Monday, 1 June 2020

Chili veggie Soup




When the sky turns grey and the sun hides behind the clouds, when lightning flaunts
its electric white hue and thunder splits our ears, we know whats coming next, pouring rain.


The first thing that strikes our mind at that moment is to rush to the kitchen and make ourselves a cup of tea or any snacks or hot bowl of soup, to keep us company as we sit in the balcony and watch the torrents come down. hence, Doha has started burning with its hot summer, there's nothing to enjoy in this time in this country actually. Even we cant enjoy rains too here, might be for 2-3 days only. just missing India for many many reasons, As Covid-19 made all of us deep down frustrating too. but anyways we all miss our home back to India. waiting to things settled and meet my family as soon as possible.




This time we all are back with Monsoon recipes and the theme was suggested by Archana dee from  The mad scientists kitchen .There are many many amazing recipes you will love to see on her blog. few are my favorite check them here vegan hara bhara millets kebab , Onion focaccia beetroot lassi

for this theme I came with spicy hot chili veggies soup check out the recipe below and enjoy.



Ingredients
For stock
500 grams tomatoes
150 grams carrots
3 1/2 cups water

Chop the veggies and cook it in the pressure cooker for 10 mins. churn the veggies and strain with a fine sieve.

For topping Ingredients
                                                                                         
1/2 tsp red chili powder 
1 tbsp cornflour
1 tbsp butter
1 tsp sugar
1/2 cup milk 
1 1/2 Spring onions with leaves 
1  finely chopped
Salt and pepper to taste 
Tabasco sauce to taste
boiled vegetables for garnish
 
Method

1. Heat butter, saute capsicums for 1 min, and cook. Pour the stock and allow it to boil. When the stock comes to a boil add all the seasoning ingredients like salt, pepper, red chili powder, sugar and boil for 8 to 10 mins. Mix cornflour in milk and add to the soup and boil for 2 mins, add spring onions and remove from flame. Pour the soup in a serving bowl and garnish with , spring onion leaves, and veggies and Tabasco sauce and serve hot.


Monday, 25 May 2020

lemon thumbprint cookies



Anything baking with lemon, I just love the flavor and aroma while you bake them. These lemon cookies are so yummy that they melt in your mouth, The flavor of lemon curd makes these cookies more delicious and juicy. I made this lemon curd egg less. The egg less lemon curd was made with corn floor and condense milk. It takes less time to bake these cookies. 20 minutes and cookies are ready to eat. the whole house was full with lemon aroma. and we just enjoyed them with coffee. 



Upon first bite of a thumbprint you think… Simple, nothing special or fancy here. Then you eat another, and another, trying to figure out how these no-frills cookies can be so addictive.

While pondering your explanation, you look down and discover you’ve just eaten the entire plate of cookies on your quest of unleashing their alluring secrets. Thts all!! this is the magic of these cookies simple but delicious. 

This time on our 248th Foodiemonday bloghop event, the theme was suggested by me and its on lemons. Its a #lemonlove theme. My entry for this theme is these Lemon thumbprint cookies. check out the recipe and enjoyyy!!!!:)



Ingredients:

1 1/2 cups unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
Zest of one lemon
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup lemon curd

Method:

1. Preheat the oven to 180 degrees C.

2. Take a bowl and cream the butter, sugar, vanilla, and lemon zest together until smooth. Scrape the bowl with a spatula, add the salt. Add the flour a little at a time, until it is just combined.

3. Line your cookie sheets with parchment paper. Roll the dough into 1-ounce balls, about 1 1/2 tablespoons. Place them on the cookie sheets and press with your thumb to create a cavity in the center. It helps them to keep their shape if you hold the sides of the cookie with the other index finger and thumb. Press any cracks back into place.

Fill each indentation with a scant 1/4 teaspoon of lemon curd. (Use just a little more if filling with jam.) Bake for 20-22 minutes.


Enjoyyyyyyyyyy!!!!!!!!!!!!!

Monday, 18 May 2020

KATORI CHAAT




This is very simple recipe, I remember, when I was in college, on my birthday we invited my college friends at home for dinner, my mom made 50 katoris at home to celebrate my birthday with these katori chaat. and I clearly remember we put all these pre prepared katoris in big steel container by taking care they stay as it is, we were afraid if they will be broken. Everyone loved it, and we still love this katori chhat, yesterday me andPrisha we both made this, she likes to be in kitchen when something like this is in preparing, she rolled the small roti and then we covered it on katori then fried it. You can definitely bake it. but I loved the fried one, you can bake it for 20-25 minutes on 180 degree, that will be a healthy option.



For chaat you can use chickpeas, potato or sprouts are the good options. Sending this recipe for our 247th #Foodiemonday bloghop event, This time theme was suggested by Swaty malik, from Foodtrails. She has amazing blog with delicious recipes, for some instant pot recipe click here. There are so many other recipe which I like the most. basil pesto bread this is amazing recipe, you should check her blog.



So for katori chaat check out the recipe below and Enjoyyy!!!!




INGREDIENTS

FOR KATORI:

2 cup Maida
1/2 tsp salt
2 tbsp oil, hot
water to knead
oil for frying

FOR KATORI CHAAT:

1 potato boiled & cubed
1/4 cup green chutney
1/2 cup tamarind chutney
1 cup Curd
Sprinkle kashmiri red chilli powder
sprinkle cumin powder
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup Sev
few coriander leaves
sprinkle chaat masala
sprinkle salt

METHOD:

1. firstly, prepare Maida dough, now pinch a ball sized dough, and flatten it.
dust flour as required and roll slightly thick. Prick the flattened dough with fork.

2. place a small katori or cup and wrap the dough. deep fry in hot oil or bake in preheated oven at 180 degree celsius for 30 minutes. splash oil till the katori separates from the dough.

3. Now fry the katori, till it turns golden and crisp. drain off over kitchen paper and keep aside.

4. Prepare chaat by assembling katori in a plate. Add 1 tsp boiled and cubed potato, 1/2 tsp green chutney, 1 tsp tamarind chutney and 1 tbsp curd. Also sprinkle chili powder, cumin powder and salt.
add in a tbsp of onion and tomato.

5. Garnish with 2 tbsp sev and few coriander leaves and pomegranate seeds. finally, serve katori chaat immediately, sprinkling chaat masala over it.


Monday, 11 May 2020

Shahi Paneer


Shahi Paneer is the recipe with all good ingredients. This delicious curry is made with onion cashew and tomato gravy. the gravy smooth and silky with hint of cream on it. its actually easy to make this curry. it took me only 30 minutes to serve my dinner yesterday. its not so spicy but the raw spices add all the flavors which makes this curry shahi. cashew nuts gives that nice smooth texture to the gravy. I tried this recipe after long long time.

This time I was searching for this recipe on google, and saw many videos of this recipe. few recipes are different but this was easy and delicious. I tried this recipe from chef sanjyot keer. This time for our foodiemonday bloghop event, the theme was suggested by Sujata Roy, she owned a beautiful blog called Better up with sujata. There are many recipes I like from her blog but these are my favorite. Brocooli stir fry and Tomato corn peas paneer kadhi stop by her blog and check many many recipes.



Till then check the recipe below for shahi paneer. 


INGREDIENTS

For tomato and onion puree
1 tbsp Butter
2 pods cardamom
1 inch cinnamon
1 pod black cardamom
3 cloves
1 onion, sliced
3 clove garlic
1 inch ginger, chopped
2 tomato, chopped
10-12 cashew nuts
1 cup water
1 tsp salt

For curry
1 tbsp butter
1/2 tsp shahi jeera
1 bay leaf
1/4 tsp turmeric
1 tsp kashmiri red chili powder
1/4 cup cream
200 gm paneer
few threads saffron
1/2 tsp kasuri methi, crushed
1/4  tsp garam masala


METHOD: 

1. Firstly, in a kadhai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves. now add 1 onion, 3 clove garlic and 1 inch ginger and cashew nuts. saute slightly until onion softens.

2. Further, add 2 tomato and saute slightly. also, add 1 cup water and 1 tsp salt. mix well.
cover and boil for 20 minutes or until it softens completely.

3. Cool completely and transfer to a blender. blend to smooth paste without adding any water.
sieve the puree making sure the puree is smooth and silky. keep aside.

4. In a large kadhai heat 1 tbsp butter and saute 1/2 tsp shahi jeera and 1 bay leaf.
keeping flame on low add 1/4 tsp turmeric and 1 tsp chili powder. saute slightly until the spices turn aromatic.

5. Add in the prepared tomato-onion puree and mix well. Further, add 1/4 cup cream and mix until everything is well combined.

6. Add in 200 gm cubes Paneer, mix well. Cover and simmer for 5 minutes or until flavors are absorbed well.
now add 1/2 tsp kasuri methi and 1/4 tsp garam masala. mix well.
finally, enjoy shahi paneer with roti or jeera rice.


Enjoy this delicious recipe.


Monday, 4 May 2020

Chocolate Cold Coffee




I am a coffee addict, my day doesn't start without coffee. I love cold coffees too, with different flavors, different textures. With ice creams without ice creams. Again summer is already here, we reached almost 40 degree in doha, and this lockdown makes us hungry in every 2-3 hour :( work load is more and the options for making things at home are anyways little tough to have, bcoz everything is not available at particular time, And we cannot go to grocery shops like on everyday time. we made this chocolate cold coffee yesterday for our 4 pm tea time...but on tea time we had this ice cold chocolate cold coffee. garnished it with some whipped cream and coffee powder. check out the recipe below...its easy and yum....!!!!!!!!!!!

This was the theme suggested by Sasmita for our Foodiemonday bloghop event, theme is #Loveforcoffee. and here we all are going to present our recipes using coffee. check sasmita's blog for unique recipes you will love to try.


INGREDIENTS

1 tbsp instant coffee powder
1 tbsp cocoa powder
2 tbsp warm water
1 cup milk
1 scoop vanilla ice cream
2 tbsp chocolate sauce
1 tbsp sugar
6 cubes ice
chocolate sauce, for decoration
whipped cream, for decoration

METHOD

1. Firstly, in a small bowl take 1 tbsp instant coffee powder and 1 tbsp cocoa powder.
dissolve in 2 tbsp warm water.

2.Take the choco-coffee concoction into the blender. And add milk, 1 scoop vanilla ice cream and 2 tbsp chocolate sauce.

3. Also, add 1 tbsp sugar and 6 cubes ice. blend well until the milkshake turns frothy.
pour the chocolate cold coffee into a tall glass.

finally, enjoy chocolate cold coffee garnished with whipped cream and coffee powder.




ENJOYYYYY!!!!!!!!!!!!



Monday, 27 April 2020

Butter Murukku/ Chakli


Murukku is a savoury, crunchy snack originating from the Indian subcontinent, popular in southern India, and Sri Lanka. The snack's name derives from the Tamil word for "twisted", which refers to its shape. In India, Murukku is especially popular in the states of Karnataka, Tamil Nadu, Kerala, Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore, Fiji, and Malaysia.

Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli" in Karnataka; chakli is a similar dish, typically made with an additional ingredient, bengal gram flour.

Here I made simple butter murukku or chakli. Its very simple just try to enjoy in teatime snacks. This is our 244th #Foodiemonday #bloghop event, and this time we are back with #snackmania. snacks which we can store for atleast 2 weeks. This is my entry for the event. this theme was suggested by Renu, she owns an amazing blog. To cherish yummy recipe plss go through her blog

few I loved are here:
https://cookwithrenu.com/2020/04/herb-roasted-chickpeas.html
https://cookwithrenu.com/2020/04/farali-singhara-paratha-gluten-free.html
https://cookwithrenu.com/2020/04/crunchy-chocolate-cornflakes.html




INGREDIENTS

1 cup rice flour
1/2 cup all-purpose flour
1/4 tsp turmeric powder
1/2 tsp Red chili powder
3/4 tsp cumin seeds
salt to taste
1/4 tsp hing
oil for deep frying
1/4 cup curd
1 tbsp butter, unsalted, at room temperature
1/4  cup water or as required to knead dough

METHOD

1. In a large mixing bowl, take cup of rice flour.
to that add maida. Also add turmeric powder, red chili powder, cumin seeds and salt to taste.
then add butter and hing. roughly mix everything.

2. Now add curd and again give a rough mix. slowly add water as required and knead.
knead to smooth dough.

3. Now take star mold and fix to the chakli maker. grease the chakli maker with some oil. this prevents dough from sticking to mold.

4. Now make a cylindrical shape out of dough and place the dough inside maker. Tighten the lid and start preparing chaklis.

5. On the wet cloth or butter paper make spiral shape chaklis by pressing. Seal the ends so that it doesn't fall apart while deep frying.

6 Take one chakli at time and slide it into hot oil carefully directly or use slotted spoon. fry chaklis on medium flame.

7. flip the chaklis and fry till they turn golden brown and crispy from both sides.
drain them to the paper towel to remove excess oil.

Enjoy the chaklis as a tea time snack or anytime :)



Monday, 20 April 2020

Potato smileys




We normally buy the Mccan Potato smileys, hence, I never bought them neither made them. This time in our Foodiemonday bloghop event, the them was suggest by Priya which is Cooking with kids. As kids are home and they are enjoying their online classes, still they are getting enough time for play, Tv and their Tablets too. here on weekend me and Prisha tried to make those very famous Mccan Potato smiley and she really enjoyed making eyes and smiles of potatoes. even she wanted to fry them too, but she is just 7 and of course I cant let her work near hot oil. but she rolled, cut and shaped all of them. 

They are actually very easy to make and fun too. amazing snack you can have anytime, whether its tea time snack, or late night snack. You must make this smileys at home in this lock down period. you will definite love it. check out the recipe below and Enjoyy..:)


Ingredients:

3 boiled potato
Salt to taste
1/2 tsp Chili powder
1/4 tsp pepper powder
2-3 Tbsp Cornflour / Cornstarch
2 Tbsp dry Bread crumbs
Oil for Deep frying

Method:

1. Take boiled potatoes and grate them. Now take them in a bowl along with all the other ingredients except cornflour , breadcrumbs and oil.

2. Mix everything well.

3. Now add in cornflour and bread crumbs mix well. Shape it into dough.

4. Put this dough in fridge and let it rest and chill for 1 hour.

5. Now divide the dough into equal portions. Shape each portion into a smooth ball.

6. Take a ball, flatten it out. Now use a straw to make two eyes and a spoon to make smile.

7. Heat oil for deep frying. Drop the smiles in hot oil and fry till it is crispy.

Drain in paper towel. Serve with ketchup.



As the theme was suggested by Priya, She owns really nice blog plss check some really nice recipe from her blog:


1. https://thephotowali.wordpress.com/2020/03/31/besan-cheela-pudla-savoury-gram-flour-pancakes/
https://thephotowali.wordpress.com/2020/04/20/ambe-dal-raw-mango-lentil-relish/
https://thephotowali.wordpress.com/2020/02/28/tomato-khejur-aamshotter-chaatni-bengali-tomato-dates-and-mango-leather-chutney/

Plss go and check her blog by clicking above links and you will enter in heaven of food. :)



Monday, 13 April 2020

Chai Masala




Chai Masala powder along with chai and whole spices

I love to start my morning with a cup of Coffee but since 5-6 months I started having tea. (Not in the morning) But in my life I never had tea, but started to have it since 5-6 months. It is a tradition, a culture to have tea first thing in the morning in most parts of India. I started with saffron tea, later slowly slowly its like in this lock down days, I am trying to make tea almost everyday. I tried to make chai masala. Here, on the occasion of new foodiemonday bloghop event we came with #Masalarecipes. I chose to make Chai masala and the recipe is really easy.

Many types of tea people do try to make, like Ginger tea, cardamom tea, Masala tea, saffron tea. here in doha it called Karak tea with all these flavors.

My favorite is Cardamom ginger tea. To enjoy a perfect Chai, you definitely need a good Chai Masala Powder. So, here I share the detailed recipe to make the best homemade tea masala.

My mom used to make Chai Masala and store it in an air tight container and add a little to in tea. Having freshly made chai masala definitely enhances the flavor. It is very easy to make and hardly takes any time.



By adding ginger and this masala makes any tea perfect!! Try this recipe, you will not buy the tea masala from outside, and would love to store it for the enjoyment of tea. check out the recipe below and enjoy the hot sip.




This theme was suggested by Preethi prasad dee.

Check her blog here: Http://Preethicuisine.com





Ingredients

1/4 cup Cloves (Laung)
1/4 cup Green Cardamom (Elaichi)
1/4 cup Black Peppercorns
1 tbsp Fennel Seeds (Saunf)
6 inch Cinnamon (Dalchini)
2 tbsp Ginger powder
1 Nutmeg  grated
3 Star anise

Method:

Mix all the ingredients (except Nutmeg) in a blender and blend to make a coarse powder. Grate the nutmeg in the powder.

Store in an airtight container for up to a month.

Use 1/4 tsp of this powder for each cup of chai. and you will love it.




Monday, 6 April 2020

Mixed herbs Flatbread



Garlic and herbs are always my favorite in any forms, whether in breads, or Naan. when the theme came for bloghop as a #Flatbread recipes, I was cleared from my mind that I am gonna make this flatbread. As because of lockdown or self quarantine time, everyone is at home, and in every 2 hours they ask us to eat anything. The question is "Kuch khane ko hai kya?"Even though they knows that one container is full with snacks, cookies and everything what they like, still they want to ask this question.

Yes, its fun too to make some instant or fresh snacks, when it comes to kids favorite, but when it comes to husbands choice, its a long process. We do take dinner light these days, but yes in snack time we are trying different recipes. Last time we made dhokla, this time we made this mixed herbs Flatbread. you will definitely love to make it, it was very light and tasty, check out the recipe below and enjoy the quarantine time ..hehe :)




Ingredients:

1 packet active dry yeast
2 cloves garlic, minced
1 Tbsp mixed herbs
3/4 tsp sea salt
1 1/4 cups All-Purpose Flour
1 Tbsp olive oil (plus more for coating bowl)
3/4 cup warm water

Method: 

1. To a large mixing bowl, add yeast, garlic, herbs, sea salt, all-purpose flour, and whisk.
Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start, Stir with a wooden spoon to mix. Add more water as needed until a dough forms.

2. Transfer to a clean, well-floured surface and knead until smooth and elastic, about 2 minutes, adding more flour as needed to prevent sticking.

3. Wipe out mixing bowl and add a bit of oil. Roll dough, Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.

4. Once doubled in size, roll the dough in the flat rectangle shape. arrange on a clean surface, and lay a damp towel on top. Let rest.

5. Lightly grease preheated oven tray and lay down flatbread. sprinkle some more mixed herbs and cover the bread with some garlic butter. And bake it on 170 degree C for 15-20 minutes.

Enjoy it with cheese spread or ketchup.


Monday, 30 March 2020

Vegetable Fried rice




Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations.

Being a vegetarian Me and my daughter loves fried rice, she dont prefer so many veggies inside, but anyways I at least try to make her eat some veggies in it like carrots and peas, she is ok with them,but when I add onions and all. she refuse to have them. So I add them separately in my food. here is the very simple recipe for vegetable fried rice, check out the recipe drop your comments :)





INGREDIENTS

1 Cup Cooked Basmati rice
2 tbsp oil
2 clove garlic, finely chopped
1/2 onion, finely chopped
4 tbsp spring onion, chopped
1/4 carrot, finely chopped
2 tbsp cabbage, finely chopped
2 tbsp green peas
5 beans, chopped
1/4 Capsicum, finely chopped
3/4  tsp salt
2 tbsp soy sauce
1 tbsp vinegar
1 tsp pepper, crushed
1/4 tsp salt


METHOD 

1. Firstly, in a large kadai heat oil and stir-fry clove garlic. Also, saute onion and spring onion until they sweat.

2. Furthermore add vegetables like carrot, cabbage, peas, beans, capsicum and salt.
stir fry on high flame without overcooking vegetables.

3. Add soy sauce and vinegar. stir-fry until the sauce is combined well. keeping the flame on high, add cooked rice.

4. Also, add pepper and salt. adjust the salt as soy sauce has salt. stir-fry by mixing well making sure rice grains won't break. further, add 2 tbsp spring onions and mix well. I made some noodles also on my daughters choice. you can enjoy with any other things like Manchurian or simply having a friend rice.



Monday, 23 March 2020

Raspberry Lassi





Hello everyone, So I am back after long time, its almost 1 year and 7 months, I was away from blogging, was more focused with my photography projects. Blogging made me to be in touch with many people in food fraternity. I started with 1 post in one week, gradually with good response from people I started to work more seriously with blogging. At one point of time, something strike in my mind about making group in blogging by posting different recipes with one theme concept, and thats how Foodiemonday was born. Foodiemonday bloghop was my baby, is my baby. due to many things I had to took break from this, because I was not able to manage my photography projects and blogging at the same time. So I took a break. Now I am settled properly with my photography career. In blogging you make/create recipes and share it with people. It was almost not possible for me to make or create something which I can write, shoot and share with you all.

My fellow blogger friends, All the foodiemonday people, They all took care of this baby, I am so so grateful to all of them, the oldest one to the newest one. Its wonderful to see that all of them still go and go on with different themes and different recipes. I have no other words to say a big Thank you to all you my Foodiemonday ladies. :)



Here, with all my heart I am back with Foodiemonday Bloghop again. And want to be a part of it again. This time we all are back with some #Lassi recipes. And I wanted to start my blogging something sweet. Yes, Its a Sweet Lassi. A Raspberry Lassi, Indeed a delicious and Pinky way to celebrate my first post after 1.5 year, and that too with my baby foodiemonday bloghop. You can take this as a refreshing breakfast too. its healthy and refreshing berry drink. A drink with Very berry yogurt. for that you need to check out the recipe below. Check the recipe and enjoy it, do drop your comments if you try it or love to try, share your thoughts. ;)



Ingredients:

1 cup yogurt
1/2 cup milk
1 cup frozen raspberries
2 to 4 tbsp sugar


Method:

1. Place all ingredients in a blender and puree until smooth, starting with only 2 tbsp sugar.

Taste and adjust sugar as needed. Blend again if you add more sugar.
Pour into glasses. garnish with some raspberries.


Enjoyyyyy