Monday, November 28, 2016

Chinese Dabeli

    One of my favorite experiment, when I had craving for some spicy & chatakedar food..:) A Chinese Dabeli---was the best option at that time. After eating those Chinese dabeli, I was happy and satisfied that I tried a good recipe. Let's see how to make this delicious Chinese Dabeli. Try this recipe at home and enjoy as much as I did the other day!!!!

  My contribution to #foodiemonday #bloghop. This Monday our theme is #fusionrecipe..

2 1/2 teaspoon Oil
1 medium Boiled Potatoes
1 tablespoon Ginger-Garlic Paste
2 tablespoon Finely chopped onion
2 tablespoon Finely chopped Tomatoes
1 cup Finely chopped mixed vegetables (bell-pepper, carrots, cabbage)
1/2 tablespoon Soya sauce
1/2 tablespoon Chilli sauce and some more for apply on buns.
1 teaspoon Dabeli Masala (optional)
1/2 cup Masala Peanuts (use Ready-made or roast peanuts and add some oil, red chili powder, salt and dabeli masala and mix well)

1/2 cup thin Sev
1/3 cup Pomegranate seeds
Salt to taste
Some oil or butter for Buns
5-6  Dinner roll or Buns
* Heat the oil in the pan.
* Add ginger-garlic paste and sauté.
* Add chopped onions and chopped tomatoes, sauté for couple of minutes.
* Add mixed vegetable and boiled potatoes along with soya sauce and chilli sauce.
* Seasoning with dabeli masala and salt.
* Mix and cook 2 minutes.
* Transfer into another bowl and let it cool down.
* Meanwhile roast the buns with some oil or butter.
* Then apply some chilli sauce on inside of buns.(you may skip this step if you are not eating to much spicy)
* Then spread potato and vegetable stuffing on the bun.
* Sprinkle some pomegranate seeds , masala peanuts and sev on stuffing.

* Cover with another bun and press gently.
* Now roast the stuffed bun again with some oil from both the side very lightly.
* In similar way, finish making all the Dabelis.
* Serve them warm.

* Enjoy.!!

Try my another Fusion Recipes::

Idli-Sambhar Pizza
Indian Style Tapenade
Thandai Mini- Cheesecake
Chinese Bhel

Indian-Style Brussel Sprouts
Chinese Pav-Bhaji
Cereal-Oats Bhel
Cereal-Oats Chivda
Khaman Pizza
Baklava Delight
Trio Shrikhand Tart
Popcorn Bhel
Stuffed Schezwan Vadapav
Edmame Kachori
Kachori Pizza
Mexican Kurmure(mamra)
Taco Chaat

Fusion Rabri-Jalebi

Taco Ragdo
Pavbhaji Pizza



Wednesday, November 23, 2016

Orange-Cinnamon Pound Cake

                                   Happy Thanksgiving..!!! 
   Orange-Cinnamon Pound Cake A perfect recipe for last minute of Thanksgiving Dessert. It's super easy and takes you 10 to 15 minutes max to prepare, and it tastes amazing: specially fragrant, moist, tender with a wonderful fresh and delicate taste of orange and cinnamon.. No need to go for fancy recipe, often, simple is the best!!! And the good thing with this cake is that you can actually add a new twist to the recipe each time you bake it: adding some walnuts or pecans, cranberries or chocolate chips.. or without adding the cinnamon powder.. There are plenty of options depending on your mood and occasion, your tastes or the ingredients you have at home. Enjoy the simple moments of life on this Thanksgiving..

  Happy Thanksgiving to all..!
 1 large Orange juice(fresh Juice)
 1/4 teaspoon Orange zest
 1/3 teaspoon Cinnamon Powder
 3 Eggs (large)
 150g Butter (you may use salted butter)
 170g Caster Sugar
 160g All-purpose flour
 1-2 drops of Orange extract
 1/2 teaspoon Baking Powder
* Pre-heat oven on 350*F.
* In a large mixing bowl, beat the eggs and sugar until pale and fluffy. (about3-4 minutes)
* Sift in the flour with the baking powder, stirring well.
* Pour the melted butter into the batter and mix.
* Pour orange juice and add orange zest and orange extract in the batter.
* Pour the batter into the greased loaf tin.
* Bake for 30-40 minutes or until cake baked properly.
* Allow the cake to cool down completely before serving.
* Cut into slices and serve.
* Enjoy.

You can add your own twist to the recipe by using some chocolate chips, walnuts, pecans, cranberries... Be creative!! and Enjoy the Thanksgiving Dinner with this, Orange-Cinnamon Pound Cake...

Monday, November 21, 2016

Navratan Korma

                              "Navratan Korma"- A royal recipe!! 
       This dish is named Navratan Korma as it contains 9 different, pretty and flavorful components. The gravy itself is pale so as to allow "9 gems" to stand out. Navratan Korma was created in imperial kitchens and served to kings, queens and other royals during the Mughlai era in India. So this recipe is basically belong to Mughlai Cuisine. My recipe is sweet, spicy, nutty and creamy. Though it consists many ingredients. There are a few steps, but the more often you make this, the easier it'll become. I'm also certain that as soon aas you finish this meal, you'll already have plan to make it again soon:) Hope you like it as much as we did!!

My contribution for #foodiemonday #bloghop #mughlaicuisine

Oil 2 Tablespoon
Carrots 1⁄4 Cup (4 tbs), diced
Potato 1⁄4 Cup (4 tbs), diced
Cauliflower 1⁄4 Cup (4 tbs)
Green beans 2 Tablespoon
Green peas 1⁄4 Cup (4 tbs)
Bell peppers 1⁄4 Cup (4 tbs)
Fenugreek leaves 2 Tablespoon
Paneer cubes 1⁄4 Cup (4 tbs)
Raisins 2 Tablespoon
Crushed tomatoes/Tomato puree 1⁄4 Cup (4 tbs)
Turmeric 1⁄2 Teaspoon (Use as per taste)
Red chili powder 1 Teaspoon (Use as per taste)
Paprika 1 Tablespoon (Use as per taste)
Punjabi masala 1 Tablespoon (Use as per taste)
Salt To Taste
Sugar To Taste (Optional)
Heavy cream 1⁄4 Cup (4 tbs)
Cilantro 2 Tablespoon
Oil 1 Tablespoon
Cumin seeds 1 Teaspoon

Onions 1⁄4 Cup (4 tbs), chopped
Garlic 1 Tablespoon, chopped (Use as required per taste)
Ginger 1 Tablespoon, chopped (Use as required per taste)
Water 1 Tablespoon (Use as required to make a smooth paste)
Cashew 2 Tablespoon

For The Onion Paste;
* Take a pan heated with a couple of tablespoons of oil, add the cumin seeds and when they crackle add the onions and cook till tender.
* Add the ginger, garlic, and cashew and stir to cook it a little.
* Add onion, ginger and garlic mixture into the blender and blend to a smooth paste. Add water as required to make a smooth paste.

For Gravy;
* Take a pan, heat it with oil, add the carrots, potato, green beans and peas, cauliflowers, bell peppers and stir.

* Add salt to taste and stir well.
* Add the fenugreek leaves, paneer cubes and prepared onion paste, raisins, tomato puree and mix well.

* Add the spices such as turmeric, red chili powder, paprika and punjabi garam masala.

* Cover and cook for a while.

* After a few minutes, uncover and add the heavy cream, stir gently to combine.

* Add a little water to add gravy to the korma. Stir for a couple of minutes and turn off the heat.
* Garnish with freshly chopped cilantro leaves and fried cashews, if desired.

* Serve with Naan or Roti or Parathas.

* Enjoy!!!

Check my another Mughlai Cuisine Recipe:

Cauliflower Korma (Gobhi-Korma)

Monday, November 14, 2016

Enchilada Cups

     So today, I'm sharing a new one- Enchilada Cups.. Super easy and delicious recipe ever.. I decided to experiment and see if I could transfer of bag of white corn tortillas into a pan of little baked tortilla "cups".. Turns out, they worked like a charm!! I just poked the tortillas into standard size muffin cups, and then baked them up until crispy.. Then I whipped up a simple enchilada filling mixture.. Then I filled cups with the mixture.. .. and topped them each with the cheese, and then baked the cups until everything was warmed through and melty.. Then once they were cooked up, I topped them with some cilantro and green onions and guess what?---They were ready to go..!

   So cute, eh? And even more fun, so easy to eat.. no fork needed. ;)
 My #foodiemonday #bloghop entry for #enchilada challenge..

10 white corn tortillas
1/2 Can (about 5 oz.) Red Enchilada sauce
1 Can black beans. (rinsed & drained)
1 1/2 Cup Slices onion, bell pepper, corn
1 Cup shredded Mexican- blend cheese
1/2 Cup mixed of chopped cilantro and green onion and chopped olives 
2-3 teaspoon Taco seasoning
1/2 teaspoon Fajita Seasoning
1 teaspoon oil
Salt to taste

* Heat the oven to 350* F.
* Tuck each the tortillas into the cup of standard sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup.

* Bake for 10 -12 minutes.
* Remove and set aside.
* Take a pan and heat the oil.
* Add sliced onion, bell pepper and corn.

* Add salt to taste and 1tsp taco seasoning and 1tsp fajita seasoning.
* Sauté vegetable for 2 minutes and turn off the stove.
* Combine the rinsed and drained black beans, sauté vegetables, enchilada sauce and taco seasoning together in a mixing bowl.

* Toss until all the ingredients are evenly combined.
* Carefully spoon  the filling in to each tortilla cup until it is filled nearly to the brim.
* Place the cheese on top of each tortilla cup.

* Then return the cups to the oven and bake for 8-10 minutes, or until the cheese is melted and the filling is warmed through.
* Remove from the oven, and sprinkle the top of each with cilantro and green onion and chopped olives.

* Serve warm.

- You can use small flour tortillas or yellow corn tortillas instead of white tortillas.
- you can add or subtract your choice of vegetables too.