Lahriya Mirch

                           
        Today I would like to share a great recipe inspired by Masterchef India. It's made with  some my own twist and hope you guys will enjoy the recipe.

        I'm going to use Anaheim Peppers in this recipe. It is very mild in flavor. Anaheim Peppers are also known as Hatch Chile. Most commonly use in Mexican cuisines. Anaheim Green Peppers are very rich in Vitamin C.

       I tried to add some Potatoes, Carrots and Green Peas in this recipe and they came out so delicious. So I'll make this recipe short with some awesome taste.
       Let's Start.......
INGRIDENTS::
* 1 CUP ALL PURPOSE(maida)
* 1TSP AJWAIN
* 1/2 TBLS OIL

* 1 CUP CHOPPED ONIOS
* 2 ANEHAIME PEPPERS
* 1/3 CUP BOILED AND CRUSHED GREEN PEAS
* 1/3 CUP GRATED CARROT
* 2 TBLS CASHEW POWDER
* 1 TSP GARAM MASALA
* 1 TBLS LEMON JUICE
* 2 MEDIUM SIZE BOILED AND GRATED POTATOES
* 1 TBLS GREEN CHILI AND GINGER PASTE
* SALT TO TASTE
* 1/2 TSP BLACK PEPPER POWDER
* 1 TBLS GHEE
* OIL FOR FRYING
* 1 EGG WHITE (BEATEN)
METHOD::
                   Take all purpose in a mixing bowl add ajwain, salt and oil  mix all. knead a stiff dough with adding water. Keep aside.
                   Heat the pan adding ghee init. Add onions and saute till light brown. Add green chili and ginger paste. Cook for a minute and add grated carrot and crushed green peas. Stirring all the time for next couple of minutes.
                 Add cashew powder, garam masala, black pepper powder and salt. Add boiled grated potatoes and mix well. Turn off the stove and let it cool little bit. Add lemon juice in it.  Break up lumps if any and mix it with hands again. 
                Stuff the cooled potatoes mixture into deseeded Anaheim pepper.
                 Roll the dough in round shape like Roti. Cut in to long strips about 3/4' in. with help of pizza cuter or knife. Give a Anaheim pepper egg wash. If you are vegetarian and don't use eggs then apply milk instead of egg white. Systematically wrap the chili all around and fully cover it.
               Heat the oil in to frying pan. Deep fry  the Anaheim pepper till crisp and light gold brown.
                                     

     Serve it with cilantro chutney or ketchup., choice would be yours..!!!!

******* Best fry just right before serving.

                    As I CAN AND I WILL I'm sure YOU CAN AND YOU WILL....

adiós till next recipe:)  

                                                                                                             
        
               

Fried Avocado Taco

              
                                    Grab your pen and paper and write down the most favorite recipe in my family. .It will be your one of the favorite too after try this recipe with dip and sauce.

                                       

                                     I always keep Avocado in my fridge. I love to add Avocados in almost all Mexican recipes.. Sometimes using it to innovate some Indian dishes too. The taste of Avocado goes with almost all other different ingredients, just need to play with it every time.

                                  Avocado has so many uses besides cooking. Avocado include the benefits of  Anti-aging. Avocado pulp is known for revitalizes your scalp and works great to solve the damaged and frizzy hair. Avocado is good to improve your skin tone. Avocado is great for weight loss too. Avocados contain high level of Monounsaturated fats, Phytosterols and vitamin E & C., which helps you to make your heart healthy, skin glows, avoiding diabetes and arthritis.

                                   There are many more healthy nutrients in Avocado, but I have to share the recipe too so let's get back to work in kitchen.:) After try this Fried Avocado Taco recipe, you will not go back on any other taco and that's my experience, try it and believe me.
 
      EVERY TIME YOU EAT IS AN OPPORTUNITY TO NOURISH YOUR BODY. ----popsugar
 
INGRIEDIENTS for TACO::
* 6 Yellow Corn Tortillas
* 1 cup Shredded Mexican Blend Cheese
* 1/2  Shredded Lettuce
* 2 Small Chopped Tomatoes
*1 Bowl Of cooked Refried Beans
For Fried Avocado::

*6 Thick slice of Avocado 

*1-2 cups of Dry Bread crumbs or Seasoning & Coating Mix

*1 cup of Allpurpose medium thick Paste( mix all purpose with water and pinch of salt, mix  it & make smooth paste)

*Oil for frying
For Ranch Dip::
*3/4 Cup Ranch

*1 1/2 tbls Chopped Cilantro 

*Green chili According to your taste.

*1 Clove of Garlic 

For Diablo Sauce::

*1/2 Cup of  boiling water 

*2-3 Medium size Dry Red chilis

*1 tbls Olive oil

*1/4 Cup Chopped Onion

*1/4 Cup Chopped Red Bellpepper

*1 1/2 tbls Chopped tomatoes or 1 tbls tomatoes and chile mix (from can)

*1 tbls Chopped garlic

*1tsp Cumin Powder

*1tsp Red Chili Powder 

*1 tsp paprika Powder( use smoked Paprika or plain)

1 1/2tbls Yogurt 

Salt according to taste

Let's Start::
                  For Ranch Dip: Keep all the ingredients in blender and blend all together and make smooth Dip. Take out and keep in bowl.

                  For Diablo Sauce::  Soak dry red chiles in boiling water atleast for 20-30 minutes. Heat the pan with oil, add chopped onion and sauté well. Add chopped red bellpeppers and chopped garlic, again sauté for a minute. Add chopped tomatoes and soaked red chilis( without the water but save water to add while grinding for sauce).keep stir all, add cumin powder, red chili powder & paprika powder mix and turn off the stove. Transfer this to a blender and add yogurt and just 1 tbls red chili soaked water and  pinch of salt. Grind all very well and make smooth paste. Add little water again if needed. Strain the paste with help of strainer and keep it in the bowl.

                   For Fried Avocado:: Cut the thick slice of Avocado. Apply the all purpose paste on it and cover the Avocado gently. Roll it to dry bread crumbs. Make ready all the slice like this and fry them.

                         Heat the refried beans. Heat the yellow corn tortillas in microwave for about 20-25 second and place in to serving plate. Spread a spoonful of refried beans on the middle of tortilla. Place a slice of  fried Avocado on it. Sprinkle shredded cheese and topping with chopped tomatoes and shredded lettuce. Drizzle the Ranch dip and Diablo Sauce on it.

Serve it and enjoy.

---------NOTHING BRINGS PEOPLE TOGHETHER LIKE GOOD FOOD.

Baklava Delight

                                        First of all thanks a ton to all viewers. It's been more then 2000 viewers just in a week. I feel blessed and thankful to all. My achievement is small in this big food world, but to share this achievement ,'Kuch Mitha Ho Jaye'!!!! 

                                 I'm sharing recipe about Baklava with some indian touch, ...PHIR BHI DIL HAI HINDUSTANI,,,hope you all will make Baklava in my style next time soon and always:)  This Baklava filled with besan ladoo or Magas. We usually makes Besan Ladoo or Magas as Prasad or Bhog for Lord. And as it's divine recipe I just tried to make simple fusion with it. Next time you try this divine recipe and offer as Prasad to Lord.

                 Baklava is made in every region of Greece and throughout the Middle East. On the bottom and top-, phyllo is alternated with various filling to from multiple layers. Nuts filling and Besan filling are the HEROs of the this baklava in all. In other hand Baklava is healthy dessert too, because it  contains lots of nuts. 

                      Talking about Nuts and Nutrition., so Nuts have it all!!!! Rich in energy, vitamins, minerals, proteins, omega-3 and lots of more. Everyone have to have handful of Nuts include in daily meal. Do You want to include nuts with some twisted recipes, in your daily meal?, just need to follow my recipe as simple as this.  

            Let's moving forward towards to kitchen and start to make it the delicious  Baklavas ever....

INGREDIENTS::::
1 stick of margarine butter
1 roll of phyllo pastry dough sheets

1 tbls honey
2 tbls slices of almond and pistachio mix For Nuts Filling:
1/3 cup Almonds
1/3 cup Walnuts
1/2 cup Pecans
1 tsp cinnamon powder
3/4 cup sugar (I used brown sugar)
For Magas or Besan ladoo Filling:
1 cup Besan flour or Besan ladoo flour
1/2 cup Ghee (Clarifed Butter)
3/4 cup sugar
1/2 tsp cardamom powder

METHOD::::
                   
*Take all nuts in food processor and crush them. Keep them fine crumbly. 
*Transfer in big bowl and add sugar and cinnamon powder.
*Mix very well with big spoon and keep on side.

*Heat the pan.
*Add ghee in it.
*Add besan flour in it and roast the flour till 75% done. (We will filling it in the sheets, and then will bake it in oven so don't cook100% now).
*You can check by aroma and color of flour.
*Just don't overcook it.
*Turn off the stove when the besan flour is fluffy and light by weight.

*Let it cool for 5-7 mins.
*Add sugar when the besan flour is little warm.
*Add cardamom powder.
*Mix well.
*Keep on side.

*Unroll the phyllo dough sheets.
*Place one sheet on work area.
*Apply melted butter with help of brush on sheet.
*Repeat until  you have 6-7 sheets layered.

*Sprinkle about 2tbls nuts mixture on sheets.

*Apply besan mixture on it.
*Spread the besan mixture evenly.

*Sprinkle the nuts mix again.

*Roll the sheets very tightly.

*Cut off the extra edges.

*Cut the roll in to squares or diamonds shapes pieces.

*Poke the fork on each top of the Baklavas.

*Drizzle some honey on it.

*Put some slices of almond and pistachios.

*Place all the pieces of Baklavas on lightly greased baking tray.

*Preheat oven on 350*c

*Keep Baklavas tray in oven.

*Cook them on 350*c for about 20-25 mins or until Baklava gets brown and crispy.

*Take out from oven once they done.

*Let them cool down.

 

             Eat them anytime. It's fusion of Baklava and I'm sure you will enjoy these awesome combinations of all mix ingredients. Try it and believe it.

                    LOVE IS SWEET, ENJOY THE TREAT....

                    THANK YOU FOR VISITING ON MY BLOG ONCE AGAIN.....

                ----till next time, 

            Keep trying my recipes....


 

Pavbhaji Dosa

                                                                                                            It's time to play with your food again.

      It's unfair to write anything about Dosa because you all know lots of things about it. There are so so many variations exist for Dosas..,like Msala Dosa, Rava Dosa,Onion Dosa(my son's favorite)Soya Dosa, Neer Dosa, Maysore Dosa,Butter Dosa,Ghee Dosa(my daughter's favorite),Green Dosa,Ragi Dosa,Chiness Dosa and so many more...could not even remember all kind of Dosas..

                                       Today I am going to share recipe for Pavbhaji Dosa.Another variation of the my 2 most favorite dishes ever(Pavbhaji & Dosa) Must try this one.

    Ingredients::

For stuffing::

1 tsp oil

1 tsp butter

1 medium chopped Onion

3 medium chopped Tomatoes  

1 boiled and gratted Potato

1 tsp garlic paste

1/2 tsp red chile powder 

1 1/2 tsp Pavbhaji masala 

Pinch of Tumric powder

Salt as taste

Some chopped cilantro 

For Dosa::

3 cups Rice

1 cup Udal Dal

1tbls fenugreek seeds

1 handful poha

     Some oil or ghee or butter to make dosas.

Preparing Dosa Batter::

      Wash both the rice and urad dal well.Soak, both separately for atleast 5-6 hours or overnight.Soak fenugreek seeds with urad dal. Drain the water after 5-6 hours and grind the urad dal with 2-3 tbls water. Keep adding few tbls water in between grinding. Make a fine and fluffy batter.Pour to the deep bowl.Gind rice with handful of Poha with 2-3 tbls of water and keep adding water as needed. Make smooth paste. Make sure the batter should not be grainy.Now add the rice batter to urad batter and Gind all together again. Pour the batter in deep bowl and mix well.Cover the bowl and keep it to warm place. Keep it atleast for 6-7 hours.After fermentation, batter rises and fluffy.

Preparing Stuffing::

          Heat the pan add oil and butter then add chopped onions, sauté the onions on medium heat till pink brown. Add garlic paste in it and sauté for half a minute. Add chopped tomatoes and let cove for 1-2 minutes, let them hangout for a while.Cook the tomatoes till absolutely tender. Add Pavbhaji masala, Tumric powder, salt and red chile powder and keep stir. Add gratted potato and mix. Finally add chopped cilantro and mix well and turn off the stove.

Making Dosa::::

       Heat the flat griddle or non stick pan.Apply oil or ghee on it and rub the slice of raw potato to prevent not to stick dosa on pan.

      Take a big spoon of batter and pour on nonstick pan, quickly spread in a circular manner to get thin and perfect round dosa. Pour some drops of oil or ghee on edges.Flip and cook the other side too. Gulp back and spread evenly the pavbhaji stuffing on the Dosa. Gold it. And serve it with garlic or coconut chutney and Sambhar. 

     A RECIPE HAS NO SOUL, YOU AS THE COOK MUST BRING SOUL TO THE RECIPE.  -Thomas killer

         

        

Mango Cheesecake

           Mango Cheesecake(no bake & no egg):).Here the another recipe for Mango Mania part-3...:)  It's about cheesecake. I love to play with lots of variation in cheesecakes, because most of all  ingredients goes with cheesecakes. This is real easy breezy no bake and eggless recipe of cheesecake. This Mango cheese cake has the texture of a pudding rather than a firm cheese cake.  This Mango Cheesecake is very fluffy and light. Don't watch calories in it, just eat it.....;)

        But if u want to taste this spectacular  Mango Cheesecake, you have to make it first. And if you wants to make it, just need to follow the recipe. When I make this cake first time, I made small portion for try out and my kids gobbled them in a minute. So here the recipe for Mango Cheesecake.

INGREDIENTS:::
1 pkg /8 oz cream cheese at room temperature(I used Philadelphia cream cheese)
3/4 cup  mango (no pulp)
1/2 cup sugar
3/4 cup  milk
1 tblsp  unflavored gelatin or use agar agar (7 - 8 gms)
1/4 cup  water
1 1/2 cup  crushed graham crackers or any digestive cookies
1/3 cup  melted butter
1/4 cup  mango puree
some pieces of any berries or kiwi or mango for garnishing.
METHOD:::
*Take a 6'' round spring form pan and line the bottom and sides with parchment paper or wax paper.
*Mix 1/3 cup melted butter with 1 1/2 cup crushed graham crackers till everything is mix and wet.
*Press the graham cracker butter mix on to the bottom of the spring form pan with your fingers or wide spoon to form a firm base for the cheese cake.
*Microwave 1/4 cup water in a microwave safe bowl for 1-2 minute or till it boils.
*Add the gelatin to the hot water and mix till it dissolves completely. 
*Add the gelatin mix to 3/4 cup of mango puree and keep it aside.
*Blend cream cheese, sugar and milk in a blender till everything is mixed well. Now add the mango gelatin mix to the blended mix.  Blend all together.
*Pour the mix over the graham cracker base.  Cover with a cling wrap and refrigerate for at least 2-4 hrs or over night.
*When the cheese cake is set and ready to be served, gently release the cake out of the spring form pan.  Peel off the wax paper or parchment paper from the sides.  Using a wide spatula, lift up the cake from the base of the spring form pan and transfer to the serving plate.
*Spread 1/4 cup of mango puree over the cake and top with fruit pieces for the final touch.
*Brush some mango puree on serving plate for garnishing.

      So in  this Mango season, rather eating mangos in only certain ways, start making Mango Mania recipes and enjoy the great Mango season.
      Till next time cuidar y adiós:))

Mix Vegetables Curry

         Wrong suppliments of food can cause permanent damage to the body. And that's why you have to add some portions of vegetables in your daily diet.    I know some times, there are so many uncooked vegetables hanging in fridge. So from toady, just don't worry about leftover uncooked vegetables. I'm going to share a great curry recipe with mixed vegetables. It's called "Mixed Vegetable Curry". Hope you will try soon and enjoy it too.

        Vegetables are so healthy. I love to eat some vegetables uncooked too. Uncooked vegetables has lots of vitamins and if we cook them in proper way, vegetables never lost their nutritious values. Most vegetables are naturally low in fat and calories. Eating a diet rich in vegetables and fruits as part of an overall healthy diet.
      So let's gear up the cooking for today.......
       
Ingredients:
                    For The Onion Paste::
1tbls oil
1tsp cumin seeds
1/2 cup chopped onion
2tbls cashews
1tbls charoli
3-4 almonds
1tbls roughly chopped ginger
1tbls roughly chopped garlic
Water as required to make a smooth paste (about 1-2tbls)
                  For Curry::
1tbls oil
1tbls ghee
1/4 cup diced carrot
1/4 cup diced cauliflower
1/4 cup diced potato
1/4 cup mix color diced bell peppers
1/4 cup green peas
1/4 cup diced green beans
1/4 cup chopped green fenugreek leaves
1/4 cup paneer cubes(optional) I didn't use it.
2tbls raisins
1/4 cup tomato puree
1/2tsp turmeric powder
1tsp red chili powder
1tbls paprika powder
1tbls garam masala(I used Badshah brand kitchen king masala )
Salt to taste
1/4 cup heavy whipping cream
2tbls chopped cilantro(garnish)
2tbls chopped spinach(garnish)

Method:
Onion Paste:
*Heat the pan and add oil, add cumin seeds.
*Add chopped onion and cook till tender.
*Add ginger, garlic, cashews, almond and charori.
*Stir to cook it for about 2-3 minutes.
*Turn off the stove and let it cool.

*Add mixture into the blender and blend to a smooth paste with help of some water.
*keep aside.

Making curry:
*Take a pan and heat up with oil and ghee.
*Add carrots, cauliflower, potato, green peas, green beans, bell peppers and stir.
*Add the fenugreek leaves(methi)

,paneer(optional) and onion paste.
*Mix well.
*Add tomato puree and raisins.
*Mix and add turmeric powder, red chilli powder, paprika powder and garam masala.
*Cover and cook for a while.
*Add heavy whipping cream, stir gently.
*Add little water and salt to gravy.
*Stir for 1-2 minutes  and turn off the stove.
            Garnish with chopped cilantro and spinach leaves.

        Serve with Naan or Roti or Kulchaa or Paratha.
   
      TAKE CARE OF YOUR BODY, IT'S ONLY PLACE YOU HAVE TO LIVE IN.-nicholakeane.
                Till next time, Take good care of yourself...!!!!:)


 

Mango-Rose Milk Cake

           Happy Mother's Day to all::)

     I would love to share this Mango-Rose Milk Cake on Mother's Day. I am sure you guys are ready for rock & roll with me in "Mango Mania" again.. 

I'm proud Mom of two awesome kids and this recipe is one of the favorite dessert of them. As living in USA, eating mangoes in abundance during summer for kids and U.S. For the entire summer, my fridge would have a whole shelf dedicated to this princely fruit. Whenever I open the fridge the sweet aroma of mangoes always make place to expansion all over. And it always like falling love for Mangoes again and again.:) 

           Milk cake is well known sweet by us. It also known as "Kalakand". It's originally takes time to make it, but I'm going to share very quick and yummy recipe with twist of variation and twinki taste. Basically it's Mango Milk Cake but when you try with the most radiant ingredient, it will change the richness of this dessert. And here is the most radiant ingredient "Rose Petals":)). This is the "wow" factor(ingredient) in this very common dessert. It tastes deliciously delicious with crumble texture just like the one sold in sweet stalls.  

       let's wrap up our chitchat and start making awesome dessert with some twinkle twist variation.
INGREDIENTS:
For The Chena:(crumble paneer)
* 4 cups Milk
* 1 1/2 tbls  Lemon Juice(adjust as required)
* 1 tbls Yogurt.
For Mango-Rose milk cake:
* 1 cup Mango puree
* 2/3 cup Sweetened condensed milk
* 2/3 cup Dry milk powder
*1/2 tbls Ghee
* 3 tbls Rose water
* 1/3 cup Edible rose petals
METHOD:
To make Chena,
Use heavy bottom pan and pour the milk in it.
Heat it on medium flame. Keep stirring.
When milk starts to boil, add lemon juice and yogurt.
 Keep stirring in one direction gently until the milk curdles completely.
 Turn off the stove and wait till the chena separates from whey.
Then, help of the strainer strain the chena.
Keep aside.
To make Mango-Rose Milk Cake,
Turn on the stove on medium heat and put heavy bottom pan again.
Add ghee and mango puree, cook for about 4-5 mins or mango puree starts getting thicker.

Add chena and rose water, mix well
Add sweetened condensed milk and cook while stirring constantly.

As soon as mixture gets thicker, add dry milk powder. Mix it well.
Cook until the mixture thickens.

Turn off the stove.
Spread the half of the mixture on a greased plate.
Arrange half of the chopped edible rose petals on it.

Spread the rest of the mango milk cake mixture on it.
Garnish with the rest of finely chopped edible rose petals on it.

Allow it to cool.
Cut into squares and serve.

  

 There is no perfect way to be a good mother, each situation is unique...Each mother has different challenges. Different skills and abilities and certainly different kids. What matters is that Mother loves her kids Deeply.....

  HAPPY MOTHER's Day...:)

        

Beetroot Vada

                   When I was young,  I had the idea that eating Beetroot would increase my hemoglobin  and great source of fiber. In fact my dad was doctor so whenever, I refused to eat any healthy vegetables, grains or any other stuffs in childhood, he always talks about benefits of them. And that's how I fall in love with green veggies..:)By the way, my story is over, now let's talk about beetroot and Chana dal nutrition values and Beetroot Vada recipe.

    Beetroot is widely used as a vegetable all over the world. I used the leaves and stems in my recipes too. Stems and leaves of beetroot will help to stop the beetroot from losing it's color when you cook it and helps to hold in the nutrients too. Beetroot can be eaten raw too. It's refreshing with any juices and salads and soups. I personally also enjoy the flavor of fresh beetroot in any salads or sandwiches. Other than as a food, beetroots have use as a food coloring and as a medicinal plant too.

       As other hero of this Vada, Chana dal(split chickpeas)are also nutrient dense food. We as an Indians, use this  chana dal (split chickpeas) in so many different dishes. Chana Dal (Split Chickpeas) has now become a regular staple of our household. This split chickpeas are very healthy too. Full of protein and fiber.

And combination of these two amazing healthy ingredient, I tried to make some Vada. hope you all would love to try my this super easy and healthy recipe.

     To start with this recipe using beetroot that paint your plate red for sure!:)
Ingredients::
* 1 large Beetroot
* 1 cup Chana dal
* 3/4 cup Chopped Onion
* Hand full of Baby Spinach Leaves
* 1tbls Ginger-Garlic paste
* 3 Dry Red  whole Chilies
* 1 tsp Fennel seeds(sauf)
* 3-4 Rice flour
* 8-10 Curry leaves
* 1/4 cup Chopped Cilantro
* Salt to taste
* Oil for frying
Method::
* Soak chana dal at least for 4-5 hours.
* Drain the water.
* Grind chana dal in food processor with ginger-garlic paste, baby spinach leaves, dry  whole red chilies, fennel seeds with curry leaves.

* Grind with 2-3 tbls water to coarse mixture.
* Transfer into big mixing bowl.
* Boiled the beetroot.
* Grate the beetroot.
* Mix the grated beetroot into chana dal mixture.
* Add chopped onions.
* Add salt.
* Add rice flour.
* Add chopped cilantro.
* Mix mixture very well.

* Divide the beetroot mixture into equal portions and give round shapes with help of your palm.

* Heat the frying oil.
* Deep fry vadas in oil.
* Fry them till crisp.

* Serve them hot.

* Serve with your favorite chutney or any sauce.

     Till next recipe.., happy cooking, happy eating and do not forget to drop your thoughts and suggestions with me, because that is where the real inspiration comes from..!!!!