Tuesday, July 26, 2011

Soya chunks - Potato Curry

Ingredients : 
1.     Soya Chunks – 1 cup
2.     Potato – 1 cubed
3.     Carrots – Cubed
4.     Onion –  2
5.     Tomatoes  - 1
6.     Ginger Garlic paste – 1 Tsp
7.     Garam Masala – ½ Tsp
8.     Chilli powder – ½ Tsp
9.     Turmeric Powder - pinch
10.  Coriander powder – 1 Tsp
11.  Coconut Milk – 3 Tsp
12.  Whole Garam masala – Cloves,bay leaves, Cinnamon

How to make it :
1.     Soak Soya chunks in hot water and let it stand for 10 mins.
2.     Place a kadai and add oil, once its hot – add some whole Garam masala  and let it splutter.
3.     Then add finely chopped onions and let it cook until its transparent. Then add the ginger garlic paste and let it cook until raw smell goes off.
4.     Add the tomatoes and cook until it’s mushy. Then add turmeric powder,chilli powder ,coriander powder  and garam masala cook for few mins with little water.
5.     Now add the Soya chunks and potatoes and carrots and add salt as needed and let it cook. Add little water if necessary.
6.     Once the chunks are all cooked add coconut milk and grind coconuts with Kuskus and add it to the gravy.
7.     Garnish with cilantro and serve with hot pulkhas J.

Koftha Curry


For Koftha
  1. Cauliflower,grated - 1 & 1/2 to 2 cups
  2. Potatoes                  -3 nos.,boiled & Mashed
  3. Cornflour                -1 & 1/2 tblsp
  4. Chat masala            -1/4 tsp
  5. Pepper powder       -1/4 tsp
  6. Baking powder       -1 pinch
  7. Salt                         -As needed (3/4 tsp)
  8. Oil                         For deep frying
  9. Paneer                 Cut into 8 cubes
For Gravy
  1. Tomato puree                   - 1 cup
  2. Oil/Ghee                            -2 tsp
  3. Jeera/Cumin seed                -1 tsp
  4. Ginger chopped   -1 tsp
  5. GInger paste                     -1 tsp
  6. Garam masala Powder -1/2 tsp
  7. Red chilli powder -1/2 tsp
  8. Coriander powder               -1 & 1/2 tsp
  9. Salt          As needed
  10. Coriander leaves    
  11. Milk                                        -1 cup
  12. Cashews + Badam     - 10 (Smooth paste) – Alternatively use Cream ¼ cup

How to make it :
  1. Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
  2. Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
  3. Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
  4. Make small balls,by keeping the paneer cubes inside  and Deep fry in medium flame till golden brown and keep aside.
  5. For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree.
  6. Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
  7. Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
  8. Add milk and badam cashem paste /cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.
  9. Creamy  kofta curry is ready to enjoy with chappatis or any pulavs. 

Tips :
  1. If the koftha’s break in oil , you can add some rice flour to it which will absorb excess water and crisp cook the koftha.
  2. If you are making this for parties, just add the koftha’s like 30 minutes before you are ready to serve, that way your koftha’s are very fresh to serve!

Blueberry Muffin

  1. 8 tablespoons (1 stick) unsalted butter, softened at room temperature
  2. 1 cup plus 2 tablespoons sugar
  3. 2 eggs
  4. 1 teaspoon pure vanilla extract
  5. 2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. 2 1/2 cups fresh or thawed frozen blueberries
  8. 2 cups flour
  9. 1/2 cup whole, 2 percent fat, or 1 percent fat milk
How to make it :

  1.             Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners.
    2.       In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix.
    3.       In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
    4.       With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk.
    5.       Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl.
    6.        Use an ice-cream-scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle some sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

    Tip : Here it is all about measurements. So always stick to strict measurements. If you see your muffins are craking up while baking, you can always cover it up with aluminium foil at the time it has all risen.


             A wonderful snack when you have left over chappatis  J. Quick to make and nice crispy munchy snack for anytime of the day ;). If you have chappatis and cant think of a curry really, this is a wonderful option. If you like chicken quesadilla, you can add chicken to this as well. All you need is to just gather all ingredients and put it on a sandwich maker! Tadaaa… it’s ready!!

  1. Rotis – 3
  2. Onions  - 1 cup (finely chopped)
  3. Tomato - 1 chopped
  4. Crushed Pepper  - Pinch
  5. Salt - Pinch
  6. Green chilli - 2 (very finely chopped)
  7. Mozzarella cheese – 3 tsp (shredded)
  8. Sour Cream (optional)
  9. Sandwich Maker Or Panini maker

How to make it :

  1. Just take the chappatis and add come onions,tomatoes, green chillies , pinch of pepper and salt.
  2. Then sprinkle as much cheese you want and some cilantro for nice  fresh flavor.
  3. Then put this on your sandwich maker as shown in the picture as you get the splits and grill it.
  4. Serve this with any hot sauce or maggi sauce of your choice !!
Note : If you are adding chicken, make sure you cook it well and then add it to the quesadilla !