Posts

Til Gud ki Chikki | Til ki Gajak | Sesame Brittle

Image
Gajak or Chikki is a recipe famous in different parts of India and is best enjoyed during winters as it has all the ingredients like gud (jaggery) and til (sesame seeds) which provide the much needed warmth to the body. Traditionally this healthy and wholesome recipe is cooked on the auspicious occasion of Makar Sakranti, which is also celebrated as Lohri in Northern parts of India such as Haryana and Punjab. Best part is, the crunchy brittle can be stored for months and can be enjoyed as and when need be. So, lets start with the ingredients and the recipe.




INGREDIENTS

While til/sesame seeds - 3/4 cupCrumbled gud/jaggery - 3/4 cupChopped cashews and pistachios(optional) - 2 tbspWater - 1 to 2 tspGhee - 2 tsp







METHOD

Start by dry roasting til along with chopped dried nuts on low flame in a pan until just fragrant.Transfer on a plate and keep aside.Now, melt the gud along with water and ghee on low heat. It will turn frothy in 3 to 4 of minutes. Keep stirring continuously.Put few drops of g…

Whole Wheat Fresh Strawberry Tea Cake | Strawberry Tea Cake Recipe

Image
Well, Christmas is here and all I can think about is baking. To get that Christmasy feel, I have chosen the plump and ruby strawberries to go into a delicious fresh strawberry tea cake. The recipe is quite simple and comes together in no time. Considering the health factor, I have also replaced maida (all purpose flour) with the whole wheat flour. Hope you like the recipe !! 




INGREDIENTS

Whole wheat flour - 1 and 1/4 cupCaster/powdered sugar - 1 cupButter - 1/2 cupGreek yogurt (or hung yogurt) - 1/2 cupEggs - 2Salt - 1/2 tspBaking powder - 1/2 tsp, I have used the double action baking powderBaking soda - 1/4 tspVanilla extract - 1 tspFresh strawberries, chopped - 1/2 cup Fresh strawberries, halved - 4 to 5, for the top garnishing





METHOD

Start by preparing a 9 inch baking pan by smearing it with some butter and then drenching it some flour.Turn your oven to preheat at 180 degrees centigrade.Now melt the butter in a saucepan on low heat.Once it is melted, take it off the heat. Let it cool …

Pineapple Chicken Fried Rice

Image
Pineapple Fried Rice is a classic recipe from the Thai cuisine which essentially has prawns added for the dose of protein. I have, however, tried to give the beautiful recipe a twist by using the chicken instead of prawns. You can, however, go and add any protein that you like or even skip it altogether. Also, do try to always use the fresh pineapple instead of the canned one as the latter has a high sweet content. Just in case, you only have the option to use the canned pineapple, drain the syrup, wash the pineapple and dab with a kitchen towel to get rid of excess sweetness. As for the sauces, feel free to use any you like; for example, if you like extra spice, try to go for sriracha which will surely add that nice kick. Let's get onto the recipe now...




INGREDIENTS

Fresh pineapple cut into bite size cubes - 1 cupCooked and cooled rice (I used the short grain rice) - 2 cupsBoiled and shredded chicken - 1 cupEgg - 1Onions (finely chopped) - 1/4 cupCarrots (finely chopped) - 1/4 cupS…

Arrabbiata Sauce | Italian Arrabbiata Sauce | How to Make Arrabbiata Sauce | Arrabbiata Sauce Recipe

Image
Arrabbiata is one of the most classic Italian sauces used in making pizza, pasta and pretty much anything "bread-y". The base of the sauce primarily comprises of fresh tomatoes with whole lots of garlic and basil. Arrabbiata in Italian means "angry" and hence, it is quite spicy with lots of red chili flakes added to give that kick. You can make this sauce well ahead of time and store in an air-tight jar in the fridge; and use as and when required - on the pizza, in the pasta or as is as a dip.




INGREDIENTS

Fresh red and plump yet firm tomatoes - 6 to 8Tomato paste - 1/4 cupRed chili flakes - 1 to 2 tsp, as spicy as you wantFinely chopped onions - 1/2 cupSalt - as per tasteWhite pepper powder - 1/2 tspFinely chopped garlic - 2 to 3 tspButter - 2 tbspOlive oil - 1 tbspTomato ketchup - 2 tbspFresh chopped Italian basil leaves - 1/2 cup




METHOD

Bring a large bowl of water to a boil.Trim the stems from the tomatoes and cut a small "X" at the bottom of each tomato. …

Indo - Chinese Style Vegetable Fried Rice | How to Make Vegetable Fried Rice

Image
The Indo Chinese Fried Rice is something we all have grown eating in the Chinese restaurants all across India. Though far from the authentic Chinese, I guess, this is what we are addicted to. One of the most delicious and simple recipes, it comes together in no time and makes a wonderful use of the leftover rice. So, just the rice and some assorted vegetables to go in and you are ready for a wholesome meal, simple isn't it?. Here I would like to mention that though fried rice can be made with any variety of rice, jasmine rice gives it a nice authentic Chinese feel and aroma. But, just in case you cant lay your hands on them, any short grain rice works perfectly well for the recipe. Also, the veggies that you want to go in the rice depend on your preference and choice; I have added carrots, broccoli, beans and bellpeppers, you feel free to add any that you like. Only thing you need to take care of is, sauteing that vegetable first which takes longer to cook. For example, while coo…

Shakarkandi ki Chaat on Skewers | Spiced Sweet Potatoes on Skewers

Image
Have you ever walked down the streets of Old Delhi in peak winters and noticed the thela walas (small mobile stalls) selling the steaming hot chaat of shakarkandi? The cubed sweet potatoes charred on coal and loaded with a perfect blend of tang and spice with all that rustic charred flavors to add on the taste, are a true delight for every chaat lover in India. As winters are approaching and markets are flooded with sweet potatoes, there could be no better time to get few home and indulge in this lap-smacking chaat right in the comfort of home. Not to mention, I added my own twist to this chaat and served it on skewers. Also, charred it over direct flame for that added smokiness and rustic flavors to make it taste similar to the one sold on the Old Delhi streets. If by chance, you too are giving it a try and don't want to go in all the hassle of skewering it up, just go ahead the normal way and serve it in bowls or the traditional donas, and you are sure to have a tongue-tickling…

Punjabi Sarson ka Saag | Indian Mustard Greens Curry

Image
Being hard core Punjabis, sarson ka saag is a quintessential for us every winters. The rustic dish is made using sarson or the mustard greens, some spinach and goosefoot greens/bathua. Loads of ghee and ample amounts of garlic goes in with just a handful of spices which makes it absolutely mouthwatering. For authentic punjabi feel, pair it with makki ki roti or poori, some fresh white butter and gud (jaggery) and you are bound to have an awesome treat. Yearning for the recipe? Scroll below!




Ingredients

Sarson (Mustard Greens) - 500 gramsPalak (Spinach) - 200 gramsBathua (Goose Foot Greens) - 100 gramsFinely chopped garlic - 8 to 10 clovesGreen chilies - 2 to 3Finely chopped onion (medium size) - 2Finely chopped ginger - 2 inchFinely chopped tomatoes (medium size) - 2Cumin seeds - 1 tspSalt - as per tasteRed chili powder - 2 tspTurmeric powder - 1/2 tspGhee - 3 tbsp
For Tempering
Ghee/Butter - 1 tbspDried red chilies - 2Cumin - 1/2 tspChopped garlic - 1 tsp





Method

Start with cleaning the sar…