Pomegranate & Moong Sprouts Koshimbir.

Koshimbir is a typical Maharashtrian salad served as an accompaniment to the main dish. Raw and juicy,it is quite refreshing and considered an essential accompaniment with a Maharashtrian meal.

Ingredients:

1/4 cup Pomegranate Seeds

1/4 cup Boiled Mong Sprouts.

2 green chillies finely chopped.

1 tbsp Coriander Leaves chopped.

1 tsp Lemon Juice.

Rock salt to taste.

Method:

Mix all the ingredients together,remove in a serving plate and serve as a side dish with a meal.

Happy Cooking!!!

Sameera.

Hasselback Potatoes

The Hasselback potato is your potato dreams come true at once,these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes….plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.

My recipe here is for four potatoes, but you can certainly multiply that for more potatoes.

Any dinner — big or small, casual or fancy — can only be improved with the addition of Hasselback potatoes.

Ingredients:

4 large Potatoes.

4 tbsp melted butter infused with herbs and garlic.

Salt & Pepper to taste.

1 tsp Oregano or mixed Herbs.

Method:

Pre Heat the oven to 200°C.

Wash and scrub the potatoes clean and pat them dry.

Cut slits in the potatoes, leaving the bottom intact. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato,rest the potato on 2 wooden chopsticks and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.

Arrange the potatoes in a baking tray.

Brush the potatoes with half the butter,here I have used Amuls Garlic and herb butter.Move the layers apart lightly and make sure some of the butter drips down into the space between the slices.

Season with salt and pepper.

Bake 30 minutes, then brush with more butter and sprinkle some oregano or mixed herbs.

Bake the potatoes for 30 minutes more. Bake until the potatoes are crispy on the edges and easily pierced in the middles with a knife.

Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.

Happy Cooking!!!

Sameera.

Paneer Stir Fry.

Paneer stir fry is a very easy and colorful dish that can be made in a jiffy.

This protein rich crunchy and flavourful dish goes well as a starter or side dish.

Ingredients:

1 cup Paneer. (100 gms cubed)

1/4 cup Capsicum cubed.

1/4 cup Red or Yellow Pepper cubed.

1/4 cup Onion cubed.

1 tsp Garlic grated.

1/2 tsp Chilli Flakes.

1 tsp Oregano.

1 tbsp Butter.

Salt and Pepper to taste.

Method:

Heat Butter in a pan,I have used grill pan,regular pan can also be used.

Add grated garlic.Saute for a minute,add chilli flakes.

Now add onion saute till it turns transparent.
Add capsicum and peppers saute for 2 mins on low flame.We want veggies to be crunchy so do not cook covered.

Add paneer,salt,pepper and oregano,mix well and let cook for 5 minutes.

Remove in a serving plate and serve.

Goes well as a starter or side dish with pasta/Garlic bread.

Happy Cooking!!

Sameera.

Tomato Salsa

This homemade Salsa is one of the easiest recipe! It’s perfect to serve with nachos.It is the best party food and a must-have snack!

This salsa can be made in food processor,blender or can be finely chopped by hand then stir everything together in a bowl.

Ingredients:

4 Tomatoes cut into 4 pieces each.

2 Onions cut into 4 pieces each.

2 Green Chillies (seeded and roughly chopped)

1/3 cup Coriander Leaves.

5 large cloves Garlic, roughly chopped.

2 tbsp Lemon Juice.

1/2 tsp Red Chili Powder.

1/4 tsp roasted Cumin Powder.

1/2 tsp Sugar.

Salt and Pepper to taste.

Method:

Combine all the ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped and mixed.

Serve with Nacho chips. Can be stored in refrigerator up to 1 week.

Happy Cooking!!

Sameera.

Salted Caramel Sauce

This 10 minute salted caramel recipe requires only 4 easy ingredients and It’s perfect for cakes, cupcakes, cookies,ice cream and more!

Ingredients:

1 cup (200g) granulated Sugar.

6 Tablespoons (90g) salted Butter at room temperature cut up into 6 pieces.

1/2 cup (120ml) Cream.

1 tsp Salt.

Method:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with wooden spoon. Sugar will form clumps and eventually melt into a thick brown colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes.

Very slowly drizzle in 1/2 cup of cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave to get desired consistency.

TIP-1.The cream will bubble up quite a bit when you add it, make sure to use a saucepan that’s a little bigger than what you think you will need.
2.Be sure to keep your ingredients ready before you get started, this will make the process much smoother.

Happy Cooking!!

Sameera

Masala Bhutta(Street Style Corn On Cob)

Roasted Corn rubbed with spices and a dash of lemon is an irresistible treat!

Bhutta is one of my favorite snacks.In India, we enjoy this grilled corn during the rainy season,it is a very popular street food where the vendor comes with his cart that’s loaded with corn. He grills the corn on a small stove fueled by charcoal until it’s nicely charred. He uses a freshly cut lemon to spread a special spicy and tangy masala evenly all over the grilled corn and serves the hot corn on a bed of husk….

This year due to lockdown,we are gonna miss this fun…so recreated the same at home.

Ingredients:

4 Corn Cobs/Butta.

1 Lemon sliced into half and seeds removed.

1 tsp Red chili powder.

1 tsp Salt.

1 tbsp Butter.(Optional)

Method:

Remove the corn husk and strings from the corn.
Roast the corn on the open gas flame (gas stove) at medium high heat. Move it around every 30 seconds or so, so the corn gets roasted evenly. You will hear some kernels pop. All the kernels will blacken to varying degrees.

Mix all the spices in a bowl. Use a half lime to dip in the spice mix to pick up the spices and rub all over the corn, making sure to squeeze lime juice while doing so.

Serve hot!

Tip:Butter can also be rubbed on hot corn cob for additional flavor.

Happy Cooking!

Sameera.

Bhutte Ka kees (Grated Corn Upma)


Bhutte ka kees is a popular as well as delicious street food snack from Indore. some cities in India are famous for their street food and Indore is one of them.

Usually local desi corn is used to prepare this dish,but I have made it using sweet corn.
Tastes awesome when served with drizzle of lime juice on top..

Here goes the recipe…

Ingredients:

3 Corn Cobs.

2 tbsp Oil.

1/4 tsp Mustard Seeds.

1/4 tsp Cumin Seeds.

A pinch of Asafotida.

8-10 Curry Leaves.

1 tsp Ginger and Green Chillies paste.

1/4 tsp Turmeric Powder.

1/4 tsp Red Chilli Powder.

1/2 tsp Coriander Powder.

1/2 cup milk/water.

1/2 tsp Sugar.

Juice of half Lemon.

1 tbsp Freshly Grated Coconut.(Optional)

1 tbso finely chopped Coriander leaves.

1 tbsp Sev.

Method:

Remove the husks from 3 corn cobs.
Now using a grater, grate the corn kernels. You can also slice off the corn kernels with a knife and then coarsely grind them in a mixie or grinder.


Heat oil in a kadhai. Keep the flame to a low and add mustard seeds and cumin seeds and let them crackle,add a pinch of asafotida.
Then add curry leaves and ginger- chilli paste,
turmeric powder, red chili powder and coriander powder.Mix well.
Now add the grated corn and mix well. Saute it for a few minutes.

Then add water,if you are using Desi corn use milk instead of water.

Season with salt as per taste. Mix again.If using desi corn you can add sugar as per your preference. For sweet corn, you can skip sugar.

Cover the pan with a lid and simmer the corn mixture till it thickens. Stir occasionally.
Add lemon juice and mix well. Consistency should be slightly thinner than upma.

Garnish with sev and chopped coriander leaves.

Grated coconut can also be used for garnishing.

Happy Cooking!!
Sameera.

Ratyalache Kaap (Stir Fried Sweet Potato)

एकादशी आणि दुप्पट खाशी असं म्हटलं जातं.(It is said that Usually one ends up eating a lot on fasting day.)

Ashadi Ekadashi is considered to be the most austere & sacred of all 24 Ekadashis.If observed religiously,it is said to be most rewarding and granting the virtue gained by the observance of all 24 Ekadashis in the year.

Now I’m really not one of those who can fast…on the name of God,But was tempted to make a fasting dish looking at all the yummy pics posted on social media…

So, here Is my contribution to that over eating, but in a healthy way. Sweet potatoes come with a high nutritional value being a great source of good carbs, fiber, vitamins, minerals and antioxidants. These are filling which might help you in not falling for binge eating during fasting.

This recipe is super quick and pretty simple.

Happy Fasting!

Ingredients:

1 tbsp Ghee

1/4 tsp Cumin seeds.

1/2 tsp Ginger, grated.

2 Green Chillies chopped.

250 gms Sweet potatoes, peeled & sliced

2 tbsp Roasted Peanut powder.

1 tbsp Grated Fresh Coconut

juice of half Lemon.

1/2 tsp Sugar.

Salt to taste

1 tspn Coriander leaves,chopped.

Method:

Clean,peel and slice sweet potatoes,keep immersed in water for 10 minutes.

Heat ghee in pan, add cumin and let it sizzle. Add grated ginger with chopped chillies, saute for a while.

Now add sliced sweet potatoes.

Mix well and cover the pan.

Cook till sweet potatoes are soft & cooked.

Add salt,sugar,roasted peanut powder and grated coconut, mix well and cook for a minute.

Add lemon juice and turn off the gas.Garnish with chopped coriander leaves.

Serve hot.

Happy Cooking!!

Sameera.

 

Hot & Sour Vegetable Corn Soup

Sweet corn soup is my personal favorite,especially in monsoon.

This recipe is little different from regular sweet corn soup,is little more spicy and flavorful…a must try…

Here goes the recipe.

Ingredients:

2 tsp Oil.

1 ½ tsp Garlic, chopped.

1 ½ tsp Ginger, chopped.

1 tsp Green chillies, chopped.

¼ cup French beans, chopped.

¼ cup Carrots, diced.

¼ cup Corn, boiled.

1 tsp Green chilli sauce.

¾ cup Corn puree.

2 cups Vegetable stock.

Salt to taste.

1 tsp Sugar.

2 tbsp Corn four slurry (Corn flour+ water)

½ tsp Vinegar.

¼ cup Spring onions, chopped.

Method:

Heat oil in a pan and add in garlic, ginger and green chillies.

Let it fry for a minute,add in the French beans, carrots and boiled corn.

Saute them for 2 minutes and add in green chilli sauce and mix.

Add in the corn puree and mix everything.


Pour in the vegetable stock and mix well.
Season the soup with salt and sugar. Cover with a lid and let this come to a boil.


Later reduce the flame and let it simmer for 10 minutes. Remove the lid and pour in the prepared corn flour slurry. Stir immediately, otherwise you will end up with a lumpy soup.
Once the soup thickens add in the vinegar and mix. Cook for further 2-3 minutes and then turn off the flame.
Garnish the soup with spring onions and serve hot.

Happy Cooking!

Sameera.

Pizza Paratha.

Pizza paratha is a tasty snack which all the kids will love. This easy to make pizza paratha tastes quite like pizza and it is made of whole wheat flour and stuffed with veggies….

Ingredients:

2 cups Whole wheat flour.

1 cup Grated mozzarella cheese (at room temperature)

1/2 cup Bell peppers chopped finely.

1/2 cup Onions chopped finely.

1/4 Corn kernels.

2 tbsp Carrot grated.

1 tsp Italian/Pizza seasoning.

1/2 tsp Chilly Flakes.

2 tbsp Pizza/Pasta sauce.

1 tbsp Oil

Salt to taste.

1 cup Water to knead dough.

Method:

In a mixing bowl take flour, add ½ tsp of salt and add little water at a time and knead soft and smooth dough.
Now take some oil in your hands and smoothen the dough little bit.

Cover the dough and let it rest for 15-20 minutes.

In a meanwhile take another mixing bowl and mix together cheese, bell peppers, onions, carrots,corns, italian seasoning and little salt .


Add pizza/pasta sauce mix well and keep aside.

Take a small portion of the dough and roll it to a big roti,spread  some oil on it and sprinkle some dry flour.

Spread some prepared mixture in center of the roti.

You can make different shapes of parathas,like square,rectangle,etc.

I have made triangle,fold all the sides to make a triangle.

Make sure all the edges are sealed.

Fry these parathas on medium heat till they are brown and crispy from both the sides,drizzling little oil.


Remove in a serviing plate and serve hot with ketchup or mayonnaise.

Tips: Do not over stuff the parathas otherwise stuffing will come out while rolling and while roasting  press the parathas gently specially from all the edges so they are cooked properly.

Happy Cooking!

Sameera.