Wednesday 30 April 2014

Ginger and Mint Drink

 Summer’s are here and with the onset of summer we all start thinking of drinks which are refreshing so here’s one drink that is not only tasty but has amazing refreshing quality of ginger and mint. It takes only 5 minutes to prepare this drink and you can have this drink anytime of the day. So next time you want to have a tasty and refreshing drink, do try this one.

½ Glass Sprite / Limca                        
½ Glass Soda Water                             
5-6 Mint Leaves                               
½ teaspoon Grated Ginger                           
Less than ½ teaspoon Salt                                              
1 tbs Lemon Juice                                
·         Take an equal amount of Sprite/Limca and soda water and mix it well
·         Take Mint leaves and ginger in a bowl and crush them properly
·         Now add the crushed mint and ginger in the solution you have prepared of sprite & soda
·         Add salt and lemon juice, stir it properly
·         Now your tasty fresh ginger and mint drink is ready to serve
Note: These measurements are for one glass only. Repeat the same if you want to make more than one glass.

Monday 28 April 2014

Potato Rolls with Twist

It’s again snack I tried my hand at making potato rolls but with a twist. This is a perfect snack for a tea party and best thing about it is that you can make the preparations way before hand and just need 10 minutes to fry them later on so that ways you are able to spend more time with people visiting you and also at the same time serve them a dish that they will not easily forgot. Potato rolls are very lightly spiced and can be eaten by children as well as adult and have an amazing crispness with just add that right zing to your tea party. So next time when you plan to invite someone for evening snacks do try these rolls and I am sure your guests will be pleasantly surprised.


Sufficient Oil for deep frying                                                                
4-5 Medium Size Potatoes                                                     
200 Gms Maida (Wheat flour)                                 
50 Gms Sooji (Rava)                                                 
2 teaspoon Salt                                                                
2 teaspoon Dry Mango Powder (Amchoor)               
½ teaspoon Red Chilli Powder                                       
½ teaspoon Garam Masala                                             
Sufficient Water to make dough
Coriander Leaves for garnishing
·         Mix maida, sooji, 2 teaspoon oil and 2 teaspoon salt together in a open bowl and add water to make dough and keep this dough aside for 15-20 minutes
·         Then boil and peel the potatoes
·         Once they are peeled grate them and add 2 teaspoon salt, amchoor powder, red chilli powder, garam masala and mix them together properly
·         Divide the dough in two pieces and roll out the dough (like you do for paranthas) and then fill it up with potato mix 
·         Then roll the stuffed dough and close the edges

·         Keep the rolls in fridge for 5-10 minutes so that they set properly
·         After that cut the rolls in ½ inch pieces

·         Take an open pan and add oil
·         Once the oil is hot deep fry the rolls on high flame
·         Serve it hot with sauce of your choice



Thursday 24 April 2014

Paneer Potato with Ginger, Garlic & Honey Sauce

Whenever I am planning to host a lunch or dinner party for my friends I usually have many options for main course and never lack in terms of choices but when it comes to starters I am always stumped that’s why I decided to do a little experiment for some starter and interesting enough I came up with delicious starter of Paneer and Potato. It is sweet and salty in taste and has strong flavor of honey and not only adults but kids also just love to eat this. So here’s one starter that can easily be served with tea or coffee as a nice side snack or will compliment your pre dinner drinks fabulously J
250 Gms Paneer (cut in small square pieces)
250 Gms Steam Potatoes (cut in long and broad size)                                                          
½ Bowl Refined Oil (sufficient amount for deep frying)
1 tbs Salt                                
1 Onion (chopped)
2 Green Chili (cut in small pieces)
1 tbs Ginger and Garlic Paste   
2 Small Tomato (cut in small pieces)
1 Green Capsicum (cut in to the small pieces)          
4 tbs Corn flour Powder          
3-4 tbs Green Chili Sauce            
3-4 tbs Tomato Sauce                    
3-4 tbs Soya Sauce                          
4-5 tbs Honey                                   
2-3 tbs White Sesame Seeds          
½ tbs Vinegar                                 
Spring Onion for garnishing

·         In a medium size bowl put Paneer and steam potatoes and  add salt, corn flour powder, ½ tbs ginger and garlic paste, 1 tbs chili sauce, 1 tbs tomato sauce, 1 tbs soya sauce, ½ tbs vinegar
·         Heat refined oil in an open pan
·         Deep fry paneer and steam potato till they are light brown in colour
·         Remove them from the pan
For Ginger and Garlic Honey Sauce Preparation:
·         Again heat oil in the open pan add onion, green chili, ginger and garlic paste,  green capsicum and fry it till they are light brown in colour
·         Once it’s become light brown add tomatoes, salt and honey and fry it for 4-5 minutes
·         After that add tomato sauce, chili sauce and soya sauce
·         Fry it for 5 to 7 min and after that add Paneer and Potato mix in the sauce properly 
·         After that add some more honey and sesame seeds and keep it on low flame for 10 minutes
·         Now put Paneer Potato with Ginger, garlic and Honey sauce in a serving bowl and garnish it with spring onions




Wednesday 23 April 2014

Kadai Meethi Chicken

 I am back with my favorite food item -- Chicken but with a twist. Today I am sharing the recipe of meethi chicken with you, not only it tastes awesome but it is really yummy way to eat your green leafy vegetables. This dish is perfectly balanced in terms of spices and is a mildly spiced dish which can be enjoyed by adults and children both. Meethi Chicken is perfect dish for a nice cozy dinner with your loved one or for a small dinner party. So do surprise your someone special with this yummy dish.


500 Gms Boneless Chicken (cut in small pieces)
1 Bowl Refined Oil (sufficient amount for deep frying)
1 tbs Mustard Oil                      
3-4 tbs Butter                                 
1 tbs Salt                                      
1 teaspoon Turmeric Powder             
5-6 tbs Onion Paste                      
1 tbs Red Chili Powder              
1 tbs Coriander Powder            
1 tbs Cumin Powder                
1 tbs Garam Masala                  
1 tbs Ginger and Garlic Paste      
1 Small Bunch of Meethi Leave                  
3-4 Tomato (cut in small pieces)
1 Small Bowl Curd                                     
½ teaspoon Cumin Seeds            
½ teaspoon Black Pepper                     
2 Leaves of Bay Leaves
2 Red Whole Chilies              
2 Small Onion (cut in small pieces)
1 tbs Butter                                  
Coriander Leaves for garnishing


·         Clean Chicken with water and keep aside for 5 minutes to drain out excess water
·         Make a thick paste by mixing salt, turmeric powder, mustard oil, coriander powder, 1 tbs onion paste and 1 teaspoon ginger & garlic paste
·         Add this paste to Chicken pieces and leave it for 10 minutes to marinate
·         Heat oil in an open pan for deep frying
·         Deep fry Chicken pieces till it turns light brown in color

Gravy preparation

·         In the leftover oil (after deep frying) - add whole cumin seeds , black pepper, bay leaves , red  whole chilies and onions
·         Fry above things for 10-12 minutes on slow flame and add meethi leaves, fry till it become light brown or golden brown in colour
·         Add 2-3 spoons of thick curd, turmeric powder, cumin powder, coriander powder, garam masala, salt, red chili powder, ginger & garlic paste and tomatoes
·         Mix them properly and fry till turns light brown
·         Add fried chicken in the paste and also put butter in the chicken
·         Put the flame on low once the chicken becomes soft
·         Cook for 8-10 minutes on low flame
·         Take out from the pan and garnish with finely chopped green coriander leaves

Serve your Kadai Meethi Chicken with hot butter roti or butter nan

Sunday 20 April 2014

Dates & Ginger Pickle

It’s again pickle I am sharing a very interesting pickle recipe. This pickle is made from dates (khajoor) and has the sweetness of dates and tanginess of ginger. You can have this pickle with any Indian dish, it is sure to make your food more flavoursome. You can store this pickle at room temperature in an air tight container up to 12 months.

100 Gms Dates (without seeds)
250 Gms Ginger
50 Gms Raisins
10-12 tbs Lemon Juice
1 teaspoon Black Salt
½ teaspoon Salt
½ teaspoon Garam Masala
1 Medium Size Bowl Sugar
½ teaspoon Roasted Cumin Powder
1 teaspoon Deggi Lal Mirch

·         Cut dates and ginger in long and thin pieces
·         Take a bowl and put ginger and salt in it and stir it
·         After this add lemon juice to it and keep it aside for 2 minutes
·         Put a stainless steel bowl on medium flame and add dates, marinated ginger, raisins, black salt, garam masala, roasted cumin powder, sugar and deggi lal mirch and stir it for 4-5 minutes
·         After it cools down then put in an air tight container and store it a room temperature
·         You can serve this pickle immediately
Note: You can change the quantity of salt or sugar according to taste

Monday 7 April 2014

Jack fruit –Potato Veggie Dum

500 Gms Jackfruit                           
250 Gms Potato (Boiled and peeled)
½ Bowl Refined Oil                         
2-3 tbs Ghee                                
1 tbs Salt                                  
1 teaspoon Turmeric Powder               
2 Onion (cut in small pieces)
1 teaspoon Red Chili Powder              
1 teaspoon Cumin Powder              
1 teaspoon Garam Masala                  
1 tbs Ginger and Garlic Paste    
3-4 tbs Onion and Tomato Paste    
3-4 Tomato (cut in small pieces)
½ Small Bowl Curd    
1 teaspoon Cumin Seeds
2 Red Whole Chili                             
Whole Garam Masala (Bay leaves, green and black cardamom, cloves, cinnamon stick)

·         Peel the jack fruit and remove all outer thick layers – cut in small pieces
·         Clean Jack fruit pieces and keep in the presser cooker
·         Add ½ tablespoon salt, ½ teaspoon turmeric powder, ½ teaspoon ginger – garlic paste, and ½ teaspoon garam masala powder
·         Put it on high flame with pressure vent – boil it till it gives 4-5 whistles
·         After it has boiled, it will become very soft
·         Take it out from cooker and drain the excess water
·         Heat refined oil in the open pan and fry boiled Jack fruit pieces for 5-7 min– remove it from pan
·         In the remaining oil, fry boiled potato for 5 min. Take it out from pan
·         In the same pan, add ½ spoon whole cumin seeds, bay leaves (Tej patta), red whole chili, whole garam masala and small onion cut pieces and fry till light brown
·         After it has become light brown, add tomato pieces, ginger and garlic paste, salt, cumin powder, garam masala powder, onion and tomato paste and ½ bowl curd.
·         Fry for another 10 min
·         After it has been fried properly add fried boil potato and fried Jack fruit pieces and cook for 10 min
·         After it has fried properly add 1 cup Water and 2 to 3 spoon ghee and keep on light flame; cover it and cook for 10 Min
·         Your Jackfruit potato veggie dum is ready
·         Serve your Jack fruit –Potato Veggie dum with hot Butter Roti or Basmati Rice