Monthly Archives: March 2014

Spicy Cocktail Shrimp


Shrimp (Deveined and cleaned )- 1 cup
Lemon juice – 2 tbsp
Sriracha / Hot sauce – 3-4 tbsp
Chilli flakes – 1 tsp
Garlic Powder – 1/3 tsp
Salt to taste

In a bowl marinate the shrimps with all the ingredients except oil. Keep aside for at least 1/2 an hour.
Take a pan heat 4-5 tbsp oil.Fry all the shrimps till they cooked perfectly.
Serve hot with cocktail sauce or your choice of sauce.

Jhinge Chingri (Ridge Gourd with shrimp)


2 -3 large – Ridge Gourd(cut in medium pcs)
1 medium – Potato (cut in medium pcs)
250 gm – d-veined shrimp
1 medium – Onion (Sliced)
1/3 tsp – Onion seeds / kala zeera
1/2 tsp – sugar
3 Green chili – with a slit
1/2 tsp – ground turmeric
1 tsp – mustard oil
Salt to taste

Shrimp – To the d-veined and peeled raw shrimp, add 3/4 tsp salt and 1/2 tsp turmeric powder,mix well and leave it for 5 minutes.Then Fry the prawns in a little oil till it gets the red color and half cooked.
To the same pan, add 1 tbs oil and heat for about 30 seconds. Add the Onion seeds.
Allow the spices to crackle for a few seconds add onion cook till golden brown, now quickly add the Ridge Gourd & potatoes stir well.
Add salt ,turmeric ,sugar,green chillies & stir.
On low heat, cover with a tight lid & cook for about 20 minutes. Remove the lid & stir.cook till the gourd is soft. Once the gourd is cooked.Taste and adjust seasonings.
Saute on medium- high heat till almost all of the liquid is absorbed and the vegetable is moist.
Add the sauteed shrimp and stir.Cover with a lid and rest for 5 minutes so the shrimp finish cooking in the steam.
Serve hot with steamed rice.




Spinach – 4 cups
Paneer – 200 gms
Chopped onion – 1 cup
Chopped tomatoes – 2 cups
Green chili – 4
Finely chopped ginger – 1 tsp
Finely chopped garlic – 1 tsp
Turmeric powder – 1 tsp
Kashmiri red chili powder – 1 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Sugar – 1/2 tsp
Heavy cream – 1/3 cup
Ghee – 4 tbsp

Blanch spinach in salt water for 5-10 minutes.drain it and blend it with green chilies to a paste.Keep aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a pan.Add onion saute it for 5 minutes then and ginger-garlic saute for 5-7 minutes.Add Ground masalas,salt,sugar n tomatoes let it cook until the masala releases oil.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.Add heavy cream and ghee and let this cook another 10 minutes.
Add paneer and fold it gently with spinach and let it simmer for a 5-7 minutes.
Transfer the spinach to a serving dish add a dollop of ghee over it.Serve hot with any Indian bread.

Fried Baigan Bharta


Baigan – 1
Tomato – 1 medium
Chopped onion – 1 small
Chopped ginger – 1 tsp
Chopped garlic – 1 tsp
Chopped Green Chilli – 2
Turmeric powder – 1/2 tsp
Kashmiri red chilli powder – 1/2 tsp
Chopped Coriander leaves – 2 tbsp
Salt to taste
Sugar – 1/3 tsp

Make some slits on the baigan and tomato and Grill the baigan and tomato on the gas/oven.
Let it cool then peel it off.Cut in pieces.Keep aside.
Take a pan heat oil add onion saute it for 3-4 minutes.Then add ginger,garlic,green chilli saute it for another 5-6 minutes.Then add turmeric,red chilli,salt,sugar and tomato cook for 7-8 minutes.Cook till it releases oil.
Now add grilled baigan and stir it well.cook for 15- 20 minutes.Add coriander leaves and stir.
Garnish it with coriander leaves.
Serve hot with your choice of indian bread.

Chicken with Mixed Vegetables

Chicken (cut in strips) – 250 gms
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tsp
Onion (cut in lengthwise)- 1 small
Carrot(cut in lengthwise) – 1/2
Capsicum(cut in lengthwise) – 1/2
Baby corn (cut in lengthwise) – 2-3
Mushroom (cut in thin slices) – 2-3
Spring onion (cut in lengthwise) – 1-2
Snow peas – 3-4
French Beans (cut in lengthwise)- 2
Broccoli florets – 4-5
Egg – 1
Chilli flakes 1-2 tbsp
Sriracha / hot chilli garlic sauce – 2 tbsp
Soy sauce – 1 tbsp
Vinegar – 2- tbsp
corn flour – 4-5 tbsp
Salt to taste
Sugar – 1/3 tsp

Marinate the chicken with 1 tbsp of vinegar ,salt, 2 tbsp of cornflour ,egg and sriracha.Keep aside for 1 hour.
Take a pan heat oil for deep fry.Now fry the marinated chicken till light golden brown.keep aside.
Now,take a wok/pan heat some oil.add chopped ginger-garlic saute it for 2 minutes then,add onion,all the vegetables,mushroom,sugar,salt,
Chilli flakes saute it for 5-7 minutes or till vegetables are half cooked. Now add soy sauce,vinegar mix it well and saute it for 5-7 minutes then, add 1 cup of water bring it to boil.Now pour in the cornflour mixture..(Mix 2 tbsp of cornflour in half cup of water)
Cook for another 5-8 minutes.
Serve hot with your choice of Rice and Noodles.

Pav Bhaji


Potatoes- 2 medium( peeled and diced)
Chopped Capsicum – 1 medium
Chopped Cauliflower – 1 cup
Green Peas – 1/2 cup
Chopped Carrots – 1/2 cup
Refined oil
Butter – 3-4 tbsp
Chopped Onion – 1 medium
Chopped green chilies – 2-4
Finely chopped ginger – 1 tsp
Chopped tomatoes – 2 medium
Kashmiri red chili powder – 1 tbsp
Turmeric powder – 1/2 tsp
Pav bhaji masala – 2 tbsp
Salt to taste
Lemon juice
Chopped Coriander
Bread buns – 4-6
Take a pan heat some oil,saute chopped onions till golden brown,add green chillies and ginger saute it for 2-3 minutes.Add turmeric,red chilli,pav bhaji masala (1 tsp), tomato cook it for 3-4 minutes add all the vegetables.Using a spatula, simultaneously mash and stir all the vegetables.Add about ¼ cup of water or as needed,.Cook till everything thoroughly cooked.
Add remaining pav bhaji masala,coriander and lemon juice(as per taste), Mix it well
Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
Serve toasted buns with bhaji, garnish with onion and butter.

Masala French Toast



Egg – 2-3
Bread Slices(cut in half) – 5-6
Finely Chopped onion – 2 tbsp
Finely chopped green chilli – 1 tsp
Finely chopped coriander leaves – 1 tbsp
Black pepper powder – 1/2 tsp
Red chilli  flakes – 1/2 tsp
Salt to taste
Olive oil

Take a bowl and mix all the ingredients except bread and oil.
Heat 4-5 tbsp oil in a pan.
Dip the bread slices in the egg mixture and fry it till golden brown.
Serve hot with your choice of sauce.

Chicken Stuffed Mushroom


Button Mushrooms – 10 – 12
Minced Chicken – 250 gm
Finely Chopped onion – 2 tbsp
Chopped Green chilli -1/2 tsp
Minced Ginger & Garlic – 1 tsp
Chopped coriander leaves – 1 tbsp
Black Pepper powder – 1/2 tsp
Salt to taste
Sugar – 1/4 tsp
Olive oil
Italian seasoning – 1/2 tsp (optional)

Mix Chicken,onion,green chilli,coriander leaves,ginger-garlic,salt,sugar,pepper,
in a bowl and keep aside.
Now take off the stem from all the mushrooms and and clean it well.
Place all the mushrooms in a baking tray sprinkle some oil and salt over it,stuff with the chicken mixture sprinkle some more oil over it..
Preheat your oven at 375 F (around 190 C) and bake the mushrooms 25-30 minutes or till everything well cooked.
Sprinkle some italian seasoning (Optional).
Serve hot.

Cream Of Mushroom Soup


Button mushroom – 1/2 cup sliced and 1 cup cut in big chunks
Chicken stock – 2 cup
Sliced Onion -1 small
Chopped Garlic – 2-3 cloves
Cornflour – 2 tbsp
Milk – 1/2 cup
Water – 1/2 cup
Cream – 1/2 cup
Salt to taste
Sugar – 1/3 tsp
Butter – 2 tbsp

Take a pan heat butter,then add garlic saute it for 2 seconds,add onion saute it till it becomes transparent,Now add 1 cup chunks of mushrooms,salt,sugar,White pepper.
Cook it till mushroom thoroughly cooked.
Now mix Cornflour in it,add stock and milk stir it well.Bring it to boil.
Now blend it well in a blender.
In another pan heat 1/2 tsp of butter and saute sliced mushrooms with a pinch of salt,till it cooked.Keep aside.
Pour the blended mixer in a pan and bring it to boil adjust salt,sugar,pepper and sliced cooked mushroom.Stir it well.
Garnish and serve it with saute mushrooms and coriander.

Strawberry Lassi


Strawberries – 4-5
Curd – 1/2 glass
Sugar – 1 tsp
Water – 1/3 cup

Add Strawberries and sugar in a blender.Blend it for a 2-3 seconds.Then add curd and water blend it for another 1-2 minutes.Pour it in a glass garnish it with strawberry and serve.