Chilli Garlic Prawns

An excellent starter dish with prawns and my all time favourite Chinese take out. Prawns are cooked in chilli and garlic ground paste with a hint of cumin and black peppercorns. This dish might look fiery hot, but its actually very mildly spiced since I removed the seeds from the red chillies. 

 

Best served as an appetizer with your favourite dip. These prawns can also be served with roti / naan or with steamed rice/ fried rice.

 

 

 

 

 

Ingredients

• 15 Prawns - clean and devein
• 1 Tablespoon vegetable oil
• 1 Tablespoon salted butter
• 4 Garlic cloves
• 4 Dry red chillies
• 1/4 Teaspoon cumin seeds
• 1/2 Teaspoon whole black peppercorns
• Salt to taste
• Spring onion greens to garnish
• 1/2 Teaspoon freshly squeezed  lemon juice

Directions

1. Clean and devein prawns. Remove head and then pull the legs and shell and remove it. Using a paring knife remove the dark dorsal vein from the prawns. Set aside in a large bowl with plenty of water
2. In a microwave safe coffee mug heat 1 cup of water on high for 1 minute
3. Add dry red chillies in the hot water and set aside for 10 minutes
4. After 10 minutes,  slit the chillies and using a spoon remove the seeds. If you want spicy masala, you can leave the seeds in
5. In a food processor, add garlic, red chillies, cumin seeds, whole black peppercorns and grind it to coarse paste with 2 tablespoons of water
6. In a frying pan, add vegetable oil and butter
7. When the oil is hot, turn the flame to low and add the ground chilli garlic paste and fry for 5 minutes until all the water in the ground paste evaporates and the masala turns to a dark red color
8. Season with salt
9. Add prawns and increase the flame to medium and cook for 2 to 3 minutes flipping sides once or twice
10. Cook until the prawns are cooked through. Do not over cook prawns , they become chewy and hard if you overcook
11. Immediately squeeze fresh lemon juice and garnish with spring onion greens

Eggless toasted coconut Tea cake

Our family favourite tea cake, absolutely moist, light and delicious ! Awesome flavor and crunch from the toasted coconuts. This cake is not overly sweet and perfect with the glaze. This cake is one of the most ordered cake from my home bakery. Its so so good !

 

 

 

Ingredients

• 1 and 1/4 Cup All purpose flour
• 3/4 Teaspoon Baking Powder
• 1/4 Teaspoon Baking Soda
• a big pinch of salt
• 2/3 Cup Unsalted Butter at room temperature
• 1/2 Cup granulated Sugar
• 1/4 Cup Curd / plain natural yogurt
• 1/2 Cup Buttermilk ( To make buttermilk at home, take a coffee mug. Add 1/2 cup milk. I used full cream milk. Add 1 Teaspoon of distilled white vinegar and stir in. Leave the mixture for 10 minutes. After 10 minutes milk would have curdled and buttermilk is ready for use)
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Milk at room temperature
• 3/4 Cup toasted sweetened shredded coconut ( Recipe for sweetened coconut available below)

For the glaze

• 1/2 Cup confectioners Sugar/ Icing Sugar
• 1/2 Teaspoon lemon juice
• 1/2 Teaspoon lemon Zest
• 2 Tablespoon Milk at room temperature

Preparation :

Prepare sweetened shredded coconut :

 

1. Peel/ remove brown skin of coconut. We need just the white flesh of coconut. Grate/shred white part of coconut
2. In a bowl take 1/2 Cup water and add 2 Tablespoon granulated sugar. Add grated coconut to the sweet water and soak for 30 min
3. Drain and pat dry in a paper towel
4. Preheat Oven at 180 C / 350 F
4. In a oven safe tray / cookie sheet , spread the sweetened coconut and toast them at 180 C. Watch carefully and move it around every 3 to 4 min for even browning. They may burn very quickly, so you need to watch close
5. Once coconut is browned, remove from Oven and let it cool

Directions for Baking the cake

1. Preheat oven to 180 C, grease a 6 inch loaf pan and set aside
2. In a bowl, sieve AP flour, baking powder, baking soda, salt together for 2 times and set aside
3. In a separate bowl beat butter with a hand mixer for a min. Then add sugar and cream butter and sugar for 2 more min
4. Add yogurt and buttermilk and beat using the hand blender until everything is mixed together. Now add vanilla extract and beat one more time
5. Adding dry ingredients to wet mixture : Add flour in 3 additions alternating with milk. Beat until dry ingredients are evenly incorporated in wet mixture and there is no lump
6. Finally fold in 2/3 of toasted sweetened coconut in the batter
7. Pour the batter in the greased loaf pan and bake at 180 C for 45 to 50 min
8. Start watching the cake after 45 min. Bake until the tooth pick inserted comes out clean. My cake was done in 50 min.

9. Once done, remove from the oven and let it cool
10. Mean while prepare the glaze by whisking together confectioners  / icing sugar and 2 tablespoons milk. Add lemon zest and lemon juice and give it a stir
11. Drizzle the glaze over the cake and sprinkle the remaining toasted coconut over the glaze. Drizzle glaze when the cake is warm, that way it will get absorbed easily and adds sweetness to the cake

Ginger and mint lemon Sharbath

A refreshing drink made with lemon, fresh mint and ginger . This drink is sweet, tart and has mild flavour of mint and goodness of ginger. Super quick and easy to make and perfect for a hot summer day.

 

Ingredients

• 500 ml chilled water
• 2 Lemons
• 4 Tablespoons of sugar
• 1/2 Inch ginger piece
• 2 Tablespoon fresh mint leaves
• two big pinches of salt
• a pinch of cumin powder

Directions

1. In a pan over low flame, add one cup water, sugar and stir until sugar dissolves
2. Crush mint leaves and ginger using a mortar pestle
3. Add this crushed mixture to the water and bring it to boil. Switch off the flame
4. Let the water cool completely. Strain the water through a strainer and remove ginger and mint leaves.
5. Squeeze juice out of lemon
6. In a container / pitcher, add chilled water. Add lemon juice and give it a stir
7. Add the mint, ginger and sugar syrup we prepared at step number 3 to the pitcher
8. Stir again. Add two pinches of salt, a pinch of cumin powder and give it a stir
9. Check if the juice is sweet enough for you. Add more sugar or honey to increase the sweetness
10. Serve once. The lemon wedges and mint leaves you see on the picture above are for photography purpose only.

Spinach and scrambled egg grilled cheese sandwich

A hearty spinach and scrambled egg grilled cheese sandwich is just what you need to start your day ! Satisfying and filling breakfast that tastes so good ! Can be made in less than 10 minutes. I bet you will be making this sandwich again and again...

 

 

 

 

Ingredients

• 2 white sandwich bread slices
• 1 and 1/2 Tablespoon salted butter
• 1 Garlic clove crushed
• 1/2 cup packed fresh spinach
• 1 Egg
• 1/4 Teaspoon red chilli flakes
• 1/4 Teaspoon freshly ground black pepper
• 1 Cheese slice ( I used amul cheese)
• salt to taste

Directions

1. In a pan, add 1/2 tablespoon butter. Add crushed garlic clove and fry for 30 seconds
2. Once the garlic turns light golden, add spinch

                                   


3. Sprinkle a pinch of salt and stir fry for a minute
4. Add egg , sprinkle salt and pepper and using a spatula gently stir the eggs
and cook on low flame until the eggs are smooth and scrambled

                                   

5. Turn off the heat
6. Apply butter on both sides of the bread slices
7. Top a bread slice with spinach scrambled egg mixture. sprinkled red chilli flakes

8. Top the mixture with a cheese slice
9. Close the sandwich with the second bread slice ( buttered both sides)
10. Grill the sandwich on the sandwich maker until they are crispy and golden
11. Serve hot


 

Potato Kurma / korma

Parboiled potatoes cooked in coconut, cashew nuts and whole spices paste. This curry / korma is mildly spiced, full of flavor and tastes delicious. Shallots add a nice sweet taste to the korma. Best served with roti / naan / or Idly, Dosa.

 

Ingredients 

• 2 large Potatoes - boiled and roughly chopped into big chunks
• 2 Tablespoon Vegetable oil
• 1 Sprig of Curry leaves
• 1/2 Cup shallots grind to fine paste
• 1 Medium Tomato chopped finely
• 1/2 Teaspoon Turmeric powder
• Salt to taste
• Chopped cilantro leaves for garnish

To grind

 

 

• 4 Tablespoon Fresh coconut slices
• 3 Garlic Cloves
• 1 inch Fresh Ginger piece
• 1/2 Teaspoon Fennel Seeds
• 1/2 Teaspoon Poppy Seeds
• 1 Tablespoon Fried Gram
• 2 Cloves
• 1 Green Cardamom
• 1/2 Inch Cinnamon stick
• 4 Cashew nuts
• 1 Tablespoon coriander seeds
• 2 dry red chillies ( adjust according to your taste)
• 1/4 Cup water to grind

Preparation

1. Add all the ingredients listed under 'To Grind' into a food processor / mixie / grinder and grind it to fine paste. Set aside
2. Wash potatoes. pressure cook them for 4 whistles with 1/2 cup water and 1/2 teaspoon of salt. Once the pressure drops, open the lid , let them cool. Peel remove the skin. Roughly chop the potatoes into big chunks.
Alternatively you can cook the potatoes in a large pot with plenty of water and salt until they are cooked through

Directions

1. In a pan, heat oil. When the oil is hot, add curry leaves
2. When they splutter, add shallots paste + 1/2 teaspoon salt and sauté until the paste turns light golden
3. Add chopped tomatoes and sauté until the tomatoes are mushy
4. Add the ground paste we prepared at step number 1 of 'Preparation'
5. Reduce the  flame to low and keep stirring the paste in oil for 5 minutes or until oil separates from the mixture. Add 1/4 cup water to the mixture. Bring the mixture to boil and then simmer the mixture. Cook the mixture on low flame stirring intermittently until oil separates from the mixture
6. Add turmeric powder and give it a stir
7. Add chopped par boiled potatoes
8. Season with salt and add 1 and 1/2 cups of water. Close the pan with lid and let the korma cook for 10 to 15 minutes or until the gravy reaches required consistency
9. Garnish with chopped cilantro leaves and serve hot with roti / naan or with idly / dosa.

Hara Bara Kebab

Healthy and delicious shallow fried Kebabs made with spinach , green peas and potatoes. Perfect finger food to serve as an appetizer or as evening snack with tea. These kebabs are also great for stuffing inside sandwiches, burgers and pita bread. Healthy, light and filling !

 

 

 

Yield : 10 kebab

Recipe Source : http://www.cookwithmanali.com/hara-bhara-kebab/

Ingredients 

• 1 Cup fresh green peas ( thaw if frozen)
• 1 Cup Fresh spinach (that if frozen)
• 1 Large potato parboiled and mashed
• 1/2 inch fresh ginger piece
• 1 green chilli
• 1/2 Cup bread crumbs
• 1/4 Teaspoon cumin powder
• 1/4 Teaspoon freshly ground black pepper
• 1/2 Teaspoon red chilli powder
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon red chilli flakes
• Salt to taste
• 2 Tablespoon vegetable oil to shallow fry ( I used EVOO)

To coat the kebab 

• 1/2 Cup Bread crumbs
• 1 Tablespoon fresh cilantro leaves
• 1/2 Teaspoon Italian seasoning ( mixture of dried thyme, oregano and rosemary, garlic powder)
• 1/2 Teaspoon red chilli flakes
• 1/4 Teaspoon salt

Directions 

1. In a microwave safe bowl, add green peas along with 1/2 cup water + 2 pinches of salt and microwave on high for 4 minutes. Drain water and set aside
2. In the same microwave bowl, add spinach along with 1/4 cup water + 1 pinch of salt and microwave on high for a minute. Drain water immediately and squeeze excess water from spinach. Chop it finely and Set aside
3. In a food processor add ginger and green chilli. Grind it to fine paste. Then add par boiled green peas and pulse it couple of times until they resemble coarse mixture
4. In a large bowl, add boiled and mashed potatoes. Add ground green peas mixture we prepared at step number 3. Add blanched and chopped spinach

5. Add bread crumbs. red chilli powder, cumin powder, freshly ground black pepper, garlic powder, red chilli flakes

 

6. Mix everything together. Make small balls out of this mixture and set aside

 

                                       

 

 

7. Heat oil in a tawa/ pan for shallow frying the kebab

8. In a plate, Mix all the ingredients listed under 'To coat the kebab'.

Now, take the kebab ball and flatten them gently to from thick discs                                   

 

9. Roll each discs in bread crumb mixture and coat the cutlets on both sides with bread crumb mixture

 

                                    

 

 

10. When the oil is hot, place 5 or 6  cutlets on the pan and shallow fry them until they are crispy and golden. Flip side and shallow fry on the other side too

11. Remove from the pan and drain on a kitchen towel

12. Shallow fry the remaining cutlets in batches of 4

13. Serve hot with ketchup of your favourite dip. You can serve it as a evening snack with a cup of tea

 

 

Palak Patte ki Chat

Popular street food with fried spinach leaves. Palak Patha Chaat is made with deep fried palak leaves drizzled with hung curd, green chutney, saunth chutney and then topped with sev and pomegranate seeds.

 

 

Ingredients

• 20 Deep fried Palak Leaves ( recipe available here )
• 2 Tablespoon beaten curd
•  4 Teaspoon Green Chutney
• 4 Teaspoon meethi Saunth Chutney
• 1 Teaspoon Chaat masala
• 2 Tablespoons nylon sev
• 1 Tablespoon pomegranate seeds

For the Green Chutney

• 1/4 Cup tightly packed cilantro leaves / coriander leaves
• 10 fresh mint leaves
• 2 Green Chilli
• Juice of 1/2 Lemon
• Salt to taste

For the Meethi Saunth Chutney

• 1/4 Cup Tamarind soaked in 1/2 cup warm water for 10 minutes and the extract pulp
• 1/2 Teaspoon vegetable oil
• 1/4 Teaspoon Cumin Seeds
• 1/4 Teaspoon ginger powder
• 1/4 Teaspoon red chilli powder
• a big pinch of Hing / asafoetida
• 3 Tablespoon Jaggery / gur
• 1/2 Teaspoon black salt

Directions 

1. Prepare the Green Chutney : In a food processor / mixie add coriander leaves, mint leaves, green chilli and grind it to fine paste without adding water. Add more chillies according to your taste. Transfer the chutney to a bowl and add salt and sprinkle lemon juice. Give it a nice stir. Cover the chutney with a lid / plastic wrap and refrigerate until further use

2. Prepare the Saunth Chutney : In a pan, heat 1/2 teaspoon oil vegetable oil. When the oil is hot, add cumin seeds. When they splutter, add ginger powder, red chilli powder, hing and immediately add tamarind pulp. Season with rock salt. Bring the mixture to boil. Then simmer for 3 minutes until the mixture thickens. Then add jaggery / gur and mix. Cook the mixture on low flame for 5 minutes until the chutney thickens. Cool the chutney completely and store in airtight container. We are going to use only 4 teaspoons of this chutney. Remaining chutney you can refrigerate and use in other chaat.

3. Deep fry palak leaves (follow recipe from here ) and arrange on a serving platter

4. Drizzle curd over the palak pakoras

5. Drizzle green chutney  followed by saunth chutney

6. Sprinkle chaat masala

7. Sprinkle nylon sev all over

8. Finally sprinkle pomegranate seeds

9. Once you prepared this chaat, this should be served immediately. Otherwise the crispy palak leaves will turn soggy because of the chutneys we drizzled