Mango Treat - Aam Ras | Keri No Ras

Aam Ras substantially means mango loaded treat and whenever I think of this fruit I always gainsay with two things. In Hindi, Aam the word itself means “like ordinary”, and on the contrary Mangoes are also said to be the King of fruits. Secondly, I ween that every fruit is a King as it holds its own goodness and splendid taste. Fruits attract me through its vibrant color, soothing smell and of course its mind blowing taste. I like better to chew fruits instead of blending them so that I can relish its unique taste in every bite. Forbye chewing chunks of fruit means adding fiber, which is ultimately more beneficial than ever. But, there is no harm in getting a kick of it in the form of smoothie, juices or simply as a fruit yogurt.

Buffalo Chicken Sliders – Episode #02 When Husband Treats Well

You’ll often find me wishing that lockdown would hurry itself up and come to an end, despite I know that the new days does not mean a neat and virus-free start. What interested me most this year though, was the ordinary, because if I see the positive frame – it is full of love, and change. I have enjoyed somewhat the slower pace and quieter moment of the last few weeks. A particularly late night walks with hashim that good thing happened this time. If there is one binary that holds is good and the evil as its a constant dance. Steinbeck enlightenment was well put - all the goodness and the heroism will rise up again, then be cut down again and rise up. It isn’t that the evil thing wins — it never will — but that it doesn’t die. In 2020, I would like good to rise again and again. For me, it’s the hope, to be alive to it in the everyday stories of our lives.

That Instant Dhokla

Served With Healthy Sambhar And Coconut Based Chutney

If you’re Gujju then you know what I’m talking about. If you’re not!! Welcome to my another post recipe that will surely blow your mind. What is dhokla?? No need to stress yourself, it’s not at all an IIM based interview question LOL Well! Don't get confused because of its heavily melodramatic name, dhokla is just another easy-to-go dish of Gujju community like other edibles such as khandvi, handvo (recipe already shared) but not at all Khakra! All the names sound like something powerful and dangerous, but believe me the look and feel is other way round. Coming back to the topic, what is dhokla?? Let’s have a sneak peek!! Dhokla comes in different colors and shapes namely, khaman dhokla, White dhokla, sandwich dhokla and what not! Some are famed for its protein rich factor, a few because of its flamboyant garnishing style, some of its healthy added elements and some because of its instant cooking modus operandi.

Finger Fish Delight

I hope everyone had a groovy holiday week! We were away for a family vacay, so I'm little late this year. To help you restrain your goals for 2018, I am sharing another kids-friendly and freezer friendly sapid dish you can enjoy with no endeavour. You can even daub the fish strips and prepare them night before but, I prefer this recipe freshly done.I love the inside softness of its flesh that totally melts in the mouth giving the lovely and pleasant taste of aromatic spices, worthy of each bite. I love to dive in the pool of fish dishes, perfect for non-veg hoggerz who love their meal on platter in no time, and you can count this recipe as one. Easily coated with breadcrumbs and not to mention the minimum level of elements fishes asks for. Fishes fried with out without spices, they taste stupendously better anyways.

Carrots Obsessed Dessert/ Gajjar Halwa

Did I tell you all winter is my favorite season? The richness in food all wallow in cream, ghee and butter multiplying the cravings for the fondness of sugar, spice and ice! I love to dipper in ice creams, wee thimbleful of fresh soda's to enjoy this weather fullest. Where soups become the inevitable part to gorge on, sweets expanse the strong tradition in winters. That said, ghee or clarified butter is put in amply in utmost every recipe, in my family, because of its highly active gifted benefits in winter. 

I still dream of mama's special homemade fresh delicacies all dolled up in ghee, In India, big bowls of gajjar halwa (carrot halwa) is prominent particularly in winter, made from crisp and juicy red ruby carrots, they are distinct from the orange ones, they are soft and sweet and an almost fresh ones. Wait! You don't believe that this dessert is made with carrots, carrots and only carrots! And because it is made with such wholesome ingredients like milk, ghee and carrots! it's very filling.

Edible Pani Puri Shots

This crunchy bubble shaped snack filled with chickpea and other saucy toppings along with some manner of spicy and flavorful drink brings freshness in my life. Small restaurants oft serve them with the addition of mash potatoes and boiled sprouts or crunchy boondi with chilled and spicy drink. Our sojourn took us to the curvaceous roads in search of this dainty goodie, we stopped for snacking on the way to Jumeirah beach. Hashim found the restaurant on the motorway, we sat on the veranda in bright sunlight. The food was so simple and fresh, that was the loved meal that made me travel down the road to the memory lane of Mumbai.

Soft Buns & Creamy Chicken Spread For Breakfast

I look up to easy-breezy and speed up breakfast recipes for stress free mornings and here I came up with chicken spread that not only goes along with salad and wraps but it turned into an epic hit with soft and fresh mini buns. They were special because of the mini bites and easy-to-go morning packs for him. The sublime hint of black pepper balances amazingly high in my routine nosh and neither would I know it would be the star ingredient in my spread recipe too. Startling collection of spices, mayonnaise and shredded chicken with sweet corn come together to form a tasty breakfast to start your day with, your kids will love it and so do you.

BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab

Colaba was supposed to be gathering heart for me and my loved ones, so much so that it was the inevitable starting point for most nights that I have made plans with my brother and bff’s, I and my brother were left to navigate Bademiya menu which if you have been to bademiya you would have known it’s not an easy job to do, however, we managed to get it all sorted and the result was a medley of veg and non-veg dishes, all grilled and BBQ into a blissful blend of delectable tenderness. Bademiya was one of the easiest access from my place with yummy quality of meat and paneer that felt silken in the mouth, the meat seekh kababs was juicy and moist and had a heap of light flavors, my ideal paneer tikka “cheese” akin to tofu and veg makhni had a lovely rich glaze on the platter, I tasted some bondi raita “salad” which was refreshing. To this, my brother would add his tint of laughs, both two course meal were a calorific tasty treat.

Touch Of Turkish Chicken Shawarma

The discovery of roasting the meat shavings patiently around the sun gold flames for a perfect pole dance of meat or chicken concentrating with the selection of veggies and freshness, their creamy juice dressed up with all manners of pickled salad, such becomes the value added dish for brunch. I always want to add something new to my menu, I always wanted to make this with a lot of veggies inside continuing with a splash of sauces, and then I came upon this recipe that I always wanted to try at home. I look to splurge a little and have something delightfully satisfying and exquisitely comforting.

What makes this recipe perfect for brunch are, its easy ingredients and it comes up with readily available pita bread! I know usually I am all about making things from the kick start, but sometimes when I find a good product I have a good shortcut. And believe me, once you start eating the chicken shawarma you won’t know where to stop. Hashim loved each bite of it with amazing pieces of flavor and a scatter of flakes roasted chicken. They are great addition and dangerously delicious. Who doesn’t love a superdelicious brunch!! Head to the store if you don’t have the ingredients for the recipe and get cooking with love!

Chicken Shawarma

Preparation Time: 60 minutes

Cooking Time: 30 minutes

Total Time: 1 hour, 30 minutes

Serves: 2-3 persons

Ingredients:

½ kg Chicken, boneless and cut into strips

½ cup thick yogurt, without water

2 tablespoons vinegar

2 tablespoons Barbeque powder (click here for its recipe)

1 tablespoon lemon juice

1 tablespoon crushed black pepper

3-4 garlic cloves

1 cup finely chopped cucumber with skin

1 cup chopped olives

Olive oil as needed

Salt to taste

For Toppings:

1 cup shredded lettuce

½ cup pickled cucumber

½ cup beetroot, jullienne

½ cup pickled chili

4 Pita bread or wraps

For Hummus Sauce:

1 cup white chickpea, boiled

½ cup cream, readily available

½ cup olive oil

1 teaspoon paprika powder

3-4 garlic cloves

Salt as per taste

For Tahani Sauce:

1 cup sesame seeds

4-5 garlic cloves

½ cup cream

½ cup olive oil

Salt to taste

Method:

• In a non-stick pan, heat 3-4 tablespoons of olive oil and add 1 tablespoon chopped garlic, add chicken strips as soon as the garlic turns fragrant and fry the chicken on a high flame.
• When the chicken strips change the color, instantly add 1 cup thick yogurt and mix well. Lower down the heat and add 2 tablespoons vinegar, 1 tablespoon lemon juice, 1-2 tablespoons barbeque powder, 1 tablespoon crushed black pepper , salt to taste and mix well. Cook chicken strips on a high flame until the chicken turns juicy and its sauce becomes creamy and the water dries up. Later add 1 cup finely chopped cucumber with skin, ½ cup chopped olives and mix well. Remove the chicken mixture to a plate.
• Meanwhile, let’s make hummus sauce, In a  blender, add 1 cup boiled chickpeas, 1/2 cup cream, ½ cup extra virgin olive oil, ½ teaspoon paprika powder, 1 teaspoon salt and 4 garlic cloves, blend until smooth, creamy and rich in texture. You can add 3-4 tablespoons of water for easy blending. Remove the hummus mixture to a bowl.
• For tahini sauce, add 1 cup water in a pot, add washed sesame seeds and 3-4 garlic cloves, allow the elements to boil until the smell flies away. Once the mixture is boiled evenly, pass it down to the strainer and blend the ingredients with ½ cup cream, ½ cup olive oil and a pinch of salt. Blend the mixture with ½ cup of water for a little thin and smooth paste. Tahini sauce comes out little thinner and light in texture than the hummus sauce.
• Let’s do the final touch, roast pita bread or wrap on both the sides over a non stick pan, place the bread flat on the butter paper, spread hummus and tahini sauce all over it, pile the chicken mixture as per your preference, 1-2 slices of pickled cucumber, 1 slice of beetroot jullience, 1-2 slices of pickled chili and wrap the bread neatly with the help of the butter paper or foil by twisting the paper to seal the ends. This makes the whole thing easier to eat without falling apart. Enjoy hogging guys!

Crunchy Cabbage Coleslaw

Mumbai proffers special array of sandwiches bathed in pure cheese, veggies, coleslaw and winning chocolates. Yes! Chocolates, the perfect light dessert that tastes even more scrum delicious, I had a selection of these shredded, airy, warm and gooey chocolate delights to concentrate their sweetness in equal measure complementing hershey’s syrup, it just tastes epic fulfilling the tour of heaven, to finish there were glasses of light bella belini. Another version of sandwich that charms me and I ate throughout were the hearty slices of coleslaw sandwich, its light, creamy and thick viscosity of makings, quick glimpse come to series of reminiscence that spur me to re-live those gleeful days again with my lovely ladies where we used to roam on the alleyways of causeway leading to the pieces of arts and clothing, I love walking through those streets, enjoying the winters and queue of people into tour groups, indulging ourselves with the richness of treats in leopold café that heralds the celebration, they did inspire a love for work life. Shopping, food and drinks were the perfect end of days from home brimming with nostalgia and longing.

Coleslaw has been a firm favorite since then, a comfort dish I loved eating when blended well with sandwiches, it tasted classically awesome. When teamed up with veggies like carrots, peas, pasta, corns and green olives bring a hefty salad on the dining table, when mixed with shredded and roasted chicken makes another option for tacos or burger for non-veg hoggerz! A great coleslaw salad puts in relishable flavors when set up with hot and crisp chicken broast (Sounds YUMM! Quick start recipe here!) Or simply serve with any meal or salad and enjoy every bite of it! My husband demands this easy homemade salad almost every day to complete his charging meal!

Crunchy Cabbage Coleslaw

Ingredients

1 cup shredded cabbage

1 cup mayonnaise

½ teaspoon vinegar

¼ teaspoon mustard paste

Few drops of honey

A pinch of salt

Method:

• In a bowl full of shredded cabbage, add mayonnaise and mix well until it forms a creamy texture.
• Add vinegar, mustard paste, a few drops of honey and a pinch of salt, mix well and adjust the seasoning as per your taste buds. Remove and serve fresh with fried chicken or roasted vegan meals. Easy! 

Saucy, Braised Red Radish And Greens

Beautiful salads made with enticing lush love apple, crisp red radish topped with peaches, olives and greens, I mostly make the salads in a jar and keep them chilled for refreshing and light salad onto a plate. I love radish and decided to play around with this peppery heat salad essential and make this Asian inspired saucy radish recipe. I was pretty astounded the way the entire meal turned out a complete hit for a veggie lover like me, I am so obsessed with the radish curry that I make a generous portion of this satisfying bowl for myself, a great way to add radish in our regime. The recipe is perfect if you’re craving for something quick with pretty common ingredients.

Personally, I love the combination of contrasting crimson rims and white insides, maybe that’s why I am hooked on buying dragon fruits, red sweet potatoes, lovely red apples and nice looking red radish, even though they all taste amazingly different and smashing but, they have one thing in rife with bonus, all are loaded with hearty and healthy bombs. It’s a good idea to count reds in your diet on a regular basis as their natural ability in lowering diabetes to curtail cancer and to bolster healthy heart is so good. I prefer to add them as in salads and amazing blends of sauces so that even he enjoys each bite of its taste in every form without being faddy! The first taste of radish curry was one of the assorted experience of little tangy with a punch of its natural warm spice, I have paired the chopped radish with its fresh leafy head becoming a full meal with chapatis or Indian flat bread. I love the simplicity and versatility of radish, as it often features regularly on our brunch table in different variations, sometimes the crunchy flesh complimenting with white flaky salt, sometimes with whipped ricotta and now in a form of flavorful Indian curry!

Saucy, Braised Red Radish And Greens

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Serves: 2 persons

Ingredients:

1 cup finely chopped radish

1 cup finely chopped radish greens

1 large diced tomato

1 tablespoon of olive oil

½ teaspoon cumin seeds

½ teaspoon turmeric powder

½ teaspoon coriander powder

1 tablespoon red chili powder

½ teaspoon garlic paste

Salt to taste

Method:

• Start by washing and chopping the greens and white in two different plates, add a trickle of olive oil in a non-stick pan, add cumin seeds and allow it to heat.
• Later add diced tomatoes, pound the garlic into a fine paste, add it to the tomatoes along with the turmeric powder, red chili powder and coriander powder and fry the aromatics until the mixture forms a paste like texture and toasted.
• Add the whites and greens altogether with salt as per the taste, fry for a few minutes and add 1 cup of water, bring it to boil, cover the pan and reduce the flame allowing it to simmer for 10 minutes, the radish should be almost soft, tender and cooked evenly, bring the contents of the pan to a rigorous boil until all the water dries up giving a saucy texture.
• Remove to a plate and serve hot with indian flat bread or you can simply add pearl millet dumplings into the initial process of curry so that the bite size dumplings sucks in all the juices and taste of the mixture and cooks along with the radish, your one-pot radish meal is ready to eat. Enjoy hogging!

Crunchy Soya Chunks Salad Recipe

Crunchy soya chunks salad is so fresh made with lemon juice and chili flakes, this can be perfect for potlucks if serve it over spiralized cucumbers, sweet and fresh roasted corns, fine chopped grape tomatoes and onions with minty touch. 

I'm in love with soya beans these days and I am having so much of fun cooking lately. It's a great source of protein and becoming quite popular around. It's wonderful in salads, side dish and rice dishes. I miss mama's special soya bean curry and soya bean biryani, she would just turn golden chunks into yummy and irresistible delights. 

In India and here I can easily find soya chunks in any natural foods market, but I realize some of you may not be as lucky, if soya chunks are nearly available to you, I highly encourage you to try it in different ways! Quick, simple, easy and crunchy salad recipe that takes less than 10 minutes to cook and teams up well with any main dish, they are so good I could have easily eaten two servings. Present the way you want, but always serve it hot for crunchier bites.

Crunchy Soya Chunks Salad Recipe

Preparation Time: 5 minutes

Cooking Time: 8-10 minutes

Total Time: 15 minutes

Serves: 2 persons

Ingredients:

1 bowl boiled soya chunks

1 tablespoon olive oil

1 teaspoon finely chopped onions

1 teaspoon mustard seeds or rai 

1 tablespoon red chili powder

1 teaspoon coriander powder

1 teaspoon lemon juice

Salt to taste

Method:

• In a pot, add 2 cups of water and bring it to boil, add 1/2 teaspoon salt and 1 cup soya chunks. Allow it to boil until the chunks turn delicately soft and spongy. Transfer it into the colander and strain all the water from the chunks by pressing down with the help of a spoon.
• In a frying pan, drizzle some olive oil and add mustard seeds. Once they began to splutter, add together the boiled soya chunks, red chili powder, coriander powder and salt to taste, allow it to cook until the texture becomes golden brown and crisp from outside.
• Once cooked, squeeze lemon juice and adjust the salt and piquancy as needed. Garnish with chopped onion. You can also garnish with chopped tomatoes, chopped cilantro or mint and even sweet corn, we prefer light and simple with chicken or vegetable curry!

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Home Made Restaurant Style Pizza Sauce

I enjoy adding tomato based coulis in my Italian dishes, sauces when fused with ravioli, pizza, puffs, tacos and even with salads builds a fine dash of taste and pleasing aroma because of its different levels of herbs and spices. I relish the fragrance of dried oregano in my flavorsome dish, they are flavor bombs giving rise to a lively and fresh feel in my meal. Today I am sharing my home made recipe of pizza sauce flowed in straight from the air of Italy, also known as napoletana sauce. I have made a little tweak in my pizza sauce, although you can do this with minced onions while simmering the sauce, for a change I have simply turned down the addition of onions. What I like about my sauce is that I can control whatever that goes into it, whether it’s the amount of heat or sugar!

It’s an instant sauce cooked until the sweet and tangy taste mash up wonderfully with herbs and spices, delicious pizza meal set on the dinner table in just 30 minutes; they’re perfect plat du jour for weekend gatherings. To be honest, I boil some pasta on the side for husband to serve with pasta or as a dip. I have been getting tons of requests via E-mail, Instagram and Facebook to post few sauce recipes and here it is, right before the weekend! Team up with any of your Italian recipes and hope you enjoy, feel free to come back and comment if you do!

Home Made Restaurant Style Pizza Sauce

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Total Time: 30 minutes

Serves: 2-3 persons

Ingredients:

1 cup tomato puree

2-3 tablespoons tomato ketchup

1 tablespoon olive oil

1 teaspoon garlic paste, you can even use peeled and minced garlic

2 tablespoons red chili flakes

1 tablespoon dried oregano

¼ teaspoon dried thyme

A pinch of sugar

Salt to taste

Method:

• Heat a large skillet over medium heat, add olive oil and add garlic paste when the pan is hot. When the garlic turns off its raw fragrance, pour tomato puree in the skillet and cook for 5-8 minutes on a low flame stirring occasionally.
• Stir well and bring it to simmer, season with salt and 1 tablespoon dried oregano, ¼ teaspoon dried thyme, a pinch of sugar, 2 tablespoons red chili flakes and add 2-3 tablespoons tomato ketchup. Cook an additional 5-8 minutes and allow it to simmer on a low heat.
• Adjust the seasoning and spice and remove from the pan, you can store the sauce in an airtight jar for a week. Enjoy!

It’s so easy to make, simply throw all the ingredients and simmer on the stove for less than 20 minutes and what you end up is a thick sauce with a perfect balance of sweet, sour and spice; perfect on chicken, meat and veggies!

You may also like

• Alfredo Sauce!

That's it guys, super easy pizza and pasta sauce!

Lots of Love!

Manisha

Tea-Time Zucchini & Onion Fritters

Winter has outstretched its stay, here winter is much like summer, it has a variable temperament, its fickleness is its chief facet, although my favorite season. I have come to appreciate its turn, there is something charming in the redolence of air, the bareness of the trees, a crisp and tonic, cold morning with silvery sunlight and sometimes the gray tones of astringent winter marries well with the evening delights of warm slow-cooker soups or delicate fritters with a milky latte. Winter and rainy days naturally foster the hankering for fritters as they are crisp, healthy and unbelievably light, low calorie veggie delight for a tea time snack. I like adding different patterns of veggies and flavoring fritters so that my hubby dearest happily tucks in veggies without persnickety about the insides.

Chicken Cheese Balls / Chicken And Cheese Shots

Juggling invariably with recipes into something memorable when you have high quality ingredients made with love from cheese. With a wide range of offerings, including mild or sharp cheddar, mozzarella, ricotta, Parmigiano-Reggiano, Swiss, American, Mexican and more. Cheddar cheese is available as cubes, shreds, chunks, slices filled up with the pure goodness of creamy texture to satisfy individual taste of snacks, appetizers and finger licking bites. Add a little new excitement in your menu items of holiday meals with this palatable and flavorsome recipe of crispy and delicate cheese and chicken shots that uses either chunks or shreds of cheddar! You can make pretty much balls and refrigerate it for future use, especially when you get home from work, reach for a healthy option to snack on junk food that you can get on the table quickly to satisfy your hunger while you prepare the main meal.

If you're potato lover and cheese fanatic, this cheese balls recipe might change your bad day. Cheese just gets melted in our mouth, giving an exact and best filling of boiled elements with delicate crisp coating. For this recipe, I have used shredded chicken, mashed potatoes and herbs but the possibilities are endless. You could add whichever blanched vegetables, sweet corn, bell pepper and herbs you like. Serve at a dinner party with your favorite drinks or just as a Sunday treat! This is easily one of my top simple snacks and what makes it so great is that it looks more complicated than it actually is!

Chicken Cheese Balls / Chicken And Cheese Shots

Preparation Time: 30 minutes

Cooking Time: 10-15 minutes
Total Time: 45 minutes
Serves: 2-3 persons

Ingredients:

1 cup boiled, shredded chicken breast

2 large size boiled, peeled and mashed potatoes

1 cup shredded cheese or 3-4 cheese slices

2-3 tablespoons mayonnaise

3-4 green chilies

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon black pepper powder

1 egg, beaten

1-2 cups bread crumbs

1 bread slice

Salt to taste

Method:

• In a pan, add 2 cups of water, chicken breast, 1 teaspoon garlic paste, 1 teaspoon ginger paste, 4 green chilies and salt, cook until the chicken is succulent and water dries away.
• Bring down the mixture to room temperature and roughly shred the chicken mixture.
• In a blender, add the shredded chicken mixture, 2 tablespoons mayonnaise, 1 tablespoon black pepper powder, 1 slice of bread and granule the mixture properly.
• In a large bowl, add the softened and mashed potatoes, blended chicken mixture, cheddar and mix well. Taste and balance the seasoning in your own way.
• Make medium size balls from the mixture and dip each ball into beaten egg and then coat one-by-one in bread crumbs. Coat the balls from all sides in a fun way by simply adding crumbs in a shallow bowl and later coat each ball by gently rolling the shallow bowl of bread crumbs and its done!
• Simply refrigerate the balls at this stage if you wish to eat them later or heat cooking oil in a frying pan, add the balls and fry until golden brown and crisp in texture. Drain all the excessive oil and serve hot with any dip you like!

I hope you enjoyed making this recipe. I’d love to see your recipe pictures if you decide to use, you can tag me in them on twitter @TheHoggerz or on Instagram simply @thehoggerzofficial 

Crispy Chicken Broast Recipe For Quick And Delicious Dinner

Broccoli, potatoes and fried chicken are one of my golden favorites fuss free, a huge kitchen time saver and an easy going weekend repast in the cold months when we are hungry and need dinner on the table quick. Broast sauce made from boiled potatoes, mayonnaise and simple elements paired with protein pack chicken developing delicious taste in every bite. Deep fried chicken broast is a comfort dish in my home, adding coleslaw is a quick and easy way to get more veggies into family’s diet without complaints.

Broast is basically a simple process of marinating chicken and later coating the pieces with seasoned flour for the fresh and delicious blanket by deep frying them on a low heat. You can even boil the chicken pieces and coat them with seasoned flour, but I don't find it a requisite step as directly deep frying the pieces gives you the similar results like the one’s we eat at our favorite food outlets.

I have shrunk the step of pressure cooking and in lieu soaked chicken pieces in the lemon squeezy marinade to achieve intense taste and juicy insides. This is one of the easiest, quick and a very enjoyable chicken broast recipe that is simply made by following three trouble free steps and the dinner’s ready in 20 minutes. Perfect to add into your kids meal, perfect for the newbies and I‘m sure you’ll be obsessed!

Crispy Chicken Broast Recipe

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Total Time: 30 minutes

Serves: 2 persons

Ingredients:

4-5 chicken pieces, preferably with skin

2-3 cups cooking oil, for frying

1 beaten egg

1 tablespoon milk

1 teaspoon paprika

1-2 cups flour or maida

¼ teaspoon mustard powder

¼ teaspoon cinnamon powder

1 tablespoon lemon juice

Salt to taste

Method:

• Wash chicken pieces neatly, add 1 teaspoon salt and 1 tablespoon lemon juice. Mix well and leave it aside for at least 10-15 minutes.
• Meanwhile, in a shallow bowl, beat the eggs and add 1 tablespoon milk and mix the mixture properly.
• In a plate, mix flour or maida with 1 tablespoon salt, 1 teaspoon paprika, ¼ teaspoon mustard powder and ¼ teaspoon cinnamon powder. Dip marinated chicken pieces, one-by-one in egg mixture and coat it evenly with seasoned flour. You can double coat the chicken pieces by again repeating the same step of dipping in egg mixture and coating with seasoned flour.
• Deep fry the chicken pieces in hot cooking oil on a low flame, Always avoid flipping the chicken pieces while it is frying otherwise the coating may turn mess. Flip them halfway after 10 minutes and let the chicken cook on the other side for another 10-15 minutes. Try to deep fry chicken pieces undisturbed.
• Once the coating turns golden brown and crispy immediately remove to a serving dish and serve hot with broast sauce and coleslaw. Enjoy!

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Vegetarian Stuffed Peppers / Shimla Mirch Recipe

I think almost each item can be stuffed or wrap to put together based on our likings of herbs, veggies, eggs or even meat. England would like traditional style stuffing of oysters or roasted meat along with sweet chestnuts while Spanish cuisine loves the addition of red sauce in their classic filling, American cuisine dish generally refer to the term dressing as the mixture is typically made from breads, rice, eggs, herbs and served with tomato sauce. Everyone has their own way of stuffing or dressing, I usually don’t prefer mince or eggs based stuffing in my veggies as I like my veggies to be the complete vegan meal. 

I have stuffed peppers or Shimla Mirch with mashed potatoes and cottage cheese for heavy stuffing with a few spices, the peppers can be either baked, deep fried, but I have just shallow fried them for a little crunch and freshness of its own flavor. It also happens to be a great meal kit to throw together; if you have it all assembled in the fridge, you can have dinner on the table as side dish in about 5 minutes! Crazy how a vegetable hubby normally wouldn’t eat can be incorporated into a likeable meal!

Vegetarian Stuffed Peppers/ Shimla Mirch Love

Preparation Time: 30 minutes

Cooking Time: 10-15 minutes

Total Time: 45 minutes

Serves: 2 persons

Ingredients:

2 green capsicums/shimla mirch

2-3 tablespoons olive oil

2 medium size boiled and mashed potatoes

2-3 tablespoons grated cottage cheese

½ teaspoon mustard seeds

1 tablespoon red chili flakes

½ teaspoon cumin powder 

½ teaspoon garam masala powder 

1 teaspoon dry mango powder/amchur powder or lemon juice

1 teaspoon finely chopped cilantro

1 finely chopped green chilies

3-4 curry leaves

Salt to taste

Method:

• Slice the tops of each green pepper and remove all the seeds from inside, wash and keep them aside.
• In a frying pan, add olive oil and mustard seeds, when the mustard seeds begin to sputter, add curry leaves and chopped green chilies, sauté from a minute. Add 1 tablespoon red chili flakes, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon dry mango powder/amchur powder and sauté quickly on a low flame.
• Add boiled and mashed potatoes, grated cottage cheese and stir well. Add salt and adjust other seasonings, add chopped cilantro and mix the stuffing properly. Turn off the flame and let the mixture cool.
• Fill the prepared mixture into the hollow green peppers, heat olive oil in a non stick pan and place the stuffed peppers in the pan and cook covered on a low heat.
• Drizzle oil when needed and cook until its skin becomes soft, serve hot with pulav or meat bites and enjoy! 

Healthy Chickpea Garbanzo Salad/ Aloo Chaat Recipe

Chickpeas make an exceptional tasty, smooth and easy hummus to be gel up with any of your favorites wraps, sushi or simply with mashed potatoes, they go really well with anything due to its classic and yummy taste. Moreover, these garbanzo beans tastes pretty delicious when blended with any rice or meat dishes, I love to gobble down chole bhatura’s and chole paneer with steam rice with gusto, they taste splendid when concocted with paneer or cottage cheese, mama makes the best spicy chole paneer every single time.

Who said chickpeas can’t taste better when served without too much effort! Well, this protein packed beans can save your day with interesting binds of taste in just 10 minutes. Take it as an evening snack or side dish or even as a salad it is a complete hit salad recipe for you! After the binge on eating chips, it's time to serve a healthy bowl of fresh chole chana chaat, chickpeas chaat or garbanzo salad! This chickpea salad is tangy, spicy, sweet and a flavorsome plate of healthy bites that fulfills my light meal cravings. I love the heat of green chilies with the crunch of sliced onions and tomatoes, the fresh aroma of cilantro and a zest of flavors truly takes the recipe to an another level. Chilled greek yogurt and tamarind sauce are later mixed with salad for a little creamy texture and lovely deep colors turning the whole dish into a special dish.

Chickpeas are high in fiber and yogurt soothes the stomach, it’s a complete all star food so what else we want? Try out not so difficult chickpea salad or chole chaat recipe at home and relish every bites of wonderful flavors, I’m sure you too will be fond of this salad soon!

Chickpeas Salad/ Aloo Chaat Recipe

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 1 hour, 10 minutes

Serve: 2-3 persons

Ingredients:

1 cup boiled chickpeas/ white chole/ garbanzo beans

1 large size boiled, peeled and diced potatoes

1 medium size onion, thinly sliced

1 medium size tomato, roughly chopped

½ cup whisk greek yogurt

½ cup tamarind sauce/ chutney

1 tablespoon chaat masala powder or black salt as per the taste

1 teaspoon roasted cumin seeds or zeera

1 teaspoon roasted coriander seeds

1 tablespoon red chili flakes or chopped green chilies, as per your convenience

1-2 teaspoon sugar

1 tablespoon of chopped cilantro

Salt to taste

Method:

• In a bowl, add boiled chickpeas and diced potatoes, chopped onions, chopped tomatoes, 1 tablespoon of chaat masala powder or black salt as its substitute and mix well. 
• Always soak chickpeas or white chana overnight and later boil or pressure cook it for quick results. You can also use the leftover boiled chickpeas or boiled potatoes to get this chickpeas recipe done in 10 minutes.
• Lets get back to our recipe, add 1 teaspoon roasted cumin seeds or zeera, 1 teaspoon of roasted coriander seeds, 1 tablespoon red chili flakes or green chilies, 1 teaspoon sugar. Gently toss everything together and add 2-3 tablespoons of greek yogurt and 1-2 tablespoons of tamarind dip, adjust all the seasonings and add salt as needed. You can balance yogurt and tamarind dip as per your preference. 
• I have already shared tamarind dip recipe on my blog, you can refrigerate this dip for a week or two! Check out our tangy and sweet tamarind recipe here!
• Finally, add 1 tablespoon of chopped cilantro and refrigerate, before serving add crushed nachos and serve chilled! Enjoy.

Fall Inspired Roasted Meat Bites Recipe

The air is getting chilly and crisp day by day and the leaves have started to fall, this weather reminded me of last year campfire moments with my chums. For me, this cozy weather has always been there for stylish jackets, jeggings and lace up shoes comforting my fashion sense. Another thing that indulges me is roasted foods, as I feel that fall have always worked well in intensifying the best flavors out of delicious cooked food.

The heat around us has wrapped up with classic weather, the hankering for every food has just begun. I prefer veggies mainly, but hubby likes opposite of it, he loves digging fork in meat and chicken with full joy. This one is definitely coming from his cookbook, he made this recipe last week when we had a casual exhilarating fun night with friends, campfire turns everything into a magical and playful environment, the golden and sparkling flames of burning hot wood warming and cheering us in no time from cool air, the hard to resist smell of the roasted meat and spices has raised up the craving and curiosity within me, It feels amazing when he wants to cook for me,  all I do is watching his technique in marinating – roasting – bbq meat or chicken. Each bite turns out so soft, tender and flavorsome giving an irreplaceable aroma of charcoal, tamarind dip (check out its recipe here!) was the ultimate hero of the recipe! 

Hot, crispy coated bites, filled with a lot of surprising elements have made this weather more loving and kind to us, this recipe is loved by everyone in our house, try this recipe with a batch of meat or chicken and pass by for more delicious recipe’s.

Fall Inspired Roasted Meat Bites Recipe

Preparation Time: 6-8 hours

Cooking Time: 45 minutes

Total Time: 8 hours, 45 minutes

Total: 4 persons

Ingredients:

½ kg boneless meat

2-3 tablespoons greek yogurt, optional

1 tablespoon ginger paste

1 tablespoon garlic paste

A few drops of cooking oil

2-3 tablespoons red chili flakes

1 teaspoon roasted and ground coriander seeds

1 tablespoon lemon juice

1 teaspoon meat tenderizer

Salt to taste

Method:

• Firstly, cut boneless meat into 1 inch size so that the spices and flavor penetrates within every bite of meat.
• In a bowl, add meat cubes, 2-3 tablespoons yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 2-3 tablespoons red chili flakes, 1 teaspoon roasted and grounded coriander seeds, 1 tablespoon lemon juice, 1 teaspoon meat tenderizer and salt to taste. Drizzle few drops of cooking oil and mix everything evenly, let it marinate for 6-8 hours or overnight for delicious results.
• Skew each cube in skewers and keep them aside.
• You can either grill them or use your barbecue, we have BBQ meat by using a charcoal grill for fresh aroma and flavors. Simply preheat your charcoal grill before 20-30 minutes until the charcoal gets hot in temperature, this will help the meat to cook evenly from all sides, you can use cooking oil for smoking temperature.
• Place the skewers onto the charcoal grill once it turns hot, keep checking the sides occasionally. Once cooked from all sides, remove meat bites to a plate, Serve hot with any dip and stir fried veggies.

Enjoy!

Quick Tip: Always empty your old ash from grill, clean your grates before grilling and oil the hot grill grates using a paper towel. Avoid using chemical based products to lighten up the charcoal as this may not give you the natural aroma of charcoal. 

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Cheese Omelette For Brunch!

Saturdays keep us busy in clubs that would split both dog tired due to late night plans, our hangover continues till next day and by the time we are awake its already brunch time! Eggs play a very important role in our foodie world, our egg carton being well stocked with eggs as they can make an appearance when we have guests, they can be freshly made in lesser duration of time. I usually make egg salad, egg curry or egg biryani when I don’t have an extra time to cook for guests who happen to pop by.

On Sundays all we think is of a ritualistic breakfast; cheesy egg omelette, crisp paratha or Indian flat bread and of course numerous cups of masala tea to erase the sleepiness of disrupted nights, hopeful and expectant rabbit will anxiously await for its share of breakfast. Paratha or Indian flat bread that looks like tortillas are crisp, soft, flaky and rich dough with oil or clarified butter that goes well with fried eggs or pickles.

Almost every country has its own version and touch in making an omelette, from the crepe style basic French one to the glorified Italian frittata, A desi omelette is a sub-continental version. An omelette is the simplest version of easy options for breakfast, brunch, lunch and dinner, a rapidly whisk mixture of egg, pepper, salt and water that is immediately poured onto the hot griddle giving a soft and tender center and crisp texture from outsides. Being a vegan since childhood, I never liked eggs, breaking an egg used to be a strenuous task for me. It took me 2 months to actually get into eggs rule, Ya! Rules to crack an egg properly, rules to perfectly hard boil eggs, rules to poach an egg and rules to flip a fried egg without breaking it. I would sit and watch warily hoping that one day I would be cracking an egg like my hubby does.

So here I am, finally with another egg recipe, but this time the soft protein of the egg omelette is made by my husband dearest. He adds a few splash of water for soft and fluffy omelette with a bright and fresh heat of green chilies.

Cheese Egg Omelette

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 minutes

Serves: 2 persons

Ingredients:

2 fresh quality eggs

1 large size, finely chopped onion

2-3 tablespoons cooking oil

1 tablespoon finely chopped green capsicum

2-3 anaheim peppers

1 teaspoon black pepper

1 teaspoon red chili flakes

1 tablespoon water

1-2 tablespoons roughly chopped cilantro

A few slices of cheddar cheese or grated cheese

Salt to taste

Method:

• Firstly, in a bowl, add finely chopped onions, chopped green capsicum and chopped Anaheim peppers. Now, gently crack 2 eggs and add black pepper, red chili flakes and salt to taste.
• Add a spoonful of water and whisk properly until well combined. Add chopped cilantro and whisk to disperse evenly.
• Gently pour the egg mixture on the very hot griddle, sprinkle over some roughly chopped cilantro and lower down the heat to medium-low. When the surface is almost dry, flip the omelette to the other side using a spatula and cook the other side undisturbed.
• When the other side is cooked flip it again and sprinkle shredded cheese or simply place a cheese slice and allow it to melt for a few minutes and fold the omelette in half.
• Plate it up and serve it with hot parathas and a warm cup of masala tea.

Enjoy!

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