Garlic Bread

Ingredients

1 loaf of Italian bread or French bread

1/2 cup unsalted butter, softened

2 large cloves of garlic, smashed and minced

2 tablespoons of freshly chopped coriander

1/4 cup freshly grated Parmesan cheese (optional)

Method

Preheat oven to 350°F.

Mix the butter, garlic, and coriander together in a small bowl.

Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust.

Put a teaspoon or two of the butter mixture between each slice.

Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Serve hot

 

Vegetable Pulao

Ingredients

1 cup Basmati rice
1 onion , sliced
1 tbsp ginger, chopped
1 tbsp garlic, chopped
1 cup mixed vegetables
3 tbsp curd
1 tsp biryani masala powder
2 tbsp chopped coriander
1 tsp oil
salt to taste

Method

Can take cauliflower, french beans, carrots and green peas, potato etc…

Wash the rice and keep aside soaked in water for some time.

Put 2 cups of water to boil.

Heat the butter and oil in a pressure, add the onion slices, ginger and garlic and stir for some time.

Then add the vegetables and mix well.

Finally, add the rice, curd, biryani masala powder, coriander, 2 cups of hot water and salt and pressure cook for 1 whistle. Allow the steam to escape before opening.

Serve hot with raita.

Chicken Enchiladas

Ingredients

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1/2 teaspoon dried oregano/mixed herbs

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 jar taco sauce

3/4 cup shredded Cheddar cheese

Method

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet.

Add the onion, sour cream, Cheddar cheese, oregano/mixed herbs and ground black pepper.

Heat until cheese melts.

Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish.

Cover with taco sauce and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes.

Cool 10 minutes before serving

Pav Bhaji

Ingredients

For the pav

8 pavs
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji

1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt
4 tbsp butter

Chilli-garlic paste
3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic

For serving

1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander

Method

For the bhaji

Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.

Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes.

Add the prepared chilli-garlic paste and sauté till the onion softens.

Add the tomatoes and simmer till the oil separates.

Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.

Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav

Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

Serve with the hot pav and lemon wedges.

Patra

Ingredients

For The Besan Mixture

2 1/2 cups besan
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp hing
3 tbsp imli pulp
1 tsp oil
salt to taste

Other Ingredients

10 medium sized arbi (colocasia) leaves
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
a pinch of hing

For the Garnish

2 tbsp freshly grated coconut
2 tbsp finely chopped coriander

Method

For the besan mixture

Combine all the ingredients in a bowl, add water (approx 1 cup) and mix thoroughly till the mixture becomes smooth. Keep aside.

How to proceed

Wash the arbi leaves and dry using a kitchen towel.

Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.

Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.

Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.

Continue the procedure (step no. 3 and 4) for 3 more leaves.

Fold the leaf around 1” from one side.

Apply the besan mixture on it. Repeat the same with all leaves

Steam in a steamer for 20 to 25 minutes or till it becomes firm.

When cool, cut into 12 mm. (½”) thick slices. Keep aside.

For Tadka

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the sesame seeds and hing and sauté on a medium flame for a few seconds, while stirring continuously.

Add the patra pieces, toss gently and sauté on a medium flame for a minute.

Serve immediately garnished with coconut and coriander.

Alu Matar Grill Sandwich

Ingredients:

2 cup fine chopped potatoes

½ cup boiled green peas

¼ cup fine chopped onions

½ tsp turmeric powder

2 tbsp green chili paste

1 tsp lemon juice

2 tbsp oil

¼ cup fine chopped coriander

Salt to taste

Method:

Heat the oil in a pan add onions and sauté for minute.

Add turmeric powder, potatoes and salt, sprinkle 2 tbsp water on it and mix it and cook till potatoes are cooked well on law flame

Add cooked peas, green chili paste, lemon juice, coriander and mash them and cook for minute keep aside.

Take bread slices, spread butter on it and then spread potato mixture and place for grill. 

Serve hot with tomato ketchup or green chutney.

Chimichurri Chicken

Ingredients

 

4 boneless, skinless chicken breasts, pounded to 1/2 inch thick

1 1/2 cups fresh coriander

1/3 cup olive oil

1/2 small onion

3 tablespoons red wine vinegar

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

oregano

 

Method

 

Rinse chicken breasts in cold water and pat dry with paper towels. Flatten the breasts evenly to about 1/2 inch thick.

Meanwhile, place remaining ingredients in food processor and blend to make chimichurri sauce.

Marinate chicken breasts evenly with the sauce

Keep the chicken sealed into refrigerator for 2 to 8 hours in refrigerator. The longer the marinade time, the more flavor will be infused into the flesh.

Preheat grill for medium high heat. Place chicken onto to grill and cook 5 minutes on each side, or until the chicken is ready to eat

This can be shallow fried on pan with little oil

Serve with green salad and ketchup

Fresh Tomato Salsa

Ingredients

2-3 medium sized fresh tomatoes, finely chopped

1/2 red onion, finely chopped

1 jalapeño chili pepper (stems, seeds removed), finely diced

Juice of one lime

1/2 cup chopped coriander

Salt and pepper to taste

Optional: oregano and or cumin to taste

Method

Combine all the ingredients in a medium sized bowl.

Taste. If the chilies make the salsa too hot, add some more chopped tomato.

Add some ground cumin

Keep the mixture aside for an hour for the flavors to combine
 
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas or black beans, Nachos

Corn Chaat

Ingredients

1 medium or large corn cob

1 small onion, finely chopped

1 medium tomato, finely chopped

1 green chili, finely chopped (optional)

1 tbsp chopped coriander leaves

1 or 2 tsp lemon juice

¼ tsp red chili powder or as required

1 tsp chaat masala powder or as required

black salt as required

For garnish:

• a few coriander leaves for garnishing
• sev for garnishing (optional)

Method

Boil the corn cob till the kernels are cooked well.

Mix the corn kernels along rest of the ingredients in a bowl.

Check the taste and add more salt or chaat masala or lemon juice if required.

Serve the corn chaat immediately topped with sev and a garnish of coriander

Sooji Upma

Ingredients

 

1 cup semolina (sooji/ rava)
1/2 cup finely chopped onions
1/4 cup chopped tomatoes
2 green chillies
1/4 cup chopped mixed vegetables
1/4 cup boiled green peas
salt to taste
1 to 2 cups water
1 to 2 tbsp oil
1/2 tbsp fenugreek (methi) seeds
coriander (dhania) leaves for garnishing

Method

 
Dry roast the rava in kadhai without oil only for a minute. Keep aside.

Put oil in kadhai. Temper mustard seeds.

Add onions and fry till golden brown. 

Now add chopped green chillies and tomatoes and fry well.
 
Now add the vegetables and peas.
 
Now add 1 or 2 cups of water to it. Add salt and mix well.
 
Now add rava to it slowly and stir well with other hand so as to prevent forming lumps.
 
Close with a lid and let it boil for a minute. Stir well.
 
Garnish with coriander leaves.
 
Serve hot

Nan Khatai

Ingredients

1 ½ cups maida

2 pinch eating soda

1 pinch baking powder

¾ cup powdered sugar

½ cup oil

1 spoon vanilla essence

Method

Prepare dough with maida, soda, baking powder, sugar, vanilla essence and keep aside for 5-10 mins

Make small rolls and bake at 160⁰c for 15-20 mins till golden brown

Decorate with dry fruits if

required

Take out of the baking tray and shift the cookies on a cooling rack.

Store the cookies in an air-tight container.

Homemade Sandesh

 

Ingredients

Home made paneer from 1 kg full cream milk

Sugar powder or Icing sugar

Green cardamom powder

Chopped dry fruits

Method

Home made paneer

Hand mash paneer and make a smooth mixture

Keep in fridge for sometime

Add sugar powder or icing sugar and mix well

Add cardamom powder and mix well

Make desired shapes and decorate with almond pieces or any crushed dry fruit

Keep in fridge for an hour an serve

Buff Vada

Ingredients

500 gm boiled and mashed potatoes
100 gm roasted peanuts

20 gm sesame seeds

Powdered sugar (to taste)

50 gm corn flour

Black salt to taste
Chopped green chilly

Oil for frying

Method

Boil and grate potatoes

Grind peanuts

Sauté sesame seeds and make paste

Mix potatoes, salt, corn flour and make small balls

Fill with mixture of peanuts, sesame seeds and green chillies

Deep fry and serve hot with Imli chutney

Dry Potato

Ingredients

Potato

Cumin Seeds

Coriander Seeds

Tomatoes

Turmeric Powder

Salt

Green Chilly

Red Chilly powder

Coriander Powder

Amchoor

Green Coriander Leaves

Mustard Oil for vegetable

Refined oil for Puris

Method

Boil potatoes, peel and cut them into medium pieces

Heat mustard oil in pan

Add cumin seeds (jeera) 1 ½ tbsp, coriander seeds 1 tbsp, 3-4 tomatoes (cut into small pieces)

Turmeric powder (haldi) 1 ½ tbsp, salt (as per taste), green chilly 2-3 chopped

Red chilly powder (as per taste), coriander powder 1 tbsp, amchoor powder 1 ½ tbsp

Add potato pieces

Mix well and cook for few minutes, sprinkle green coriander leaves

Serve hot with puris

Open Sandwich

Ingredients

Big sized bread slice

s (white/brown as per choice and taste)

Besan

Chopped Onion

Chopped green chilies

Chopped Tomato

Chopped Capsicum

All Spices powder

Oil for shallow fry

Method

Cut the edges of Bread slices, keep them aside

Mix all chopped vegetables and spices with besan and make a thick batter adding little water

Heat oil on flat tawa, put one bread piece and spread besan mixture

Fry one side and flip the bread and cook the other side also

Cut into pieces and serve hot with sauce

Lemon Chicken

 

Ingredients

Chicken (with bone) cut into medium pieces

Juice of 6-7 lemons

3-4 tbsp oil

Salt

Black Pepper powder

Method

Heat a little oil in pressure cooker

Sauté chicken pieces for few minutes till the color changes to opaque white

Add salt and black pepper as per taste

Pour the lemon juice and stir the chicken

Close the cooker and allow it to whistle for 3-4 times

Serve hot

Marie Biscuit Chocolate Rolls

Ingredients

12-14 Marie Biscuits

1 1/2 tbsp cocoa powder

Few tbsp of milk (as required)

1/4 cup desiccated coconut powder

1/2 cup powdered sugar

Few drops of vanilla essence

Pinch of cardamom powder

1 1/2 tbsp

of melted butter

Silver foil

Method

Make powder of 12-14 Marie Biscuits, add a tbsp of powdered Sugar, 1 1/2 tbsp Cocoa powder and mix well. Slowly add few tbsp of milk, little at a time, to form chapatti like dough. Keep aside.

In another bowl, add 1/4 cup desiccated coconut powder; 1/2 cup powdered sugar, few drops of vanilla essence or pinch of cardamom powder and mix well. Add 1 1/2 tbsp of melted butter and mix well to form a sticky textured mixture.

Roll the biscuit cocoa dough like roti (thicker than a roti). Spread the coconut-sugar mixture all over. Slowly roll the biscuit-cocoa roti to form a roll. Seal the ends and if the dough tends to break in between, lightly press to enclose and continue rolling. Wrap in an aluminum foil and set in fridge for 2 hrs. After its set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.

Quick and Yummylicious 

Welcome Foodies

Knowing everything about Food is my passion. Endlessly I can watch TV shows and can try the dishes. I am a big foodie myself and believe that there is no one in this universe who do not like or love eating, so to kill that hunger I will add maximum number of recipes which are tried, tested and tasted by me.

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