Tuesday, 22 July 2014

Sweet and Sour Tofu

Perfect recipe for Meatless Monday ….Sweet and sour tofu.  You can also add broccoli pieces to this for better taste. As I’m not a broccoli fan so I didn't add.. Goes well with brown rice & stir fried noodles. So here is what I did….

2 tblsp sesame oil
1tblsp Minced ginger
1tblsp Minced garlic
Minced onion- ½ cup
Sesame Seeds for garnishing

For Sauce
1 tblsp Vinegar
1 1/2 tblsp soya sauce
1 Tbs Ketchup
1/4 Cup Water

2 tsp Sugar & 1 tsp honey
1/2 tsp Salt
1 1/2 Tbs Cornstarch + 2 Tbs water

How to proceed:

Wash the tofu & Slice the tofu into small cubes. Keep them on a paper towel.
Heat oil in a pan. Toss the tofu till they turn light brown in colour.
Heat a pan. Add minced onion, ginger garlic. Sauté for a min. 

Mix sauce ingredients in a bowl. Throw in the sauce. Mix well. 

Now mix cornstarch, sugar , honey, salt & water into a small bowl and whisk until sugar and salt is dissolved.
Add cornstarch mixture and whisk until the sauce thickens. If you leave the sauce unattended now it will thicken and burn, so keep an eye on it. When thick, place gently tofu in sauce and toss to completely coat.
Top with sesame seeds and serve immediately.

Note. You can also deep fry the tofu (marinate the tofu pieces with the flour, soy sauce and salt) till they turn golden brown before adding them in the sauce.

Wednesday, 16 July 2014

Ras Malai

Rasmalai …King of Indian sweets..  It’s my ultimate  fav dessert.  Rasmalai is dumplings made from  homemade paneer/ cheena/ cottage cheese & shaped in to flatten balls & soaked in thickened sweetened milk flavored with cardamom, pistachios & saffron... Very easy to make & it is served chilled tastes heavenly. It tastes ever better if it sits a day or two in fridge. So here is what I did…


Soft paneer (cottage cheese)-  250 gm
1 tblsp semolina/ rawa
Sugar- 2cups
Milk- 1litre
Rose syrup- 1tsp optional
Few strands of saffron
sliced almonds and pistachios 
Cardamom powder- 1tsp


Take a plate & knead the paneer & rawa for 8-10 minutes until the paneer is almost rolls into smooth soft dough & your palm will be little greasy.
Once dough is done mold it into small balls & flatten the balls to patty shape.

Take a big vessel. Add 1 ½ cup sugar & 3 cups water to it. Let it boil. Stir it till the sugar dissolves in water completely. Kep the flame high & when water starts boiling add the panner patties one by one & boil it for 18-20 mins .  The balls will be swell up to 3 times  in size. Now switch of the flame. Allow the patties to cool in the syrup.

Take out the patties from the syrup and squeeze them lightly, and keep aside.

Boil the milk in a pan on medium heat until the milk attains creamy consistency with rich flavor.Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. 
 Add remaining sugar to themilk. Let it cook for 1-2 mins till sugar dissolves completely.

Add crushed saffron, rose syrup and cardamom pwder. Mix in. now add the patties. 

Let it cook for few more minutes. 

Garnish with sliced almonds and pistachios. Enjoy chilled. 

Wednesday, 2 July 2014

Oats and Apple crumbs


2 pound apple peeled, cored and sliced
1 tbsp. granulated sugar
2-3 brown sugar to mix with apples
½ cup brown sugar
1/2  tsp cinnamon powder
¼ tsp salt
½ cup rolled oats (uncooked)
¼ cup pecans chopped
1/3rd cup all-purpose flour
4 tbsp unsalted butter (cut in to pieces)


Preheat the oven to 350 degree F. Coat a 8*8 inch pan with butter. Keep aside.

Take a pan boil the apples with 1 tbsp sugar for 5-10 mins. Don’t make it too soft.
Now remove from heat & strain. Keep aside for 10-15 mins. Let it cool. 

Take a bowl. Mix together butter, brown sugar, flour, oats, salt & pecans until evenly combined.
With your fingertips mix all until small clumps form & the butter is mixed well.
Keep aside. 

Now take another bowl. Combine apples, brown sugar and cinnamon, salt & toss well to coat. Place the apple mixture to the prepared baking dish.

Now sprinkle the topping evenly over the apples & bake for 45-50 mins till the toppings are crispy & apples are tender. Let it cool properly before serving. 

Thursday, 22 May 2014

Maple oatmeal cookies (eggless)

These cookies are easy to make, taste delicious & healthy too as no sugar is added to it. My husband’s colleague, who is a good baker, sent these cookies for me. When I took the 1st bite Mmmmm it was sooo yummy just melting in my mouth.  Then I asked for the recipe & he shared it with me. His recipe was having egg but mine was eggless & adding the nuts, will give the extra flavour to these cookies. Believe me the taste was super delicious. A must try recipe. So here u go….



1 cup whole wheat flour 
1 1/2 cups of old fashioned rolled oats 
1 teaspoons cinnamon powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
½ cup maple syrup
2 tblsp cup honey (optional)
2 tblsp butter (should be in room tempr.)
½ cup yogurt  
1 tsp vanilla extract
1/2 cup raisins, 1/2 cup chopped toasted pecans & walnuts


In a small bowl, beat curd. Now add baking powder & soda to it. Mix well. Keep aside.
Tale a medium size bowl. Add all the dry ingredients to it except nuts & soda. Mix well.
Now in a large bowl, take butter. Beat it properly. Add honey & maple syrup & again beat it.
Now add the dry ingredients to bowl and mix together. Add the beated curd to it. & mix properly with your hands. It will be kind of sticky. Add the raisins, pecans and walnuts and mix.
 If the mixture seems too wet, add a bit of flour/ oats. 
Cool the mix for 30 minutes in the refrigerator.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Drop by rounded teaspoonful onto the baking sheet. 
Bake for about 10-12 minutes or until golden on the bottom of the cookie.
 Place cookies on rack to cool for 10-15 minutes and now Enjoy with hot hot tea.

Monday, 19 May 2014

Chocolate burfi with ricotta cheese

A simple easy to make, quick and delicious sweet.. My husband is a huge lover of sweets. So for his birthday , I decided  to make something in sweets , so I  prepared pineapple cake, mango custard and this chocolate burfi. 

Then one thing came to my mind that,  why not to try the burfi with ricotta cheese as I had a packet of ricotta cheese sitting in my fridge. After finishing cakes & custard, I started to make this burfi.

Initially I didn't think about to make chocolate burfi , I decided to make normal burfi only but  Immediately I thought to add some choco chips  while making the burfi , then thought why not add some nuts in here for a crunchy bite to the burfi.
It tastes absolutely awesome and the husband loved it too...If you are a chocolate lover – you should try this recipe.  so lets start the recipe...


1 small tin of sweetened condensed milk
Milk powder- 2 tblsp (optional)
Ricotta cheese-450gm
Butter/ ghee - 2tblsp
1/3 cup Cocoa powder / Chocolate chips 8 oz
¼ tsp  cardamom powder
Chopped Nuts for garnishing


Take a non-stick pan/ kadhai. Melt butter, add the ricotta cheese, stir well  on medium-high flame  until mixture leaves the pan. Now add condensed milk, milk powder, cocoa powder and cardamom powder. As we are using condensed milk so stir it continuously not to let it stick to bottom and burn. 

Cook over medium heat until mixture becomes thick and leaves the sides of the pan.
Pour mixture in prepared greased tin and refrigerate for 30 mts.
Cut in desired shape. Serve at room temperature.

Saturday, 17 May 2014

Rajastani Dal Baati

So many cultures, so many variety foods and each culture has a dish that stands out and authentic. I just love India. Today it’s a dish from Land of Kings aka Rajasthan. You would have guessed by now, yes! Its “dal baati”. Kudos to my friend Pooja Patodi (our ex-neighbor) for feasting us till we sleep there and now you being not here but still huge source of inspiration. Now it’s one of my new baby in cooking arsenel and next time we meet, Im going to treat you! Till we meet, I will try and make it perfect. It’s in the menu for dinner tonight with gatte ki sabzi! But 1 thing I must admit, I am not able to be as generous regarding amounts of ghees the dish typically uses but I am more than satisfied wid the taste... Happy happy..


For the dal
All daals (mixed) chana dal (split Bengal gram),toovar (arhar) dal,  moong dal (split green gram) , massor daal – 1cup
1 tbsp urad dal (split black lentils)
1 tbsp whole moong (whole green gram)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp cumin- coriander  powder
1/2 tsp garam masala
2 bayleaves (tejpatta)
1 tsp cumin seeds- mustard seeds
Ginger garlic  paste- 1 tsp
Green chilli paste- ½ tsp
1 large onion- roughly chopped
2 tomatoes- chopped
a pinch of asafoetida (hing)
1 tblsp lemon juice
2-3 tbsp oil
salt to taste
chopped coriander leaves for garnishing

For the baatis
1 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava) optional
1/4tsp each- cumin seeds, carom seeds & fennel seeds
Baking powder ¼ tsp
1tblsp yogurt 
1/4th cup melted ghee
salt to taste

For serving
melted ghee
1 recipe churma


For the dal 

Clean and wash the dals and keep aside. Heat oil in the cooker. Add bay leaves, hing, splutter cumin-mustard seeds. Add chopped onion. Sauté till translucent.  Add the ginger garlic & chilli paste. Sauté till raw smell of ginger and garlic goes away. Add the chopped tomatoes, turmeric powder, red chilli powder & cumin-coriander powder. Adjust salt. Sauté till the tomatoes are cooked. Add garam masala & mix well. Now add all the soaked daal & give double amount of water as per the daal. Mix well. 
Pressure cook for 2 to 3 whistles or till the dals are cooked. Switch off the flame. Now remove the lid. Adjust the consistency of the dal if required, add some water. Add the lemon juice & coriander leaves. Adjust  salt and simmer for 2-3 minutes. 

For the baatis 

Take a large bowl. Add flour & ghee. Mix well with your hands now add all the ingredients and knead into stiff dough. don't knead it for long time. Keep it covered for at least 20 minutes.
Preheat the oven to 180 degree C. 
Take a portion of the dough & make lemon size balls. Press them slightly.
Grease the baking tray. Place the battis on it. 
Bake  them in the preheated oven for 20 to 25 minutes till the baatis are cooked on the insides also. don't worry if you will see cracks in the batti that means it is baking properly.

Now the important part. How to serve them. Arrange the baatis on a serving plate break each baati into two pieces and pour melted ghee on the baatis.
Now take the ghee dipped battis in a bowl. Pour hot dal over the baatis. 
Serve hot  with churma . We had it with gate ki sabzi…yummm… 

Wednesday, 23 April 2014

Cheesy Noodle cutlet

 Today's recipe is a simple, quick & delicious snack. Cutlet with a twist ie Noodle cutlet. Actually the truth is I never had this before. Thanks to one of my friend Nilu who prepared this cutlets on my husband’s birthday. When we took the 1st bite it was just yumm. The best cutlet I ever had. I was so impressed by that recipe that I had to try it out. When I asked her about the recipe she told me that she got the recipe from Mummy ka magic from youtube. I prepared this for evening snacks and it was a hit, the hubby just loved it…very nice way to use your leftover noodles into cutlets & moreover we can make it without potatoes. So those who are diabetic can enjoy this too... So here are the delightful cutlets.


1/4th cup green peas boiled
1/4th cup sweet corn boiled
2 tblsp gramflour (besan)
2 cups boiled noodles, soaked & drained
1tsp roasted cumin powder
1tsp garlic powder
1tsp chilli flakes
1 tsp garam masala
1/4tsp turmeric powder
2tblsp milk
½ cup grated cheese ( I used mozzarella & cheddar)
Breadcrumbs for coating
Oil to shallow fry
Salt to taste
Maggie masala- 1 small pouch


Take a large bowl. Add corn & green peas to it. Mast it properly with the help of your hands. Add boiled noodles to it & mast it. Again add 2tblsp gram flour to it. Mix it properly. Now add roasted cumin powder, Maggie masala, salt, chilli flakes, garam masala powder, turmeric powder, grated cheese to it.  Add 2tblsp milk & mash well.
Take 1 ½ cups bread crumbs in a plate. 
Divide the mixture into equal portions and shape them into balls and further press them lightly to make cutlets. Coat each cutlet evenly with bread crumbs.

Now heat 2-3 tblsp oil in a non-stick pan. Place these cutlets on the pan and shallow fry, turning sides, till they turn golden brown on both sides. Drain on absorbent paper. Transfer onto a serving plate and serve hot with tomato ketchup.