Chocolate Cinnamon Panna Cotta

                                                                         

Can such an exotic sounding dessert actually be pretty simple to make? I didn't think so when I absently watched a gorgeous looking lady make it, in a few easy steps, on a food show. I was so sure I had probably missed something! A quick online search confirmed the basic recipe.  Still I hesitated...  not sure how it would turn out. Finally I gave it a shot. Voila! I  had a winner on my hands.

This light and silky Italian dessert  made with sweetened cream is flavoured with chocolate and set with gelatin.  Panna Cotta literally means cooked cream  but in reality the cream is not cooked.  It is only  lightly warmed.

Ingredients: 
2 cups cream ( double cream)
2tbsps sugar
2tsps gelatin
1/4 cup grated dark chocolate
1/2 tsp cinnamon powder

Method:    Sprinkle gelatine over 2-3 tbsps of  water in a pan and leave it aside to soften for few minutes.  Pour cream into a heavy bottom pan and add sugar. Stir over low heat. Do not let the cream come to boil.  Add grated chocolate and cinnamon. Close flame.  Warm the gelatine over double boiler or over very low flame until it melts into a transparent liquid.  Sieve the gelatine into the chocolate cream.   Pour into greased mould and chill in the refrigerator ( not freezer) for few hours till set. Unmould and serve garnished with choco chips and cream.

Always sieve the prepared gelatine before adding as some times little bits do not dissolve and it wouldn't do to have them come in the mouth.  Also, never overheat the gelatine or the dessert will not set.  You can substitute chocolate with 2 tbsps of cocoa powder. Instead of unmoulding you can serve in the dish it was set in.  Panna Cotta is often served with berries like strawberries, raspberries or blackberries which makes it look and taste great.  Either the whole fruit is used to accompany panna cotta or a sauce made of them.

                                                                             

Corn Pakoras

Crispy and tasty corn pakoras are perfect as an evening snack, as a starter or with chai on a rainy day! The flavour of ginger and green chilli perfectly complement the sweetness of corn in this irresistible snack.

Corn is such a handy thing to have in your kitchen. It gives you endless options.... you can use it in pastas, curries, soup or snacks. Wondering what to make with some corn I had lying in the fridge I thought of this recipe which I hadn't made for some time. Came out so good that I am definitely making it again, soon.


                                                                             

Ingredients: 
1 cup sweet corn
1 small onion
1/2 inch ginger
1 green chilli
Salt to taste
1 tbsp gram flour ( besan)
1 tsp rice flour
1tsp cornflour
1/2 tsp cumin ( jeera)
1 tbsp coriander leaves
Oil for deep frying

Method:    Finely chop the onion, ginger and green chilli.  Also chop the green coriander leaves. Grind the sweet corn coarsely in mixer.

In a  bowl mix the coarsely ground sweet corn, onion, ginger, green chilli and coriander leaves. Add cumin and salt. Sprinkle the gram flour, rice flour and cornflour over this mixture.  Do not add any water as the moisture from the corn will be sufficient to bind everything together.  Shape small round balls.

Heat sufficient oil in a heavy bottom pan.  Drop one pakora into the oil to check.  If it retains it's shape, sizzles and comes to the surface then the temperature is right.  Fry the pakoras over medium heat till golden brown.  Remove on an absorbent paper.  Serve hot.
                                                                               

Sooji Halwa

                                                                               

Sooji Halwa has to be the most versatile sweet across India!  It can suit  just about any occasion you can think of. Quick fix dessert for guests, prasad for religious occasions, panacea for bad throat ( didn't expect that, did you?), treat for unexpected celebrations.....to name only a few.

This simple dish  of  sweetened sooji has an indefinable charm that never fades. I remember having it almost every sunday at my parents' place without ever getting tired of it.

                                                                                                                                                                  Ingredients: 

1/2 cup sooji ( semolina)
1/4 cup ghee
1/3 cup sugar
1 1/2 cups water
1/4 tsp elaichi powder
1 tbsp nuts and raisins to garnish

Method:   In a heavy bottom pan add the ghee and sooji.  Fry on a medium flame till sooji turns light golden.  Add the water and keep stirring till most of the water is absorbed by the sooji.  Now add the sugar and the elaichi powder. Stir till sugar is absorbed and  halwa is almost dry. Switch off the flame.  Cover and leave for few minutes.  Before serving garnish with chopped nuts and raisins.

Don't dry out halwa completely as it will get drier after cooling down.  You can reduce the amount of sugar to suit your taste.  If you like you can fry the dry fruits in little ghee before adding to the halwa.

                                                                               

Achari Mirch

                                                                             

                                                                         
                                                                           

If you are fond of  green chillies then this recipe is definitely for you!! Cooked in a jiffy with all the lovely spices used in Indian pickles, this recipe gives you the feel of a pickle without any of the fuss and bother.

Green chillies are very rich in vitamin C we are told.  What better way to include them in our diet than this, where the sharpness of the green chilli is toned down and the flavour enhanced.  It is a good idea to limit the chilli in the main dishes and have green chillies on the side.

Ingredients: 
1 bowl green chillies, chopped
1 tsp mustard seeds ( sarso)
1 tsp fennel seeds ( saunf)
1/2 tsp  fenugreek seeds ( methi)
1/4 tsp nigella seeds ( kalonji)
1/2 tsp carom seeds ( ajwain)
1/2 tsp turmeric powder
Salt to taste
1/2 tsp mango powder ( amchur)
1 tbsp lemon juice
1 tbsp oil

Method:   Wash green chillies and pat dry.  Discard the stem and chop the green chillies.

                                                                     

Assemble the spices. In a pan pour oil. When the oil gets heated add sarso, methi, kalonji, ajwain and saunf.

                                                                         

When they start spluttering add the chopped green chillies. Fry for a minute or so not more. The idea is to lightly fry the green chillies without browning so as to retain the lovely green colour and  the crispiness.

                                                                               

Remove from heat.  Add salt, turmeric powder and mango powder.  Mix well. Lastly add lemon juice.

Once it cools down you can transfer it to a jar,refrigerate and use it for several days.  You can use any green chillies for this recipe but I prefer the thicker ones that  are not so fiery.  

Basil Corn Fusilli

If you are in the mood for a light and summery pasta, which is as healthy as it is delicious, then look no further! Savour the delectable blend of fusilli pasta  and  sweet corn enhanced by  aromatic fresh basil and the hint of  garlic. This simple few ingredients pasta  is fancy enough for guests and takes hardly any time to prepare.

                                                                           
                                                                               

 Ingredients:                                                                            
3 cups cooked fusilli pasta
1/2 cup chopped onions                                                              

1/2 tsp finely chopped garlic
1/2 cup sweet corn
1/2 cup capsicum cut in cubes
2 tbsps finely chopped fresh basil
2 tbsps finely chopped fresh parsley
4 tbsp olive oil or butter
Salt to taste
1/2 tsp fresh black pepper powder
3 tbsps parmesan cheese

Method:     Drop fusilli pasta into salted boiling water.  Let it cook till almost done and then drain and add a tbsp of oil to avoid the pasta sticking together.  Keep aside. Chop onions, garlic and capsicum. Also chop parsley and basil.

Heat oil in a pan, add the onion and garlic.  Saute till the onion turns translucent.  Add the sweet corn and capsicum and fry lightly.  Add the fusilli, parsley, basil, salt and pepper and mix.  Add the cheese and close flame. Cover for couple of minutes to let all the flavours blend in.  Serve hot.

In case you don't have fresh herbs you can use dried ones.  If you want to make it a tad bit more spicy add chilli flakes.

                                                                         

Veg Hot and Sour Soup

                                                                           

This is one of my favourite soups but for some reason I  resisted making this soup at home for the longest time.  Imagine my surprise when it hit me that  not only does this soup come out as good as restaurant style  at home but  is fairly quick and easy too. Apart from the light prep work the rest is a breeze as you throw in the ingredients and watch it shaping up.

Despite it's name, the soup is neither very hot nor very sour! The mild heat is provided by the pepper and the tangy taste comes from vinegar. This deliciously warming soup with it's deep, rich flavours derived from  ginger, garlic and the vegetables is unbelievably satisfying in winters.  Forget chicken soup....try out this soup next time you catch a chill.

Ingredients:  
1/2 cup mushrooms
1/4 cup cabbage
1/4 cup carrot
1/4 cup french beans
1 tsp ginger
 1 tsp garlic
1/4 cup onion
1tbsp cornflour+ 2-3 tbsp water
3 cups water
Salt to taste
1 tbsp soy sauce
1 tbsp vinegar
1/2 tsp pepper

Method:    Chop onion, ginger and galic finely.Cut cabbage and french beans in fine strips. Peel and grate carrot. Slice mushrooms. Mix cornflour with water to form a smooth paste.
                                                                           

In a heavy bottom pan pour 2 tbsps oil and add onion,ginger and garlic. Saute lightly for a couple of minutes and then add the french beans and mushrooms.  As soon as the mushrooms are lightly browned add the carrot and cabbage.  Fry on high flame for 2-3 minutes.  Add the water and let it come to boil.  Add the soy sauce and salt.  Add the cornflour paste  to the soup. Keep stirring till the soup thickens. Add pepper and vinegar.

                                                                         

Check the seasonings and adjust accordingly. Garnish with fresh coriander and serve hot.

Soy sauce contains salt so add salt sparingly at first.  Taste and add more if needed.  Add soy sauce gradually...a little at a time. Extra soy sauce spoils not only the look but also the taste.  You can add more cornflour if you like thicker soup.
                                                                                             

Sabut Masoor Dal

                                                                               

Don't confuse this dal with the more well known "kali dal"....sabut urad! So often overlooked and very little talked about, Sabut Masoor Dal, is yet a winner in it's own right. Cooked with care it can be a star in any menu...of a restaurant or at home.

A regular at my mom's place, I enjoy cooking it too. When in the mood for a thick and spicy dal....this is the dal I turn to.  In the recipe I have shared here the dal is first boiled with small baby onions  and then added to a  masala consisting of fried onions,  a freshly ground spice paste and tomatoes. Absolutely delightful!
                                                                         

Ingredients:  

1 cup whole masoor dal
2 tomatoes, chopped                                                                      

2 finely sliced onions
7 or 8 small whole onions
4 tbsp oil or ghee
Salt to taste
Coriander leaves for garnish

For Masala paste
8 cloves garlic
8 Kashmiri red chillies                                                  
2 tsp coriander seeds
1 tsp cumin seeds
1 inch ginger

Method:    Soak the sabut masoor dal in plenty of water for 4 to 6 hours. Wash well, add 2 cups of water, the small whole onions and pressure cook. Keep aside

In a heavy bottom pan heat oil or ghee and add the finely sliced onions. Fry for couple of minutes until the onions turn translucent. Now add the prepared masala paste and stir for few more minutes. Add the cooked masoor dal and salt to taste.  Lastly add the chopped tomatoes and cook for about 5-10 minutes. Serve hot garnished with chopped green coriander leaves.

Instead of small whole onions you could chop one regular onion in big pieces and boil with the dal. In case you do not have Kashmiri red chillies use just one or two of  normal red chillies. If you are in a rush you could use ginger garlic paste and chilli, coriander and cumin powders to make up the masala.  However, the fresh ground paste is definitely better.                                                                                                                                                        

Quick Chicken Yakhni Pulao

I came by this recipe in the strangest way. Once, we ( my husband, both my young daughters and me) were invited for lunch  by a young colleague of my husband. While inviting us a day before  he confidently told us that he would be cooking chicken biryani. However, when we arrived, there was no sign of the biryani and our young host was looking  extremely flustered.  He had overslept and then scrambled to the market to procure the chicken and other ingredients, arriving back just a little ahead of us and some other guests.  While we all had a laugh and were throwing around ideas about what to do next....one of the other invitees calmly took control of the situation and within a very short time rustled up this chicken pulao.

Although it takes very little time to prepare and has very few ingredients that doesn't take away from the fact that this is an excellent recipe, very light but  high on aroma and flavour. Try it out once and I am sure you will go back to it, not only when short of time, but by choice!!

 Ingredients: 

4 pieces of chicken                                                  
1 cup basmati rice
1 big onion
3-4 cloves of garlic
Salt to taste
1 -2 green chillies
1tsp all spice ( garam masala) powder
Whole spices: 1 bay leaf, 5 cloves, 2 black cardamom, 1 inch cinnamon
1 tsp cumin
2 cups water
3-4 tbsps oil
1tsp lemon juice
1/4 cup coriander and mint leaves

Method:        Soak rice.  Slice onions finely.  Chop garlic. Wash chicken thoroughly.

In a pressure cooker add the chicken pieces, garlic,  whole spices and water and put it to cook. Close flame after one whistle.  Keep aside.

Now in a heavy bottom pan add oil and cumin. When cumin starts crackling add the onions.  Fry till onions are translucent. Take out the boiled chicken pieces from the cooker, letting the water remain, and add along with the green chillies and garam masala powder. Fry for few minutes till chicken is lightly browned.  Add the washed rice and stir for another couple of minutes.

Transfer the chicken and rice to the pressure cooker, add salt and put it to cook again. There is no need to add any extra water as the water in which the chicken was boiled is sufficient.  Close after one whistle. When you open the cooker add chopped coriander and mint leaves. Also add the lemon juice.  Serve hot.

Yakhni basically means stock. The water in which the chicken was boiled is the yakhni here and this becomes chicken yakhni pulao as the rice is cooked in yakhni.
                                                                             

Lauki Kofta

                                                                             

What do I say about Lauki Kofta....the most familiar of all koftas? I can remember eating it since childhood and cooking it since early years of marriage.  In summers especially it used to be a life saver when expecting guests. Those days  there used to be just a few vegetables available in summer so it used to be a challenge to come up with something nice with the limited options.

I try to make the koftas with as little besan as possible so that, while they do not crumble either while frying nor when  soaked in the gravy,   they are absolutely melt in the mouth with a slight crunch factor provided by the finely chopped onions and the subtle taste of  grated ginger. I prefer to  keep the gravy fairly light, with no cream or crushed cashew, so that  the focus stays on the koftas. I do add a small amount of  yoghurt to enhance the texture of the gravy but it is okay to skip that too.

Ingredients:   

For Koftas
11/2 cups grated lauki ( bottle gourd)
3-4 tbsp besan ( gram flour)
2tbsp chopped onion
1 tsp grated ginger
1/2 tsp carom seeds ( ajwain)
1 green chilli or 1/2 tsp red chilli powder
Salt to taste

For Gravy
1 medium or 2 small onions
1 tomato
1 inch ginger
4-5 cloves garlic
2 tbsp yoghurt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1 tsp all spice ( garam masala) powder
1 tsp kasuri methi
Whole spices: 1 bay leaf, 1 big cardamom, 3-4 cloves, 1 tsp cumin, 1 inch cinnamon
Oil to fry + 3-4 tbsps for gravy
Garnish: Green coriander leaves

Method:    Peel and grate lauki. Squeeze the grated lauki and keep aside the juice to use later in the gravy. Add the chopped onion,  grated ginger, besan, salt to taste, ajwain and chopped green chilli or red chilli powder. Mix well and form small balls.

                                                                       

Heat  oil in a heavy bottom pan and gently drop one kofta in it.  The oil should not be too hot or the kofta will not get cooked till inside. First fry one kofta to check if it retains its shape.  If needed you can add little more besan to make firmer koftas. Keep stirring gently to let kofta get evenly browned. Remove on an absorbent paper. Continue to make the rest of the koftas.

                                                                               

To make the gravy grind the onion, tomato, ginger and garlic together in the mixer with a little water. Remove the excess oil from the pan in which the koftas were fried leaving 2-3 tbsps. Add the whole spices to the oil ie bay leaf, cardamom, cloves, cinnamon and cumin.  After they start spluttering add the prepared paste.  Also add the turmeric powder, red chilli powder and  coriander powder. When the masala starts to dry up, add the yoghurt and continue to stir till the oil separates from the masala. Add the lauki juice and warm water to make up the gravy.  When the gravy starts boiling, lower the flame and add the koftas.  Let it simmer for a few minutes.  Add the salt, garam masala powder and kasuri methi. Garnish with green coriander leaves and serve hot.
                                                                               

Paneer Dill Sandwiches with Cucumber

                                                                             

Half the world may be bracing itself for the onset of winter but out here it is peak summer. Cooking is no fun when it is hot and humid and neither does one want to eat  spicy food.  A nice change from routine meals are these lovely sandwiches which are light and nutritious.  Fresh paneer is mixed with dill and  few other ingredients to make a nice spread which is topped with crunchy cucumber slices.
                                                                         
Ingredients: 

2 cups paneer
1 tbsp olive oil
2 tbsp dill
2 cloves garlic, crushed
1 tsp lemon juice
Salt and pepper to taste
1-2 cucumbers
8- 10 Bread slices
100 gms Butter

Method:  In a bowl  crumble fresh paneer.  Add olive oil, crushed garlic, dill ( soya bhaji), lemon juice and salt, pepper as per taste.  Mix well to make a smooth paste. Peel and slice cucumber into rounds. Cut  off sides of bread slices.

                                                                           

Now to assemble the sandwiches....  Spread butter on two slices of bread.  Place the prepared paneer filling on one buttered slice.  Layer it with cucumber slices and cover with the second buttered slice. Press firmly and, using  a knife, cut across diagonally. Make the other sandwiches or as many as required in a similar way.

Instead of dill you could use fresh mint leaves or coriander leaves or a mix of coriander and mint leaves. Wrap the sandwiches in cling film, to retain freshness, in case you are not serving immediately.
                                                                                                                                                                  

Beetroot Raita

Raita is that side dish which is often overlooked on the dinner table.  Yet, can you imagine parathas, biryani or pulao without raita? I can't!  In summer especially, raita is so welcome.  It is wholesome and refreshing with a meal or after a meal.

The first time I  saw this beetroot raita at someone's place I mistook it for a dessert! When told that it was a beetroot raita I was sceptical  and reluctantly took a tiny serving.  I was pleasantly surprised at how good it tasted.  The subtle blend of spices  in the yoghurt were in perfect harmony with the sweetness of beetroot.  I needed no further urging to help myself to more:)
                                                                           

Ingredients: 
1 bowl of  yoghurt
1 tbsp boiled beetroot
Salt to taste
Pinch of black pepper powder
Pinch of black salt ( kala namak)
1/4 tsp cumin powder
1/4 tsp sugar
Garnish: Mint leaves and boiled beetroot pieces

Method:    Whisk the yoghurt until smooth.  Add salt, pepper, black salt, sugar and cumin powder.Mix well.  Grate the boiled beetroot and add about a tbsp.  Take care not to add more or the colour will become too pronounced which is not pleasing.  Garnish with mint leaves and small pieces of beetroot. Chill before serving.
                                                                            

Gobhi Masala

                                                                       

Gobhi ( cauliflower) happens to be one of my favourite vegetables and I make it ever so often. Fortunately there are an array of cauliflower recipes one can choose from so one can never get tired of  this versatile vegetable.

The recipe I am sharing here is simple enough to be made on any given day but  nice enough to serve to guests too. The gobhi florets are fried lightly and then simmered  in  a spicy masala. For the first time I have tried to take step wise pictures to make the whole process come alive.

Ingredients: 

1 medium gobhi( cauliflower)
1 large or 2 medium onions
2-3 tbsps tomato puree
1 tbsp ginger garlic paste
1 tsp grated ginger
1/2 tsp cumin
Pinch of asafoetida ( hing)
1/2 tsp all spice( garam masala) powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
1 tsp kasuri methi
Oil to fry gobhi
2-3 tbsps oil
Garnish:  Green coriander, ginger julienne

Method:   Fry gobhi florets in oil till light brown.  Keep aside.
                                                                         

 Chop onions in round slices. Grate ginger.
                                                                           

                                                                       
In a heavy bottom pan pour oil and add cumin, asafoetida and grated ginger.  After cumin and ginger change colour add the onions.  Fry till onions are translucent.  Add ginger garlic paste and tomato puree. Also add  salt, turmeric, red chilly powder and coriander powder.
                                                                                 

 Fry till oil separates from the masala.  Add the fried gobhi and mix well to incorporate the masala.
                                                                               

Sprinkle 2 tbsp of water, lower flame and cover with lid. Do not overcook.  The gobhi should soften but not get mushy. Uncover after couple of minutes and add kasuri methi and garam masala powder.  Remove from flame and garnish with coriander leaves and ginger julienne.

                                                                               

Palak Puri

                                                                   

What do you do when kids  turn up their noses at the very mention of spinach? Should you try to extol the virtues of spinach, try to threaten or  cajole them?  No.  I suggest you serve them  these yummy palak puris!  Kids love the vibrant green colour and the great taste.

When they were young my kids too were not fond of spinach but they loved these crisp and tasty palak puris.

Ingredients: 

2 cups whole wheat flour ( atta)
Small bunch of spinach ( palak)
Salt to taste
1 tbsp oil + to fry
1/2 tsp ajwain ( carom seeds)

Method:    Wash spinach thoroughly.  Discard stems and  chop spinach roughly.  Put 1/2 cup water to boil and  add the spinach.  Remove from flame as soon as the leaves wilt.  Let it cool a little and then make into paste in the mixer with the same water it was boiled in.

Sieve flour and add salt to taste, 1 tbsp oil and 1/2 tsp carom seeds.  Use the prepared spinach paste to knead flour into a semi hard dough.  Cover and leave aside for a few minutes.  In a  heavy bottom pan add oil and let it warm up.  Roll out puri with the help of a rolling pin on  a floured board.  Lift the puri and gently drop into the hot oil.  Let it puff up and cook on one side and then flip it to cook on the other side. Take out and keep on an absorbent paper.  Fry the other puris in the same way.  You can fry more than one puri at a time depending on the size of the pan.  

Pasta Primavera

                                                                     

 An honest declaration upfront! This is a seriously rich recipe. There is no hiding the fact. Scroll down the list of ingredients and there you have it....butter, cream and cheese! But that apart, this is a classic pasta recipe and if it does have a few extra calories, so what!?! One can indulge once in a while. Right??                                        

Well, that is what I told myself when I made it recently on my wedding anniversary. A special occasion calls for a special recipe, what say?


                                                                             

                                                             
Ingredients: 

2 cups pasta ( boiled, al dente)                                                  
1 cup cream
1 cup blanched cauliflower, carrots, french beans
1/2 cup capsicum, cubed
1/2 cup parmesan cheese
50 gms butter
Salt, pepper, oregano as per taste
Chilli flakes ( optional)
3-4 cloves of garlic, chopped

Method:    Cut capsicum into cubes. Chop garlic. Put water to boil and add salt to it.  Drop in the pasta when water starts boiling. Let the pasta cook till it is almost but not completely soft. Drain and add little oil to prevent pasta from sticking together. Cut cauliflower into florets.  Cut carrots and french beans into small pieces.  Put the cauliflower, carrots and french beans in boiling water for a couple of minutes, take out and refresh in cold water. Drain water and  keep aside.  

In a  heavy bottom pan put butter and add garlic.  Stir for a little while until garlic is cooked but not browned. Add the blanched vegetables ie cauliflower, carrots and french beans.  Also add the capsicum. Stir for a minute and then add the cream and cheese.  Lower flame and let it cook for awhile.  Add the boiled pasta and season with salt, pepper, oregano and chilli flakes ( optional). Cook till sauce like consistency is reached. Serve hot.

If you find the consistency is too thick you can add a little  milk to dilute it.  If you like you can also add chicken to the pasta.  Add  boneless chicken, cut in cubes, just after you add the garlic and stir fry till chicken is cooked and then proceed with rest of the recipe.  Or you could boil chicken pieces, discard bones and add.

Choco Peanut Squares

Ever tried making chocolate at home?  Never mind if you didn't.  Always a first time!  Here is a
recipe anyone can make and enjoy.  It takes very little time and effort and the results are spectacular.

Ever since I  started making simple chocolates at home I have stopped buying branded chocolates. The satisfaction one gets from having the home made ones is unbeatable. Try it! So much fun to make and share with friends and family.  I just wish I had learnt it way earlier that's all!



Ingredients: 
5 oz butter
2 1/2 cup icing sugar
200 gm cooking chocolate
2 tbsp milk
1/2 cup roasted peanuts

Method:   Dry roast peanuts in a pan till lightly roasted but not browned. When peanuts cool a little rub with your fingers and loosen and then  discard skin. In a tsp of butter fry peanuts lightly and keep aside. Break cooking chocolate into small bits.  Line an 8X8 square tin with butter paper and lightly grease it. Let the butter paper overhang the tin

In a  non stick or heavy bottom pan add  butter, icing sugar, cooking chocolate, milk and peanuts. Cook over low to medium heat till the butter and chocolate melt and everything is well mixed.   Do not over cook.  Pour into the prepared tin.  Let it cool a little and then chill in the fridge.When it is set, lift out the chocolate from the tin by holding the butter paper. Cut in squares and store in airtight container in the  fridge.

You can use chocolate of your choice...dark chocolate or milk chocolate.  Alter sugar according to taste.

                                                                     

Kalonji Aloo

I have nothing against Jeera ( cumin) ...I like it as much as the next person...but at times I think we tend to over use this spice.  One needn't add jeera to every dish! At times we can try out other spices too...like methi, ajwain, saunf or Kalonji.

This is a variation of the more popular Jeera Aloo that I came across on a food channel recently. The use of Kalonji adds a different dimension to a familiar dish. It is easy enough so don't think twice before trying it.

Ingredients: 

3-4 potatoes
1 tsp kalonji( nigella seeds)
3-4 cloves garlic, crushed
1/4 tsp turmeric
1/4 tsp black pepper powder
1/4 tsp red chilli powder
Salt to taste
1 tsp sugar
Few curry leaves ( kari patta)
1 tsp lemon juice
2 tbsp oil
Garnish: Coriander and mint leaves

Method:   Boil the potatoes lightly.  Peel and fry lightly in little oil.  Keep aside.  Now in  a pan put oil and add garlic. After garlic starts changing colour add the fried potatoes, salt, turmeric, red chilli powder, black pepper powder, curry leaves, sugar and kalonji.  Stir for a couple of minutes. Add lemon juice. Cover with lid and close flame.  Before serving garnish with  coriander and  mint leaves.

This recipe is great with baby potatoes too.

                                                                           

Methi Tomato Pulao

Back home late from office or an outing and nothing in the fridge except left over rice??  Here is how you can turn that into a delicious meal with little effort and few ingredients!  This is one of those " instant" recipes that everyone should know.

I made it for my kids when they were over for a visit and they loved it.  Since then, they have probably made it more times than me! Easy and tasty, what more can anyone want? And yes, fairly light too!

Ingredients:  

2 cups cooked rice
1 big tomato, chopped
1 tsp kasuri methi
1 green chilli, chopped fine
1 tsp ginger garlic paste
Salt to taste
2 tbsp olive oil
1/2 tsp cumin

Method:   Heat oil in a heavy bottom pan.  Add cumin.  When cumin changes colour add the chopped tomatoes, ginger garlic paste and chopped green chilli. Stir fry till the tomatoes are well mashed and oil separates.  Add kasuri methi, salt and rice. Sprinkle about a tbsp of water,  lower flame and cover with lid.  Close flame after few minutes. Serve hot.

You can make this recipe with raw rice too.  At the stage where rice is added, you can add adequate water and let it cook through.

Irish Tea Cake

Okay, there is no tea in this cake!  It is a simple, wholesome cake that is great with tea or coffee.  I have made it several times and it has never disappointed.  It is a dense, hearty cake that will stay for several days without spoiling or losing it's taste or texture.

Ingredients:

1 3/4 cups all purpose flour
1 cup white sugar
2 eggs
1/2 cup unsalted butter, softened
2 tsp baking powder
1 1/2 tsp vanilla essence
1/2 tsp salt
1/2 cup milk

Method:   Preheat oven to 175 degrees C. Grease and flour a 9 inch round baking dish.

In a bowl cream together the butter and sugar till light and fluffy.  Whisk the eggs with the vanilla essence and add to the butter sugar mixture.  Mix well until fully incorporated. Combine the sieved flour, baking powder and salt and  add to the batter alternating with milk. If the batter is too stiff you can add little more milk. Spread batter into the pan.  Bake for 30 to 35 mins or until a toothpick inserted in centre comes out clean.  Remove from the pan and cool cake on a wire rack and then turn onto a plate.

 A tip for those new to baking.  Vanilla essence, added to eggs, erases the smell of eggs from cake.  This is why, whatever the flavour of cake being made, vanilla essence is added to the eggs.

Coffee Walnut Cream

This is one of those handy dessert recipes that you can turn to if you are short of time.  At the heart of this recipe is the trusted custard which is combined with coffee to transform it and then layered with biscuit and topped with cream and walnuts.  Pure delight! Who says one has to labour hours to concoct a mouth watering dessert.  You can do it in minutes and wow your guests.  Then again why wait for an occasion or guests?  Make it any day and enjoy.


Ingredients:

2 cups Milk
2 tbsps Sugar
1 tbsp Vanilla Custard Powder
1 tbsp Coffee
1 cup cream
1/2 cup walnuts
1 small packet biscuit
2 tbsp choco chips


Method:  Make thick custard with milk, sugar and custard powder. Add coffee to this.  Let it cool a little.Crumble the biscuits coarsely.  Do not powder.

In a serving dish put a layer of the coffee custard. Over it gently place the coarsely crumbled biscuits. Pour the remaining custard over the biscuit layer. Now sprinkle part of the walnuts. Cover with the cream. Garnish with choco chips, remaining walnuts and biscuit crumbs. Chill for few hours in the fridge.

Instead of biscuit layer in the centre you can place cake.  If you like you can lightly sweeten the cream.  Add extra sugar to the custard if you prefer it sweeter.

Lauki Ka Thepla

For those not familiar with theplas, they are a sort of chapati/ paratha eaten in Gujarat.  Theplas can be made either plain or  with other ingredients like lauki, methi etc.  What is nice about theplas is that unlike parathas or puris, they can be eaten without any accompaniment too.  Roll it up and eat it as a snack with tea.  Another plus point with theplas is that they stay soft and fresh for several days. In Gujarat, apart from being part of regular meals, theplas are taken while travelling and on outings.  My kids used to take a huge amount of theplas when returning to college after vacations and it used to last them several days.

1 1/2 cups whole wheat flour
3 tbsp gram flour ( besan)
3/4 cup grated lauki
2 tbsp curd
1 tbsp oil
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
2 green chillies ( optional)
1/2 inch ginger ( optional)
Oil to fry

Method:  Peel and grate lauki. Add red chilli powder, cumin powder, coriander powder, turmeric powder and salt to it. If you want you can also add green chilli and ginger paste.

Mix well with the lauki and keep aside for few minutes.  The lauki will release its juice.  Now add the whole wheat flour and besan.  Also add oil and curd.  Knead well into a firm but smooth dough. If needed a little more curd can be added.

To make thepla keep a tava on the flame and let it heat a little.  Roll out a thepla, just like a chapati. Place on the warm tava.  Let it cook on one side and then flip it to the other side.  Apply oil. Similarly apply oil on the other side also.  Remove on to a plate.

Theplas can be enjoyed either hot or cold. If  you intend to serve theplas later then you need to put little more oil to keep them soft.  For immediate use less oil is needed.

Instead of wheat you can make theplas with a combination of bajra, jowar and besan.  And in place of curd you can use water.

Kheer

Kheer is the most traditional dessert of India and it is generally made on all auspicious occasions. Most regions of India make kheer though it could be called by a different name.  In the southern states it is called payasam while in Bengal it is called  payesh and so on.

I like thick, creamy kheer, lightly sweetened, with lots of nuts and raisins, flavoured with cardamom and nicely chilled.  Without doubt, a well made kheer can stand its own among the best of desserts.  And for us Indians, kheer means home, it means festivals, it means love.

Ingredients:

1/2 cup rice
1 litre milk
1/2 cup sugar
1tbsp ghee
1 tsp elaichi powder
1/4 cup nuts and raisins


Method:     Soak the rice for 30 minutes.  In a heavy bottom pan, add ghee and rice.  Fry lightly.  Put the milk to boil. When it starts boiling add the milk to the rice. Lower heat and keep stirring till rice is tender and milk gets thickened to desired consistency. Remove from heat. Let it cool down a little and then add sugar and cardamom powder. Garnish with nuts and raisins.   Chill in the refrigerator.

I prefer not to add sugar in the early stages as it hampers the softening of the rice. You can add more milk if needed.  Some qualities of rice take longer to cook. The quality of milk also makes a difference.

Baby Potatoes in Spinach Gravy

This recipe is a slight deviation from the traditional aloo palak so popular in North India.  Instead of using regular potatoes I have cooked whole baby potatoes in  a spinach gravy.  It makes it at once different and yet retains the charm of the original recipe.

Ingredients:

 1 cup Spinach puree
 10 -12 Baby Potatoes
 1 cup onion
1 cup tomato puree
1 inch ginger
4-5 cloves garlic
1 green chilly
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
1 tsp all spice( garam masala) powder
Whole spices:  2 cloves, 1 black cardamom, 1/2 inch cinnamon, 1 bayleaf
2 tbsps cream or milk ( optional)
3-4 tbsps oil
Garnish: ginger juliennes

Method:   Pressure cook potatoes.  Don't overcook and make them mushy.  When boiled, peel skin and fry lightly in 2 tbsps of oil.  Keep aside. Blanch tomatoes and make puree.  Put the spinach in boiling water with a pinch of salt and pinch of sugar.  Remove just the leaves after a minute or so and puree with green chilly.  Keep the water in which spinach has been boiled for use later.  Now grind the onion, ginger and garlic to a fine paste.  Once we have these three pastes ready and the potatoes fried we come to the actual cooking.

Take a heavy bottom pan.  Add the oil and then put the whole spices - cloves, cardamom, cinnamon and bay leaf.  Now add the onion ginger garlic paste.  Fry till  all the water dries up and then add the dry spice powders like turmeric powder, red chilly powder and salt.  Immediately after that add the tomato puree and fry well till oil separates from the masala.If you like you can add the cream or milk at this stage and fry a few minutes further till it is incorporated into the masala.  Now add the spinach puree, the water in which spinach was boiled and the potatoes. Cover and let it  simmer on low heat for a few minutes.Sprinkle the garam masala powder.  Serve hot garnished with ginger juliennes.

Instead of cream or milk you can add a tbsp of gram flour( besan) or maize flour ( makki ka atta) dissolved in little water to balance the gravy and give it a tinge of sweetness.  But this you would have to add just after you add the spinach.

Namak Para

                                                                       
                                                                               

Namak paras are an excellent tea time snack popular across India. Prepared from  flour and deep fried in oil, these diamond shaped  savoury crispies are fairly easy to prepare and store.  It is a good idea to make these Namak Paras and keep for guests or for those odd times when hunger pangs strike.

Namak Paras are also prepared in a lot of households during festivals to balance the overdose of sweets.  I used to find that many a guest would refuse sweets but wouldn't mind taking a few Namak Paras.

Ingredients:

1 cup all purpose flour ( maida)
1 tbsp  ghee
1/2  tsp salt or as per taste
1/4 tsp kalonji ( nigella  seeds)
Pinch of baking soda
Water to knead

Method:   Sieve the flour with the baking soda and salt.  Add kalonji and ghee.  Mix well.  Rub the ghee and flour thoroughly with fingers to incorporate the ghee into flour.  Add water gradually to form a firm but smooth dough.  Keep aside for 15 to 30  mins covered with a damp cloth.  Take a medium sized ball  from the prepared dough and, with the help of a rolling pin, roll  it out  into a circular shape on a floured board. Make sure that the rolled out round is neither too thick nor too thin.  

 

Now  using a knife make criss cross marks and  cut out diamond shapes.

Heat oil in a wide pan, add the diamond shapes or the namak paras, and fry on medium heat. Lower heat after a couple of minutes and continue to fry till light golden and crisp.  Remove on absorbent paper.  Store in airtight container once completely cooled.