Easiest Bhindi Ever - 2 Ways

Dear Readers

Today I decided to make a simple veg dish which is easy to cook and easy on the palette. Bhindi or Okra or Ladyfinger is one of the most popular veg dishes of India. It's practically cooked in every Indian household and the recipes are distinct, ranging from North to South.

I always make both these types of bhindi every single time because my husband likes one type and my kids like the other type. The first type is Aalo Bhindi which is made with very very little oil (I know some recipes call for deep frying the okra but I don't prefer that method).

On the other hand the kurkuri bhindi is deep fried and since it's for my kids I don't mind a little extra fat.

So here are the recipes I use and I'm sure you'd like it if you give it a try.

Aalo Bhindi:

Ingredients:

500gms Okra(cut into diagonal slices)
1 medium size Onion sliced
2 small Potatoes cut into cubes
1 tsp Red chili powder
1/2 tsp Haldi powder
1 tsp Salt
Oil to saute

Method:

In a wide non stick pan or skillet, add 1tsp oil and fry the okra till it loses it's sticky texture and gets a slight golden brown color. Once done, keep aside.

In the same skillet add the potatoes and cook till it gets soft from inside and gets a golden brown color on the outside. Once done, keep aside.

One more time, use the same skillet, add a tsp of oil and add the onions and saute till it starts getting color just a bit, then add in the okra and the potatoes back in the pan. Sprinkle the chili  powder, turmeric and salt all over it and saute for a couple mins more.

That's it, it's ready to be served with hot rotis.


Kurkuri Bhindi:

Ingredients:

500 gms Okra (cut into thin slices)
2 tbsp Besan (Gram flour)
1 tbsp Rice flour
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp salt
1 tsp chat masala
Juice of half lemon
Oil for frying

Method:

In a bowl, add all of the above ingredients except the oil. (Do not skip the rice flour, it gives that extra crunch). Keep aside for 15 mins. Do not add any water, the moisture of the okra will get the flour and besan to stick to it. The lemon juice also helps to bind.

Deep fry in hot oil and remove on a strainer. Serve with a sprinkle of chaat masala.

Do try it. I'm sure your family would love it.

Happy Cooking
Ms. J

Banana Walnut Tea Cake

Dear Readers

Today's tea time called for a banana walnut cake. Primarily because I had some bananas which had become over ripe and I hate wasting food. I teach my kids the same thing. We have to be mindful of what Mother Earth has provided for us.

This tea cake is absolutely amazing and comes together in one bowl in less than ten minutes. (Not including the bake time) Believe me today's cake was made by my six year old daughter who loves baking. With a little help from adults, kids can make this cake easily. It's a good way to introduce kids to baking. I also believe teaching kids basic cooking, baking etc is a life skill we must make sure they come to learn and appreciate.

Enough of my philosophy. Let's get baking. The ingredients used here are very simple and I'm pretty sure are available easily in most homes.

Ingredients:

2 Medium Size Over Ripe Bananas
2 Eggs
1/2 Cup Sugar
1/2 Cup Oil
3 Tbsp Yogurt
1/2 Tsp Cinnamon
1/2 Tsp Baking Soda
A pinch of Salt
1/2 Tbsp Baking Powder
1 1/2 Cup All Purpose Flour
1/2 Cup Walnuts


Method:

Pre heat the oven to 350 degree F. Grease  and dust a 9*5 loaf pan with butter and flour. In a bowl mash the bananas. Add the eggs and sugar and mix well. Add the rest of the ingredients one at a time and combine well.

Do not over mix.

Bake in the oven at 350 deg F for 50 mins or till a skewer come out clean.

Enjoy with a cup of tea.

Happy Cooking
Ms. J

Easiest Tiramisu

Dear Readers

So today my son wanted to have Tiramisu. I made it  and realized it's such an easy recipe and one that I make very often but haven't shared with you all yet. It's a no bake recipe hence making it is super convenient. If you have all the ingredients on hand (only a few, I normally always have them in my pantry), it practically comes together in under 15 mins. 

So here it is, give it a go and believe me you'll leave your guests (or family members) completely impressed.

Ingredients:

1 Cup Heavy Whipping Cream
1 Cup Mascarpone Cheese (Room Temp)
1/3 Cup Sugar
1 Tsp Pure Vanilla Extract
2 Cups of Strong Coffee with 2 tsp sugar (Room Temp)
1 Pack Ladyfingers (Boudoir / Savoiardi)
Cocoa powder for dusting


Method:

Beat the whipping cream along with vanilla and sugar till it forms soft peaks.

Add in the Mascarpone cheese and continue whipping till stiff peaks.

Dip the ladyfingers in the coffee mixture and lay it in an 8*8 dish. Make sure it dips just enough and not too soaky or not too dry.

Spread the whipping cream mixture on top of the lady finger layer. Repeat with another layer of ladyfinger dipped in coffee and again the whipped cream mixture.

Dust cocoa powder on top with a sieve. Let it set in the refrigerator for at least two hours before serving. ( The waiting is the most difficult part of this recipe)

Do let me know if you liked this recipe. 

Happy Cooking

Ms. J

Sambaar

Dear Readers

Today I decided to make a simple lunch. Dosa with Sambaar. So here I am sharing with you my recipe of a simple Sambaar. You can double or triple the Sambaar masala and freeze it for later use also. It freezes really well for atleast a month. So here it is, restaurant like homemade sambaar.

Ingredients:

Sambaar Masala :

Oil - 1 tbsp 
1 tbsp Cumin Seeds
½ tbsp Rice (Any rice which is used at home) 
1 tbsp Whole Coriander Seeds
½ tbsp Chana Dal
Cloves - 2 
Green Cardamom - 1
¼ tsp Hing

4-5 Whole Garlic
1/4 inch Ginger
2 tbsp Sliced Coconut
1 sprig Curry Leaves
10-12 Whole Kashmiri Red Chili
½ tsp Haldi
1 tbsp Kashmiri Red Chili Powder
1 Onion Sliced
1 tsp Salt

Roast the above ingredients for 5-6 mins and make a fine paste. This is the masala which you could make and store for later use.


Sambaar:

Washed and Soaked Tuvar Dal - 1/3 cup
2 Tbsp Oil
1/2 Tomato diced
2 Green chilies sliced
Vegetables of your choice (Drumsticks, Bottle gourd are the common choices).
1 Tbsp Soaked Tamarind
1 Tbsp Jaggery

For tempering:

1 Tsp Ghee
1 tsp Mustard Seeds
3-4 Red Chillies
Curry Leaves - 4-5

Method:

In a cooker add oil and roast the green chilies and tomato. Add in the vegetables, soaked dal and the prepared Sambaar Masala paste. Stir fry on high heat for a couple mins and add enough water to cook the dal and cook for 15 mins.

Once the cooker has let off steam completely,open the cooker and put it on heat again. Add the tamarind and jaggery. Let it come to a boil. 

Prepare the final tempering.  Heat ghee. Add the mustard seeds, red chilies and curry leaves. Temper the sambar with this just before serving.

Hope you enjoy this recipe.

Happy cooking

Ms. J

Mango Mousse Cake

Dear Readers

The holiday season inherently brings out the best pastry chefs out of us. As we proceed to end this year, I would like to share with a you a classic recipe of a Mango Mousse Cake. One could argue that it's a summer cake. Agreed completely. But who's to complain if we use the canned mango puree instead and cheat a bit just so we relish this cake regardless of the season.

It's a very simple and straight forward recipe. Believe me when I can anyone absolutely anyone with zero to little experience as a baker can make this very gorgeous looking cake. I recently made it for my husband's sister's anniversary and they were delighted. It was polished off within no time. 

So go ahead, give it a shot. It's one of those desserts that never let you down.

Ingredients:

For the sponge cake: ( This is the recipe I use, you could absolutely use any sponge cake recipe you like or are used to)

2 1/2 cups (325g) all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3 tbsp vegetable oil
1 tbsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk

Method:

Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Mix the flour, baking powder and salt in a medium sized bowl and set aside.

Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not rush. It takes a little time.

Add the eggs one at a time, mixing until mostly combined after each. 

Add half of the dry ingredients to the batter and mix until mostly combined.

Gradually add the milk and mix until well combined. The batter might look curdled but don't worry, it will come together.

Add the remaining dry ingredients and mix until well combined and smooth. Do not over mix the batter.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Remove the cakes from the oven and allow to cool for a few mins, then remove to cooling racks to cool completely.

For the Mango Mousse:

2 tbsp Cold Water 
3 tbsp Hot Water
7g Unflavored Gelatin
1 1/2 cup Sweetened Mango Puree (If you don't have sweetened mango puree, add 1 cup of sugar to the puree and blend till smooth)
2 Cups Heavy Whipping Cream

Method:

Bloom the Gelatin by sprinkling the gelatin over the cold water and let it soak for 10 minutes.

In the meantime, whip up the heavy whipping cream till stiff peaks. 

Once the gelatin blooms, add the hot water and melt the gelatin. Add it in the puree and make sure it has cooled down completely. Add this mango and gelatin mixture to the whipping cream and fold in gently but quickly.

The mango mousse is ready.

Assembling the cake

Take a 9 inch spring form cake pan. Add in half the mango mousse in it. Then take one of the two 8 inch cakes and place it in such a way the the mousse comes over the sides. Add in the remaining mousse and repeat with the second cake.

Place it in the refrigerator to cool for at least 2-3 hours. Once cool remove the cake pan and serve it upside down. 

You can decorate it with flowers, fruits or like I did with simple mango puree swirls.

It takes time but it's worth it.

Happy Cooking
Ms. J

Chicken Tikkas

Dear Readers

Hope you all have been doing great. Every non vegetarian loves a  good tikka dish. These could be used to serve as is and also could be added to a gravy for the world famous Chicken Tikka Masala. Today I have for you my simple and easy recipe of Chicken tikka which is extremely popular and we all have our own recipe of the same. 

Mine is an extremely uncomplicated method and the taste is phenomenally outstanding. Give it a try and you'd love it.

Prep Time: 15 mins
Cook Time: 50 mins
Yields: 2 Servings

Ingredients:

1 Pound (About 500 gms) Skinless boneless chicken breast cubes
2 Tbsp Curd
1 Tsp Ginger Paste
1 Tsp Garlic Paste
1Tsp Lime Juice
2 Tsp Kashmiri Red chili powder
1/2 Tsp Red chili powder
1 Tsp Coriander Powder
1/2 Tsp Garam Masala
1/2 Tsp Chaat Masala
Salt to taste
1 pinch of Tandoori color (Optional: I completely avoid using color in my cooking, the Kashmiri red chili powder gives it enough color)
1 Tbsp Oil


Method:

Marinate the chicken cubes with all ingredients except the oil for anywhere between an hour to overnight.

Preheat the over to 350 degree F or 180 degree C. Keep a baking dish in the lower rack to heat while the oven preheats. Once hot, add water to it post which keep the chicken tray on the top shelf. (This helps keeps the tikkas moist and the chicken doesn't dry out)

Add the oil to the chicken before placing it on skewers. Bake for 40 mins and rotate and bake for another 10 mins. 

Garnish with coriander leaves and serve hot with mint chutney.

Happy Cooking

Ms. J

Simple Easy Pancakes

Dear Readers

It's Saturday morning and kids are home. So I thought of making something different for breakfast. Pancakes. Mine is a very quick and easy recipe. I've been using it for ages now. Even the ingredient list is tiny and very accessible. All things that you'd find in your pantry or refrigerator. Yes. some recipes do call for buttermilk but I often find myself using milk. Personal preference. I feel it's more breakfasty to use milk. We all have our quirks!

So here it is. Try it out this weekend serve it with whatever you have on hand: butter, maple syrup, honey, chocolate sauce, nutella (my daughter's favorite),  I promise you won't regret.

Prep Time: 05 mins
Cook time: 10 mins
Yields: About 20 mini pancakes

Ingredients:

1 cup All-purpose flour
2 tbsp. Sugar
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/4 cup Milk 
3 tbsp. Melted butter
1 Egg
Vegetable oil for brushing pan

Method:

In large bowl, mix the dry ingredients; flour, sugar, baking powder, and salt. In a measuring cup whisk together milk,  butter and egg. Add this mixture to the dry mix and just stir until combined. DO not over mix this mixture. 

Heat a lightly oiled pan medium high heat. Pour or scoop the batter onto the pan, using approximately 1 tbsp for each pancake. Brown on both sides and serve hot.

Happy Cooking 
Ms. J

Tawa Chicken

My Dear Readers

I've been away for a long time now. Apologies. We've moved around a bit and relocated. As I settled down, the first thing I wanted to do was to get to writing the recipes I've made in the past few months. Loads of interesting stuff. And yes easy as well. I've missed you all and hope I can be more regular in writing from now on.

So today I bring to you my Chicken Tawa recipe. (I don't have the fancy pictures because it was all eaten up before I had a chance to serve it properly, but go ahead and garnish it) It's easy peasy and lip smacking delicious. What more it takes so little time to cook and serve, your family would be delighted and even though it's called Tawa chicken, you could use your choice of vessel to make it. So let's get going.

Ingredients:

1 tbsp Cooking Oil
1 tbsp Ginger Garlic Paste
2 Green chillies finely chopped
1 medium sized tomato chopped
2 tsp Kashmiri Red Chilli powder
1/2 tsp Turmeric
1/2 tsp Garam Masala
1 tsp Dry Fenugreek Leaves (Kasturi Methi)
1 tsp Coriander powder
Salt to taste
1/2 Kg Boneless Chicken, cut into small cubes (Thigh or Breast)
1 tbsp Yogurt
1/2 Lemon Juice
1 tbsp Butter

Method:

Heat a flat pan (tawa) and add oil. Once hot add the ginger garlic paste and chilies and saute it for a couple mins. Once the raw smell of the ginger garlic paste goes away then add the tomatoes and saute again for a few mins. 

After the tomatoes cook a bit, add in the chili powder, turmeric, coriander powder, salt, fenugreek leaves and garam masala. Mix it well and add in the chicken. Keep roasting it and after a few mins add in the yogurt. After this, cover it with a lid and let it cook for about 10 mins on medium heat or till the chicken gets tender.

Once the chicken is cooked and gets soft, open the lid and add the lemon juice. Keep stirring till the water evaporates after which add the butter and and garnish with chopped coriander leaves. Serve hot with naan or rotis.


Happy Cooking
Ms. J

Pesto Sauce

Dear Readers

Today I am sharing with you my recipe of the classic pesto sauce. It's so simple and easy to make that if you make it once you would never want to buy it from the store again. You can easily store it in a glass jar for up to a week and use it with any pasta of your choice. Dinner can literally be ready in a matter of minutes. Boil your favorite pasta and add in the pesto. Sprinkle Parmesan and you're good to go.

So go ahead and make it once, I promise you, you'll never look back.

Ingredients:

1 cup fresh basil leaves
2 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup freshly grated Parmesan
1/3 cup olive oil
1/2 tsp  freshly ground black pepper
Salt to taste
1/3 cup olive oil

DIRECTIONS:

Add basil, garlic, pine nuts and parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until combined well.

Store in an airtight glass jar in the refrigerator for up to 1 week.

Happy Cooking
Ms. J

Cauliflower Pizza

My Dear Readers

Today I bring to you the latest keto option. The cauliflower. For all those  who love their pizza but just get too sad about the calorie counts, here's an amazingly simple recipe to cut out all those unnecessary calories. The pizza base is light and healthy and you can consume your heart out.

I made this recently for my friends who were visiting and they absolutely loved. So do give it a try and I'm sure you won't be disappointed.

Prep Time: 25 mins
Cook Time: 25 mins
Yields: 4 servings

Ingredients:

1 large head of cauliflower
1 egg
1 cup grated mozarella cheese
1/4 cup of ground almond
1/2 tsp grated garlic
Salt, to taste

Method:

Grate the cauliflower florets in a big bowl. (You could use a food processor to make things easy) Add this this grated cauliflower to a hot pan and cook it for about 10-12 mins. Cool completely then put it away in the refrigerator for 15 mins.

Preheat the oven to 180 degrees. Take the cauliflower out and remove all excess liquid and transfer the solids to a clean bowl. Add in the egg, cheese, almond meal, garlic and salt. Mix well.

Take a ball sized batch and form a 12x12” circle on a large piece of parchment paper. (form of a pizza base).

Bake for 15 minutes, then take it out, top with the sauce and cheese and put it back in for 10 more minutes. Once out of the oven let it cool on a cooling rack for a couple mins before serving.

Enjoy this lovely guilt free pizza.

Happy Cooking'
Ms. J

Homemade Marshmallows

Dear Readers

As a mother of two I am not the easy going going type on candies and chocolates. There are pretty strict rules about how much and when can my kids consume these sugary stuff. However, kids are kids there are times when we need to let go a bit and let them enjoy a marshmallow or two. In that case however, I really prefer making a lot of these things at home. Agreed it doesn't take away the sugar but me being me at least I'm aware of how much and what has gone into each piece consumed by the kids.

So today I'm gonna write a recipe for the sugary delight marshmallow. Christmas is soon approaching and we are already getting into the beginning of the festive mood! It's very easy to make. Do try it with your kids and lemme know how that goes.

Prep Time: 10 mins
Cook Time: 20 mins
Yields: 15 marshmallows

Ingredients

1 tbsp gelatin
1/2 cup cold water, divided
1 cup granulated sugar
1/4 cup icing sugar
A pinch of salt
1 tsp vanilla extract

Method:

Prepare a 9-inch square baking pan by dusting it with icing sugar.

In a small bowl, mix together the gelatin in 1/4 cup cold water. Set aside for 10 minutes to set.

Place the remaining 1/4 cup of water and sugar in a pot and stir to dissolve over medium heat. Add the gelatin and bring to a boil, without stirring until it reaches 240°F.  This is soft ball stage. You would have to use a  Candy thermometer for this recipe to determine the exact temp. It is an integral part of this recipe. It's inexpensive and available easily)

Remove from the heat and pour into a bowl of an electric mixer or hand mixer. Stir in the salt and vanilla extract. Beat with the whisk attachment of the electric mixer or hand on low for a couple  minutes then increase to high until soft and doubled in volume, about 10-15 minutes.

Pour into the prepared pan and smooth with a greased spatula.

Cool in the pan uncovered, until firm, minimum 3 hours. Lightly dust the top with sifted powdered sugar. Cut into cubes or desired shapes and enjoy with a hot cup of  homemade cocoa.

Happy Cooking
Ms. J