Chocochips Muffins

Makes: 6

INGREDIENTS:

2 cups Self-raising flour

3/4 cup Caster sugar

1 cup Milk

1/4 cup Melted Butter/Cooking oil

1 Egg

1 tsp Vanilla extract

1/2  cup Chocolate chips (dark)

METHOD:

- Sift all the dry ingredients in a bowl.

- Combine all liquid ingredients in another bowl and whisk them well.

- Add liquid mixture to dry mixture and make a smooth batter with no lumps.

- Mix chocolate chips into it and mix gently.

- Line the muffin pan and bake it on 180 for around 20-25 mins.

Linking this recipe to Sweet n Savory - Bake Fest n Cook's Joy:

Thaalipeeth

Makes: 6-7 nos. 

INGREDIENTS:

1/2 cup Whole wheat flour

1/2 cup Bajri flour

2 tbsp Jowar flour

2 tbsp Besan

2 tbsp Rice flour

1 tbsp Udad flour

1/2 cup Chopped spring onions (greens)

2-3 Chopped green chillies

Salt to taste

1/4 tsp Turmeric powder

Oil as required

METHOD:

- Mix all flours in a big bowl along with salt and turmeric powder.

- Put 2 tsp of oil into it and add spring onion greens. Add enough water and 1 tbsp oil and knead into a soft dough. 

- Place a plastic bag (thick one) on flat surface and apply a drop of oil over it. 

- Take a portion of dough (small ball sized) and spread with finger tips on plastic surface. Tap it with drops of water to make paratha-size.

- Make a small hole in the center of it and transfer it onto hot tawa. 

- Roast it like paratha only and put some oil in hole to cook it evenly. 

- Flip it around and follow the same procedure. 

- Serve hot with a cuppa tea... :) 

Carrot Cake

Makes: 4

INGREDIENTS:

3/4 cup Maida

3 big Carrots grated

1/4 tsp Cardamom Powder

1/2 tsp Baking Powder

Few drops of Vanilla extract

1/2 cup Milk
1/4 cup Thickened cream

1/2 cup Cooking oil

3/4 cup Sugar

1/4 tsp Salt

METHOD:

- Preheat the oven at 180 degree.

- Sift the cardamom powder,baking powder and flour in a bowl.

- Add rest of all ingredients and mix well to make a soft batter.

- Grease the ramekins and transfer the batter into it.

- Bake it for 35-40 minutes at 180 degree.

Masala Puri

My husband simply loves a very classic Indian bread - "Puri" :) Even I do.. but more when I'm looking forward to serve a quick breakfast or meal... :P

Here are few different versions of the "Puri":

- A version without spices in it, is best to be served with Kheer or Halwa...

- Puri pricked with fork to make it flat, is used as a Chaat-Puri! 

- Quite crispy and tiny ball one, serves the best ever Street-Food "Panipuri"!

A round puffed up ball, that too a little chatpata... works great with any Indian Gravy!!! A classic combo that  any Gujju will love to have: "Poori-Bhaaji" (Puri with dry potato subzi) 

Makes: 15-16 puris

INGREDIENTS:

2 cup Wheat flour

3/4 cup water

1/2 tsp Salt

1/4 tsp Turmeric powder

1/4 tsp Red chilly powder

METHOD:

- Mix wheat flour and all the spices in a bowl.
- Add 1 tsp of oil into it and mix well.
- Knead a soft dough by adding water gradually in it. At the end,
- Divide the dough in portions of equal size.
- Roll each of them medium-thick to around 5-6 cm in diameter.
- Heat oil in deep-kadai and fry 2-3 puris at a time.
- In around 5 secs, it will puff up then turn it to make light crisp and golden-brown on both the sides.
- Serve with any gravy you love... :)

Kobi-Gaajar no Sambharo

INGREDIENTS:

2 cups of chopped cabbage
1/2 cup of chopped carrots
1 tsp chopped green chilles
1/2 tsp sugar
1/4 tsp mustard seeds
1/8 tsp hing
Pinch of turmeric powder
Salt to taste
2 tsp cooking oil

METHOD:

- Heat oil in kadai. Add mustard seeds and hing and let the mustard seeds crackle.
- Add chopped green chilles (I used capsicum instead) & carrots and saute it for a while.
- Add chopped cabbage along with sugar, turmeric powder and salt.
- Mix well and cook for around 1-2 mins.
- Serve hot with any Roti-Subzi combo in Gujarati dish!

Tzatziki Dip

INGREDIENTS:

1 cup Strained yogurt

1/2 cup Finely chopped cucumber

1 clove Finely chopped garlic

1 tsp Olive oil

Salt to taste

1/4 tsp Chopped fresh herb

METHOD:

- Take all the ingredients specified above and mix well.

- Serve chilled with any finger food / chips you like!!! :)

Goda Masala

Before marriage, I always had at least one Maharastrian family in neighborhood & so I got to have their special dishes every now n then (Thanks to "Vaatiki-Vyahvar" in India, which is one of the traditions I miss here)... :P Each delicacies I enjoyed, had distinct lip-smacking flavors, quite different from rest of all Indian Food :) I bugged my very closest Aunty several times for her recipes and then tried cooking them by my own several times, but didn't sound that flavorful at all... 

Finally I asked her the secret of all her dishes, specially beans & pulses!!! And she handed me over a recipe of her secret itself - "Goda Masala"!!! I definitely would love to share it here as soon I'm going to post few  'Core-Maharastrian' dishes... :)

INGREDIENTS:

5 cardamom (seeds)

1 small stick cinnamon

5 cloves

2 tsp sesame seeds

2 tsp coriander seeds

2 tsp dessicated coconut

10 black pepper corns

1 tsp oil

METHOD:

- Heat oil in pan and saute cinnamon, cloves and cardamom.

- Turn off the flame once cloves gets bigger in size

- Take coconut, sesame seeds and black pepper corns in another pan and dry-roast it on low-flame till coconut changes color to light brown.

- Transfer it to a bowl and let it cool down to room temp.

- Grind both the mixture together to make a coarse powder. 

- Store in air tight container.

Chhole Tikki

Makes: 6 tikkis (Serves: 2-3)

INGREDIENTS:

For Chhole:

----------------

1 cup chickpeas (kabuli)

1/2 medium-sized potato (cut into small chunks)

2 tsp ginger-garlic paste

1/2 cup chopped tomato

1/2 cup chopped onion

2 tsp chopped coriander

1/2 cup tamarind chutney

1 tbsp oil (for chhole)

1 tsp coriander powder

1/2 tsp red chilly powder

1/4 tsp garam masala

1/4 tsp turmeric powder

Salt to taste

For Tikkis:

---------------

3 boiled potatoes

1/2 cup fresh breadcrumbs

1 tsp chopped ginger-garlic

1/2 tsp chopped green chillies

Salt to taste

Pinch of turmeric powder

Oil for shallow-frying tikkis 

Sev, for serving (I love using aloo bhujiya sev)

METHOD:

For Chhole:

----------------

- Soak chickpeas overnight and pressure-cook for 3-4 whistles.

- Drain water out of it and keep chickpeas as well as water separately.

- Heat oil in kadai and add chopped onions, saute it for a while.

- Add ginger-garlic paste and tomatoes and again cook it till tomatoes are soft and tender.

- Add boiled chickpeas, potato chunks and chutney along with all masala. 

- Add some water (kept aside before) and cover with a lid and cook it for around 5-6 mins. 

For Tikkis:

---------------

- Mash boiled potatoes and add all the ingredients in it.

- Mix well and divide the mixture into 6 portions.

- Take each one of them and shape it round.

- Heat oil in pan and shallow fry all the tikkis (3 tikkis at once)

- Take it out on kitchen towel once both the sides are crisp and golden brown.

Take a deep plate/bowl and place 2 tikkis in it. Pour chhole gravy over it. Optionally, you can add coriander-mint chutney while serving. Sprinkle sev of your choice and chopped coriander leaves on top and serve hot. 

Roasted Bellpepper Dip

INGREDIENTS:

1 Red bellpepper (big one)

1 tsp Olive Oil

2 cloves garlic

1/4 tsp oregano

Salt to taste

METHOD:

- Cut the bellpepper in 2-3 pieces and brush all of them with olive oil on both sides.

- Roast them one by one on direct gas-flame till black-spots starts appearing. (Alternatively, you can roast it in oven for around 10 mins at 160 degrees.

- Once done, chop them finely and transfer it to chutney jar of mixer.

- Add garlic (cut into small chunks) and salt, oregano in jar. 

- Pour rest of olive oil in it and grind to make a smooth silky consistency.

- Serve hot (reheat if required) with any kind of finger-food.

Sooji Halwa

"Sooji ka Halwa" (Satyanarayan Sheero) is one of my mumma's very special dish! On the other side, I'm not-into-sweets person, so I never cared to learn it from her... :( And look at the destiny! My hubby just loves sweets & desserts!!! 

During my stay at in-laws, my mother-in-law used to make it often... She never bothered me about it as everyone knew tat I stay away from sweets! But I bugged her at times n she kept explaining it step-by-step to me :) Finally... I follow each of her tips while making this super-duper sweet n I make sure to bring my mumma's taste into it :P 

Thanks to mummy n mumma both!!! 

Makes: 2 servings 

INGREDIENTS: 

1 cup sooji 

2 tbsp ghee 

1/4 cup cashews 

1 cup lukewarm milk 

1/2 cup sugar 

1/4 tsp cardamom powder

METHOD:

- Heat ghee in deep kadai. Once it melts completely, saute cashews (cut into halves) till its golden in color. Take them out and keep aside. 

- Add sooji in kadai and roast it till light brown color. It will release the finest aroma at the same time. 

- Add cashews, cardamom powder and sugar into it and mix well. 

- Pour milk gradually, stirring it continuously to avoid lumps. 

- Cook the mixture for few mins. Once its paste-like consistency, it will leave the sides of the pan. 

- Turn off gas and "Sooji Halwa" is ready! 

- Garnish with sliced almonds and serve hot... :)

Sending this recipe to Sowmya's Authentic Indian Sweets Event and Cook like a mom of Foodelicious:

Kebab Kabuliwala

Makes: 6 kababs

INGREDIENTS:

2 cup boiled chickpeas

1/2 cup paneer

2 boiled potatoes (medium)

1/2 cup chopped onion

1 tsp ginger-garlic paste

1/2 tsp chopped green chillies

1/2 tsp crushed kasoori methi

1 tsp lemon juice

1/2 cup breadcrumbs

1 tsp chana masala

1/4 tsp garam masala

Salt per taste

Oil for shallow-fry

METHOD:

- Mix chickpeas, paneer & potato in a bowl. Mash them properly.

- Add ginger-garlic paste, green chillies.

- Mix all the spices with lemon juice into it and mix well.

- With a portion of ball-size, make a kebab shape and roll it in breadcrumbs for crust outer-layer.

- Heat some oil in a flat-tava and put all kebabs on it for shallow fry.

- Make it crisp and golden-brown on both sides. 

- Serve hot with ketchup or your favorite chutney.

Aloo Gobhi

I was always picky about eating vegetables, so my mum used to make Aloo-Gobhi in pure Gujju way (dry/curry) mostly 2-3 times in a week. I always loved the dry version of it! Here is a try to give a li'l twist to my mum's recipe... 

This dish is parboiled and then baked/pan-roasted in oil with traditional indian spices. 

This dry and crispy "Aloo Gobhi" can be paired with lemon rice or soft bhakhri! All-time favorite, very delicious, healthy and hearty meal...

Makes: 2 servings

INGREDIENTS:

1 big potato (dice-cut)

1/2 cauliflower (medium-sized)

1/4 tsp turmeric powder

1/2 tsp red chilly powder

1/2 tsp cumin powder

1/4 tsp coriander powder

1/2 tsp kasoori methi

1/4 tsp kitchen king masala (optional)

1 tbsp cooking oil

Salt per taste

METHOD:

- Take out cauliflower florets and wash them properly. 

- Parboil diced potato and cauliflower florets together in water with a pinch of salt & turmeric powder (5-6 mins in microwave).Drain water out of it and take it in a bowl.

- Take all spices in a big bowl and add oil into it.

- Mix well and add parboiled cauliflower and potato bites in it.

- Cover each piece with a marinade and let it rest for around half hour.

- Take a baking tray and line it with a baking paper.

- Spread the mixture on tray evenly and bake them in pre-heated oven on 160 for around 15-20 mins. 

- Serve hot with rice/roti and a spoon of mango pickle. :)

PavBhaji

When I left India, my husband asked me not to bring any masala from there. When I came here n stepped into this kitchen for the first time, I found a kitchen-drawer full of various spices! Much much much more than what I expected before... :P

One thing to share with you all... All the times when he prefers to be a head chef in the kitchen, I get strong vibes of these 2 things to happen: 

1. Any dish tat he cooks comes to be so delicious! yummm always...

2. & that dish has to have "PavBhaji Masala" in it... ;)

I didn't much prefer to make PavBhaji back in India 'coz I always found "Bhimsingh" or "Prince" or "Honest" PavBhaji wala round the corner. But here...No luck of having it road-side!!! And now I can say that I too can compete with those road-side ones.. I'm yet to beat a tough competitor in-house though ;)

Here is the recipe for making PavBhaji - my version:  

Makes: 4 servings

INGREDIENTS:

8 Pav (buns)

2 large potatoes

1/2 cup green peas

1/2 cup cabbage

1/2 cup cauliflower

2 chopped tomatoes

2 chopped onion

1/2 cup chopped capsicum

1 tbsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp red chilly powder

2 tbsp butter

3 tsp "Pav Bhaji Masala"

1 tsp coriander powder

2 tbsp lemon juice

1/2 tsp cumin seeds

Salt to taste

METHOD:

- Cut potatoes, cabbage, cauliflower and pressure-cook them for 3 whistles.

- Take butter in a deep kadai. Add cumin seeds and let it crackle.

- Add chopped onions with ginger-garlic paste and saute it till onions are golden brown.

- Add chopped tomatoes and all the masalas in kadai and cook it for more 2-3 mins.

- Mash pressure-cooked veggies into it and mash them roughly. 

- Pour some water if required to form a medium-thick gravy.

- Garnish with chopped coriander (optional) and serve hot with butter-roasted pav, chopped onions & lemon slice.

Dum Biryani

Makes: 3-4 servings

INGREDIENTS:

2 cup basmati rice

1/2 cup green peas

1 Potato

1 Tomato

1 Carrot

1 Onion (medium-sized)

1/2 cup Cauliflower florets

1 tbsp Curd

1 tsp Coriander powder

1/2 tsp Red chilly powder

1/2 tsp Garam masala

1/4 tsp Turmeric powder

Chopped mint leaves

Saffron milk (few strands of saffron soaked in lukewarm milk)

Salt as per taste

1/2 tsp Cumin seeds

A pinch of hing

3 tbsp Oil

METHOD:

1. Cook basmati rice in open vessel with little salt & khada masala (cinnamon, cloves, bayleaf) in water. Drain and rinse with cold water when it is 80-85% done.

2. Parboil potato, cauliflower & carrot together (if microwave - 6 mins)

2. Drain excess water from parboiled veggies. Add tomato, curd with all spices and mix well.

3. Heat oil in kadai and add cumin seeds, hing.

4. When it starts spluttering, add onions (cut in strings - julien) and fry it till dark brown.

5. Take fried-onions out and add veggies mixture in the same kadai. Mix well and cook it for around 5 mins.

-- Here on upto step 8, it can be done in oven-proof bowl / clay-pot as well--

6. Make alternate layers of veggies mixture & cooked rice in kadai/oven-bowl.

7. On every layer of rice, sprinkle fried onions, a pinch of garam masala, few chopped mint leaves & pour 2 tsp saffron milk.

8. Repeat the process for making alternate layers (minimum 2 layers each).

9. If it is to be cooked on gas, cover the kadai with a lid and seal the sides of it with normal chapati-dough*. 

Cook for around 15 mins*.

10. If you are using oven, seal it wit aluminium foil  & bake it for around 20-25 mins on 160 degrees.

Note:

* Alternatively, you can use a big kitchen towel. 4-fold it and arrange it on kadai. Cover it with a lid tightly and place a heavy weight on it.

* If you are using a iron-kadai (not the non-stick one), after 5 mins, place a flat tava on gas and put kadai onto it.

Chhole Masala

Makes: 2 servings

INGREDIENTS:

1 cup chickpeas

1 chopped onion

1 chopped tomato

1-2 tbsp lemon juice

2 tsp ginger-garlic paste

1 tbsp chana masala

1/4 tsp red chilly powder

1/4 tsp coriander powder

1/2 tsp cumin seeds

Pinch of hing

Salt per taste

2 tbsp cooking oil

METHOD:

- Soak chickpeas overnight in warm water and pressure-cook* it with 1/2 tsp salt and enough water.

- Keep it aside and don't drain the water from it.

- Take oil in deep kadai and once heated, add cumin seeds. 

- Once it splutters, add hing and chopped onions. Saute it for a min or 2.

- Add ginger-garlic paste and cook it for a min.

- Add chopped tomato with rest of all seasonings. Mix it well and cook it till tomatoes turn into puree. Seasonings will leave the finest aroma by then.

- Add boiled chickpeas with water and cook it open for around  10 mins.

- Garnish with Lachcha Onions* & serve hot with Kulcha.

Notes:

* Take 1 tsp of tea (optionally 2 tea-bags) and 2 cloves, 1 small cinnamon stick in small cloth. Make a potli of it and put it in while pressure-cooking chickpeas. "Remove it once done." It will give a nice dark-brown texture & wonderful aroma to chickpeas. 

* Take an onion and cut it into half vertically. Thin slice the same way and separate each string of it. Add a pinch of salt & few drops of lemon juice. It goes well with any traditional North-Indian dish.

Kulcha

Makes: 4-5 nos.

INGREDIENTS:

1 cup wheat flour

1/2 cup plain flour (maida)

1/2 cup chopped coriander

1/2 cup curd

2 tsp oil

Salt per taste

Lukewarm water as required

METHOD:

- Take wheat flour & maida with salt & coriander in bowl.

- Once it is mixed well, add oil and curd.

- Use lukewarm water as required and knead a soft dough.

- Roll it in oblong shape and arrange all in baking tray. 

- Bake it in pre-heated oven on 160° for around  15 mins.

- Take the baking tray out and roast them both the sides on direct high flame for around 10-12 sec.

- Baking will give a little crisp-fluffy look to kulcha & direct flame will bring a nice spotted texture like tandoor one.

Hot Chocolate Cake

Makes: 2 nos.

INGREDIENTS:

1/2 cup butter 

1 cup cooking chocolate

1 egg

3/4 cup caster sugar

1/2 cup plain flour (maida)

1 tsp baking powder

A pinch of salt

METHOD:

- Heat butter in pan and once it melts, turn of flame. 

- Add cooking chocolate in it and mix well to form a nice smooth slurry. Let it cool down to room temp.

- Take egg and caster sugar in bowl. Beat them together to make fluffy mixture.

- Add salt, baking powder & plain flour to it and mix well. 

- Add chocolate-butter slurry in this bowl and keep mixing for few mins.

- Grease the ramekins with butter & sprinkle a little plain flour in it.

- Pour the mixture in both ramekins and set it well not to leave any air bubbles.

- Bake it in pre-heated oven on 160 for around 20-25 mins.

- Serve hot with vanilla/choco-chips ice cream & chocolate fingers.

Linking this recipe to Sweet n Savory - Bake Fest n Cook's Joy:

SevPuri

Makes: 12 nos.

INGREDIENTS:

12 papdi for chat 

1 cup soaked & boiled chickpeas 

1 cup boiled & chopped potatoes

1/4 cup fresh yogurt

1/2 cup imli (chat) chutney

1/2 cup coriander-mint chutney

1/2 cup namkeen sev

1/2 tsp cumin powder

Salt to taste

Chat masala to sprinkle

METHOD:

- Mix chopped potatoes & boiled chickpeas in a bowl.

- Add a lil of salt, cumin powder & mix well.

- Arrange 12 papdi in a plate and put a dollop of potato-chickpeas mixture onto it.

- Pour a lil of yogurt, imli chutney and green chutney.

- Garnish with namkeen sev & sprinkle chat masala on it.

- Prepare "Sevpuri" a few mins before serving.

Mix 'n' Match Wrap

Serves: 4 no.

INGREDIENTS:

For Wrap:

=======

4 garlic & herb flavored soft wraps (readymade this time)

8 boiled baby potatoes

1/2 cup lotus root

1/2 cup paneer cubes

1/2 cup dice-cut bell pepper 

1/2 cup brussel sprouts

1/2 cup bokchoy (or any leafy veggie)

1 tsp cumin powder

Pinch of garlic powder

1 tsp mixed herbs

Salt as per taste

Oil

For Dressing:

=========

1 cup hung curd

1 tsp capsico sauce

2 tsp mustard sauce

pinch of salt

METHOD:

- Take oil in pan and add baby potatoes first. Saute till skin comes to be cripsy & golden brown.

- Add rest of all the ingredients & seasonings. 

- Mix well and stir-fry on high flame for a min or so.

- Take a wrap on flat surface, put above stir-fries in enough quantity.

- Prepare a dressing by mixing all 4 ingredients and pour it over stir-fries in wrap.

- Fold the wrap first from both the sides and by holding it, roll it from top to bottom. 

- Roast it on flat pan with a drizzle of oil and cut it in the middle.

- Enjoy healthy and yummy wraps with Coriander Chutney.

Sending this to Gayathri's WTML hosted by Sowmya, Virunthu unna vaanga by Vijayalakshmi... 

Aloo Methi

Servings: 2

INGREDIENTS:

3 potatoes - medium sized

3/4 cup kasoori methi (u can use 1/2 cup fresh methi as well)

1 tbsp chopped coriander

1 tsp ginger-green chillies paste

1 tsp cumin seeds

1 tsp coriander powder

1 tbsp lemon juice

Salt per taste

A pinch of hing

Oil

METHOD:

- Boil potatoes and dice cut them.

- Heat 1 tbsp oil in pan and add cumin seeds, hing. Let it splutter well.

- Add potatoes and methi (dried or fresh - ur choice) leaves and mix well.

- Add rest of all ingredients and let it cook for 3-4 mins.

- Garnish with chopped coriander and serve hot with phulka roti.