Nov 30, 2011

Eggless Chocolate Brownie ~ Soft & Moist

At first, I really thanks to my elder sister (Owner of Recipe Junction) who gave me idea about brownie. Eggless chocolate brownies recipe is an easy food recipe that is prepared with maida, cocoa, sugar, butter and milk. I made eggless chocolate brownies yesterday using yogurt as egg replacer. This was first attempt to make brownie. It came out moist, soft, rich with melt-in-the-mouth texture. Kids also love it.

Ingredients :

Dry Ingredients :

All-purpose flour : 1 cup
Sugar : 1 cup
Cocoa powder : 1/2 cup
Baking Soda : 1/2 tsp.
Chopped nuts : 1/2 cup (almonds/hazelnuts/walnuts/cashew)

Wet Ingredients :

Chocolate bar : 1 piece
Butter : 3 tblsp.
Plain Yogurt : 1/2 cup
Vanilla essence : 1/2 tsp.
Milk : about 1/2 cup or enough to knead a creamy batter

Method :

Preheat oven to 180 degrees C. Grease the baking tray.

Melt chocolate with little milk. Melt butter and keep aside.

To the melted chocolate-butter mixture, add yogurt, vanilla essence and sugar. Beat until creamy, if needed add 1-2 tblsp. milk.

In another bowl, take flour, cocoa powder, baking soda and nuts. Mix everything well. Now slowly add this mixture to the yogurt-chocolate mixture. Add enough milk to combine, beat until you get a smooth and creamy texture.

Pour the mixed batter into the prepared tin and bake at 180 deg C for about 30 – 40 minutes or until a toothpick inserted in the centre comes out clean.

Remove and cool in the pan for 10 minutes before cutting into equal squares and enjoy with evening tea. It freezes very well and a great snack for the kids for their break time.

Sending this to Zesty Palette's "Bake Fest" event, Cook's Hideout's "Deceptively Delicious" event, Krithi's "Serve It Series - Serve It - Savory Baked" event, Radhika's "Winter Carnival" event and Sizzling Tastebuds's "Global Food Festival" event

Nov 29, 2011

Gobi Gulistan ~ A Royal Mughlai Dish

Another special dish from the ‘Mughlai’ cuisine is Gobi Gulistan. The word ‘Gulistan’ in Persian means “flower garden” or “rose garden”. There are also places named ‘Gulistan’. This dish is prepared by stuffing the cauliflower, a flower from the vegetable garden, with a spicy masala. The florets are fried separately and the masala is stuffed as a filling in-between the florets. This lovely Mughlai recipe adds flavour, colour and spice to your meal.


Recipe Source : here

 Ingredients :

Cauliflower (small) : 1
Salt to tatste
Oil : 2 or 3 tbsp

For the masala:

Onions - 3, chop roughly and grind to a paste
Tomatoes - 2 big, roughly chopped
Ginger - 1 inch piece, chopped
Garlic : 2-3 pods
Curd/Yoghurt - 2 tbsp.
Poppy seeds - 1 tbsp.
Cashew nuts - 1 tbsp.
Garam masala  powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tsp.
Cumin seeds - 1/2 tsp.
Shah jeera - 1/2 tsp.

Sugar - 1/4 tspSalt to taste

Method :

Remove stem of cauliflower (a little) and wash, then wipe dry.

Heat oil in a pan, put in one cauliflower floret at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till the florets turn golden and gets cooked. Remove and keep aside.

Soak cashew nuts and poppy seeds in little water for 15 mins. Grind it to a smooth paste and keep aside.

Meanwhile – To prepare the masala – heat oil in a pan, add shah jeera and cumin seeds, when seeds are splutters then add onion paste and little sugar, saute till it turns brownish. Then add ginger-garlic paste, cook it.

Now add cooked tomato paste. Cook for 3-4 minutes on low flame till the masala turns dry.

Add the cashew nut and poppy seed paste and cook till get aroma. Add red chilli powder, coriander powder, turmeric powder, garam masala powder and salt one after the other and mix well and cook for 2 mins.

Now add well beaten yoghurt and cook again till the masala turns reddish, bring it to boil. Add fried cauliflower florets to the masala and cook for 5 mins till all masala coated on florets.

If you want to gravy then add enough water to the required consistancy of masala, let it cook for 5 mins till the flavors merge together.

Serve Gobi gulistan hot with chappathis or parathas.

Sending this to Priya & Aipi "Tuesday Bookmarked Recipes" event, Tickling Palates's "Let's cook : Mughlai Cuisine","Winter Carnival" event

Nov 28, 2011

Soya Manchurian Wtih Spring Onion (Version - II)

Soya is supposed to be very good for women. It has full of Proteins and natural minerals. I have noticed most of the people don't like to eat those big chunks as it taste like flesh. But in case of me and my husband we just love the taste and its texture. I also use the soya granules which can be added along with the fillings for samosas. Here I come up with my manchurian chinese version.

Ingredients :

Soya Chunks : 1 cup
All purpose flour (maida) : 2 tbsp.
Corn flour : 1 tbsp.
Ginger-garlic paste : 1 tbsp.
Green Chilli paste : 1 piece
Tomato ketchup : 2-3 tbsp.
Soya sauce : 2-3 tbsp.
Ginger : 1 inch piece, finely chopped
Garlic : 2-3 cloves, finely chopped
Green pepper : 1 piece, diced
Red onion : 2 pieces, diced
Salt to taste
Spring Onion for garnishing

Method :

Rinse the soya chunks and soak in hot water for about 15 minutes. Squeeze and wash soya chunks again in cold water for several times and drain the water completely.

Combine cornflour, all purpose flour, ginger-garlic paste and salt and make a paste which is not too thick or runny. It needs to be able to coat the soya chunks well. Dip the soya chunks in this paste and coat it uniformly.

Heat oil in a pan, fry the soya chunk. Keep aside.

In the same oil, Add fresh ginger and garlic. Saute for few sec and then add onion, capsium, spring onion and salt to taste. Make sure the onions and capisum are half cooked. Now add soya sause , tomato ketchup and chilli sause. Sprinkle some water and saute again for a while and bring to boil. At this stage add the mixture of corn flour inorder to get thick gravy.

Lastly add the fried soya chunks and mix well.

Garnish with spring onions on top and serve hot.

Sending this to Palakkad Chamayal's "Spring Onion" event and Sizzling Tastebuds's "Flavours of China" event

Nov 25, 2011

Spinach fry with Bori and peanuts

Spinach Fry is one of  the side dish which is very tasty, nutritious, and easy to make. Spinach is loaded with tons of nutrients. It is rich in Vitamins A, C, and K, and is an excellent source of Iron and Folic Acid.  Spinach is also a good source of Omega 3 fatty acids. 

Ingredients :

A bunch of spinach
Oil – 1 tbspn,
Red chilly – 1,
Peanuts : 1 tbsp.
sugar : 1/4 tsp.
Poppy seeds : 1/4 tsp.
A pinch of turmeric powder
Salt to taste

For garnish :

Bori ~ ½ cup of urad dal Bori fried and crumbled. If you do not have any Bori, you might skip it. The Bengali Vadis are known as Boris and are small sun dried cones of lentil paste. Here is a recipe of boris made of Urad Dal. These boris are fried and then added to the dish.

Method :

Pick, wash and cut the spinach (palak) and Keep aside.

Heat 2 cups of water in a vessels, boil chopped spinach with a pinch of salt. Cook for 5-7 mins. Drain the excess water.

Heat Oil in a Kadhai/Frying Pan, fry the Bori till it is a nice warm rich brown. Remove and keep aside.

Then add peanuts, till golden brown.

In the same oil add red chilly, poppy seeds, when seeds are spluttering tehn add boiled spinach, turmeric powder, salt and

Now add fried bori and peanuts, mix well. Do not overcook the spinach, otherwise nutritious content will be decrease.

Now crumble the fried bori on top. Mix well with spinach.

Goes well with hot steamed rice.
sugar, mix well. 

Nov 23, 2011

Bread Upma

Bread upma is a new way to eat your bread. If you're tired of eating toast and peanut butter and jelly sandwiches, try this vegetarian (vegan) breakfast with bread. Sometimes we want to cook a quick food for breakfast or snacks and we expect it to be delicious too. Bread Upma is that kind of dish which is easy to make and yummy too.Bread Upma, a tasty breakfast dish prepared with bread slices and choice of vegetables.

Ingredients :

Bread slice : 5 no.(Toasted and cut each slice into 9 squares)
Onion : 1, medium, thiny slice
Vegetable : 11/2 cups (carrot, beans, peas and spring onion)
Tomato : 1, medium, chopped
Ginger : 1/2 tsp, grated
Green Chilli : 2, chopped
Toamto Ketchup : 2 tbsp.
Oil : 2 tbsp.

To temper:

Mustard seeds : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Urad Dal : 1/2 tsp.
Channa Dal : 1/2 tsp.

Method :

Heat oil in a pan, add all tempering ingredients, fry till then lights golden colour, now add onion ad fry till turn soft.

Now add vegetables, fry for 5 minutes, when they are soft then add tomato and salt, cook them covered till tomato becomes smashy. At this time add tomato ketchup, mix evenly and sprinkle few drops of water.

Finally add the toasted and cut bread pieces, toss well so that all the bread pieces are well coated with the sauce and let it sit on low flame for 2-3 mins. Switch off the flame.

Serve hot with Hot & Sour Chicken soup..


You can use the bread directly to the sauce without toasting.
You don't add more water as this make this dish mushy.

Sending this to Krithi's "Breakfast Club" event

Nov 21, 2011

Shahi Kaju Aloo

Shahi Kaju Aloo is a Mughlai cuisine. Shahi Aloo Kaju recipe came in light from Mughal emperor. Shahi Aloo Kaju is an extremely spicy recipe. Shahi Kaju Aloo recipe is most popular in Delhi, Punjab and Rajasthan. You can cook Shahi Aloo Kaju recipe very simply. 

Ingredients :

Baby Potatoes 300 gm
Cashewnut paste 4 tbsp
Chopped garlic 1 tbsp
Cumin Seeds ½ tsp
Bay leaf 1-2 nos.
Chopped Onions 2 nos.
Turmeric 1 pinch
Garam Masala ¼ tsp
Dahi 100 gm
Milk 100 ml
Salt to taste

Coriander Leaves for garnishing

Method :

Collect suggested ingredients for Shahi Kaju Aloo recipe and arrange them properly.

Fry the baby potatoes to a deep golden brown and keep aside.

Heat oil in a pan and add black cumin, green chili and bay leaf. Wait for 30 seconds till cumin seeds stop spluttering then add onions and cook on low flame. Add turmeric and garam masala also. Add salt just now.

Add yogurt and stir fry till water evaporates because yogurt is the main things for Shahi Kaju Aloo. Cook it till dries mixing cashewnut paste.

Add baby potatoes now. Finally, add milk 1/2 cup and 1/2 cup water to the gravy. Leave it for 2-3 minutes now on medium flame.

Shahi Aloo Kaju serve with garnished green coriander leaves. 

Sending this dish to Radhika's "Mughlai Cuisine" event, Pari's 'ONLY'-CURRIES event guest hosting by Janaki

Nov 17, 2011

Schezwan Hakka Veg Noodles

I love Chinese Food. The Soy sauce, Vinegar, Spring Onion's and a bit of ajina-motto all do a great magic to the simple noodles or rice. When I craved for some spicy noodles, i decided to make this schezwan noodles. I always love to add lot of vegetables in quantity to my noodles dishes. They look colourful and also taste good. Popular schezwan hakka veg noodles at home with this easy recipe. The schezwan sauce enrobes the boiled noodles and stir fried vegetables and makes for a healthy and tasty snack or tiffin choice for all, especially children.

Ingredients :

Noodles : 1 packet
Onion : 1 medium, chopped thinly
Juliene Vegetable : 2 cups (carrot, beans, capsicum, peas)
Soya sauce : 1/2 tsp.
Tomato Sauce : 1/2 tsp.
Schezwan sauce : 11/2 tblsp.(adjust)
Pepper powder : 1/2 tsp.
Salt as per taste
Ajinamoto : 1/4 tsp.
Spring onion : 1tblsp, finely chopped

Method :

Heat around 5-6 cups of water in a vessel. To it add 1 tsp of oil and 1/2 tsp of salt. Allow to boiled and bubble up.

Reduce flame and add noodles. Cook for around 5 minutes.

Remove and drain water. Immediately run under cold water so it avoids sticking together and drain water and keep aside.

Heat oil in a wok, add chopped onions, fry till transparent.

Next the vegetables one by one and saute together for 4-5 minutes. See that they do not mushy. They have to be still firm and ma intain their crispness.

Then add soya sauce, schezwan sauce, green onion, pepper powder, salt and cooked noodles, ajinamoto, mix well and cook for 2 minutes.

Serve hot & Njoy..........

Sending this to Sizzling Tastebud's "Flavours of China" event

Aloo Gobi Ki Sabji (Potato And Cauliflower Curry)

Aloo Gobhi, a classic North Indian dish. Being a cauliflower and potato fan, aloo Gobhi has to be a favorite. Rotis with spiced Aloo Gobhi is a regular dinner fare during winters. There is something about the aroma of spices that go into the tadka (tempering) of North Indian cooking that makes me hungry. Typical North Indian tadka is cumin seeds, bay leaves and spice powders like turmeric, red chilli, coriander and garam masala powder, followed by vegetables. The aroma is simply enticing.


Potatoes : 2 large
Cauliflower : 2 cups
Tomato : 1, chopped
Cumin seeds : 1/2 tsp.
Ginger : 1 tsp, grated
Green chilli : 1, chopped
Turmeric powder : 1/4 tsp.
Kashmiri red chilli powder : 1 tsp.
Roasted cumin-coriander powder : 1/2 tsp.
Garam masala powder (1 cloves, 1/2″ cinnamon, 1 cardamom) : 1/2 tsp.
Bay leaves : 1 or 2
Sugar : 1/4 tsp.
Salt to taste
Coriander leaves for garnishing

Method :

Cut the cauliflower into florets and wash it thoroughly. Peel the potato and dice it into small cubes.

Heat the oil in a large frying pan, add couliflower florets and potato pieces, till light gloden brown.

In the same oil add bay leaves and cumin seeds for about 2 minutes, until they begin to splutter.

Now add chopped tomato, grated ginger, green chilli, turmeric powder, kashmiri red chili powder, roasted cumin-coriander
powder, salt and sugar, sautefor a few minutes. Then add fried cauliflower and potatoes, cook until the potatoes are cooked and the cauliflower tender yet crunchy. Add 1/2 cup of hot water and close the lid, cover with lid and allow it to cook.Garnish with coriander leaves and place lid and let it rest for a few minutes before serving.

Serve hot aloo gobhi with phulkas, paranthas or puris.

Sending this recipe to Ammaji recipe's "Cooking without Onion & Garlic " event, Tickling Palate's "Winter Carnival" event and Janakis Kitchen's "'ONLY'-CURRIES"

Nov 15, 2011

A famous bengali delicacy : Chingri Macher Malaikari /Prawn Malaikari (Prawn cooked in coconut milk)

Last week I spent time with my parents and enjoyed the foodstuff that is prepared by my Mom. I would like to share with you the entire amazing Bengali traditional dish “Chingri Malaikari” or “Prawn Malaikari”.  I have grown up the East Indian State (West Bengal), having to eat (and loving every bite and moment of it) this simply fabulous dish in every special occasion.

          Chingri Malaikari or Prawn Malaikari , is a very well-known and delicious Bengali entity  served with white Rice or Pulao for lunch or dinner on special occasions.   We Bengalis are very much proud to have such type of dish, that is "Chingri Macher malaikari" or Prawn cooked in coconut milk with very mild spices.

[About this picture : This is the contribution of my mom into my blog as the dish was cooked by my mom when the photo was taken.]       

Ingredients :

Prawns(big size) : 500 gm.(deveined and tails on)
Onions : 2(medium)
Ginger-garlic paste : 2 tblsp.(1/2 inch ginger + 2 small cloves of garlic)
Green chilli : 1 (slitted)
Coconut milk : 2/3 cup
Turmeric powder : 2 tsp.(1 tsp. for marinating prawns and 1tsp. in gravy)
Red chilli powder : 2 tsp.(as per taste)
Tomato : 1, finely chopped
Sugar : 1 tsp.
Card : 1/2 tbsp.
Salt to taste
Oil : 2 tblsp.

Whole spices  -

Cardamoms : 4
Cinnamon : 2(1 inch stick)
Cloves : 5-6

Method :

Prawns are very delicate, so beware when you are deshelling them. Keep the head of the prawn intact, but wash it carefully. Marinade the prawns after washing with curd and garlic ginger paste for at least an hour.

Grind onion, ginger, garlic and tomato into fine paste seperately.
Dry roast whole garam masala then make a paste.

Heat enough oil in a pan, to fry the prawns. Do not deep fry them. Fry them lightly in medium flame for 2-3 minutes from both sides until they change their color to light golden.

In the separate pan, heat oil, fry onion paste till little brown, add sugar and saute little more. Then add ginger-garlic paste, tomato paste and saute for 2 more minutes. Add turmeric and red chilli powder. Saute for 1-2 minutes, when oil seperates, add slitted green chilli, mix it.

Now add fried prawn, ghee and dry roast garam masala and mix well.

Then add coconut milk , when the gravy starts to boil. Can add a little water if needed.
Check the seasonings, stir in the concentrated coconut milk. Wait until you have your desired consistency of gravy. Remove from  heat.

Enjoy hot with steamed rice or light Pulao.

Nov 14, 2011

Durga Puja Special ~ Apple Halwa

Apple halwa is a declicious Indian Apple sweet that is is very easy to prepare and popular all across the country.This halwa recipe has by name itself has its main ingredient as apples and are really delicious.Its fruit rich recipe , healthy and can be taken by children and oldies.


Red apple (big size) - 3 Nos
Sugar - One and half cups
Ghee - 3 to 4 tablespoons
Cardamom Powder - 1/2 teaspoon
Cashewnuts - few
Kesar Powder - little


Wash the apples and wipe it. Peel the skin and remove the seeds. Cut it into medium size pieces. Put it in a mixer and grind it to a fine pulp.

In a thick bottomed kadai (preferably non-stick kadai) put one teaspoon ghee and fry the cashew nuts. Remove and keep it aside.

 Same kadai put the remaining ghee and add the apple pulp. Fry it on medium flame till the water content in the pulp is evaporated and it becomes slightly thick. (It will take 10 to 15 minutes). Add sugar and mix well. Add saffron  and stir it continuously till it leaves the sides of the kadai.

When it starts thickening add fried cashews and badams and cardamon powder and mix well and serve. Mix everything well and transfer it to a greased bowl.

You can serve it with a spoon or cut it into squares. You will get approximately 15 pieces.

Note : Instead of grinding the apples, you can grate it and follow the above method. The halwa will look like this :

Sending this Ramya's "ABC Series Begins - A for Apple ", Tickling Palate's "Diwali Special- Sweets & Savories", Anu's Healthy Kitchen's "Diwali - Festival Of Lights" and Simply Food's "Desserts with Apples" Event

When it starts thickening add fried cashews and badams and cardamon powder and mix well and serve. Mix everything well and transfer it to a greased bowl.

Nov 2, 2011

Spicy Cauliflower Masala

Cauliflower Masala Curry will be tastier than the usual way we make the cauliflower curry.  I tried it and it came out real good.  This curry can be taken as a side with fried rice or can be served with chapathi.

Ingredients :

Cauliflower - 1 cup
Onion - 1, sliced
Tomato -1, chopped
Green chilli - 2
Red chilli powder - 1 tsp

Garam masala powder - 1 tsp
Saunf - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Oil-2 tbsp

For masala coating:

Red chilli powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1 tsp
Corn flour-1 tblspn
Salt to taste


In a mixing bowl mix cauliflower with all the ingredients given in masala coating together and let it sit for 5-10 mins.

Heat 1 tblspn oil in a kadai,and add the cauliflower pieces in that and mix together.Fry for 5 min till the cauliflower is crispy and golden in low flame, set this in a bowl.

Heat 1 tblspn oil in the same kadai and add saunf and let it sizzle for 30 sec.Add in onion and mix well.

Add green chilli and tomato pieces, salt and sugar and mix well.

Now add red chilli powder,garam masala powder and mix well.

Throw in the cauliflower pieces and mix well.Squeeze a little lemon juice and toss well.

Serve hot with roti or rice..

Sending this recipe to Tickling Palate's "Winter Carnival" event

Egg Tarka

Tarka or "tadka" is a process of cooking in which spiced butter is used to season a dish. This is a classic, comforting lentil dish. Dals are a very good source of protein in a Vegetarian diet!

Ingredients :

Whole green moong dal : 1 cup
Egg : 1
Onion : 2, medium, finely chopped
Ginger paste : 1 tsp.
Garlic paste : 2 tsp.
Tomato : 1 medium, finely chopped
Cumin seeds : 1 tsp.
Bay leave : 1
Turmeric powder : 11/2 tsp.
Red chilly powder : 1 tsp.
Coriander powder : 1 tsp.
Garam Masala powder : 1 tsp.
Sugar : 1 tsp.
2 tbsp oil
Salt as per taste

Method :

Soak the whole moong dal for over night or if you are in hurry soak it in hot water for one hour at least.

Pressure cook dal with salt till well cooked.
In a pan, heat oil, add bay leave, cumin seeds, when seeds are splutter then add onion, saute until golden brown.

Add ginger paste, garlic paste, chopped tomato, saute for 5 mins. Then add turmeric, red chilli, coriander powder, saute till the oil separates. Now add cooked dal and mix it with masala.

Add water as required.Cover the pan and cook for 5 mins.

When cook the dal then off the gas.

Garnish with scrambled egg, onion and red chilli.

Sending this to Priya's "Cooking With Seeds-Mung/Moong Beans " event