The blogging marathon has successfully come to an end. Thank you to all my friends, family and fellow bloggers for encouraging me and making this such an enjoyable and memorable experience.  I had challenged myself to blog one recipe per day, and with all distractions around, I did it. I am really really proud of myself. I really needed to do this for myself.

I had so many comments on my personal facebook page. So many friends have read my blog and recipes and tried it out at home for their loved ones. This marathon also gave friends an opportunity to request for recipes and I have tried to make as much as possible. At one point, I was emailing, watsapping, texting and blogging recipes, all at the same time, and it was so much fun :-)


I started the first post in the marathon with a dessert and I am ending it today on a sweet note yet again. Chocolate being one of the favorite indulgences of everyone, you can never go wrong with the recipe if its got to do with chocolate.


Serves 6

Ingredients:
250 gms of dark cooking chocolate, chopped,
125 ml low fat cooking cream, ( I have used Amul Fresh Cream)
1/4 cup of full or medium fat whipping cream, (room temperature),
2 tbsp powdered sugar,
2 tsp dark rum, (optional, I have used)
Chocolate shavings or pistachios for garnishing,


Method:
  1. In a heavy bottomed vessel, pour the cooking cream and allow it to heat gently. Add the chopped chocolates and mix well. Make sure there are no lumps formed. Allow it to cool at room temperature.
  2. In another vessel, put the whipping cream which is at room temperature, and powdered sugar, and whip until you get stiff peaks.
  3. In a third vessel, take 2 tbsps of whipped cream and 2 tbsp of ganache and mix them together slowly with a balloon whisk. Continue this until you have incorporated 3/4th of the chocolate and all of the cream. Reserve the 1/4th ganache for later.
  4. Add the rum, if using, at this stage and mix well.
  5. Pour this mousse mix into small serving bowls, tea cups, shot glasses, or wine glasses. Even out the top and allow it to set in the refrigerator for 30 mins.
  6. Heat the remaining ganache in the microwave or double boiler and bring it to a pouring consistency.
  7. Now pour spoonfuls of this ganache on top of the chilled mousse and allow it to set for another 30 mins.
  8. Garnish and serve chilled. 

Some of the pictures of the how I served the mousse. You can also see how clean the bowls were after everybody feasted on it :-) It was truly Sinful Indulgence :-)


Read more about my blogging marathon, here and here

Hop over at my SIL's blog as she is running this Marathon with me.

"True friendship doesn't mean being inseparable; it means being separated and nothing changes".

Today as our friends leave back to their home, I wanted to make something very special for them for lunch. I made this exotic biryani as a send off meal.

As we sat down to have our last meal together, we talked, laughed, giggled, chuckled, screamed, yelled, at each other, we were one family.

Until we meet again....


Serves 4

For the Chicken Marination:

Ingredients:
4 medium sized onions, cut into thin slices,
1 kg chicken, biryani cut, washed, cleaned and drained,
1 cup thick yougurt,
1 tsp turmeric powder,
2 tsp ginger garlic paste,
1/2 cup browned onions,
1-1/2 tsp garam masala powder,
2 tsp red chilli powder,
1/4 cup oil,
Salt as required for the chicken

Method:

Deep fry the onions in hot oil. Drain on kitchen paper. Store the unused onions in an air tight container. Mix all the ingredients required for the marination together. Cover with a cling film and leave it in the refrigerator.

Note: If possible, try to marinate the chicken a day in advance, otherwise marinate it for a minimum of 4 hours.



For the Rice:

Ingredients:
1/2 kg good quality Basmati rice,
1 inch stick of cinnamon,
4-5 cloves,
1 tsp pepper corns,
3-4 green cardamom,
2 tbsp salt

Method: 

Bring 2 liters of water to a boil. Add all the whole spices and salt. Add the rice and once half done, remove and drain the water immediately. Spread the cooked rice evenly in a big plate and allow it to cool completely. Its important to make sure that the rice is only half done. Remember, the rice is going to get cooked further.


For the mint and green chilli paste:

Ingredients:
1 cup of mint leaves,
4-5 green chillies,

Method:

Grind the mint and chilles to a fine paste. Set aside.


For Final Assembling:

Ingredients:
4 small onions, grated,
4 small tomatoes, grated,
4 tbsp paste of green chillies and mint
1/4 cup oil, or ghee,
3-4 green chillies, slit length wise,
1 cup cold milk,
A few strands of saffron or saffron colour,
2 tsp kewra essence,
Few mint leaves,
Salt to sprinkle in between

Method:
  1. Take a heavy bottomed pan, non-stick or aluminium, and put oil.
  2. In full flame, add the grated onions and fry well. Once it starts to become golden brown in color, add the grated tomato.
  3. Allow the oil to separate. Now add the mint and green chilli paste. Mix well and fry until oil comes up.
  4. Now put the marinated chicken and mix well. Arrange the pieces evenly and spread the marinade evenly.
  5. Now spread half of the chopped mint on top of this. Add the slit green chillies.
  6. Put all of the half cooked rice on top of this and spread evenly. Sprinkle some salt. Gently press it. 
  7. Add the oil or ghee evenly.
  8. Now add a cup of milk along with the saffron and kewra essence evenly.
  9. Top it up with some more browned onions, fried cashews and mint.
  10. Cover with a tight lid. I made this in a big pressure cooker, so I put the lid of the cooker and locked it without the weight.
  11. Put this now on an iron tawa (iron girdle) and keep it in high flame for 10 mins.
  12. Then simmer the flame and allow it slow cook for 40 mins.
  13. Serve hot with curd raitha.

Check out another variety of Chicken Biryani here.

Check out a vegetarian version of a one pot meal here. Check out another rice recipe here.

Read more about my blogging marathon, here and here

Hop over at my SIL's blog as she is running this Marathon with me.

With friends over, I am cooking up dishes for everybody to relish. I made this delicious liver fry for my friends as a dry side.


Serves: 4

Ingredients:
500 gms mutton liver, cut into pieces,
1 large onion, finely chopped,
1 medium tomato, finely chopped,
2 tbsp tomato puree, (I have used readymade)
1 tsp ginger-garlic paste,
2 green chillies slit lengthwise,
8-10 curry leaves,
2-3 tsp red chilli powder,
1 tsp turmeric powder,
2 tsp cumin powder,
1 tsp coriander powder,
1 tsp garam masala powder,
2-3 tbsp oil,
Salt as per taste


Method:

  1. Wash and clean the liver pieces under running water and drain the excess water. Rub some turmeric powder on them and set it aside.
  2. In a heavy bottom pan, heat oil. Add the chopped onions, curry leaves and ginger garlic paste and fry until golden brown.
  3. Add chopped tomato and fry until the oil separates. 
  4. Add the cumin powder, turmeric powder, coriander powder, red chilli powder and mix well.
  5. Add the liver pieces, slit green chillies and tomato puree and mix well. Adjust the salt as per taste.
  6. Add about 1/4 cup hot boiled water and cook for exactly 5-7 mins.
  7. Garnish with green coriander and serve hot.


Kaleji takes very less time to cook. Do not cook it more than 5-7 mins until tender. If cooked more, it would turn rubbery and not taste well. If you want a little runny gravy, add enough water the first time itself.


Check out some more mutton dishes here and here.

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I have to somehow pull off the next few days. I cannot fault on my marathon especially now that there are just 3 days left.!!!! God, be with me!!!!!! :-D My childhood friends have come over for the weekend and I am enjoying cooking and baking for them. They are relishing it to the core. Cracking jokes, pulling legs, screaming and yelling at one another, life seems heavenly!!! These are the moments to cherish and I do feel blessed for all the abundance in my life. 

I made this dish a few days back. 
Mattar Paneer is another variation to the paneer dishes. Serve this with hot puris, parathas or rice.



Serves: 4

Ingredients:
200 gms paneer, cut in cubes,
1/2 cup fresh green peas,
onions, grated,
1-1/2 tsp ginger garlic paste,
1 tsp red chilli powder,
1/2 cup tomato puree,
1 tbsp khova,
3 tbsp butter,
1/2 cup cream, (Amul fresh cream)
2 tsp oil,
1 tsp kasuri methi,
1 tbsp coriander leaves, finely chopped.
Salt to taste


Method:
  1. Heat oil and butter in a pan.
  2. Add the grated onions and fry till it becomes light brown. Add ginger garlic paste and fry for another 2 mins. Add chilli powder and fry for another minute.
  3. Now add tomato puree and sugar and cook for 3-4 mins. Add the peas and mix well. 
  4. Add 1 cup of water to this mixture. Cook until the gravy has thickened.
  5. Add the khova, kasuri methi and paneer and mix well.
  6. Adjust the salt as per taste.
  7. Reduce the flame and add cream stirring continuously.
  8. Garnish with coriander leaves and serve hot.


Check out some more paneer dishes here and here.

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I read this recipe a few weeks back in Lubna's blog. I thought it was a fantastic idea and I decided to make it as well. Such a simple dish and highly innovative.

It was really quick and very delicious. I followed Lubna's instructions.


Serves 4

Ingredients:
1 can of Haldiram rasgulla (8 pieces)
1/2 liter milk,
2 tbsp condensed milk (Milkmaid)
6 tbsp Badam Mix powder (I have used MTR)
Chopped pistachios for garnish


Method:
  1. In a medium sized vessel, bring the milk to a boil and allow it to simmer for 10 mins. Keep stirring in between.
  2. Empty the can of rasgullas into another bowl. Press out the excess liquid from the rasgullas and discard the sugar syrup.
  3. Add the condensed milk to the boiling milk. Mix well.
  4. Stir in the badam mix powder one tablespoon at a time.
  5. Allow this to simmer for another 6-7 mins.
  6. Slowly tip in the dry rasgullas and mix well. Allow this to simmer for another 10 mins. You will see that the rasgullas puff up.
  7. Remove and allow it to cool. Refridgerate for 2-3 hours.
  8. Serve chilled garnished with pistachios. 

After the rasmalai's have chilled in the refrigerator for 2-3 hours you will see that the sweet liquid has thickened quite a bit. The badam mix has sugar added to it. So keep checking the sweetness as you add the powder to the milk. The badam mix also has lots of chopped nuts and green cardamom added to the powder. So there is no need to add extra cardamom powder.


Check out another sweet recipe here.

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Aloo Poha or Batata Poha is a traditional Maharashtrian recipe made using flattened rice or Poha and potatoes. It is a combination of sweet, spicy, tangy and crunchy, all packed in one dish. This is a regular breakfast dish in our house.

In the market, two kinds of poha are available. The thick variety and the thin variety. You can use thin or thick poha for making this dish except that the soaking time varies. I prefer the thick variety as it retains its shape after soaking. The think variety kind of becomes crumbly which I dont prefer.


Many people prefer to serve it with roasted peanuts and sev. In Nagpur, this is a street food. We would see many vendors serving poha in the wee hours of the morning. Usually they serve it along with a tarri which is a liquid gravy which is made extremely spicy and a piece of tomato. Don't ask me why they serve it with tomato :-) Maybe its to cut the spice.


Serves 4

Ingredients:
4 cups poha or flattened rice,
2 medium sized potatoes, cut into small cubes,
2 medium sized onions, finely chopped,
1/2 cup peanuts,
3-4 green chillies, finely chopped,
8-10 curry leaves,
1 tsp cumin seeds,
Juice of one lime,
1 tsp sugar,
Salt as per taste,
2 tbsp oil


Method:

  1. Wash the poha (flattened rice) in a vessels and drain out the water completely. Allow it rest while you get on with the rest of the preparation.
  2. Heat oil in a pan and roast the peanuts and set it aside. 
  3. In the same oil, add cumin seeds and once they splutter, add the onions, green chillies, and curry leaves and fry until it becomes translucent.
  4. Add the potatoes, turmeric powder, enough salt for the potatoes, and mix well. Cover and cook until potatoes are done. 
  5. Add the puffed up flattened rice and mix well. Add sugar, lemon juice and adjust the salt. Mix well and cover for 5 mins.
  6. Garnish with green coriander and peanuts. 
  7. Serve hot topped with sev.


Check out some more street snack recipes hereherehere and here.

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Papri Chaat, Paapri Chaat or Papdi Chaat , is a street food and a popular snack.  Papdi refers to crisp fried dough wafers made from refined white flour and oil. In Papri Chaat, the papris are served with boiled potatoes, boiled chick peas, chilli, yogurt and tamarind chutney and topped with chaat masala and 'sev'. Papdi is the key ingredient of Papdi Chaat.  The popular dish is often eaten from travelling food vendor stalls.


With a growing kid at home, I have to come up with different variations to the same food. My son is not very fond of eggs. But we know that its very important for the children. Egg is a great source of protein and its important to consume it atleast twice or thrice a week. So I try to come out with something different everytime. I had read this dish on the menu card of a restaurant a few months back. I had this at the back of my mind. Today I decided to try it out for evening snacks.


Serves 4

Ingredients:
20 pieces papdi's, (I picked up readymade ones from a local vendor),
4 boiled eggs,
2 tbsp plain mayonnaise,
2-3 tbsp onion, finely chopped,
2-3 tbsp tomato, finely choppped,
2 tbsp red chilli sauce,
1 cup sev,
Green coriander for garnishing,
Red chilli powder as per taste,
Salt as per taste,


Method:

  1. Finely chop the boiled eggs and put it in a mixing bowl.
  2. Add mayonnaise, chopped onion and tomato, red chilli sauce, salt as per taste and mix well.
  3. In a serving plate arrange the papdi. Take a good spoonful of the egg mixture. 
  4. Put sev on top of the egg mixture.
  5. Garnish with green coriander.
  6. Sprinkle some salt and red chilli powder and serve immediately.


If you are unable to find readymade papdi's, replace it with Monaco biscuits or any other salted biscuits. It would taste awesome. Works very well with Cream Cracker biscuit also. This is a great dish to be served in parties as a starter too.


Check out some more street snack recipes here, here and here.

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I bring to you yet another legume dish. Comes in handy when you want a change of taste from your regular vegetable cooking. Rajma chawal is an authentic Punjabi dish. I remember during our days in Delhi, eating in high end restaurants was a luxury. So instead we preferred to eat at small eatery joints which used to serve a combination of Aloo Puri or Chole Kulche or Rajma Chawal.  Order any for a mere Rs 15/- per plate. That is all we could afford at that time :-) Those were good old days full of struggle and by far the best days of our lives. Another popular place for rajma chawal was Nehru Place. The small eateries would be crowded to pick up a plate of delicious rajma chawal.

I haven't gone back to Delhi since 2004. But I intend to very soon and when I do, I would for sure hog on some street side rajma chawal.


Serves 4

Ingredients:
1 1/2 cups red kidney beans or rajma, soaked overnight,
2 bay leaves ,
2 medium onions, grated,
1 tsp ginger garlic paste,
3 medium tomatoes, pureed,
1 tbsp coriander powder,
1 tsp cumin powder,
2 tsp red chilli powder,
1 tsp turmeric powder,
1 tsp garam masala powder,
Salt as per taste,
3 tbsp oil,


Method:

  1. Pressure cook rajma with five cups of water and salt till totally cooked and soft. 
  2. Heat oil in a pan. Add bay leaves and onion and fry.
  3. Add ginger-garlic paste and continue to sauté till the mixture turns golden. 
  4. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. 
  5. Add rajma along with the cooking liquid and mix. Adjust salt and add garam masala powder
  6. Lower the heat and simmer for about 10 - 15 mins on low heat. 
  7. Garnish with green coriander and serve hot.


Rajma masala goes best with steaming hot basmati rice. You could serve it with hot parathas or puri's. Serve this with jeera rice too. It tastes delicious either ways.


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Hellllooooo.... I am proud to say I completed Week 3 of my blogging marathon. I am happy :-) I have also organized my blog a little and created a recipe index. It looks cool, isnt it?

Sharing with you today a simple yet authentic Maharashtrian snack called Kothimbir Vadi. The use of Goda masala in this recipe gives it the distinct taste. Goda Masala is a very unique masala prepared in Maharashtrian households. Its blackish brown in colour and every house has a unique way of preparing this. You can read more about Goda Masala here.


Serves 4

Ingredients:
2 cups gram flour (besan),
1 cup chopped coriander,
2-3 green chillies, (more if you like spicy)
5-6 garlic pods,
1/2 tsp turmeric powder,
1 tsp goda masala or shahi garam masala,
1/4 tsp asafoetida,
1 tsp white sesame seeds,
Salt as per taste,

For tempering:
2 tsp oil,
1 tsp mustard seeds,
8-10 curry leaves,
1 tbsp grated coconut,
1 tbsp chopped coriander,


Method:
  1. Grease a 1 inch depth plate with oil and set it aside. You could use a bowl with a flat surface or a steamer vessel also.
  2. Make a fine paste of chillies and garlic and set it aside.
  3. In a big bowl add the gram flour, chopped coriander, chilli-garlic paste, turmeric powder, sesame seeds, ghoda masala or garam masala, asafoetida and salt and mix well.
  4. Add little water at a time and make a thick batter. The consistency should resemble the dosa or cake batter.
  5. Put the batter into the greased plate or steamer vessel and steam for 10-15 mins until skewer inserted comes out clean.
  6. Allow it to cool. Cut into squares and arrange it in a serving plate.
  7. Heat oil for tempering. Add the mustard seeds. Once it crackles, add the curry leaves and pour this tempering into the arranged plate. 
  8. Garnish with grated coconut and green coriander and serve warm.

Another variation to the same dish is once you cut it into pieces, you could deep fry it in hot oil. Remove on a paper towel and follow the steps of tempering. Serve hot with green chutney. I choose the steamed version as its more healthy and makes a light snack.


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Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine, but is also popular in Britain, particularly as party food.

Quiche lorraine is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons and cheese. Some recipes of quiche lorraine also include ham. The addition of Gruyère cheese makes a quiche very delicious.

Additions like goats cheese or mozzeralla makes the whole quiche very very delicious. Since I didn't have goats cheese or Gruyère cheese I used regular cheddar and cottage cheese.


Serves: 6 {12 medium wedges}
Ingredients:

For the pie: 
2 cups flour,
1/2 tsp sugar,
1/2 cup butter,
1/4 cup oil,
1/2 tsp salt,

For the filling:
200 ml low fat fresh cream (I have used Amul Fresh Cream),
1/4 cup spinach, finely chopped,
1/4 cup cheese, grated, (I have used cheddar),
1/4 cup cottage cheese, grated, 
1/4 cup onion, thinly sliced, slightly sauted until translucent,
1 tbsp green coriander, finely chopped,
1 tbsp fresh mint, finely chopped,
1/2 tsp rosemary, finely chopped,
1/2 tsp thyme, finely chopped,
3 eggs,
1/4 cup milk,
2 medium sized potatoes, peeled, par boiled, and thinly sliced,
1 medium sized tomato, thinly sliced,
Salt as per taste,
Pepper as per taste,



Method:

For the dough:
  1. Mix all the ingredients together and make it into a dough.
  2. Add 1 - 2 tsp of water if required to bring it together. Wrap it into a cling film and allow it to chill for 30 mins.
  3. Roll out the dough into a medium thickness.
  4. Cover the base of a 9-inch pie tin with the rolled out dough.
  5. Press the sides and even out the dough. Trim off the edges with a sharp knife.
  6. Allow it to chill while you get on with the rest of the preparation. 

For assembling:

  1. Preheat the oven for 10 mins.
  2. In a bowl, mix cream, spinach, cheese, cottage cheese, onion, and all the herbs. Add salt and pepper as per taste. 
  3. Add eggs and milk and adjust seasoning once again.
  4. In the lined pie tin, arrange the potatoes and tomatoes.
  5. Pour the mixture on top of this. Fill it to the brim of the pie tin and even it out. If tomatoes start popping out, tuck them in.
  6. Bake in the center of the oven for 40-45 mins at 180 degrees.
  7. Allow it to cool. Cut into wedges and serve warm. 


Trust me when I say, this is an absolutely delicious dish. It is very filling. Replace the potatoes and tomatoes with chicken, bacon or ham strips.

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An old friend of mine has been requesting this recipe for many years now. I know I have been really bad at blogging, but this time during the challenge announcement I got a request from her again. I made this especially for Arathi. So sorry for the delay in posting this. I hope you make it at home.

Sabudana khichdi is popular and native to the Indian states of Maharashtra and northern Karnataka, especially those parts of Karnataka bordering Maharashtra. Also consumed in Gujarat and other parts of India, Sabudana khichdi is a popular breakfast and snack item and a regular part of the menu during fasting days for the Hindus of the region.

The trick to getting it right is in the method of soaking. Everyone seems to have a different method for soaking sabudana, so there is no one correct, foolproof method. However, what I follow is a simple rule of thumb and it has worked for me all this while.


Serves: 4
Ingredients: 
1-1/2 cup sabudana or sago,
2 medium sized potatoes, peeled, cut into small cubes,
1/2 cup peanuts, dry roasted,
1 tsp cumin seeds,
2 green chillies, slit lenghtwise,
10-12 curry leaves,
2 tbsp fresh grated coconut, (Optional, I have not used in this recipe)
1 tsp sugar,
1/2 tsp asafoetida powder,
1-2 tsp red chilli powder,
2-3 tbsp oil,
Salt as per taste,


Method for soaking:

In a big bowl, put the sago granules and cover it with little water at a time. Insert your index finger into the water. The level of water should be half an inch above the sago granules. This is the method I follow. Dont touch the granules once the water has been poured. Cover and leave it to soak overnight. The next day, using a fork or spoon, just toss it around a little bit to check if all the water has been soaked. If not, drain it out. They should look like puffed white pearls. Very pretty :-)

I didn't have time to click a picture of how to assemble everything together. I have taken a picture from the website mentioned above. It depicts exactly how I assemble the Khichdi.

Method for preparation:
  1. Remove the skin from the peanuts if you like or leave it just as is and grind into a coarse powder. 
  2. Now in the same bowl in which you soaked the sago granules, add the red chilli powder, 1 tsp of salt, ground peanuts, 1 tsp of sugar, and coconut and mix well. Set it aside.
  3. In a pan heat oil and add the cumin seeds. Once crackled, add the potatoes, slit green chilles, curry leaves, salt to taste for the potatoes, asafoetida powder and mix well. Cover and allow it to cook.
  4. Once cooked, take the sago mixture and start mixing it in the potato mix. Mix well. Adjust seasonings as per taste.
  5. Cover with a lid and allow it to cook for about 8-10 mins. The way to check if it is cooked is by checking the color of the sago balls. From white they would have turned translucent.
  6. Garnish with green coriander and serve hot.


You could serve this sweet lime pickle and thick yougurt. Its a classic breakfast dish.

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Tawa Pulao is an immensely tasty pulao recipe made with the rice, veggies and rich Indian spices. This is one of the most famous street food recipe and known as Mumbai’ s Special Tawa Pulao. This is the best delight or treat for the lovable Mumbaikar’s.

This dish is a great party dish. If you want to do something innovative, you could cook this right in front of your guests. The predominant ingredient in this dish is the tawa or the girdle.  If you have an iron girdle, then its great, however even a non stick one would do. If you don't have a girdle at home, then you can cook this dish in a regular kadhai or pan.


Serves 4
Ingredients:
4 cups cooked basmati rice, (I have used regular rice)
1/2 cup onion, thinly sliced,
1/2 cup carrot, cut lenght wise,
1/2 cup green beans, cut into inch pieces,
1/2 cup green peas,
1/2 cup capsicum, cut in cubes,
3-4 green chillies, finely chopped,
2-3 tbsp butter, (I have used Amul butter)
1-1/2 tbsp pav bhaji masala,
1 tsp turmeric powder,
1 tbsp ginger garlic paste,
Salt as per taste,
Green coriander for garnishing,


Method:

  1. Take a girdle/pan and set it on the stove. Allow it to become completely hot. Keeping the flame high, add the butter. As it sizzles, add the onion and fry. As it turns golden brown, add the ginger garlic paste.
  2. Keep stirring and keeping the flame high, add the carrots and green beans and stir fry for 3-4 mins.
  3. Next add the capsicum and green peas and stir fry for another 3-4 mins.
  4. Remember you are not looking at cooking the vegetables. All the vegetables should be half cooked and retain the crunch.
  5. Add the turmeric powder, salt, and green chillies and mix well. 
  6. Reduce the flame and add the pav bhaji masala. 
  7. Now slowly add the rice and mix well ensuring you do it gently. Adjust the seasoning.
  8. Garnish with green coriander and serve hot immediately.

Check out other one pot dishes here and here.

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Korma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry. The korma style is similar to all other braising techniques. In that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking. This is called cooking in "dum".


Ingredients:
1 kg, chicken, curry cut,
½ cup browned deep fried onion,
1 ½ cup, yogurt,
2 ½ tsp deghi mirch chilii powder, ( I have used MDH),
2 tsp coriander powder,
1 tbsp ginger garlic paste,
1 tsp kewra water,
8 green cardamoms,
8 cloves,
1 inch piece cinnamon,
¼ pieces nutmeg,
4 pieces mace,
3 tbsp oil,
Salt as per taste


Method:
  1. Grind brown onion with cloves, cinnamon, green cardamom and mace and set aside.
  2. Heat oil in a heavy bottomed pan. Add chicken with ginger garlic paste and salt and fry for 5 minutes.
  3. Add the chili powder, coriander powder, beaten yogurt and ground brown onion.
  4. Mix well and leave it on low flame covered until the chicken becomes tender. 
  5. Add the Kewra and mix well. Adjust the seasoning.
  6. Seal the pan with a tight lid and cover the sides with wheat dough and cook on dum for 15 mins.
  7. Garnish and serve hot.

Deggi mirch is an important Indian spice made from a unique blend of special varieties of colorful red capsicums and Kashmiri red chilies. It has a mild heat and a deep red-orange color. It can be found in Indian grocery stores and may be sold as deggi mirch, degi mirch, deghi mirch, Kashmiri mirch or Kashmiri chili powder. Many traditional Indian dishes use deggi mirch to impart a red color, including tandoori chicken and Rogan Josh.


Serve with hot roti's, parathas, or rice. Check out other recipe with chicken here.

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Hop over at my SIL's blog as she is running this Marathon with me.

All recipes of Blogging Marathon #1