The Simmering Wok

Mixed Vegetable Curry

noreply@blogger.com (Sindhura) — Thu, 15 Nov 2018 15:33:00 +0000

Hello Everyone!!

Hope you're amazing.

Unlike usual routine of posting sweets, I just felt like posting what's sitting in my drafts for a while now. It is Mixed Vegetable Curry.

I had almost given up on this curry because my version simply lacked the flavor impact I wanted and it turned out too watery in the absence of cashews and way too rich and heavy with the addition of cashew paste. I feel everyday curries should be simple, easy and light on stomach.

When one of the member's of the group I am part of shared a picture of his dinner, I had asked him for the recipe and he was more than happy to share it. So here's the recipe which is absolutely a keeper in my kitty.

Before posting it here, I tried it a couple of times and the result was super amazing. In case if you're looking for a side to go with roti,phulka, jeera rice or even plain basmati - this should simply up your game. Do try it out and let me know.

Here's my recipe -

How to make Mixed Vegetable Curry

Prep Time

10 Mins

Cook Time

40 mins

Total Time

50 mins

Course: Main Course - SideCuisine: North IndianServes - 2- 3Author: Sindhura Kalita

Ingredients

For Gravy
Onion - 2 medium sized - roughly chopped
Tomato (hybrid preferably) - 1 medium sized chopped
Ginger - 1 inch piece
Garlic - 7-8 cloves
Cashews - 4
Pumpkin Seeds - 2 tbsps
Green Chillies - 3-4
Bayleaf - 1
Bydagi Red Chillies - 2 (Optional)

For Curry
Oil - as needed
Jeera - 1/2 tsp
Butter - 1-2 tbsps
Water - 1/4th cup or as required
Vegetables - 1 cup chopped (Take whatever you like - carrots, beans, potato, paneer, cauliflower)
Red chilli Powder - 1 to 2 tsps
Garam Masala - 1 tsp (optional)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Sugar - Pinch
Maggi Masala - 1/2 packet (optional)
Kasuri Methi
Coriander leaves - chopped 2-3 tbsps

How to Make?

Heat oil in a pan, add everything that's listed under "for gravy".
Let it cool and grind it into a fine paste without adding much water
Add oil in the same pan and fry vegetables until they are slightly soft. Ensure that they retain their crunch. Get the veggies off pan and keep them aside.
Add butter to the pan, let jeera splutter. Add all the dry masalas and take care not to burn them.
Add ground masala paste and this is the most time consuming step as you need to cook this mixture until oil or butter floats.
Add your vegetables. Mix everything. Add little water and cook till you get desired consistency.
Add salt, kasuri methi, sugar, Coriander and maggi masala. Give a quick stir and viola you're done.

Recipe Notes

I realized adding too much water while grinding masala paste just waters down or dilutes your curry. Unless needed, grind your masala paste without water or just few tbsps.
Feel free to customize this recipe with spice powders of your choice.
I am not sure if you could exclude cashews or pumpkin seeds as they give a perfect base and bind in tomato and onion together.

Hands Down - The Best Eggless Brownie

noreply@blogger.com (Sindhura) — Tue, 09 Oct 2018 19:24:00 +0000

Hello People,

Hope you're amazing.

I feel terribly sorry for abandoning this blog which helped me come a long way. My mid year - oh wait we're past it - so my Q4 resolution is to blog regularly and revive all my forgotten memories. My best friend gifted me a convection oven to appreciate and encourage my love for cooking. Ever since then - there's no stopping. I had fair share of burnt, wobbly, half baked, over baked disasters along with burnt fingers :(

While I am quite comfortable baking tea time cakes, biscuits and muffins, however I couldn't nail brownies right. Either the wet to dry ratio goes wrong or they are under baked or squished or they are charred to death.

I felt baking brownies wasn't my forte, so I had given up baking these beauties until I found a recipe that doesn't need butter or eggs in my handwritten note.

I was blown by the simplicity of this recipe and also halved the baking measurements to check how this would turn out.

My friend this didn't disappoint me - the crust was perfectly cracked, dense, fudgy and not too sweet - just the way I would like it with some caramel sauce or nutella or with some ice cream or plain. I am not sure if you could call it traditional brownie recipe - I'd say who cares as long as it is a "Brownie" and it is eggless.

Here's my recipe -

How to make (Bake) The Best Eggless Brownie

Prep Time

10 mins

Bake Time

30 mins

Total Time

40 - 50 mins

Course: Dessert

Cuisine: American

Makes - 6 - 7 squares

Author: Sindhura Kalita

Ingredients

Dry Ingredients
All Purpose Flour - 1/2 cup + 1/4th cup
Sugar - 1/2 cup + 2 tbsps
Baking Powder - 1/4th tsp
Cocoa Powder - 1/4th Cup
Wet Ingredients
Oil - 6 tbsps
Water - 6 tbsps

How to Make?

Sift your dry ingredients in a bowl.Mix all the ingredients.
Take another bowl and add in your wet ingredients. Give a quick stir to form an emulsion.
Preheat your oven to 180 degrees.
Fold dry ingredients into wet. Basically, you would add your dry ingredients in batches to your wet and combine or fold in a way without any lumps.
Grease a brownie mould or even a cake mould works (you could cut them into brownies or slices later) with some butter and line a parchment or butter paper.
Pour this batter and tap until air bubbles pop.
Bake at 180 for 30 - 35 mins until done or until a tooth pick comes clean.

Recipe Notes

You can double the baking measurements if you'd like to bake in huge quantities.
Feel free to customize this recipe with some nuts.
You can slather nutella or caramel sauce and make these beauties into nutella brownies or caramel brownies.

Baby Corn Pulao

noreply@blogger.com (Sindhura) — Sun, 12 Mar 2017 12:24:00 +0000

Finally, after eons and eras of being dormant, I am here making up for the lost time. I can tell you for sure that I missed being my old self and my own virtual space but I couldn't help much in between all the wedding preparations.

What-what-what???? Wedding??

Oh Yes, I am married to the love of my love - My North Eastern Prince charming - Pranjal (Mr.P) from Assam and ours was a two states wedding - a combo of South Indian dosa with North Eastern momos. Sounds nice? Yea, I pretty much liked that word - I can probably use it as a pick-up line to introduce us.

Life has been a roller-coaster life ever since then with extensive traveling and we are almost settling into our normal routines. One pot meals are an essential part of our every day dabbas (oops lunch boxes) apart from easy fixes. So you shouldn't be surprised if you see more of one pot meals here.

So here's my version of baby corn pulao - All you need is a bunch of ingredients and you're sorted.

How to make Baby Corn Pulao Recipe

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Lunch box options - Baby Corn Pulao - It's a perfect blend of taste, time and health.

Course: Main Course

Cuisine: Indian

Servings: 3 people

Author: Sindhura Kalita

Ingredients

For rice
Rice -1 cup (Use Basmati - the extra long one works perfectly)
Water - 1 n 1/2 cup or you could make it a little over 1 n 1/2. Just make sure they are separate
Whole Spices
Cardamom - 1 pod
Cloves - 2 -3
Peppercorns - 4-5
Bayleaf - 1
Others
Boiled Baby Corn - 7 - 8 slit them lengthwise and cut them into halves. I like them as 1/2 inch strips.
Sugar - 1 pinch
Salt - as per taste
Tomato Puree - 1/4th cup - 1/2 cup (depends if you like your pulao tangy - I used 1/4th)
Coriander Powder - 1 tsp
Cumin Seed Powder- 1 tsp
Red Chilly Powder - 1 tsp or make it 2 if you like it spicy.
Garam Masala - 1 tsp
Onion - 1 chopped finely.
Coriander leaves - 1 bunch finely chopped.
Oil / Ghee - 2 - 3 tbsps.
Ginger garlic Paste - 1tbsp

How to Make?

In a clean cloth, add all your whole spices except for cumin seeds and tie the ends. This is your potli masala. We just need the flavor not the whole spices.
Pressure cook rice with potli masala and keep it aside. Make sure that your rice is not cooked into a mush. Just like pulao rice.
In a pan, add ghee or oil or butter, add cumin seeds and let them sizzle.
Now add onions and fry until they are brown. Also add ginger garlic paste and fry until the pungent smell subsides.
Now add tomato puree and all the dry masalas.
Cook this mixtue until oil leaves sides of the pan.
Now add boiled baby corn and let it cook in this masala mixture for a min or 2.
It's time for rice - so go ahead and add rice.
Mix everything well and ensure that rice grains are throughly coated with this masala.
Cook this pulao 3-4 mins and add chopped coriander.
Adjust salt or sugar if required.
Serve with simple raitha.

Recipe Notes

You can replace baby corn with any vegetable or even sweet corn.
You can even add vegetables to make it more healthy. You can add green peas along with baby corn.
If you aren't pressed for time, upgrade you pulao with fried cashews and fried onions. You get the restaurant feel.

Punjabi Kadhi Pakora or Kadi Pakoda

noreply@blogger.com (Sindhura) — Mon, 04 Apr 2016 19:55:00 +0000

Learn how to make Punjabi kadhi pakora.

This recipe has been in my to-do list for quite some time now. Bitten by lazy bug always, I never tried my hands. I always felt it was too complicated. Mr.P never liked Kadhi Pakora. He always used to respond that it is Khatta. Read he is anti tamarind or anti khatta guy home. I find it very difficult to cook sambar without much of tamarind pulp or pulihora without too much tamarind. Thanks to his Bangalore days, he developed liking towards Kadhi Pakora. I now have a reason to make kadhi pakora instead of dishing up 2 different dishes. One lazy afternoon when I realized that I ran out of basic vegetables stock and I was still scratching my head that what our lunch is gonna be. I remembered Kadhi Pakora. I had Besan just about the right amount.

I prepared this flavorful crunchy kadhi pakora. Let the pics do the talking.

Punjabi Kadhi Pakora/ Kadhi Pakora

Preparation Time: 20 mins | Cooking Time:30 mins
Recipe Category: Side Dish | Recipe Cuisine: North Indian - Punjabi

For Kadhi
Curd - 1 cup
Water - 1 cup
Salt - as per taste
Turmeric Powder- 1 tspRed Chilly Powder - 1 tsp
Besan - 1 n 1/2 tbsp

For Pakora
Onion - 1 big thinly sliced and separated.
Besan - 1/2 cup
Water - as required
Salt - to taste
Green Chilly - 1 chopped finely
Ginger - 1/2 tsp
Coriander Leaves - 2 tbsps chopped finely
Jeera - 1 tsp
For TemperingOil - 1 tbsps
Jeera - 1 tsp or more if you like (I use 2 tsps)
Garlic - 1 tsp
Ginger - 1 tsp
Dry Red Chilly - 2-3 broken
OthersOil - For deep frying

Procedure:
1) Mix all the ingredients required for pakora except water. Once done, add 1/2 cup of water and make a batter of medium consistency.
2) Meanwhile heat oil. Drop a small ball of pakora batter and see if it rises up immediately. If it rises up, hang on that's the right temperature.
3) Drop a spoonful of batter and make small pakoras.
4) Fry until golden brown and crisp. Do not keep the flame high. You may end up getting not cooked pakoras.

5) Meanwhile, whisk curd until smooth, add salt, chilly powder, turmeric powder and besan. Make a smooth paste. Now add water and combine all the ingredients.
6) Now bring this mixture to a boil. It will take about 8-10 mins and you will get nice aroma.
7) Taste a bit and check, you shouldn't be getting the raw taste of besan.
8) Once it is slightly runny, switch off the flame.
9) Once this mixture cools, it will thicken.
10) You can dunk pakoras right away or just before serving. I like mine crunchy though.
11) Heat oil in a small tadka pan and fry all the ingredients listed under to temper. Now add this to the prepared kadhi.

Notes:
1) I don't like sour kadhi so I use fresh curd. if you like a little sour, then use sour curd.
2) Switch off once nice aroma wafts when you boil the besan curd mixture. The more you boil, this mixture will thicken. Leave it at pouring consistency.

Bisi Bela Bhaat or Bisi Bela Baath -

noreply@blogger.com (Sindhura) — Sun, 06 Mar 2016 16:32:00 +0000

Learn how to make Bisi Bela Bhaat - Kannadiga style.

Bisi Bela Bhaat has always been my infrequent love. Yeah, you read it right. Like I forget about its existence for some time and then all of a sudden I'd read about this on some random blog/website and then I am all gaga over it. For next few weeks, this makes it to my every week's menu and then all of a sudden I forget about it and then the same story repeats.

I have fond memories associated with Bisi Bela Bhaat, I was like 10 years or so, I remember this conversation between dad and mom. He came from his Bangalore trip and then he told my mom that he had something sambar rice type with vegetables and then it was served in a pot and all. He started describing its taste but couldn't remember the name.

He called his B'lore friend and asked - Can you believe he actually described the entire dish to his colleague and then he told him that it was Bisi Bela Baath or Bhaat. My dad quickly scribbled its ingredients and gave it to my mom. When my mom prepared it, I liked it but then it was more like Dal - Chawal, so I didn't understand why my dad was so gaga over it. Because Dal makes it to our everyday menu and it tasted the same.

Later on, mom noted this recipe from a popular Telugu cooking show and this has been a keeper ever since then. I remember last week when my mom told me that she prepared Bisi Bela Bhaat for lunch and that it turned out yum. Quickly noted this recipe and I am documenting it here so that I don't forget it ;)

Bisi Bela Bhaat/ Bisi Bela Baath

Preparation Time: 20 mins | Cooking Time:30 mins
Recipe Category: One Pot Meals | Recipe Cuisine: South Indian

Rice - 1/2 cup,
Pigeon Peas/Toor Dal or Tuvar Dal- 3/4th cup
Water - 4-5 cups
Salt - as per taste
Turmeric Powder- 1 tsp

Vegetables
Carrot - 1 med Size diced into cubes
Beans - 10-12 cut into 1-inch pieces
Potato - 1 med Size (Cut into squares)
Green Peas - 1/4th Cup (I used frozen)
Onion - 1 med Size (cut into squares)
For Grinding
MTR Bisi Bela Baath Powder - 2 tbsps
Tamarind - Goose berry sized
Jaggery -1 tbsp
Grated Coconut - 1-2 tbsps (refer notes)
Red Chilli Powder- 1 tsp (Optional)
Water - 3 tbsps
For Seasoning
Curry Leaves - 1 sprig
Mustard Seeds- 1 tsp
Jeera - 2 tsps (adjust)
Asafoetida- 1 generous pinch
Dry Red chillies - 2-3 broken
Ghee - 2-3 tbsps
Oil - 2 tbsps
Coriander -1 small bunch finely chopped

Procedure:
1) Wash and pressure cook rice, pigeon peas, for 4-5 whistles. Also, add salt and turmeric powder. Make sure you add enough water.
2) Once pressure releases, mash this rice + dal mixture.
3) To make life easy, you can even pressure cook vegetables in a separate bowl.
4) Grind the ingredients mentioned under for grinding list with water - 3 tbsps approx.
5) Heat a tbsp of oil and add the ground mixture. Fry until the raw smell subsides and add 1/2 cup of water. Make sure this is lump free.
6) Now add this mixture to rice and combine all the ingredients well. Add vegetables as well.

7) Taste and adjust salt if required.
8) Heat ghee in a pan and add ingredients listed under seasoning. Fry for 20 secs. Make sure that you do not burn this.
9) Add this mixture to dal. Combine all the ingredients well.
10) This should be of pouring consistency.
11) Garnish with Coriander
12) Serve hot immediately with fryums, papad and pickle as sides.

My notes:1) You have to serve this recipe hot. As it cools, it becomes hard and may not so tasty.
2) This rice should be of pouring consistency. So add water adequetly.
3) You can use vegetables of your choice.

Chilly Butter Garlic Noodles

noreply@blogger.com (Sindhura) — Wed, 03 Feb 2016 15:02:00 +0000

I love Noodles... Like I can have them as if there is no tomorrow. My mom often smirks at me and tells me that I should have been Chinese. I love to carry Noodles for lunch and eat the same thing for dinner and next day for breakfast as well and still not get bored of it. I'm happy to share my life with a North East guy(read North East which is almost close to China according to my terrible geography). He is more like me or should I say we click together because of our love towards Chinese/Indo-Chinese food. So I can give him Schezwan Noodles, Veg Noodles or Chilly Butter Noodles in a week and he will happily complete his dabba.

When I went to Mainland China like a year back, Mr.P ordered Chilly Butter Garlic Noodles. I loved it to the core - it was buttery, garlicky and very mildly spiced.I wanted to replicate the same at home and went by what I could guess. My first 3 attempts were bad. After a couple of trial and error methods, I was able to come up with this dish and it is pretty much close if not there.

This recipe is surely a keeper and a winner as well.

Chilly Butter Noodles
Ingredients
Noodles - 2 packets (200 gms each)
Oil- 1 tbsps
Water - as required for boiling

For Masala
Butter - 1/2 stick (You gotta be liberal if you are watching your waistline carefully then replace it with olive oil or regular oil)
Oil - 1 tbsp
Garlic - 2-3 tbsps finely chopped
Ginger - 1/2 tsp
Schezwan Paste - 2 tbsps
Salt- as per taste
Tomato Ketchup - 2 tbsps
Soy Sauce - 1 tsp
Green Chilli Sauce - 1 tsp
Sugar - a pinch
Oregano - 1 tsp (optional)
Spicy Garlic Powder - 1/2 tsp (Optional)
Pepper Powder- 1 tsp

Vegetables - 1 and 1/2 cups (Capsicum, Carrot and cabbage (cut into strips), beans cut into 1-inch pieces, cauliflower florets, green peas, baby corn)
Onion - 1 medium cut into squares

Procedure:
1) Cook noodles as per packet instructions. Drain and add little oil and mix it. This prevents sticking.
2) In a pan, melt butter and add oil as well.
3) Fry ginger and garlic until the pungent smell subsides.
4) Add onions and fry for 30-40 secs. They need to be crisp not soft.
5) Add remaining vegetables and turn the flame to high. Fry for a min.
6) Now add Schezwan paste + sauces, salt, pepper powder, garlic powder, oregano.
7) Fry for 2-3 mins. Now add noodles. Combine all the ingredients well so that vegetables and masala coat the noodles.
8) Check salt and serve hot.

Notes:
1) I used Chings Veg Noodles. You can even use Egg Noodles.
2) If you don't like too much of garlic just reduce it to 1/2 tsp.
3) You can even minus the schezwan paste and add red chilly paste instead

Eggless Instant Mayonnaise

noreply@blogger.com (Sindhura) — Sun, 31 Jan 2016 15:12:00 +0000

I have been thinking of getting back to blogging like before with a decent number of posts to brag about every month. I really hope to stick...But you never know when work kicks in and I'm all under the weather.

My shift advanced by a couple of hours and I'm finding it very very difficult to manage and I'm almost like a zombie when I get back to work the next day. I hardly get to cook or even clean my house. Oh.... I'm not ranting.

So mostly I rely on instant or healthy alternatives like brown bread or some salad or so. I usually find bread slightly bland and just can't butter toss it. So I wanted something that I can actually slather (read generous amounts) and keep nibbling all the way to work or in between those calls or meetings.

Oh Boy, I love mayonnaise but that "egg" factor puts me off and hardly find a stock of eggless Mayo at my place, so I end up not picking up at all.

So I got these easy peasy and one week lasting Eggless Mayo. It's a no mess and no fuss recipe that you can do in flat 10 mins. Yes, that's right.

Let's hit the road.

Eggless Instant Mayonnaise Recipe

Preparation Time: 10 mins | Cooking Time: 5 mins
Recipe Category: Spread/dips | Recipe Cuisine: America

Milk – 1/2 cup + 1/2 cup
Corn flour (Corn Starch) – 3 tbsps
Olive oil or refined oil – 3-4 tbsps
White Vinegar - 1 tsp
Sugar – 1 tsp
Mustard seeds/ English Mustard Sauce – 1/2 tsp
Black pepper powder – 1/2 tsp or more
Salt – 1/2 tsp

Procedure:

1) In a bowl, mix half a cup of milk and cornflour without any lumps. Keep it aside

2) Bring the remaining 1/2 cup of milk to a boil. Now add milk + cornflour slurry to it.

3) Keep stirring this mixture and allow it to thicken.

4) Once done, allow this mixture to cool.

5) Using a mortar and pestle or grinder, powder your mustard seeds into a coarse mixture.

6) I'd ask you to use freshly ground peppercorns rather than pepper powder.

7) Now run your corn flour and milk mixture through food processor or blender. Make it to a smooth paste.

8) Add remaining ingredients like vinegar, sugar. mustard seeds, pepper powder, olive oil and salt.

9) Mix well and store in an airtight container.

Notes:

1) You can add red chilly flakes as well for a spicy kick.

2) I love pungent flavor of mustard so i used like 1/2 tsp and little over that. You can keep it to 1/4th tsp if you do not like too much of mustard flavor.
3) This stays good for a week in fridge. The moment you see cracks in this soft creamy mixture, you'll need to discard.

Kashmiri Pulao - Easy Version

noreply@blogger.com (Sindhura) — Tue, 29 Dec 2015 17:12:00 +0000

If I happen to find Kashmiri Pulao on the menu, I'd look no further and order it right away. I have fond memories associated with Kashmiri Pulao and my mom loves it to the core. Way back in Vizag when I was like around 8, every sunday we would routine to Green Park Hotel. Our frequent order was Kashmiri Pulao served in a pot. Steaming hot Kashmiri pulao... I still remember that aroma and taste. I used to wait for Sundays just for this Pulao. I asked my mom to prepare this at home but she always thought Kashmiri Pulao was something that was not so easy to prepare. She felt that Kashmiri pulao was limited to restaurants only.

Current - I was discussing with my colleague on easy peasy rice recipes which do not involve much chopping and elaborate methods considering the time crunch. Oh boy, I just had a shift change wherein my shift got advanced by 2 hours. Can you imagine my plight of getting early, running and cooking?
We made a list of rice recipes like Jeera Rice, Schezwan Rice, Fried Rice, Tahari, Aloo Bhendi Cashew rice, Navratan Pulao and Kashmiri Pulao.... I was like are you sure about Kashmiri Pulao, she confidently told me that I can dish it up in flat 2 hours. I must admit, she was right. I found this recipe in a local magazine and it's a keeper.

So let's hit the road...

Kashmiri Pulao - Easy Version

Preparation Time : 30 | Cooking Time : 30 mins | Serves : 2-3
Recipe Category: Main Course | Recipe Cuisine: Kashmiri

Basmati Rice/Long Grained Rice - 1 and 1/2 cup
Milk - 1 and 1/2 cup
Water - 1 and 1/2 cup

Whole Spices
Bay Leaf -2
Cloves - 5 - 6
Cardamom - 3-4
Black Peppercorns - 6-8
Dry ginger powder- 1/2 tsp
Shah Jeera - 1/2 tsp

For Assembling
Golden Fried Onions - 1/2 cup
Cashews - 2 tbsps (broken)
Almonds - 2 tbsps chopped finely
Raisins - 1 and 1/2 tbsp
Apple - 1/4th cup (cut into small pieces)
Pomegranate - 2 tbsps
Paneer - 1/4th cup

Others
Oil - for frying
Ghee - 2 tbsps
Salt - as per taste
Sugar - 1/2 tsp (optional) but recommended

Procedure:
1) Heat ghee in a heavy bottomed pan and throw in all your whole spices one by one.
2) Fry for a min or until they are fragrant.
3) Add Milk and water to this mixture.
4) Allow it to come to a boil. Now add washed rice. Add salt and sugar as well.
5) You can either pre soak it for 30 mins or add it just like that.
6) Cook rice until done. I transferred the entire mixture into electric cooker and cooked rice. I'm somehow not so confident about cooking rice in a pan. I mushed it up many times or burnt it. I wanted to play safe considering the time constraint.

7) Once rice is cooked, allow it to cool and then fork it up.
8) For golden fried onions, thinly slice 1 medium sized onion and fry until golden brown.
9) In a pan, heat oil/ghee and fry paneer pieces until golden brown.
10) Fry cashews, raisins and almonds separately until golden brown and keep them aside.
11) You can discard whole spices from rice. I don't like them in my rice so i do it. You can choose to ignore this step.
12) In the same pan, add rice and dry fruits, onions and coriander. Mix everything well. Allow it to cook for 2-3 mins.
13) Add coriander, paneer pieces, apple and pomegranate seeds just before serving.
14) Serve hot.

My Notes:
1) You can even use pineapple pieces and grapes.
2) Rice needs to be separate and grainy. So please take care while cooking rice.
3) Kashmiri Pulao is mild and sweet. You can serve it with a spicy gravy based curry or eat it just like that.

Paneer Butter Masala - Restaurant Style

noreply@blogger.com (Sindhura) — Mon, 30 Nov 2015 08:32:00 +0000

I lost the count of videos I watched over youtube to nail this recipe. I always had this feeling that something lacked in my home style recipe over the one they serve in Restaurants. I've never been a big fan of Paneer but still sometimes I give in.

Coming back to the videos I was talking about, they are so many recipes with quite elaborate or very fancy method of preparation. I believe that for perfect Paneer Butter Masala recipe the texture needs to be right and then followed by the color and creaminess.
I combined 3-4 recipes and came up with this adapted version and Viola, I am right there. Well, I am not bragging but Mr.P who is a big time foodie told(read complimented) that this is the best paneer butter masala he had until now. This is a no fail recipe and my keeper as well. I made this like 4 times before posting this here and it always tasted good.

I had to nudge myself to type this up for a sweet lady(Smita - Ms.S) whom I got to know in the recent times. Albeit we've met virtually but I have a feeling that I have known her from quite long and that we've established that bonding between us. So this post is dedicated to her.

So let's hit the road...

Paneer Butter Masala - Restaurant Style

Preparation Time : 15 Mins | Cooking Time : 25 mins | Serves : 3
Recipe Category: Side Dish | Recipe Cuisine: Indian

Paneer/Cottage Cheese - 200gms (Cubed)To Grind
Tomato - 2 big chopped roughly
Onion - 1 big chopped roughlyCinnamon - 1/4 inch piece
Cloves -4
Cardamom - 2 pods
Bayleaf - 2
Cashews - 8-10 whole (Soaked in hot water for 20 mins)For Gravy
Fresh Cream - 1/4th cup
Salt - to taste
Butter - 2 tbsps Oil - 2 tbsps (1+1)
Jeera - 1 tsp (1/2 +1/2 tsp)
Ginger - 1/2 inch piece grated
Kashmiri Red Chilly Powder - as per taste (1-2 tsps)
Garam Masala - 1 tsp
Garlic - 6-7 pods peeled.
Kasuri Methi - 1 big pinch.
Tomato Ketchup - 1/4th cup (read notes)

Procedure

1) Heat oil in a kadai and add 1/2 tsp of jeera. Let them sizzle. Now add whole garam masala - cloves, cardamom and cinnamon stick. Fry for 1 min or until fragrant.
2) Now add garlic cloves and fry until they are slightly golden brown in color.
3)I prefer to grate ginger while this entire mixture is slightly turning turning. It gives a very nice aroma and takes the dish to a new level altogether.
4)Add onions and fry until translucent or soft.
5)Now add tomatoes and cook them until soft.

6) Take this mixture off flame and allow it to cool. Add cashews to this mixture and then grind this mixture into a smooth puree by adding 1/4th cup of water.
7) In the same kadai, melt butter and add another 1/2 tsp jeera and bayleaf. Fry this for a minute and add tomato +onion paste.
8) Cook this mixture until oil leaves the sides of kadai. Add salt,chilly powder and garam masala. Give a quick mix.
9) Did we forget about Paneer all this while?
Oh yes! if you are using frozen paneer bring it to room temperature till use. I have a short cut method here, if your paneer is frozen put it in some water and heat this mixture up. Allow it to come to a boil and take it off the flame. Keep paneer immersed in hot water until use.
10) If using tomato ketchup, you can add it to the gravy. Crush kasuri methi with your palms and add it. Add fresh cream.
11) If you think, the gravy is too thick you can add 1/2 cup of water. Adjust salt if required.
11) Add Paneer and allow this mixture to cook for just a minute. Serve hot with roti or plain basmati rice or Jeera rice.

My Notes:

If you are using local or desi tomatoes, then exclude tomato ketchup. If you use both you may end up getting tangy curry.

I used hybrid or Bangalore tomatoes, so for slight tangy taste I added tomato ketchup.

Kashmiri red chilly powder gives nice color to the gravy. You can even use normal red chilly powder instead.

Taste the curry after you add red chilly powder to the gravy. If you feel that the flavor of cloves, cinnamon stick very evident then don't add garam masala. Dish can be slightly over hyped with too many flavors if the flavor is evident.

If the gravy is boiling - before even you add cream. Then add 1/2 cup of water and give a mix. Then add fresh cream. If you are adding cream when the gravy is rolling boil, your cream will curdle. So reduce the heat, add water and then add cream.

Chilly Garlic Momos with Schezwan Dip

noreply@blogger.com (Sindhura) — Sun, 15 Nov 2015 18:54:00 +0000

I am sure regular readers of my blog know that I love Momos. Momos in any form, shape and with any stuffing (Veg) gets a yes please from me. All of a sudden or may be just to get rid of those monday blues, I decided that i am gonna make Momos for lunch. I thought I am gonna wake up early that morning, but as usual I ended up getting at 10 AM. I realized that I do not even have the basic stuff like carrots, beans. I was turning frantic and I am sure that I am gonna mess up my day routine. I rushed to the local vegetable vendor and I was really lucky to get the right stuff.

I was a happy camper. I kneaded the dough and threw all my veggies in my chopper and it did a fabulous job of fine chopping :) and let the pics do the talking.

Off to the recipe.

Chilly Garlic Momos
For Momos
Maida or All purpose flour - 1 cup
Salt - as required
Sugar - 1/2 tbsp (optional)
Oil - 2 tbsps
For Stuffing
Garlic Pods - 3-4 finely chopped
Carrots,beans,cabbage and onion - 1 cup finely chopped or you can run through chopper like thrice
Pepper Powder- 1/2 tsp
Chilly Flakes - 1 tsp
Salt- As required
Soy Sauce - 1/2 tsp
Chilly Sauce - 1 tbsp
Olive Oil - 2 tbsps

Procedure:
Knead a soft and pliable dough using Maida, sugar, salt, oil and water as required. Cover it with a wet cloth until use.
Heat oil in a pan and fry garlic until golden brown in color.
Add all the vegetables and saute them for 2-3 mins
It's time for all the sauces and spice powders. Add them all and give this mixture a good stir.
Fry this mixture for 2 mins and then you are done with the stuffing.
Allow this mixture to cool.

Let's prepare momos.
Divide the dough into 2 equal parts. Now you will get 2 logs. Cut these logs equal slices or you can actually make small balls (gooseberry sized).
While you work on the first log, you can cover the second one with a moist cloth.
Roll each ball or slice into 2-3 inch diameter disc. Make sure it is thin and even disc.
Add a spoonful of stuffing in the center and start pleating. You will need to grab the ends of the disc and start pleating. Once done, join these pleats in the center and then twist gently towards one side.
You can refer to this video for details.
Repeat this procedure.
If your electric cooker is steamer compatible, then your life is much easier else you can use steaming basket (boil some hot water in a large pan and place the steaming basket over it) - Please refer to notes.
You can use idli cooker or pressure cooker and place momos on idly plates.
I used electric cooker and steamed them for 7-8 mins. The outer covering will become glossy and that's when you can call it done.

Schezwan Dip
Dry Red Chillies - 15
Garlic Cloves - 20 finely chopped
Ginger - 1/2 tbsp chopped
Soy sauce - 1 tsp
Tomato Sauce - 1/2 cup
Salt- as per taste
Olive oil - 2 tbsps

Procedure - Boil dry red chillies in hot water (say 1 cup) and allow them to cool. Now grind them into a fine paste using the same water. Heat oil in a pan and fry garlic and ginger until the pungent smell subsides. Now add dry red chillies paste. Cook this mixture until oil leaves sides of the pan. Add the remaining ingredients and allow this mixture to bubble up. That is it. You're done.

Serve it with momos.

Everyday Sambar - South Indian Style

noreply@blogger.com (Sindhura) — Sun, 06 Sep 2015 18:58:00 +0000

My Schedule got really haphazard that cooking for myself took back seat. I am mostly depending on quick fixes or something less than 20 mins. Driving myself to even put the pressure cooker up and chop vegetables for lunch is getting difficult. So I usually reserve my weekends for elaborate meals and compensate my body's nutritional requirements.

Sambar happens to be every weekend affair for me. I am quite opinionated that a perfect Sambar requires time and effort. That perfect mom made sambar requires everything just right to get the right taste. Star ingredient remains to be seamlessly put together sambar powder. Though my sambar is store bought owing to the convenience factor, I can say that taste doesn't come up. Somewhere those homemade flavors get diminished and the sambar tastes little sour and little tangy. When I got a chance to review Eastern Masalas , my eyes directly fell on Sambar powder and Brahmin Sambar Powder.

The name brahmin Sambar was very interesting and without giving much thought I knew what's in on my lunch menu. I must say that I loved the flavorful sambar with strong asafoetida flavor. I got the perfect and tasty sambar which Mr.P was all thumbs up. Just that you need notch or knock off asafoetida from your tadka, else it will be little overboard for anyone to handle.

So let's get started
Everyday Sambar - South Indian Style
Ingredients
Cooked Dal (Toor dal) - 3/4th cup (mash it up)
Vegetables - 1 and 1/2 cup (carrot, beans, sweet potato etc - Steamed/boiled)
Onion- 1 diced
Tomato - 2 quartered
Salt- to taste
Jaggery - 1-2 tbsps (I go with 2 usually as we like slightly sweet sambar)
Tamarind - 1 gooseberry size extracted in 1/4th cup of water
Water - 1 n 1/2 cup
Coriander- 1 bunch
Chilly powder- 1 tsp
Turmeric powder- 1/4th tsp
Eastern Masalas Brahmin Sambar powder- 1 & 1/2 tbsp
Ghee or oil - 2 tbsps (Ghee recommended)

For Seasoning/Tadka
Ghee- 2 tbsps
Cumin Seeds/ Jeera - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Dry red chillies -2-3 broken

Procedure:
1)Heat ghee or oil in a sauce pan. Now add onions and fry until translucent. Add tomatoes and cook until they soften.
2) Time to add all the vegetables along with masalas and salt. Give it a good stir and ensure that masala coats all vegetables.
3) Cook for 2-3 mins so that masala binds vegetables. Now add dal. Mix it up.
4) Now add tamarind water, jaggery and water.
5) Place lid and let this mixture cook for 6-7 mins. Let it come to rolling boil.
6) Remove the lid and taste to see if salt is just right. You can adjust any masala by mixing with a tbsp of water if you feel that the taste isn't showing up.
7) Once you get the desired consistency, switch off the flame.
8) Add freshly chopped coriander.
9) In a tadka pan, heat ghee and throw all the ingredients listed under seasoning. Just fry for 15 secs or so.
10) Add this mixture to sambar. You will get sizzling sound which means your seasoning is just right. Cover the sambar with lid.
11) This step will ensure that flavors blend well.

Chefs note:
1) Adjust water according to your desired consistency.
2) I added Coriander powder, along with other spice powders. So if you like to, please feel free.

My Hunger Tales- Random Ramblings

noreply@blogger.com (Sindhura) — Sun, 23 Aug 2015 19:39:00 +0000

Knock Knock.....

My mom opens the door with a warm smile. It lightens me and I quickly exchange a sigh and then crash on the sofa. My mom gets me a cuppa of South Indian Filter coffee. I take a sip and I feel my senses getting recharged. She gets me piping hot soft idlies which I dunk in sambar and let a burp.. Oops. That was loud.

By this time, she'd set my bed and asks me to go ahead and sleep because she thinks that night shifts are too harsh on my body. My pup juju who sleeps under my cot wakes up and wants to play with me real bad. It keeps pulling my tshirt or pant till I get up and my mom takes it to our living room and ties it there. So that I am not disturbed.

Fast Forward....Fast Forward 3 years now.

No more those smiles...no more warm coffee cups...no piping hot idlies..... Life isn't that smooth as it sounds to be. It feels good to be independent but to stay away from parents is a tearing feeling. Food is the last that things comes to your mind. When you have to cook for yourself everyday, you do not feel good about it. May be that's the reason why my food blog which once was flooded with recipes is now dormant just like me. Like a dry spell cast, I do not feel motivated to cook.. Not that I am lazy. When you work for 14 hours a day and you are in back to back meetings or calls from Monday to Friday, the last thing that comes to your mind is food. Mostly I quickly nibble some junk so that I don't fall unconscious somewhere. There have been times wherein the food I cooked was just good to be trashed as I messed on something really basic or the day I actually took so much time to prepare just right and I don't get time to eat.

I was in the verge of turning a zombie with these haphazard eating habits and endless cups of tea made me look slightly older than my age. That struck me bad. Should I say that?
On my facebook page, I had this friend of mine who spoke about online food ordering apps. Well I don't say I am cut off with the world but just that I do not get time to even watch a 30 mins quick news recap. I would rather prefer to sleep that extra 30 mins over watching news :P

So they were too many listed like Food Panda, tinyowl, eatz, Faasos etc. Tiny Owl name fascinated me and I quickly google searched what exactly is its concept and how it works. Though I was interested, my day schedule backed me off.

Current. It is 9:58 PM Sunday night and I am sitting here...typing this blog post as a quick breather while I have been working for more than 6 hours now and I am sure I will get promoted. But before I get promoted, I can get promoted from healthy to sick (y)... Unfortunately, I forgot to cook and I am too tired even cook Maggi (oopps... scratch it....It isn't a option anymore). I remember tinyowl and thought its worth a try. I quickly downloaded the app.

It's a simple, no mess and user friendly app. I like its layout and the cutsie owl logo.
It asked me to enable my GPS, once done it showed me restaurants near my area. I quickly selected Punjabi restaurant near my place and the menu had details showing what they got to offer. That was such a breeze. No mess...no gas...no interruption.

Yippie, I just paid and guess what I even got discount and that makes me more happy and gives me another reason to try Tinyowl again. Sometimes, you order and have to wait hours for your food to be delivered. But the coolest reason here is you know when it is expected and your app even shows the clock ticking - that's the remaining time left for you to expect your order

After 40 Mins....
My food waits for me... Sorry I can't type anymore... I am a hungry wolf here and Tinyowl you are a hunger savior.

Need I say more that Tiny owl finds its space on my mobile.

Tiny Owl is India's Coolest food ordering app.... If you want to download it...check the below:
Android
IOS

Gift of Love to your bundle of joy.

noreply@blogger.com (Sindhura) — Thu, 18 Jun 2015 06:35:00 +0000

I was pleasantly surprised when I got an email from Blog adda that I was going to be a part of their Mummy Knows Best Campaign. I wanted to give it a shot. After 5 days, I received a package from Blog Adda. Though I am not a mom, I had my bestie's niece who stays next door. My bestie Syeda has a cute and sweet 10 month old niece Alina. She is pumpkin and sweet little munchkin engaging us all with her chuckles, gurgles, cries, demands, threats etc.

Every day after work, I'd routine to spend some time with her. She takes her evening bath by the time I reach her place. Her mom gives her a nice oily body massage before she gets her to the bath. So when I got the invite, I know Alina is going to get that treat.

Her mom was initially reluctant to test as her parents had suggested to use the first pressed sesame seeds oil for the baby. So she wasn't convinced to try anything else. After 2-3 talks, she said she will try it.

Alina's mom and I had opened that brown carton with all excitement and minds running all over with the product package or the branding details and other nuances.

There we go, we found 3 cute and neatly cling wrapped 100 ml bottles. The packaging specifically is a kid friendly with a cute elephant holding some weights. Well, that indicates that it's a sign of strength and health.

The colors on the outer carton are very vibrant and fresh. I love those colors.

Quickly we run through the components/ingredients along with the benefits. Dabur baby Massage oil with Olive and almond is enriched with the natural goodness of olives and almond as they have a key role in the baby's development.

The fragrance was mild and pleasant. I liked the soft smell and mild fragrance which gives the baby a soothing feeling.

Alina's mom read over and over all the ingredients and did a little research. Post which she was completely convinced that she is gonna give it a try. It was bath time or should I say time for us to pamper her with a nice massage.

We applied liberal portions of oil massage and I was sure that she was enjoying it. The fragrance is very mild and soothing on her. She was all smiles and it was obvious that it was very relaxing for her.

Her mom says she is a little cranky when she gets an oil massage and her today's behavior comes as a surprise to her. I found the first pressed sesame oil little dense and sticky owing to its properties unlike Dabur Baby Massage oil with Olive and Almond.It is very light and non greasy.

It gently moisturizes the baby's tender skin and makes it soft and supple. After 30 mins, she gets a bath and Alina sleeps peacefully. Her mom was happy with it and wanted to try it once again. After a couple of tries, she was ready to bid goodbye to the good old' traditional oils and was completely aware of the benefits Dabur Baby massage oil was giving.

Here is what she has to say about the benefits:(In her words)
1) Alina is less fussy and sleeps peacefully for long durations.
2) Her skin is very soft and moisturized. I used to find the previous oil little thick. After her bath, I used find the skin dry and little chapped with the normal oil. But Dabur Massage oil, retains moisture quotient.
3) Whenever I give her a massage, I can sense a relaxing feeling in her and she responds well.
4) I love this product and this will now be a part of my monthly shopping routine for my baby.

As a mother, I would recommend it to all the new moms. Lastly, this fragrance lingers even after bath and that makes me cuddle and touch Alina often. She smells so good.

Go grab this product at First cry

Alina's awesome experience is making its way to https://www.liveveda.com/daburlaltail/products/daburbabymassageoil.aspx and www.blogadda.com

I am writing about Dabur Baby Massage Oil with the goodness of olive and almond for the #FirstLove activity at BlogAdda.com</a>.

'#HugYourDad ' today & tell him how much he means to you! Blog about it!

Nominate your blog for WIN 2015 if you think your blog deserves to be awarded at WIN 2015!

Blog for the Ready for Rewards blogging activity at BlogAdda.

Honour a fellow blogger with #YouMakeMeWIN!

Mango-Vanilla Custard Verrines with Nuts & Dark Chocolate

noreply@blogger.com (Sindhura) — Thu, 30 Apr 2015 17:09:00 +0000

Ever since I saw this recipe here, I knew that I am gonna give it a shot when it rains mangoes. Yes, I was waiting for the Mango season to arrive to prepare this layered delightful dessert. I am totally in love with this recipe for obvious reasons of its distinct layers and perfect alternate combination of light and dark shades which is truly an eye delight.

I clicked these pics almost a month back but my Filter Kaapi ruled this dish and made it take a back seat. Another interesting fact is that this recipe fetched me many awards and gifts. I am not sure whether people were bowled by the recipe or the clicks, but my Verrines recipe emerged as a winner in many contests. So ladies, you can be assured that you will get appreciations and happy smiles(burps) and you will amaze your loved ones with this luxury.

So let's hit the road and let my recipe do the rest of the talking.
Mango-Vanilla Custard Verrines with Nuts and Dark Chocolate
Ingredients
Milk - 1 cup
Custard Powder- 1 tbsp
Suagr -2 tbsps (adjust based on the sweetness of your mangoes)
Mango Pulp - 1/2 cup (Undiluted)
Nuts - 3 tbsps chopped (pistachios, almonds)
Dark Chocolate - 2 tbsps

Procedure:
Bring 3/4th cup of milk to boil. While it boils, in a bowl add remaining 1/4th cup of milk and custard powder. Mix this mixture without any lumps.
Add this mixture by constant stirring to boiling milk. Now keep stirring this mixture gets slightly thickened. Remember it shouldn't be runny. Allow it to cool down completely.
Using Double boiler method, melt dark chocolate and keep it ready. Alternatively you can use microwave to melt dark chocolate.
Let's get to my favorite part which is assembling. Take your shot glasses and spoon custard milk mixture into it. Gently tap the glasses so that the layer gets equal and air bubbles are popped. Now spoon mango pulp mixture into it. Now add a layer of nuts. Repeat this procedure with these alternating layers until you reach brim of the glass.
Finally top it with nuts and melted dark chocolate. Refrigerate for an hour and serve chilled.

Chef Says:
1) Do ensure that your custard milk isn't runny or it is in pouring consistency. It should be semi. I ended up making runny custard so my chocolate and mango layers got submerged.
2) I added a spoon of dark chocolate layer after custard and mango layers. Just for the love of chocolate. But that's optional.
3) You can alternate with muesli layer or crunchies or anything. The variations can just go wild.
4) You can also drizzle honey just before serving instead of dark chocolate.

This recipe is making its way all the way to Hypercity. Why don't you hop over to Hypercity to get ingredients listed for this recipe?

Simple Aloo Curry

noreply@blogger.com (Sindhura) — Mon, 23 Mar 2015 20:30:00 +0000

Simple Aloo curry???

You may wonder, why on earth did I tag simplicity word to Aloo Curry. I am not joking.. with the ease of its preparation and time saving technique I would love to call it as Simple Aloo curry. You may ask me, would you tag awesome to Aloo curry. May be, incase if it tastes too good for my taste buds.

Well, let me stop all this right away. These days I am on a writing high. I have got into content writing and story writing stuff so much so that I forgot that I work for about 12 hours a day and then cook, write and blog. I am gonna for sure turn out to be a night owl and I hope my mom doesn't raise her brows when I am home with my super haphazard schedule. During one of those super tiring schedules that led to messing up my biryani making plan, I had to get on a lifesaver. I din't want to eat the cafeteria food or some junk. On a side note, I turned out to be a diet freak smitten by a health bug.

Simple Aloo Curry
Ingredients
Potatoes: 3 (1 mashed and 2 cubed)
Onion - 1 medium finely chopped
Tomato paste - 3/4th cup
Salt- to taste
Green Chillies - 2 slit lengthwise
Red Chilly Powder- 1 tsp
Garam Masala- 1 tsp
Coriander Powder- 1 tsp
Water - 1/2 cup
Coriander- small bunch chopped
Oil- 2 tbsps
Ginger Garlic Paste - 1 tsp
Cumin Seeds- 1 tsp
Asafoetida- 1 pinch

Procedure:
1) Heat oil in a pan and let cumin seeds crackle.
2) Add asafoetida and green chillies, fry it for a min.
3) Add chopped onions and fry until they turn soft and pink.
4) Its time for ginger garlic paste. Just add and fry till that raw and pungent smell subsides
5) Now add tomato paste and all the spice powders. You need to cook this mixture until the raw smell subsides

6) Once done, add mashed potato and give a quick stir.
7) Add in cubed potatoes and stir till the masala coats potato pieces.
8) Add water and cover it with lid.
9) Check after 3-4 mins, if you get the desired consistency.
10) You are done with it. Add chopped coriander and serve hot with soft soft hot rotis.
11) If you are not watching your waistline, add a spoon of butter. It's heavenly.

My Notes:

1) You can replace potato with soya, cauliflower florets or broccoli
2) Mashed aloo is used as a thickener. I don't like watery watery curries.
3) Feel free to add any masalas, I sometimes use Maggie Hot and sour sauce when tomato paste cooks for that slight tangy taste.

One Stop Shop = Big Basket

noreply@blogger.com (Sindhura) — Sun, 28 Dec 2014 13:06:00 +0000

For over a month, I was into a deep slumber and when I woke up I just realized that my dormancy was little longer. So you can picture that this effect was replicating on my blog. I know it’s a busy season and for me December is the best month in the entire 12 month clock. It’s the finest month to enjoy with friends and family where we all can indulge in appetizing snacks or dish up some lip-smacking varieties “guilt-free”.

When we make plans for an elaborate meal, we tend to stock up all the ingredients a day before to avoid any last minute hustle bustle or change of plans. This happens with me most of the times wherein I tend to lose out on the key ingredient and then its non-availability gives me a shock and I am forced to prepare something which is not very much to our liking and ends up with a disappointed me. It’s very difficult all the groceries(incl.vegetables) in one roof unless it’s a hypermarket and my tedious shift does not give me a spree time wherein I can lavishly shop for hours together. Also, if you end up men in the house they will surely get what they fancy and miss on something or the other ingredient even though you give them a reminder list (well, it’s a personal experience ;))

Convenience leads to Innovation… What do you say? I believe in it strongly and if it is doubled with affordability you get thumbs up from me. Online shopping has got into new avenues and it is now focusing on a key area where one can avail groceries, fresh fruits and vegetables, exotic items just with a mouse click. Isn’t that cool?

Yes, right!!

The above synonymously links back to BigBasket.com.

I have seen these BigBasketdelivery vehicles many a times in my apartment but never realized that it actually has a unique concept. After a little googling and reading reviews online, I tried it by myself and I was surprised by their collection as their collection is not only vast but it is bundled with some exotic vegetables/products which are a rarity at resident markets. You do not get some imported brands in your local supermarkets as their focus mainly on “local or country brands”.

I liked the easy to navigate user interface where I was able to check and confirm the details of a particular product ( Say Olive Oil- different olive oil brands, their brand information, price and quantity availability) were explicitly mentioned. This is something I would love because most of the times we do not tend to get the best product because of lack of explanation.

I selected all my groceries, vegetables and hit check out wherein I could review my selected items list, increase or decrease the quantity of a selective and then proceeded. Again convenience was given more weightage wherein you can pay with Sodexo, Credit card, debit card or avail cash on delivery Apart from this you can select your convenient slot and have all your items delivered tension free.

Bigbasket also has a very nice customer service team who are very prompt in their service. When I called up to let them know that one of my delivered package had a leakage, they were happy to replace it and further sent an apology mail.

Check out the Online supermarket- bigbasket.com

For a lazy Bug like me, you even have cut vegetables which they are selling a tray method so this further saves your time if you are pressed for time. Also, if any item is not available during your delivery time, the amount is put back into your wallet which can be used later. Even you have the liverage of selecting items from your previous order list or re-order the same list, so you don't have to prepare long lists and rack your brains.

As a consumer, I would love to avail bigbasket for my regular needs and also suggest my viewers to try it out. Two things that I would like them to focus – Expand their shopping chain to all major cities and also on the quantity wherein some products are available only above 1 kg, this might lead to wastage if you have a small family of 2 like mine.

So Check out the largest online Grocery store www.bigbasket.com

Assorted Veggies Stir Fry

noreply@blogger.com (Sindhura) — Sun, 23 Nov 2014 19:31:00 +0000

Oh boy!.... I was very surprised when I saw colored bell peppers, purple cabbage and broccoli in a super market near my house. They are like White Elephants in my area as most people are hard core biryani lovers and probably these exotic veggies are Like a hungry jack I picked up all of them only to repent on the exorbitant price that I had to pay while billing. Well that's okay... May be I can make up an excuse that way as my mind was mentally preparing all possible recipes that I can prepare. So here is the small story behind this recipe. I promised to make a stir fry along with Fried rice for my Mr.P with all these exotic recipes and he was a happy camper this afternoon.

He is the one who suggested this name. So let's hit the road with my Assorted Veggies Stir Fry.

Assorted Veggies Stir Fry
Ingredients
Broccoli - 8 florets
Beans - 5 (cut into 1 inch pieces)
Bell peppers- 1/2 cup (red, yellow & green)
Carrot - 1 medium( cut into rounds)
Onion - 1 medium (cut into squares)
Cabbage - 1/4th cup (cut into squares)
Soy Sauce - 1/2 tsp
Red Chilly Sauce - 1 tsp
Green Chilly Sauce - 1 tsp
Tomato Sauce - 3 tbsps
Salt- as per taste
Pepper Powder- 1/2 tsp
Sugar- pinch
Garlic - 10 cloves (minced)
Ginger - 1 inch piece (minced)
Green Chilli - 1 chopped finely
Sesame Oil- 1 tbsp

Procedure:
1) Heat oil in a wok and fry garlic, ginger and green chilly until they turn slight brownish.
2) Meanwhile you got to parboil broccoli with little salt. Strain water and keep it ready.
3) Come back to your wok and add all the vegetables along with a pinch of sugar. Give them a good stir and turn your flame to high.
4) Toss all these vegetables on high flame. This ensures that they are crunchy and retain their shape.
5) Add all the sauces and other ingredients.
6) Stir these vegetables and ensure that all these sauces coat your vegetables.
7) Allow these vegetables to be on flame for 2 mins and then transfer these contents onto a serving bowl.

Serve it with steamed rice or Fried Rice.

Aathidhyam has many rice varieties.... Check these rice varieties by clicking this link

Note:
1) Mr.P wanted garlicky stir fry, so I added almost 10-13(ooopss...lost the count). Do decrease if you don't like this garlicky flavor.
2) Adjust spiciness according to your heat levels.

Vegetable Pulao

noreply@blogger.com (Sindhura) — Sun, 16 Nov 2014 13:27:00 +0000

Simple and easy to prepare pulaos are always a "Yes Please" from me.... I don't know why I can't have plain rice and dal every day. My disliking is little on a higher side when it comes to dal,rice and curry in lunch dabba. Because I was a fussy kid, my mom would ensure a one pot meal or tiffin so that she can get back a cleanly "licked" dabba, else I would trade my dabba with my friend's.
Now I realize my mom's nerve racking pain and menu deciding burden when I pack lunch dabba with so much care and love for Mr.P, He is very good at trading his lunch box on "those" sad lunch days. He calls sad lunch days when I pack something which is not so exciting to eat. I have to plan and let him know at least a day in advance about his lunch so that he can take it without fuss.
Coming to me, though I can "claim" that I am not good at barter system, I can only skip my meals and nibble snickers to satiate my hunger pangs when my lunch is simple dal and rice. I often make one pot meals and make my lunch dabba exciting.

I am back to my comfort zone. I was getting late so captured them using my Galaxy S4.

So try this easy vegetable pulao and make your dabba's interesting.

Vegetable Pulao
Ingredients
Mixed Vegetables - 2 cups (Carrots, beans, potato,green peas, cauliflower and sweet corn)
Mint Leaves - 1 tbsp
Coriander- 3 tbsps chopped finely
Bay Leaf- 1
Cloves -3
Cardamom - 2 crushed
Cinnamon stick - 1 piece small
Ghee- 2 tbsps
Onion - 1 medium thinly sliced
Red Chilly Powder- 1 tsp (adjust as per taste)
Green Chillies - 2 sliced lengthwise
Fried Cashews- 6-7 (I din't use)
Salt - as per taste
Sugar - a pinch
Garam Masala - 1 tsp (optional)
Ginger Garlic Paste -1 tbsp
Rice/long grained or Basmati- 1 cup
Water - 1 cup
Coconut Milk - 1/2 cup

Procedure:
1) Heat ghee in pressure cooker or a cooking pan. Fry cardamom, cloves, cinnamon stick and bayleaf until fragrant.
2) Add onions, green chillies, ginger garlic paste and mint leaves. Fry until pungent smell of ginger garlic paste subsides. It will take roughly a min or two.
3) Your onions turn translucent now. Now add in all the vegetables and saute well for 3 mins.
4) Time for salt, red chilli powder and garam masala. Mix all the ingredients well.
5) Add rice, coconut milk and water.
6) Cover this mixture with lid and pressure cook for 2 whistles.

7) Alternatively, you can cook in electric cooker as it gives you more control and ensures separate rice grains.
8) Once pressure releases, stir rice grains.
9) Add chopped coriander, cashews, 1 more tbsp of ghee and adjust salt if required.
10) Serve hot with any curry or raitha
11) I'd suggest serving with mild curries because pulao is on a spicy side.

Notes:
1) Go for electric cooker cooking because it evades issues like mushed rice or overcooked vegetables which are inevitable with pressure cooker cooking.
2) You can use any vegetables of your choice but remember this ratio of 1 cup rice = 2 cups of vegetables
3) Usage of coconut milk is optional but it gives richness. Replace coconut milk with water.
4) You can even add pepper powder if you find pulao very bland.
5) You can do the cooking in a pan and use left over rice. Just mix and rest do the talking.

Veg Manchurian Gravy - Chinese Tonight!!

noreply@blogger.com (Sindhura) — Wed, 29 Oct 2014 06:38:00 +0000

My love for Chinese food is unending. Its a never say "no" for me cuisine. It always tops my anytime order list at any restaurant. Most of the times, i find it a safe game to play rather than experimenting at places where I am not really sure about the food. On a side note, I do read the Zomato user reviews ;)
So coming back to the recipe, its little tedious and back breaking one but the end result is all worth it. It tastes good even after a day of refrigeration as well. I mean that's my personal opinion but still you can try if you'd like to... This was again a request from Mr.P who wanted to have Fried Rice and Manchuria for his dabba. He often makes these out of the blue requests when I already have the lunch menu for the next week ready and plan my groceries accordingly.

This is a no fail recipe which I had tried a zillion times now and it turns out super tasty bursting with flavors -garlicky....peppery...crunchy...tangy...spicy etc etc..... I love it and so did Mr.P who was happy with his lunch box.

Let's hit the road.

Veg Manchurian Gravy
Ingredients:

For Balls:
Cabbage - 1/2 cup
Beans - 1/4th cup
Carrot - 1/4th cup
Onion - 1 small
Ginger n Garlic - 1 tbsp
Green Chillies - 2 (optional but recommended)
Soya Sauce - 1 tbsp
All Purpose Flour - 1/2 cup
Corn Flour - 1 tbsp
Water - as required
Salt- as per taste
Pepper Powder- 1/2 tsp

For Sauce
Spring Onions - 3 sprigs
Onion- 1 small chopped finely (optional)
Garlic - 6- 8 flakes finely finely (adjust as per liking)
Green Chilly - 1 chopped finely
Soya Sauce - 1 tbsp
Hot & Sour Sauce - 1/2 cup
Pepper Powder- 1 tsp
Corn Flour - 1 tbsp
Water - 1 cup
Oil - as required (for frying + 2 tbsps for gravy)
Sesame Seeds- for garnish
Salt- as per taste

Procedure:
Run all the vegetables like carrot, beans and cabbage through food processor/chopper separately. Trust me this makes life easier instead of fine chopping.
Grind all the vegetables into itty bitty pieces. Do not puree. Pulse them twice and you are good to go.
Transfer them into a bowl and repeat the same procedure with onion, garlic-ginger and green chillies.
Add them to your vegetables bowl and combine all the other ingredients included under Manchuria balls list.
Do not add water.
Ideally the water content from vegetables itself should help you combine the mixture into a dough. But if required, you can add water but little by little. I din't add water to the dough.
Heat oil for deep frying in a wok and once oil is hot, turn your flame to medium low.
Shape the mixture/dough into balls(small or medium) and drop them in hot oil.
Fry until dark golden brown in color.
Transfer them onto a kitchen towel to let the excess oil go. We don't need extra oil right...:)

Let's prepare the mmmm...tangy..spice sauce.
Heat 2 tbsps of oil in a cooking pan, once it is hot add garlic, green chillies and onion(include white part of spring onions + normal onion{if using}). Fry for a min on high flame.
Turn the flame to medium low and add both the sauces one by one and give a good stir.
Once all the ingredients are combined.
In a small bowl make a thin paste of corn flour and water. No lumps please.
Add this to your sauce. Ensure that your flame is low before you add corn flour paste, else you will have a sticky mass instead of saucy consistency.
Keep Stirring.
Your sauce turns deep chocolate brown and becomes glossy which is the right stage.
Add salt and pepper powder.
Time for Manchurian balls to get dunked in the gravy. Go ahead and drop them in your sauce.
Add spring onions & Sesame and switch off the flame.
Serve hot with fried rice.

You can check out the below fried rice combinations
Veg Corn Fried Rice
Veg Fried Rice

My Notes:
1)If you find making sauce little tedious, then you can get Knorr Chinese Chilli or Chings Manchurian gravy Sauce Mixes. Just mix it with water as per packet instructions and add manchurian balls.
2)Adding onions to sauce is optional. My mom makes it that way and I love the crunch flavor onions imparts.
3) You can omit ginger, garlic and green chillies while making manchurian balls. Just increase pepper powder over a tsp for spice.

If you still have any questions/suggestions, I am happy to answer them over my FB page (find it on the top-right side header)

Easy Chole Masala or Chana Alu Masala

noreply@blogger.com (Sindhura) — Sun, 19 Oct 2014 17:15:00 +0000

Hey....

Its raining sweets and desserts on my FB news feed. Though they tempt me to the core, I am trying hard not to indulge in sweets as I promised my mom that I am gonna be more careful with my eating habits. Every time I feel chocolate, I am gobbling a date down or settling in for dark chocolate. May be I can have change in mind sometime next week and I am sure that I am gonna indulge in some guilt free or vegan options.
This is just another random post which popped out of no way from the blue. I loved the simplicity of this recipe and the bursting flavors of spice and tang. Its a perfect go to with rotis and mild pulaos. Its a simple, no mess and no fuss recipe. I was given clear instructions by Mr.P that he wants it to be spicy and not too too tangy (that's what he says for over powering tomato curries) So here we go with his much appreciated dish.

Well I am not so happy with the clicks due to low lighting. I promise to replace them soon.

Easy Chole/Chana Alu Masala
Ingredients:
Chole/Chick Peas- 1 cup
Potato - 2 medium sized
Tomatoes Hybrid- 2 (medium chopped finely)
Onion - 2 small chopped finely
Green Chillies -2 -3 chopped
Kasuri Methi - 1/2 tsp
Salt - as per taste
Chilly Powder- 1 tsp
Coriander Powder- 1 tsp
Garam Masala - 1 tsp
Turmeric Powder- 1 tsp
Tomato Ketchup- 1 tbsp (refer notes)
Fresh Coriander - 1 bunch chopped
Ginger- Garlic paste - 1 tbsp
Water- 1/2 - 3/4th cup
Oil- 1 tbsp
Jeera- 1 tsp

Procedure:
Soak Chick peas overnight and pressure cook along with potatoes until 3 whistles.
Once pressure is released, reserve 1/2 of boiled potato and 2 tbsps of chick peas and mash it..
Heat oil in a cooking vessel and let jeera crackle.
Add chillies and onions to this mixture. Fry onions until translucent.
Its time for ginger garlic paste (freshly made works great, but a good ready made one also does fair job). Fry till the pungent smell subsides.
Now add tomatoes and cook them to mush (takes about 7-8 mins) without adding water.
Add all the spice powders and add about 2 tbsps of water.
Cook till all the spices are absorbed into tomato mixture.
Crush kasuri methi with your palms and add it to tomato paste.
Now add chick peas and boiled potato to this mixture.
Give a good stir to ensure even coating of masala.
Add 1/2 cup of water and cover this mixture with a lid.
After 2 mins, add the mashed alu-chick peas mixture you've reserved.
Add tomato ketchup (if using)
Mix all the ingredients well and cook till you get desired consistency.
Add chopped coriander and switch off.
Serve hot with Roti or Mild Pulaos.

Notes:
1) If you are using local tomatoes then use 1 medium instead of 2 and avoid tomato ketchup.
2) You can use Tomato Puree instead of tomatoes. Use 3/4th cup.
3) Increase the level of spice according to your taste.
4) If you dislike this kind of gravy and love creamy gravy then grind the mixture into smooth paste after tomatoes are added. (This is before spice powders are added) Just fry this smooth paste for 2 -3 mins and follow the rest procedure
5)You can make simple chole by omitting potatoes.
6) If your gravy is too runny, then add 1 tbsp of wheat flour along with 2 tbsps of water and add it to the gravy.

Honey Peanut Butter

noreply@blogger.com (Sindhura) — Sun, 12 Oct 2014 18:31:00 +0000

Ever Since I tasted peanut butter, I became a big fan of it and I would love to have it sandwiched between brown bread and settle in for quick fixes. I tend to skip my meals because of work demands and taking even 30 mins break becomes suffocating as day progresses making you repent for the break. So the best alternative I found out is to pack some sprouts or some cold coleslaw or sandwich with peanut butter spread or jam or some dip alongside dates or granola bars. This makes me a happy camper wherein I can nibble and also not worry about putting on weight.
Not sure what's wrong, my local vendor stopped getting these peanut butter jars and gave me a no stock story week after week. Surprised to see no stock board for peanut butter, I decided to make my own and it was my mom who gave me this easy peasy recipe. Only thing it lacked was the color but tasted it really nice and was easy for me to spread unlike the tough not so very easy Saffola peanut spread.
Before I hit the recipe, I have another happy news to share, my dad gifted me a DSLR. Wow!! I have been saving money to gift myself a DSLR next year and my Secret Santa(my dad) heard this wish and bought me one as a surprise during my last visit. So better pics for my readers and more fun for me!!

Let's hit the road.

Peanut Butter
Ingredients:
Peanuts: 1 cup
Oil - 2.5 - 3 tbsps
Salt - 2 pinches
Honey -1- 1.5 tbsps (optional) refer Chef Says

Procedure:
Dry roast peanuts in a skillet till they turn brown.
Allow them to cool and remove their skins.
In a food processor or mixie, add all these ingredients and keep blending till your mixture is creamy and shiny.
Transfer it into an air tight container and store in fridge.
This should stay good for few weeks.

Chef Says:
1) You can make spicy or sweet peanut butter by adding ingredients of your choice.
2) Instead of honey you can add sugar and this makes normal peanut butter.
3) You can make chocolate or cinnamon peanut butter by adding cocoa powder in chocolate and 3/4th tsp of cinnamon powder in Cinnamon Peanut butter.
4) You can make crunchy peanut butter by reserving itty bitty pieces of peanuts and finally mix them in the prepared butter.

College Dunia

noreply@blogger.com (Sindhura) — Wed, 01 Oct 2014 18:11:00 +0000

Thought this is an offbeat post from my regular food blogging, I nudged myself to write because of its effectiveness.

College Dunia is my blog post for the day.

Before I could jump in right away with my review. Let me share my personal experience to give you better insight. Most of my regular readers know that I work as a Senior HR currently and I got into working post completing graduation. Even after repeated sirens from my dad asking me to continue my studies(let me add I was a merit student), my day job kept me so so occupied that these sirens couldn't ring a bell.

As if I woke up from a deep slumber after 4 years, I realized what I have lost and wanted to pull my academic thread from where it was left. Trust me, I googled, searched, seeked help from near & dear, ex -employees etc on persueing my Masters. I wanted a college which offers more flexibility with regards to studying and managing my schedule. Any haphazard oscillation in this balance between work life and student life will press me like a straw.

I researched for about 2 months but couldn't find something which could offer me that convenience whilst most websites had incorrect information, exam dates or outdated schedules or some irrelevant stuff. Nothing could direct me to what I was looking for.... Though not so happy, I had to settle in for a business management school near my place which is not so very recognized but serves the purpose of Masters Degree.

When I was reviewing College Dunia site, I was left with a feeling of remorse and I really wish I could have found this site atleast a couple of months before. It's a neat and clean layout with precise information contributing as headlines and Top news. You have all the major streams presented in tabs.

All you need to click is the stream (say medicine-which I love doing) and you get all the information in an explicit manner giving you the options of full time, part time, distance mode and On Campus and most importantly the location from where you can avail this courses.

If you wish to do it from a top notch college, then just scroll down and you have a plethora of premium college catering to your needs and all you need to do is find the one which aligns to your needs and go ahead to build your golden future.

You even have news column with data about exam entrances categorized based on dates which makes it really easy.

So incase if somebody is on a hunt about career prospects or looking for some guidance, why don't you suggest them Collegedunia.com . Remember you are helping them becoming something worthwhile.

Kadai Paneer

noreply@blogger.com (Sindhura) — Tue, 30 Sep 2014 16:22:00 +0000

Ever since I tried this Kadai Paneer recipe it became a family favorite. Not sure what's the X factor that demarcates this dish from others, but I have been having frequent requests from Mr.P to pack this in his lunch dabba along with some mild pulao and he is so happy that he doesn't want to share his dabba with anyone. I love the simplicity of this recipe as it does not involve any grinding or roasting works. It just involves simmering and blending of subtle flavors.
I am blogging from my mom's place and I am not having all the pictures of Kadai Paneer with me. Will be adding more pics shortly.

So lets hit the road.

Kadai Paneer
Ingredients

Paneer: 200gms cubed
Tomatoes - 2 finely chopped
Onion - 1 medium chopped finely
Green chillies- 2-3 slit length wise
Ginger - 1/4th tsp Julienned
Red Chilly Powder- 1 tsp
Garam Masala -1 tsp
Salt- as per taste
Tomato Sauce- 2 tbsps
Kasoori Methi - 1tsp
Oil- 2 tbsps
Cumin Seeds - 1 tsp
Capsicum - 1 squared.
Water- 1/2 cup
Coriander - 1 small bunch chopped
Coriander Powder- 1 tsp

Procedure:
If using frozen paneer, keep it immersed in hot water until use. Take a heavy bottomed pan and heat oil in it.
Add cumin seeds, ginger pieces and green chillies. Fry for about a min.
Add onions and fry until translucent.
Its time add Tomatoes, so go ahead with finely chopped tomatoes.
Lower your flame and cook till tomatoes turn to a mush.
Add your masalas and ensure that they are blended well into your gravy. Crush Kasoori Methi with your palms and add it to your gravy. Also add your tomato sauce.
Time to add Capsicum pieces. Just mix them and do not cook them till tender. They should be crunchy.
Remove paneer from hot water and gently squeeze them between your palms to remove excess water.
Add them to your saucy gravy.
Mix all the ingredients well and add water to this gravy. Cook till you get a semi dry consistency.
Adjust salt if required.
Garnish with coriander and serve.

Chef Says:
1) I would suggest adding capsicum after paneer is added. So that they do not lose their crunchiness.
2) Tomato sauce is optional.
3) You can use tomato puree instead of chopped tomatoes.
4) Make sure your gravy isn't too tangy. I used hybrid tomatoes to cut on the tanginess.
5) If you don't like ginger, you can use ginger garlic paste as an alternative. Just fry till your raw smell subsides.

Energy Bars- No Bake

noreply@blogger.com (Sindhura) — Tue, 23 Sep 2014 05:22:00 +0000

This post comes right after an exciting win at Nirlep. So yours truly made all the way to winning first prize and here I stand(type) quite elated in front of you.

Leaving that news aside.

So last week Nature's Valley Granola bars caught my attention and I ended up picking one big pack . Though I found the price little on the higher side, I thought after a tiring day I could nibble one and get some instant energy. Without even waiting for the week to pass, I completed all those 6 bars big bars.

So much so that I was waiting to get my next pack. That supermarket is quite far from my place and so was the price of granola bars. I google searched for some easy energy bars... but to my luck I could find some chewy bars and they are least to my liking. So taking experience from my chocolate making classes, I prepared these crunchy bars using simple ingredients...Just the way I wanted..

These quickies are easy peasy and so far the best I have tasted. They are healthy, tasty and crunchy.
So let's hit the road.

Energy Bars
Ingredients

Dark Chocolate compound- 1 cup (roughly chopped)
Muesli- 1 cup
Strawberry or honey cornflakes - 1/2 cup (optional)
For garnish- cooking oats and cornflakes - 1/2 spoon
Butter- 2 tbsps (I used low fat)
Salt- 1 pinch

Procedure:
Melt dark chocolate using double boiler method or alternatively microwave for 20-30 secs.
To this melted chocolate, add 1 tbsp of butter and remaining ingredients.
Combine all the ingredient and this mixture is rigid to handle.
Apply butter on a plate and pour this mixture in it. Using back of a spoon, level this mixture evenly.
Refrigerate this mixture for 15-20 mins.
Once it is set, use a sharp knife and cut them into pieces.
Store in an air tight jar.
These bars stay good in room temperature for 2 days but best for about a week in fridge.

Chef Says:
You can replace butter with softened peanut butter and add honey to melted chocolate for extra taste.
I used Saffola Nuts Muesli which is loaded with nuts. If you are using sugar free muesli or one which is devoid of nuts, then you can add nuts of your choice.
You can also add flax seeds, sesame seeds and roasted oats.

The Savings Loot.

noreply@blogger.com (Sindhura) — Sun, 14 Sep 2014 19:12:00 +0000

I still remember the day I shifted to this rented house instead leaving hostel (read it as terrible) life behind. Without any plans as to how I will be surviving or what are the minimum things that I will need to get on, I just took a decision in jiffy only to repent post shifting.

The major challenge was what to buy... because everything in the supermarket appeared to be useful or pretended to be of use soon. So to eliminate my everyday chase and multiple lists and consolidations, I went room by room to buy quite essentials.

Tik....Tik...Tik... There enters the dragon....The Kitchen.
I went to shop for my kitchen essentials and I shopped as much as I could keeping my list in the bag. Also note that I bought some blog props etc as well. I was under the impression that they wouldn't cost me more than a couple of thousands. I was completely taken when I saw the bill that I was no where close to the couple of thousands budget that I went by,

When I started rechecking the items I bought, I realized that I had to get some off from my shopping bag or I had to compromise on quality of the kitchenware if I had to accommodate all. I was not really convinced on compromising with quality or the choice of kitchenware. Somehow huffing puffing and quite embarrassed I left the shop because I had to Compromise somewhere on the quality or I was unsure if it was the disappointment that I couldn't get something off my choice.

That was 3 years back story.... Now I am happy camper here... I make most when there is a sale going on. Let me rephrase my sentence... It is my loot.. Guess what Just in the month of August I got some super cute and branded cookware for my kitchen at cool prices and also got some cashback for my shopping.

Doesn't it sound interesting......?

Yes right!!

Personally after that experience.... I have decided that I wouldn't compromise on quality or would I take any not so nice unbranded stuff. So the best way to hit the nail right on without weighing my wallet is to make the most during the sale.

You might be curious to know as to why am I talking so much about saving on Kitchen appliances now...

This is all for my readers.... there is a loot going on at Zoutons and you can go ahead and really make most of it.....

What say???

Click on the link and fill your shopping bags.....

http://zoutons.com/stores/flipkart/

Don't forget to thank me for this exciting deal.....:)