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Wednesday, October 15, 2014

Butter Chicken | Side dishes for Parottas/Rotis

As everyone out there is blogging about sweets and savories for Diwali, I donot have even one in my kitty and I am in no mood to make one. That doesn't mean that I will not be preparing anything for the festival, I have some ideas but I am gonna get into it next week only. Diwali is never complete for us without a non-veg three course meal but this Diwali I am planning something new and this Butter Chicken is definitely in the menu. Its rich, creamy and totally addictive and pairs perfectly with parottas and naans.

~*What U Need*~
For the chicken:
Chicken - 1/4 lb, with bone
Yogurt - 1/4 cup
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Salt, pepper

For the sauce:
Onion - 1, finely chopped
Ginger garlic paste - 1 tsp
Garam masala - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Tomato puree - 3/4 cup
Water - 1/4 cup
Cream - 1/8 cup
Ghee - 1 tbsp
Butter- 2 tbsp
Salt and Pepper to taste
Kasurimethi leaves - 1/4 tsp
Cilantro - 1 tbsp

How I Made it:
In a bowl, mix together the chicken with the marination ingredients and set aside for 30 mins or overnight. Preheat oven to 475 degrees, place the chicken on a baking sheet lined with foil paper and bake it in the oven for 10 minutes, turn the broiler on high and broil till the chicken is charred and then remove from the oven. In a large pan, heat the oil and butter and allow the butter to melt.

Add the cumin seeds and allow them to cook for about 30 seconds. Add the onion and cook till soft, add the ginger garlic paste and cook till raw smell goes off. Add tomato puree and cook for 3-5 mins. Add the garam masala, coriander powder and chili powder and cook for about 30 seconds.

Add the chicken, add some water and cover with a lid and simmer for about 20 minutes. Stir in the cream and fenugreek leaves, season with salt and pepper to taste, add in the cilantro and reduce the heat to low and allow to cook gently for a few minutes.

Serve over some jeera rice or parottas or rotis!!!

So thats it Folks...
With Love,

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Monday, October 13, 2014

Cheesy Spinach Mushroom Quiche

I love trying new dishes at home. Its mainly because one ~ I can customize it to our liking, second ~ I can make it as rich or as skinny as I need and third ~ simply because I love trying new dishes at home. This quiche has been in my to-do list for sometime now. Well that list is a long and ever growing one and I would need another lifetime to strike out every single bookmarked recipe from it. And by making this cheesy quiche I am one down.

Talking about this quiche, it is loaded with carbs, rich in every bite and a sure getaway from your regular meal. Its heavy and even a single slice would be heavy on the tummy. But its nice and an occasional getaway from your daily meal plans would never hurt. Next let me talk about the cheese blend. I have used mozzarella, sharp cheddar and aged parmesan cheese here. You can either use a blend or you can use a single cheese type. But I love the flavor that each cheese gives and hence used a mix here.

~*What U Need*~
For the filling:
Frozen spinach - 1 box, 10 oz
Mushrooms - 8 oz, sliced
Garlic powder - 1/4 tsp
Large eggs - 4
Whole milk - 1 cup
Parmesan cheese - 1/3 cup, grated
Shredded cheese - 1 cup, mix of mozzarella and cheddar
salt & pepper, to taste

For the crust:
Butter - 1/2 cup, cold, diced
All purpose flour - 1 1/4 cups
Salt - to taste
Ice water - 2 -4 tbsp

How I Made it:
Preheat oven to 350F degrees.
To make the crust, combine flour and salt in food processor. Pulse once to mix. Add butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse, a few times. Add water by tsp pulsing it after every addition till the dough forms a ball.

Turn out the dough onto a lightly floured surface. Press the dough into a disk and refrigerate for 30 mins covering it with cling wrap. In a skillet, heat 1 tsp olive oil. Add the sliced mushrooms, sprinkle the garlic, salt and pepper and saute on medium high heat for 7-8 mins or till the mushrooms release all the moisture and there is no water in the skillet.

Whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

After the 30 mins, roll to about 1/4" thickness. Place in pie plate and press to fit. Blind bake for 8 mins.

Thaw the spinach. Squeeze the water out of the spinach using a cheesecloth. After the pie crust is pre-baked, remove from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. Bake the quiche until it is golden brown on top and the center is no longer wobbly around 45mins - 1 hr. Allow to cool for 5 minutes before slicing and serving.

Serve warm!!!

So thats it Folks...
With Love,

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Wednesday, October 8, 2014

Banana & Pecan Bread

Well, everything went fine over the weekend. Pappu is over the moon happy that he started school and looks forward to it every morning. We had a short vacation trip to Door county to enjoy fall colors and thanks be it the weather went from good to great over the weekend. So yeah, I am happy, happy that I could get some time off cooking, happy that my baby is not a cry baby when it comes to school and happy that we took some time off from regular life. Coming to this bread recipe, I made this one to be packed for our travel. The room that we booked had a kitchenette and so I packed this banana bread for the sudden hunger pangs. Moreover Pappu likes to munch on home baked goodies and having this bread on hand ensured that he had something to eat during our stay.

~*What U Need*~
All purpose flour - 1 cup
Whole wheat flour - 3/4 cup
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Almond milk - 1/2 cup
Chopped pecans - 1/2 cup
Egg - 1
Mashed bananas - 1 1/2 cups
Vanilla extract - 2 tsp
Brown sugar - 1/2 cup
Granulated sugar - 1/2 cup
Butter - 5 tbsp
Salt - a pinch

How I Made it:
Preheat oven to 350F. Lightly grease and flour a 9x5 inch loaf pan. Beat butter and sugars till light and fluffy. Add egg and vanilla and beat till combined. Add the mashed bananas and mix well.

In a separate bowl, sift the flour, baking powder and soda. Alternately add the flour mixture milk to the butter, ending with flour mixture. Pour into the greased pan and top with chopped pecans and bake for 60-70 mins. Cool and slice.

Serve with some butter and milk!!!

So thats it Folks...
With Love,

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Wednesday, October 1, 2014

Amrakhand / Aam Shrikhand / Mango Shrikhand

Well, pappu starts school tomorrow and we are a tad bit busy buying school supplies, lunch totes and fall jackets. Right now we are in search of a dinosaur face painted lunch tote which is really hard to find and which is driving us crazy. The little dino is so particular on that. With everything that is happening in our lives, I thought that it was time to celebrate life with something sweet. I had some canned kesar mango pulp on hand and this thick and luscious shrikhand is what happened.

~*What U Need*~
Hung Curd - 1/2 cup
Fresh mango - 1 / mango pulp - 1 cup
Sugar - 4 tbsp
Chiroli nuts/nuts of choice - 1 tbsp

How I Made it:
Cut the mango to slices and blend till smooth along with sugar without adding water. Hang the curd in a muslin cloth overnight and discard the whey water(..or if you are like me you can use this water to knead chapathi dough). Alternatively if you have access to greek yogurt use the same. Take the yogurt in a bowl. Whisk till smooth and light. Stir in the mango pulp till blended.

Chill and serve topped with nuts of choice. Tastes best when cool.

So thats it Folks...
With Love,

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Monday, September 29, 2014

Three Pepper Casserole | Tomato & pepper Casserole | Easy kids Lunchbox Recipes

It was a big day for us, today. Another milestone in our lives; another day to be marked in the calendar. Today we enrolled our son into preschool and he starts school from Thursday. All these changes are really making us emotional. Well there are lots to take in, right from look he is already ready for school to how is he gonna adjust to the new environment to is he gonna be okay without me. But that needs to be done has to be done at the right time. So wish me luck everyone for all that is happening right now.

A few days back, I got an email from Indusladies about their Kids lunch box recipe book event announcement asking me if I would like to participate. With everything going on, the concept fitted the bill just right and I sent out an okay e-mail right away. And this is what I came up with. Kids love anything with cheese and that layer of melty stringy cheese will definitely ooohhh your kids to take a mouthful and more...

~*What U Need*~
Cooked rice - 2 cups
Red, yellow, orange peppers - 1 cup, chopped
Crushed tomatoes - 1/2 cup
Garlic - 2, chopped
Onion - 1, medium, chopped
Olive oil - 1 tbsp
Salt, pepper - to taste
Italian seasoning - 1 tsp
Mozzarella cheese - 1 cup

How I Made it:
Heat oil in a saucepan. Add the garlic and saute for a minute followed by the onions. Saute till brown. Add the peppers and saute for 2 mins. Add the tomatoes and combine together. Season with salt, pepper and italian seasoning. Transfer to a greased loaf pan and top with loads of grated cheese. Preheat oven to 350F. Bake the casserole for 25-30 mins or until the cheese is melty and bubbly.

Serve warm!!!

I am linking this to the kids lunchbox event @ Indusladies

So thats it Folks...
With Love,

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Friday, September 26, 2014

Eggless Skinny Banana blueberry muffins

As much as I love baking cakes and cupcakes, I always love to add a touch of health factor to my bakes like making it whole wheat or butter-free or adding fruits and vegetables. It would be either some ultra-ripe bananas or some chopped apples or some shredded carrots or when zucchini are in season some shredded zucchini but when blueberries or in that case any berries are in season it has to be berry muffins for my pappu. A warm muffin with a dollop of melty melty butter is his favorite breakfast. Here is my go to recipe for muffins when I have some ripe bananas and blueberries on hand.

~*What U Need*~
Whole wheat flour - 3/4 cup
All purpose flour - 1/2 cup
Baking soda - 1/2 tsp
Salt - a pinch
Cinnamon - 1/4 tsp
Honey - 2 tbsp
Light brown sugar - 1/4 cup
Ripe banana - 1/2 cup, mashed
Vanilla yogurt - 4 tbsp
Milk - 6 tbsp
Blueberries - 3/4 cup

How I Made it:
Preheat oven to 325F degrees. Spray muffin pan with nonstick spray. In a large bowl mix the flour, baking soda, salt, and cinnamon, set aside. In another bowl, mix the honey and brown sugar together. Add the mashed banana and yogurt. Fold the wet ingredients into the dry ingredients. Add the milk slowly and continue to fold. Dust the blueberries with some flour. Gently fold in the blueberries. Divide the batter between the muffin cups. Fill all the way to the top. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely.

Serve with milk!!!

So thats it Folks...
With Love,

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Wednesday, September 24, 2014

Charlotte Russe | Chocolate Charlotte Russe ~ for our 5th!!!

We celebrated our 5th anniversary this month. Yeah 5 years with this man. I wouldn't say that life was perfect. We have had our fair share of fights and together moments and I would say fights triumphed over the latter. But it was those fights that brought us closer and intimate. Life with this guy is like a roller coaster ride. I am still learning something new but life with this guy is what makes me complete.

This anniversary I wanted to make something new and special, something that I had never tried before and this charlotte russe is everything that I needed to make the day special. It is light, it's creamy and it's delicious. Delicious in the sense mouth wateringly delicious and you would definitely crave for another slice. We kept most of the dessert to ourselves but then we started over-indulging and finally gave away half of it for friends. It is that good...

~*What U Need*~
For the genoise:
Melted butter - 1 tbsp
All purpose flour - 50 g
Vanilla essence - 1/2 tsp
Salt - a pinch
Eggs - 2, large
Sugar - 60 g

For the Mocha Bavarian Cream:
Powdered gelatin - 11 g
Cold water - 75 ml
Egg yolks - 2
Sugar - 60 g
Milk - 250 ml
Vanilla extract - 1 tsp
Instant coffee powder - 1 tbsp
Bittersweet chocolate - 1 oz
Heavy cream - 250 ml

Simple coffee syrup:
Boil 1/2 tbsp instant coffee with 2 tbsp sugar and 2 tbsp water. Set aside to cool.

Ladyfingers - 20 or to fit 8-inch springform pan.
Chocolate shavings - to decorate

How I Made it:
Preheat oven to 180 C. Whisk the eggs and sugar. Place over a pan of simmering water and whisk till it is warm approx 5 mins. Take this egg in a mixer bowl and beat on high till cooled and triple in volume. The batter should leave a ribbon like trail when lifted out of the bowl. Beat in the vanilla. Sieve about a third of the flour and fold in. Repeat with the remaining flour in thirds.

Take a spoonful of the mix and add to the melted butter and whisk well. Add this to the flour mixture and fold gently. Spoon into greased 8-inch cake pans and bake for 10-12 mins until they are slightly shrinking away from the tin. Cool for 5 mins in the tin then loosen the edges with a knife and transfer to a cooling rack.

To make the mocha bavarian cream, soak the gelatin in cold water and let it bloom for 5 mins. Whip yolks and sugar until light and thick. Scald milk and slowly add it into the egg mixture, beating constantly.

Cook this mixture over a pan of simmering water until it thickens slightly. Add vanilla extract and coffee powder and mix well to dissolve.

Melt the gelatin on heat and add into the egg mixture. Let it cool in the fridge till half set, whisking every now and then to keep the mixture smooth.

Whip cream to soft peaks, fold the cream into the half set egg mixture. Set aside.

To assemble, line the springform pan with ladyfingers(I cut them into half), place one genoise on the bottom of the pan, brush with the coffee syrup generously, pour half of the bavarian cream and smooth the top. Place the second genoise on top and repeat with the steps. Decorate with chocolate shavings and place in the fridge to set for 2-3 hours. Slice and serve.

Serve with love!!!

So thats it Folks...
With Love,

Signs off!!!

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