Hello My wonderful readers!
How are you all this weekend? Hope you had a wonderful week filled with delicious thanks-giving feasts!
It was a normal week here, no frills no thrills. But I did have a lot of fun in my kitchen. Tried a bunch of new recipes that I will share with you all in my next few posts and I would love to know what you think of it. But this post is about how we make Butter Chicken at home. This particular recipe is my mum’s recipe and it does not use as much cream and butter as other recipes. So, if you want the original rich creamy butter chicken then just add a few table spoons of butter and 200ml of cream to the recipe. But trust me when I say that this recipe is as tasty and yummy as the other recipes. As much as we love having butter chicken at home, we try eating baked or roasted chicken with less oil or butter. So this is like a once in a blue moon event.
When I began blogging I was excited to share so many recipes and tips and tricks with everyone. But I truly wonder how bloggers make rich food everyday and still stay healthy. Some of my blogger friends hit the gym daily and some day I will have the liberty to do that as well. Before you get me wrong, no one is holding me back, it’s just that I would have to leave my little peach at home which honestly I haven’t done yet.
You know it is real! That little guilt that gets to you when you leave your child with some one else. I could imagine what other mums go through when they get back to work leaving a three-month old baby at home. The struggle is real! Its like a dark joke isn’t it? We work to provide happiness and a good living and then we realise how we have very little time enjoy just that. Ok, so while we think about the “heavy things in life” let’s have a “slightly-lighter butter chicken”
For Marination :-
- Chicken – 500gms ( breast, boneless and cleaned)
- Lime Juice – 1 tbsp
- Chilli Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Kasuri Methi – 1 tsp
- Pepper – 1/2
- Salt – 1 tsp
- Ginger Garlic paste – 1 tbsp
- Thick Yogurt – 3 – 4 tbsp
- In a bowl combine all the ingredients apart from the chicken
- Mix well to make a nice paste
- Now cut the chicken piece into large curry pieces and make small slits on the meat
- Rub the marinade into the chicken pieces making sure to coat the meat well with the masala
- Transfer the coated chicken into a clean bowl, cling wrap and leave to rest in the fridge for 30 mins to over night
- After the marination time, arrange the chicken pieces on a baking tray lined with silver foil
- Bake at 180 – 200 C for 15 mins or till you see the chicken start to get a little golden. The chicken might leave some water, do not throw it out, it can be used in the curry
Ingredients for the gravy
- Butter – 1 tsp
- Oil – 1tsp
- Cinnamon – 1 stick ( 6 – 7 cms)
- Cloves – 4
- Cardamom – 4
- Bay Leaves – 1 small
- Tomato – 5 large ( chopped and pureed in a blender)
- Ginger garlic paste – 1 tsp
- Cashew Nuts – 3/4th cup
- Milk – 3 tbsp
- Kasuri Methi – 2 – 3 tbsp
- Green Chilli – 2
- Kashmiri Chilli Powder – 3 tsp ( we like it spicy but you can reduce it)
- Coriander leaves – 2 tbsp (chopped)
- Heat oil and butter in a Kadai/ Wok
- Once the butter melts, add cinnamon, cloves, cardamom and bay leaves
- Give it a minute and then add ginger garlic paste. Stir and fry for another minute
- Then add the pureed tomato paste
- Cook till the raw smell disappears and the mixture starts to come together to form a semi liquid consistency. This should take 6 – 8 mins on medium flame
- While the tomato paste is cooking, grind cashew nuts with 1 tbsp of water to form a nice paste
- One the tomato is cooked and the oil starts to separate from the mixture, add the cashew paste
- Then add the green chillies, kasuri methi and chilli powder
- Finally when the mixture comes to a boil add the chicken (with its juices)
- After a minute add milk / cream ( traditionally cream is used but whole milk is good too)
- Let the chicken simmer on low for 5 – 6 mins while covered
- Your Butter Chicken is ready!!
- Serve Hot with Naan or hot rice!
My Dear Wonderful Readers!
Here’s a secret!!..If there is some thing I love more than ‘baking cake’, it is ‘making bread’. The reason i used the term “Making” and not “Baking” is cause, I think, bread-making is art! Bread is like a little pill you take when you want to think. Bread-making is like meditation, only your eyes are open and you might have to put your elbow into it to make it better. Some times when my husband has a rough day at work, I give him the bread dough to go crazy on, and trust me the bread some how rises better and has better texture! haha.. When my little peach is also having a bad tantrum day, I find putting him to sleep and making bread is like having a glass of wine mid day. So I have been in search of a different kind of bread recipe for a while now and I came across this one. ‘Povitica’, This is one amazingly sweet, nutty, chocolatey bread roll.
When I first decided to make this bread, I was sure that it was like the Babka or the pesto roll but as I went over and over the recipe I realised that this bread need much more tender loving care (TLC) Maybe I will call it the TLC Bread.
It does seem like a quite a long process and half way through you might want to ‘not make it’, but just push your self and go all the way cause you have GOT TO TRY IT! We have been on a no refined sugar diet for a few weeks now, but I made an exception and used some of it in this recipe. The plan was to gift it to a friend but now maybe I will keep half of it and then “think” about giving the other half to some one else. Yes, it is really that good. But remember this is not a croissant or pastry. This is bread with chocolate.
This bread is essentially a Croatian dessert bread. Originally made on festivals and holidays this bread gains its popularity from the sweetness of sugar and chocolate mixed with finely ground nuts, rolled into thinly rolled sweet bread dough. Nowadays these breads are made in various flavours using fruits and fruit preserves. The traditional recipe uses walnuts in the roll, but I used equal portions of almonds and pistachio in mine. Do give this bread a try, I am sure you will not be disappointed.
The original recipe calls for wall nuts in the filling, but I decided to make mine with almonds and pistachio. Also the drizzle can be make with just plain sugar, butter and egg but I used chocolate cause I loooooovve chocolate!
For the Dough :-
- Bread Flour – 2 cups
- Sugar – 10tsp
- Salt – 1 tsp
- Milk – 2/3 cup
- Yeast – 3 tsp
- Egg – 1
- Vanilla Extract – 1tbsp
- In a bowl of your stand mixer, add flour, sugar, yeast and salt
- In another bowl combine egg, vanilla extract and milk. Give it a light beating
- With the speed turned on low, give the dry ingredients a gentle mix
- Now crank the speed up to medium and slowly add in the wet ingredients
- Slowly pour in the wet mixture into the dry in a steady stream ( I took around a min and a half)
- After pouring out all the wet ingredients, let mixture run for 7 – 8 mins on medium to give it a nice kneed. Once you see the mixture coming together to form a ball, add the salt
- When the dough is in the mixer, lightly grease a glass bowl with some olive oil and set aside
- After 8 mins tip the dough into the glass bowl. Do not try to handle it with your hand cause is is way too sticky
- Cover with cling wrap and let the dough rest for an hour or till the dough is twice its original size
- While the dough is resting proceed to making the filling
Ingredients for the Filling
- Almonds – 1/2 Cup
- Pistachio – 1/2 Cup
- Unsweetened Coco Powder – 3 tbsp
- Powdered Sugar – 1 cup
- Vanilla Extract – 1 tbsp
- Butter – 1/2 cup
- Milk – 4 tbsp (more if required while using filling)
- Egg – 1 yolk ( do not discard the white)
- In a sauce pan add butter and milk. Heat till the butter melts
- Mean while powder the almonds and pistachio to a fine mud like consistency
- Then take the milk and butter mixture off the heat and add the almond and pistachio mix
- Finally add the rest of the ingredients and whisk well to combine all ingredients
- Set aside to cool down
Assembling the bread
- Once the bread has risen well, spread a clean sheet over your work table ( I used my dining table and I used a lightly printed sheet to help me figure out how think I rolled out the dough)
- Now flour the surface of the bedsheets and slowly roll out the dough in a rectangular shape
- Roll out the dough as thin as your can. You should be able to see the sheet behind the dough. The thiner the rolled out dough, the more circles you will find in the final bread. The more, the prettier!
- After rolling it out, slowly spoon the chocolate nut mixture that was made earlier
- You might find that the mixture has thickened, just add a tsp of milk and whisk well
- While spreading the filling, take care not to tear the dough. This part is a little tricky, but once you start spreading the mixture you will get a feel of how much pressure you really need to put on the dough
- Once you have finished spreading the mixture, slowly flour your hands and roll the dough inwards from the longer side of the rectangle. This will give you a nice long chocolate roll
- Slowly pinch the sides of the dough to make is stick
- Liberally grease your bread pan handset besides the chocolate roll
- Now gentle lift one end of the roll and slowly set it within the pan and when you get to the end of the pan, turn it back to for a U and place over the chocolate roll in the pan. Do this till the entire roll is inside the pan
- Cover the bread pan with cling wrap and set in a warm place for another hour or till it rises to its double again
- Pre heat your oven to 180 C and using a pastry brush, coat the dough with the egg white
- Once the dough is ready, pop it into the oven for 15 mins
- Then reduce the temperature to 150 C and bake for 45 – 50 mins
- Once done, set aside to cool on a wire rack
- Drizzle some chocolate sauce over the top and you are all set serve
Hello Wonderful Readers!!
Wonder if you have realized, but its getting really cold, really fast in Bangalore! I have been a Bangalorean for so long as I can remember and I can positively confirm that this is not how the weather pattern has been if we go back 10 years or so. The cold breeze now reminds me of the time I spent in a farm in Ooty; the only difference being the purity of the air.
Anyways, I am a firm believer of the adage that the best way to beat the cold is by making nice warm bowls of soup or curries. Don’t you think so? So here is my recipe for a simple creamy mushroom soup. Don’t forget to serve it piping HOT.
- Button Mushrooms – 600gms (halved)
- Olive Oil – 1 tsp
- Leeks – 2 ( chopped)
- Red Onions – 1 ( medium chopped)
- Bay Leaf – 2
- Dry Parsley – 1 tsp
- Ginger + Garlic Paste – 1 tsp
- Water – 2 cups
- Cheese – optional ( for garnish)
- Salt – to taste
- In a heavy bottom deep cooking pot, add olive oil and once the oil is hot; add bay leaves. Then add onions + leeks + ginger garlic paste
- Fry till the onions are translucent.
- Then add the chopped mushrooms
- Finally add dry parsley + water + salt ( 1 tsp)
- Cover the pot and let it come to a boil. Then reduce the heat and cook for 20 – 25 mins till the mushrooms are nice and dark grey. The mushrooms should be easily mashable with the back of your spoon
- Once they have cooked well, using a stick blender, blend the mushrooms to a nice thick paste
- Serve hot with freshly grated cheese and bread
Hello Wonderful readers!
It’s persimmon season and I just can’t get enough of this lovely fruit. If you follow me on Instagram you will see what I mean when I say ” I LOVE PERSIMMON” 🙂
So, we have been trying to stay healthy for three weeks now and I must tell you that it is not an easy task! Every time a “cake idea” strikes me, I have to remind myself how we have decided not to have too much butter and sugar. Yes, I know there are alternatives, but cake is best with eggs and butter and sugar and milk! Maybe it’s because we have been conditioned to like cake that way from the age of 1 (like on your first birthday).
Given the above circumstances, I made a batch of these amazing tarts and I had one! just one! So that I did not eat anymore I made sure they were left home (by home, i mean my parents home) that evening! Oh, how I cried the next day just for a little bit of that yummy filling and that soft crumbly crust 😦
Anyway, the fact is, its not easy to stay healthy with all those distractions in the super market. But you just got to try. So for me, weekends’ mean we can have pizza and biriyani. (in moderation). Yippee.
Today being a Friday, I plan on making pizza for dinner. I have the dough resting and my chicken marinating. I will share that recipe with you next week. Just to make it healthier I made the pizza dough in whole wheat flour :p. Yes an oxymoron! Healthy Pizza! Whaaaatttt r u saying????!!!
Ingredients for the tart shell
- Flour – 500 gms
- Butter – 250 gms ( cold)
- Sugar – 5 tbsp ( powdered)
- Cold water – a few tsps ( enough to bring the dough together)
- In a bowl of a food processor, combine cold butter and flour
- Process on slow till the mixture resembles bread crumbs
- Then add sugar and slowly add one tsp of water at a time while the mixture is on at a low speed
- Stop adding water as soon as the dough comes together
- Tip out the contents of the bowl onto a cling wrap sheet and ball up the dough with the cling wrap
- Store the tart dough in the fridge till required
Ingredients for the filling :-
- White Chocolate – 250 gm
- Cream – 200 ml
- Eggs – 2 egg yolks
- Vanilla extract – 1 tsp
- In a microwavable bowl, combine cream and white chocolate
- Heat at medium power pausing at one minute intervals to mix the ingredients
- Once the chocolate cream mixture has melted and combined take it out of the microwave and cool to room temperature
- Then add the vanilla and eggs. Whisk well with a fork ( do not over whisk as it will curdle)
Assembling the tart :-
- Roll out the cooled tart dough to the size of your tart pans.Butter your tart pan liberally and then line the tart pans with the rolled out dough
- Bake in a preheated oven for 10 – 15 mins at 180 C
- Once they are ready, take them out of the oven and let them cool down
- Now slowly pour the white chocolate cream mixture into the tart shells
- Bake for another 20 mins at 180 C. You will see the mixture start to rise a little and bubble. Once the sides of the tart shell are slightly golden, take them out of the oven and set aside to cool
- Serve with fresh cut persimmon
Hello Wonderful Readers!
Its pumpkin season and I have a great recipe for a yummy, sweet and savoury pumpkin soup. Head over to The Urban Spice to find out more 🙂
Hello Beautiful World!
So this is the second breakfast bowl I would like to share with you. The morning’s are still really cold and I am running out of onesies for my son. The nights are colder and our heater running all night, cause my son refuses to cover him self with a blanket or a comforter. So much that his baby ears are ice cold in the mornings and his nose is as pink as a rose. We have come to enjoy oats in any fashion. Maybe it be with apples or with just nuts or a variety of fruits.
This bowl is one such bowl. Its really easy to make and it hardly takes time to prepare. Unlike many Indian breakfasts there is no time required for “fermentation” or “preparation”. So do try this one out.
- Oats – 3 – 4 tbsp
- Milk – 1 cup ( i used the low fat kind but any should work) + Almond milk is excellent
- Kiwi – 1 ( skin peeled off and sliced)
- Passion Fruit -1
- Almonds – 8 – 10
- Coconut Sugar – 1 tsp
- In a pan, heat milk . Add oats to the milk and bring to a boil
- Then reduce heat and let the oats cook in the milk. Stir occasionally to ensure that they do not settle to the bottom
- Once it has cooked well, pour into a bowl
- Cut passion fruit into two and scoop out the pulp within
- Now start from one side and add the passionfruit first
- Chopped Kiwi second
- Arrange almonds how ever you fancy
- Finally sprinkle sugar to the side
- Stay healthy !! Eat Healthy
Hello my wonderful readers! How have you been.
The month of Christmas is almost upon us and the days are getting shorter and colder. With the onset of cold weather, all the sweaters, socks, caps and scarves comes tumbling out of our closet and warm bowls of soup and hot cocoa become our best friends. More time is spent indoors and as a mum, some how there is more food that needs to be cooked during winter season.
This winter started off as usual with Mr R and me going through a bout of sore throats and leaky noses. In order to make us feel better, I marched into the kitchen this morning to make my favourite cold remedy/panacea (however you may want to call it) — Turmeric Milk!! It’s a really simple recipe and you can use either dry or fresh turmeric. If you propose to use fresh turmeric, I recommend that you clean it well in running water and then use a share knife to peel off the brown skin. Following which, you can use a grate-ing machine or a mortar and pestle to make a fine paste. Use the paste in the recipe that follows. By the way, for this recipe, even the ginger can be dry or fresh. I was lucky to find both fresh turmeric and ginger (so that is what went into this recipe). Maybe I will share my turmeric pickle recipe soon.
Turmeric is an amazing root. This spice finds its way in most Indian recipes. But apart from its wonderful flavour and colour, turmeric has numerous medicinal properties. Firstly it helps boost your immune system and further blood flow through out the body. It is also said to lower cholesterol levels and keeps your sugar levels in check. So next time you have a cold you should try this drink. It really does help 🙂
- Milk – 1/2 ltr
- Turmeric – 1 tsp
- Ginger – 1/2 tsp
- Cinnamon – 1/2 tsp
- Cardamom – 4 – 5 seeds
- Honey – 2 tsp (optional)
- Heat milk in a pan and wait till nice and hot
- Then add turmeric , ginger, cinnamon and cardamom
- Bring to a boil and then reduce heat and let it simmer for another 5 mins
- Strain milk into desired glasses and add honey if required
- Serve right away hot !!
Its been drizzling all night and morning and the cold wind seems to some how find its way through shut doors and windows. I can hear a bird call out and my neighbour sneeze every now and then. Yes winter is very close. The light in my dining room is a shade of blue and grey and my white marble floor seems to look like two men blowing plumes of smoke at each other. The only thing moving is yellow toy tortoise that my son refuses to let go of. Yes my morning looks like a bottle of grey paint was splashed on a big ball of cotton!
So while I am deciding what to bake and make for this week I felt an urge to make banana bread. But it would be nicer if I could transform the same flavours into a bowl of healthy oats right? So that is how this bowl came about. This is my healthy yet flavourful bowl of breakfast banana and oats.
- Oats – 3 tbsp
- Milk – 1 cup
- Coconut Sugar – 1/2 tsp
- Walnuts – as much as you like
- Banana – 1 sliced
- Cinnamon Powder – 1/4 tsp
- Bowl milk in a bowl on low flame and add oats
- Once the milk comes to a bowl, reduce the heat and cook till the milk reduces and the oats is nice and thick
- Now pour the cooked oats into a bowl
- Start from one end and add walnuts, bananas, sprinkle coconut sugar and cinnamon powder at the end
- Serve right away!
There was a time when I would sing so loud that people would stare at me from across the room. But I couldn’t care. I sang cause the world would just rush to my tongue and I couldn’t hold them back. Same way as how you touch leaves on a “touch me not” plant. You just can’t stop till the entire bush is closed and no more leaves are spread open. Emotions have a way of being trapped and locked up in music. Any kind of music. Music, the rain makes on a stormy night; music that a car makes when you do 100 mph on a highway; music that a tin can makes when you drag it over a muddy road. Some times we make noises and some times we make music. Music that takes us back to memories. Memories that we might not be able to label happy or sad, angry or mad. The same thing happens when you make food. If you love time travelling then I suggest you learn to sing or pick up a few pots and pans and get going! Make some thing that your mum makes on birthdays. Sing a song that you sang in the 6th grade and was a hit! When I cook, I love listing to acoustic covers of all my favourites songs. And trust me, the food just tastes better.
I have decided to make food that runs with the seasons. Food that runs in the family and food that makes music in my home. Yes. Food can make music too. Like when you snap a carrot into two, cut leeks fast, the sound that your whisk makes when you wanna make meringue nests. Ok I wanna continue this post but I have a little bunny rabbit running around me .. some one needs my attention and I think its criminal to be here.. So bye bye for now… see you on the next post…..
This recipe is adapted from the book Indulgent Cakes and it is divine!!!!
Leaving you with the recipe
- Blanched almonds – 2 cups
- Confectioners Sugar – 2 cups
- Pistachio – 2 + 1/2 cups (not the salted kind)
- Cardamom Powder – 1/2tsp
- Lemon Rind – 2 tsp
- Eggs – 2
- Egg White – 5
- Green Colour – ( optional) depending on how dark you want it
- Almond Flakes – 1/2 cup
- Whipping Cream – 300ml
- Greek Yoghurt – 1/2 cup
- Sugar – 2 cups
- Preheat oven to 160°C. Grease a round cake pan and line base with baking paper
- Process blanched almonds, pistachios, icing sugar and cardamom until fine; transfer to a large bowl. Stir in rind, eggs and egg whites. Tint green with a few drops of colouring. Spread mixture into pan; smooth surface. Sprinkle evenly with flaked almonds
- Bake cake for 1 1/4 hr; because this cake contains no flour it is tricky to test for doneness using a skewer, instead expect the cake to dome slightly, have a cooked smell and a golden top. Cool cake in pan
- Meanwhile, make poached persimmons. Split vanilla bean lengthways; scrape seeds into a large saucepan, add bean to pan with sugar, the water and rind. Stir over low heat until sugar dissolves; bring to the boil. Reduce heat to a gentle simmer, add persimmons, covering with a round of baking paper (this keeps them submerged); cook for 8 minutes or until just tender. Cool persimmons in syrup
- Beat cream and yoghurt in a small bowl with an electric mixer until soft peaks form
- Place cake on a cake plate or stand; dust with extra sifted icing sugar. Serve with poached persimmons and cream
When we got back from our holiday, we came back to the reality that we haven’t been eating healthy. Now ‘health’ is a very subjective word, cause what is ‘healthy’ for you may or may not be ‘healthy’ for me. A young child like my baby boy needs his daily dose of high calorie food, starch, carbs and proteins. Older people such as Mr R and I , do not need the same kind of food. So keeping that in mind, we decided to go easy over the week. We decided to reduce fried food, reduce oil and alter the type of oil we use in cooking and reduce the about of gluten we eat. That basically translates to no more fast food from the place down the road and no more pizza night! But it has also helped me dig deep within to find healthier ways to make every day food taste just as good. Trust me, some food can be made the same and you do not need ghee or cream or maida to make them taste good. So I think I will start a new tab on my blog and call it “My husband’s lunch box” and I will post all my recipes that I create for him that involve no oil or less oil and less or no sugar. Do let me know if you think that is a good idea :).
Ok now this recipe is inspired by the famous “Ragda Patties” of Mumbai. When in Mumbai we have had it so many times and I just love it! But the original dish is made with an “Aloo Tikki”- a potato cutlet fried in oil and then served along with “Pav” – bread. I decided to change the recipe a little as I did not want the oil both in the patty and in the curry. Also I used beetroot instead of potato as they are healthier.
Before using it in the recipe, I boiled the beetroot in a pressure cooker ( gave it 4 whistles) and drained the water out. The water was then used to make my baby boy’s rice. Another change we made in our diet was switching to organic red rice. Red rice does take a little longer to cook, so my mum suggested to soak it over night, and yes it made a big difference. I will write up post about how and why you should try red rice! Personally I love it’s taste too!
Ok so on to the recipe.
Baked Beetroot Falafel
- Beetroot – 3 medium size ( cleaned, skin removed, cut into halves, boiled for 4 whistles)
- Corriander seeds – 1 tsp
- Garam Masala Powder – 1 tsp
- Chilli Powder – 1/2 tsp
- Parsley Leaves – 1 tbsp ( chopped)
- Coriander Leaves – 1 tsp ( chopped)
- Onions – 1/2 cup (chopped)
- Whole Wheat flour – 2 – 3 tbsp ( depends on how soft the beetroot is)
- Salt – to taste
- Pre Heat your oven to 180 and line a baking tray with baking paper
- In a bowl drop the boiled beet roots and mash till nice and soft ( like play doh)
- Then add all the other ingredients except the Whole wheat flour
- Make sure to mix all the content of the bowl well to ensure the spices have mixed well and evenly along with the beets
- Finally sprinkle the whole wheat flour into the bowl a little at a time. The flour should help you form one big ball of the beetroot and masala
- Slowly roll out small bite size balls of the beetroot and place on the baking tray ( as in pic)
- Once your are done rolling them all out pop them into the oven and bake till nice and golden
- As there is no oil you will have the watch and listen. Once they begin to sizzle let them stay for another 5 – 10 mins and then take them out
- This should take between 15- 25 mins ( depends on how thick you roll out the balls)
- Finally let them cool off before storing in an air tight container
While the falafel is baking we can make our ” Ragda ” / White Pea Curry
- White Peas – 1 cup ( soaked over night)
- Onions – 1 cup ( chopped)
- Tomato – 1/2 cup (chopped_
- Turmeric Powder – 1/4 tsp
- Chilli Powder – 1 tsp
- Ginger Garlic Paste – 1/2 tsp
- Asafoetida – a pinch
- Salt – to taste
- In a pressure cooker, add drained white peas , water, turmeric powder and 1 tsp salt
- Close the lid and let the peas cook for about 4 whistles. Some times it might take longer
- Heat a non stick pot / kadai and add onions. Saute till nice and pink. Then add ginger- garlic paste and asafoetida
- Once the mixture has fried and the raw smell had subsided add tomatoes and chilli powder
- Finally add the cooked white peas with the water and let the mixture cook for 10 mins
- Stir the bubbling mixture occasionally
- Your curry is ready
To Assemble –
- Onions – 1 cup chopped
- Tomato – 1 cup chopped
- Coriander Leaves – 1 cup chopped
- Mint Chutney – as required
- Sev – optional
- Pav – optional
Serve as in photos 🙂