1/2 tsp Red chilly powder

Pinch of Haldi Powder.

1/2 tsp Ajwain.

1/2 tsp Sesame Seeds.

2 tbsp Oil.

Salt to taste.

Method:

Make batter by mixing jowar flour,wheat flour,curd and dry spices and salt, add water to get dropping consistency.

Refrigerate for 15 minutes.

Add chopped onions, green chillies and palak. Give it a good mix.

On a non stick pan add oil and add spoon full of prepared batter, cook well on both the sides.

Remove in a serving dish and serve hot with ketchup or mint chutney.

Tip:Instead of palak,chopped methi leaves or grated cabbage or carrot can also be added to this dish.

Happy Cooking!!!

Sameera.