Sabudana Vada – another fast recipe

This snack can be eaten at any time .But it is considered best to be eaten during Navratri fasts.It is a awesome snack and goes well with chai or cofeee 🙂

Ingredient
•1 cup Sabudana ( u can get in Indian store)
•Cumin seeds
•cup Peanuts (roasted & crushed coarsely)
•Potato (boiled, peeled & mashed)
•Green Chilies paste /crushed (according to ur taste)
•Salt to taste
•Oil to deep fry

Method:-
•Soak Sabudana and leave overnight or 5 hours. It will be a kind of fermentation that makes Sabudana soft.
•Add all the above ingredients except oil and prepare a paste.
•Keep the oil in a deep frying pan to heat. Prepare small medium size balls
•Fry till they are crisp and light brown in color.
•Drain them well using a sieve type ladle and paper towels.

Enjoy this snack with Tea or cofee and any kind of chutney

Sukha aloo/Dry Potato

I am doing Navratri fasting for 9 days, so thought of sharing Fasting recipies which I would be preparing during these days. We can eat Sabudana ,Kottu atta,Singhara (Indian water-chestnut .I am sharing the simple recipe with you

Ingredients
Boiled potatoes
3 tbsp oil
salt to taste
kadi pata (if available)
2-3 green chilies
1/2 tsp red chilly powder
Cumin seeds

Steps

Put oil in a pan. Add cumin seeds
Heat up the oil and mix in kadi pata, green chilies and red chilly powder and mix it well.
Now add boiled potatoes cut in small cubes and fry the potatoes in the pan.
When the potatoes are half cooked mix in salt and mango powder. Mix well.
When the potatoes look little crispy and golden brown turn the gas off
Also add cilantro if you have at home

Chicken Kabab

This weekend we were in relaxing mood or you can say recovery mood. My husband was not feeling well so we stayed at home and relaxed.We could not go out and still I want to eat something delicious but less oily. So I thought why not prepare simple Chicken kababs at home
Ingredients

1) chopped green chillies
2) Garam Masala( Can be easily found in Indian store. If you do not have then add any BBQ masala)
3) black pepper (according to ur taste)
4)Chopped cilantro
5)Minced Chicken
6)Ginger Garlic Paste
7)Salt
8)1-2 spoons of yougurt
9)finely chopped onion(I took 3/4 of onion)

Steps

1.Mix all the above ingredients .Let this mixture to marinate for at least 2 hours.
2.Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.Place these skewers into the pre-heated oven.(You can also fry kababs. Heat oil in a tawa and shallow fry these kababs shaped mixture)
3)When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney and thinly sliced onions

Please give me your feedback to improve it further.

Boneless Chilli chicken

Chicken is most favourite dish of punjabi’s.I live in CA but my roots belong to Punjab a state in Northern India. On the weekend I prepared our authentic dish but in a simple and easy way

Ingredients
boneless chicken-diced
egg-slightly beaten (I took 1 , u can 2 as well)
cornflour (little bit , I will say 2-3 tbsp)
garlic paste (according to ur taste)
ginger paste ((according to ur taste)
oil
onions-chopped coarsely
green chillies-thickly sliced or to taste (remove the seeds if too hot)
Green Pepper chopped finely

Steps
1)Mix together the chicken, egg, cornflour, garlic and ginger paste, and enough water so that the chicken pieces are ‘coated’ with the batter. Leave it for about half an hour.
2)Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through.
3)Heat 2 tbsp oil in a different pan and stir fry the onions in it over high heat till they look ‘wet’. Add Green pepper as well.
4)Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and the chicken.
5)Mix well, and serve garnished with some greens

Banana Split

I dont have sweet tooth but today I prepared following for my friends kid. I hope you all like it and also give me suggestion
1 square chocolate – semi-sweet
light corn syrup (2 spoons)
condensed milk (2 spoons)
unsalted roasted peanuts
1 banana (in cubes)
Vanilla icecream

Steps
1) Micro-cook the chocolate for 2 minutes, stirring once.
2)Add corn syrup and sweetened condensed milk.
3)Microwave again for 30-45 seconds.
4)Add vanilla.
5)Serve warm top ice cream and sprinkle some peanuts. Arrange the banana around ice cream

Tandoor Chicken/Roasted Chicken

Today I wanted to eat non- veg so I prepared ROASTED CHICKEN

Ingredients:
Chicken leg and breast pieces
Red Chilli
Ginger garlic paste
Kasuri methi:
Hung curd(I used normal curd which was thick)
Salt: to taste;
Pepper: to taste;
Mustard oil:

Method
Prepare the chicken by making cuts on thigh and breast. Marinate the chicken with ginger garlic paste, salt and keep aside. Cream the hung curd, add ginger garlic paste, seasoning deghi mirch, oil. Pour cream and smoothen the marination, however check seasoning. Skewer the chicken and put in the oven at 200-250 degree C.

Spinach Orange Salad

Yesterday Night we had 4 course menu. I prepared Corn soup, Spinach Orange Salad, Roasted Asparagus and Veggie Pasta . I served this along with a glass of Kianti. Everthing tasted awesome.I will start my today’s blog with a simple salad Recipe that can be prepared in no time.

Ingredients

1)Baby Spinach.
2)3-4 Orange.
3)1 tablespoons honey
4)1 tablespoon fresh lime juice
5)3/4 cup olive oil (you choice)
6)1 avocado, peeled, seeded, cubed( if you have it available )
7)1/2 cup chopped red onion

Steps

1)Peel the orange very carefully as we need it’s zest in the salad (If you dont like it you can skip this step)
2)With a thin, sharp knife, cut the bitter white pith from the oranges. Cut in between the membranes to release the segments. Reserve the segments in a separate bowl and whatever is left squeeze it use that as a orange juice. Put that on top of oranges.Add onion and mix it well.Add avacado pieces and mix it well again.Add orange zest as well and mix it well.
3)In another bowl add olive oil and put spinach. Mix it well with tongs.
4)Add orange , onion mixture into spinach bowl.
5)Add salt and black pepper while serving it.

*If you like almonds then caramalize it and add. I did not want to spend more time so I avoided that step 🙂

Poha – Our Saturday Bfast

Today morning when I got up at 9.15 I felt so fresh.Long weekend gives you a different feeling .Relax, calm ….. We had a nice cup of cofee .After that I thought to prepare a yummy recipe for bfast .It is a Maharashtrian dish(Bombay) – Poha.

Ingredients
1)finely chopped onion
2) 2-3 green chillies
3) Roasted peanuts
4) salt , tumreric
5)Poha (u will find it available at Indian stores)
6)boiled potato
7)Chana dal (optional)
8)1 spoon lemon( according to your taste)
9)frozen veggies

Steps
1)Soak the poha in water. Wash and drain all the water.
2) Add some salt , turmeric powder , keep aside.
3)Peel and cut the potatoes into small cubes.
4)Heat oil and put chana dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
5)Then add chopped onions, chillies and saute for few mintes.
6)Add potatoes , saute for few minutes.Add frozen veggies.
7)Cook till they are done. Add the poha, corainder leaves and stir.
8)Keep it on slow flame for 5- 7 minutes.
9)let it cool for sometime and add then lemon juice.
10) Serve it hot.

Soy Chunks/Nutrella Recipe

Long weekend started. Hurray!!!!!!!!!!!!!!!!!!!
I am starting my long weekend with an authentic Vegetarian Indian recipe that my mom use to prepare when I was a Kid.

Ingredients

1 cup dry soy chunks/Nutrella( you will find in Walmart or Indian Store)
1 tablespoon oil
1/tbsp cumin seeds
6 curry leaves (optional , I did not use it)
1-3 green chillies (optional)
½ medium onion, chopped
few chopped garlic cloves
2 small tomatoes, chopped
½ teaspoon ground turmeric
1 cup coconut milk
Salt

Steps
1)Soak soy chunks for 15-20 minutes. Boil it for 10 minutes so that it is soft.
2)Heat the oil and add mustard seeds and cumin and stir for 30 seconds.
3)Add curry leaves if you have and chillies, stir again.
4)Then add onions and salt and sauté .Now add the garlic and tomatoes. Continue to cook on medium-low heat till the tomatoes are very soft.
5)In a small, heavy skillet on low heat, toast cumin powder , coriander seeds, red chilles. Roast for about a minute, or till it lightly turns color and gets fragrant. Let it cool down a little. Then grind it (Its your wish either coarse or fineluy ground)
6)Add the abobe powder to tomato/onin pan and add boiled nutrella as well.
7)Add water as required and let it boil for about 5 minutes.
8) Add coconut milk and boil it for 2 more minutes.
9)Serve the curry with steamed rice.

Tip about Carrot soup and Tomato soup

One friend gave a great tip – always use a little carrot in tomato soup to cut the tartness, and always use a little tomato in carrot soup to cut the sweetness