Hello my Dear Wonderfull Readers!!
How are you all doing today? The weather here is slowly changing and the nights are getting colder. The evening’s are breezy and that is the perfect excuse to make hot samosas don’t you think? Traditionally, samosas are make with a potato based stuffing with a wide variety of spices. But today, I bring to you my perfect spicy twist to this much loved snack. Now given that it is only a snack, the idea of spending the least amount of time in the kitchen has to be a part of this recipe right? So I recommend buying samosa patty’s from your super market cause they save so much time!! So all you have to do, is make the filling, make the samosa cone and fry them!! So simple!
So firstly you need to know how to make the Achari Murgh. Now Achari Murgh literally translates to ” Pickled Chicken”. NO I am not going to ask you to pickle a chicken. We are going to cook the chicken in a medley of spices that usually are used while making pickles. The most prominent of these spices is the “KALONJI”. Samosas are the best sort of snack for a cold evening with a hot cup of coffee and this recipe is the right mix of spicy and crispy!
Ingredients for the stuffing :–
- Chicken – 500 gms ( minced)
- Cumin Seeds – 1 tsp
- Methi Seeds / Coriander Seeds – 1/2 tsp
- Kalonji – 1/ tsp
- Mustard Seeds – 1 tsp
- Dry Red Chillies – 6 -8
- Oil – 2 tbsp
- Ginger Garlic Paste – 1 tbsp
- Green Chillies – 2 ( chopped fine)
- Salt – according to taste
- Chilli Powder – 1 tsp
- Lime Juice – 5 tbsp
- In a large pan, add the minced chicken, lemon juice, ginger garlic paste and 1/2 tsp salt. Set aside to rest for 30 mins
- Once you are ready to cook the chicken, heat oil in a large khadai
- Once the oil is hot, add the cumin seeds, methi seeds, kalonji, mustard seeds and dry red chillies. Fry till the red chillies get roasted and plump
- Then add the green chillies and the marinated chicken
- Add the chilli powder and cook till the chicken is cooked well and all the water has evaporated.
- Set aside to cool down
Ingredients to assemble the samosa :-
- Samosa Patti / pastry – 1 pack ( around 15)
- Boiled Potatoes – 1/2 cup
- Deep fried Onions – 1/2 cup *
- Coriander Leaves – 1/4 cup ( chopped fine)
- Mint Leaves – 1/4 cup ( chopped fine)
- Flour paste – add 2 tbsp of flour to 1 tbsp of water to form a thick paste (set aside)
- Oil – for deep frying
- In a large bowl, combine the cooked chicken, boiled potatoes, mint, coriander leaves and fried onions. add salt to taste
- Using the samosa patti / pastry, fold to form a cone.
- Then stuff the cone with the chicken mixture
- Using the flour paste, seal the corners
- Deep fry the samosas and serve right away with spicy mint chutney
My Dear Wonderful Readers
So we are finally settling in and most of my stuff are on the walls and inside the wardrobe and guess what? I am still out of space! LOL All the while I am thinking how did I store all this junk at the old place. Have you felt the same way too?
So I was online scrolling through my instagram account and I found that pumpkin is the thing every body wants to cook with. So i decided to join the fun and start off with a simple smoothie. This one is a no brainer and it really is a mixture of everything I would have on a daily basis just that instead of apples or other fruits I just added pumpkin puree. Now making the puree was actually really easy. It helps if you make a large batch and use whenever you need it. Not just in smoothies but in many more recipes. I will share those with you soon. But for now here is a fall inspired pumpkin smoothie.
- Pumpkin puree – 2 cups (scroll down for recipe)
- Oats – 2 cups
- Milk – 1/2 ltr ( or as much as you want)
- Coconut / Palm Sugar – 1 tbsp
- Cinnamon Powder – 1 tsp
- Nutmeg – 1/2 tsp
- Banana – 2 (ripe)
- Almond flakes and chia seeds – just for the topping
- In the bowl of your blender, add the pumpkin puree, oats, palm sugar, cinnamon and nutmeg powder and bananas
- Turn you blender on and add as much milk as required
- Add in accordance to the consistency that you like
- Finally pour the smoothie into your glass and top with chia seeds and almond flakes
To make the pumpkin puree :-
- First wash and cut a medium sized pumpkin into 4 equal halves
- Then scoop out the seeds and innards of the pumpkin
- Bring a pot of water up to boil and slowly immerse the cut pumpkin into the water
- Boil for 10 – 15 ( depends on the size and ripeness) mins till the pumpkin is soft and tender ( use a spoon to pierce through the pumpkin to see if its done)
- Turn the heat off and drain the water from the pumpkin
- Let the it cool and then scoop out the flesh leaving only the skin
- Drain excess water by keeping all the flesh in a strainer and letting the water drain out completely
- Store in a clean container in the fridge till ready to use. I usually use it in a day or two.
Hello my Dear Wonderful Readers!!
How have you all been? Its been a long time since I got down to blogging and trust me when I say, the last week has been such a life changer! Have you ever looked down from a flight that is just about to land? That moment when you see tiny cars and thin trees and wormy roads? That’s the moment you realize how small you really are! We have been travelling a lot for the last few days and I have come to the firm belief that, no matter how hard you try, some things cannot be controlled. Its sad when people who drink and smoke their whole lives, live happy without a care are fit as a fiddle while people who are so cautious about their physical and mental health might have the worst medical condition. I guess what I am trying to say is that, what really matters, is that you live each minute of each day to its fullest and you do your part. There is no point living a vegetarian life when our mind is full of vengeful thoughts. There is no need for an argument with your spouse when life itself is full of challenges thrown at you every day. Every time I have fought or scolded some one its makes me feel like all I did was bring negativity into the room and nothing stands a chance to improve.
While such tumultuous thoughts run through my head, my cup of hot green tea was beckoning for a little some thing to go along with it. Much to my dismay, reaching for the cookie jar had only resulted in a depressing after thought of how many calories I have to burn the next day or why my greedy tongue has not been able to make its peace with 3 cookies undoubtedly made with much more sugar than flour or butter 😛 . So here was my answer!
A simple #NO GLUTEN! NO FLOUR, REFINED SUGAR FREE COOKIE- ( OH! did i mention no butter too)
These are so really simple to make all you need is a fork and two bowls. So lets get to it ….
- Instant Oats – 2 cups
- Raisins – 1/2 cup
- Flax Seed – 3 tbsp
- Virgin Coconut Oil – 1 cup
- Egg – 1
- Palm Sugar – 1 cup
- Cinnamon Powder – 1.2 tsp
- Vanilla Extract – 1.2 tsp
- Pre-heat your oven to 150 C and line a baking tray with parchment paper
- In a bowl, mix oats, flax see, raisins, palm sugar, cinnamon powder and give it a good mix with a fork ( make sure you do not have any lumps of sugar)
- In another bowl, crack open the egg. Add the coconut oil and vanilla extract. Give it a good whisk with the fork
- Slowly pour the egg mixture over the oat mixture and set aside to soak for 10 mins
- Then using the same fork give it a good mix once again to coat the oats well with the egg mixture
- Now using a small ice cream spoon or a normal spoon scoop out even portions of the oats and egg mixture and place on the baking tray
- Then with the back of the fork press down to flatten
- I like these nice and thin, so they snap when I bite into them
- Bake in the pre heated oven for 10 – 15 mins (till they turn light brown )
- Once they are done leave to cool completely – remember they will be soft when they come out of the oven but leave to cool completely and they will crisp up soon!!
- Store in an air tight container once cooled
Hello my Dear Wonderful Readers!!
How are you all doing today? Its been raining here all week and its been so cold, I am always in my socks and either I am eating some thing warm or drinking the same. While it is quite easy to make cold desserts, warm desserts are a little “different”. Now I know I could make a batch of warm cookies or brownies and eat them right out of the oven. But here is the thing, I wanted to incorporate fresh fruits in there as well. Now, synonymous to these cozy days, is the world Lazy! So the last thing on my mind is to bring everything to room temperature and adding raising agents etc! So this is my” no stress, just vegetate and eat warm gooey deserts” recipe.
Also this is a great option when you have surprise visitors over for dinner and you do want to make some thing sweet at the end of your meal. You could use any kind of fruit, the base remains the same and let me tell you, in my opinion, tart fruits work the best cause they cut through the sugar in the base and leave you with this wonderful warm happy feeling!
Ice cream or fresh cream, how ever you fashion to pair this dessert, it is a total win – win. Oh and did I forget to mention, its a ONE POT dessert!
My mum makes another version of the same thing and adds roasted cashew nuts and bananas too. Oh that one is out of this world and to compare the two wouldn’t be fair. So if you are looking for a warm, sweet, fruit and cakey dessert that doesn’t involve too much work but you would like to enjoy on a cold night, then I strongly recommend this recipe!
- Flour – 2 cups
- Powdered Sugar – 1 cup
- Butter – 100 gms
- Vanilla – seeds from one pod or 2 tsp
- Salt – just a pinch
- Fresh Peaches – 6 (sliced thin)
- Eggs – 3
- Butter ( just to grease the bowl)
- Milk – 1 cup
- Pop the butter into a microwaveable dish and melt. Set it aside to cool
- While that is happening, place a kitchen towel on your counter and place your large bowl
- Slice peaches to desired thickness and set aside
- Add flour and sugar and whisk together
- Then add the milk, eggs, vanilla and salt
- Whisk well to for a lump free batter ( little thicker than a pancake batter)
- Grease your pie tray or enamel wear or even your cake tin with butter ( using a shallow tray makes the fruit pop out better through the cakey base)
- Pour the batter into the pan
- Then arrange the peaches over the batter. The batter is very runny so some of the fruit may sink but that’s ok, just add more 🙂
- Pop the tray into a pre-heated over at 180 C for around 30 – 45 mins
- Once done, pull it out of the oven and serve right away with a dusting of powdered sugar and fresh cream or ice cream!!
Hello My Dear Wonderful Friends!
How are you all doing today? Yay, its almost the weekend and I can not wait for Saturday. Its been raining all week and my little boy is down with a cold, so I decided to make warm food and to begin my day with lots of nutritious fruits to keep me going. Pineapples help build and secure your immune system. They are anti inflammatory and also help in digestion. Kiwi also helps build immunity and is a good source of Vitamin C and then there is mango. Do you really need a reason to add mangoes in anything?? 😛
This time I used coconut water cause I wanted this smoothie to feel like a cocktail! ha.. so much for a clean mind and a clean diet! lol. The thing is, when you make smoothies every day, you really do not wanna get bored and our world is full of different kinds of fruits and vegetables and the permutations are endless! That being said, there are certain smoothies I just do not make, like pineapple and oats = yuck! Orange + yogurt = run to the bathroom!! etc!
All this fruit talk is making me hungry! OK, so I am going to run along and make some thing to eat while you check out my recipe for this refreshingly fresh and jazzy smoothie!!
- Mango – 2 cups
- Kiwi – 3
- Pineapple – 1 medium size
- Coconut water – from one large coconut ( add more if you do not like it thick)
- Palm Sugar – 1 tsp ( optional)
- Skin the mango and cut the fresh mango into large chunks and chuck right into the blender
- Then cut the kiwis into two and using a spoon scoop out the flesh
- Slowly slice off the skin of the pineapple and cut into small chunks
- Add all the fruits into the blender
- Finally break open a fresh coconut and add the water to the smoothie ( if you can use the flesh of the coconut as well)
- Give a good mix
- Serve into individual glasses with a slice of pineapple on top
Hello my wonderful readers!!
Today is Mothers Day!! Happy Mums days to all the wonderful mums out there!
This time I wanted to make it extra special so I baked a cake for my mum. In all honesty I am always looking for a reason to bake a cake and when something this wonderful comes my way, why wouldn’t I bake!! My mum loves simple subtle flavours. She like soft textures and warm colours. Everything I am today is because she taught me the right way. Often I stop in my tracks just to rethink and I ask my self, what would “Amma” / mum do right now? This usually happens when I am dealing with my son 🙂 You know many people say they won’t wanna have kids and for the longest time even I dint think I would ever be ready, but then today I look back and I ask myself, how could I have been so stupid to see the obvious. Yes I would have been able to travel more and meet more people and learn more languages and read more, but you know what? some day my little one will also fly away from my nest and then I will have all the time in the world for that. This journey that I am on is the most fulfilling journey ever! No it cannot be compared to anything and I will not undermine it by saying that it can 🙂 The reason I say all this is cause, today as a mother I realise how and why my parents said what they said. Today I realise how wrong I was and how miserable I would have been if I decided otherwise. There are exceptions to the rule, but the bottom line is, the only reason “Home” is “home” is cause home is where nothing can go wrong. My son will turn two in a few months and today we were learning how to eat mangoes with our hands. It was so funny! I had to give him a bath after the whole episode, but these baby steps are so precious. So heart warming!! These are the moment I thank my mum for having helped me decide what was right. When I see my child do well that is when I see how my mum made the right choices for me! Its funny how mums have it all under control no matter how things are on the outside!!
Ok this recipe is actually a very simple white chocolate cake with fresh mangoes, mango cream and a hint of cinnamon. Super simple to make and it is both decadent and yet so simple and fresh!! You should totally try it. Its the best Mothers Day cake ever!!
Ingredients for the White Chocolate Cake :-
- White Chocolate – 400 gms
- Butter – 400 gms
- Cake flour – 4 cups
- Cinnamon Powder – 1/4th tsp
- Powdered Sugar – 2 cups
- Vanilla Extract – 1 tbsp
- Whole Milk – 1 + 1/2 cup
- Vinegar – 1 tsp
- Baking Powder -3 tsp
- Eggs – 5
- Pre heat your oven to 180 C and grease and dust two cake tins with butter and flour. Set aside
- In a large bowl, combine flour, baking powder, powdered sugar and cinnamon powder
- Sieve the mixture into another bowl and set aside
- Now heat a large pot of water. In another bowl, add the butter and white chocolate. Now place the butter and chocolate bowl over the mouth of the boiling hot water (without touching the water) Let the chocolate and butter melt completely. Once the mixture has melted set it aside to cool down
- In another bowl add the milk and the vinegar. Stir with a fork and set aside. It will curdle ( thats what you want)
- In the bowl of your stand mixer with the paddle attachment, add the eggs. Beat till well combined
- Then add the butter and white chocolate mixture and mix for one minute on medium
- Next add the milk and vinegar mixture and finally the vanilla extract
- Mix well on low speed till it combines well
- Next add the flour and cinnamon mixture into the wet mixture, in 3 batches. Give the mixture a good mix (make sure to stop in the middle to scrape down the sides of the bowl)
- Weigh the enter wet mixture and then pour equally into the two tins
- Bake at 180C for 45 – 50 min or until a tooth pick inserted comes out clean without any batter stuck to it
- Once the cake is ready, take it out of the oven and set to cool down to room temperature for 15 mins
- Then run a knife around the sides of the cake and demold the cake and let it rest till completely cool.
Ingredients for the Filling and the cream :-
- Mangoes – 3 cups of finely cubed
- Whipping Cream – 3 – 4 cups
- Vanilla Extract – 1 tsp
- Fine Powdered Sugar – 1 cup
- Sprinkles – as much as you like ( optional)
- Take one cup of the chopped mangoes and blend to a fine paste. Set aside
- In the bowl of your stand mixer add the whipping cream and whip on medium speed. Once the cream reaches a soft peak consistency, add the vanilla extract and mango puree. Now with the speed on medium, slowly add the sugar and whip to stiff peaks. Set aside ( you could make some without the mango puree just for colour contrast)
- To assemble the cake, cut the cake into two equal halves, pipe the mango whipped cream, add chopped mangoes and top with the next level of cake
- Once you reach the top, pipe a little mango cream anyway you like and top it off with sprinkles!!
Hello my Dear Wonderful Readers!
So guess what!! This morning when I opened up WordPress I had this small little message pop up, wishing me ‘A Happy Anniversary’!! Yay!!
I cannot believe that its been one year since I started this baby! It still feels like yesterday when I asked my husband if he thought it was a good idea that I write down the recipes and photograph the food I make at home. From that day, to date, my dear husband has always been my inner voice and has always helped me with every post! Yes we are still in the “honeymoon” phase of the marriage. LOL.
Ok so this smoothie is such an easy drink to make and its actually just the addition of oats that makes it super filling. The figs and dates give it a very sweet yet fruity flavour and I absolutely love it.
- Oats – 1/2 cup
- Milk – 2 + 1/2 cup ( Cold milk)
- Dried Figs – 9
- Dates – 13 ( you can add or decrease according to taste) – deseeded
- Saffron strands – 1 good pinch ( more of garnish)
- Ice Cubes – 5 – 10
- In a small mug, add two table spoons of milk and heat to warm
- Then add the saffron strands to the warm milk and set aside (this is to infuse the saffron in the milk)
- Now in the bowl of your blender, add oats, rest of the milk, figs, and dates
- Blend well to combine
- Finally add the saffron infused milk and strands
- Blend for another 2 mins
- Serve right away
Hello my Dear Wonderful Readers!
So this week has been full of ups and downs, and I cannot begin to tell you how happy I am that it is coming to an end!! My camera and my phone died on the same day, my husband falls sick the next and then it got a little better and now I am just exhausted! So I really did not have time to invent or go through my recipe library. So this one is my simple Kerala style egg roast. It is so easy to make and this is my husband’s favourite egg recipe! The key ingredient is onion. Roast the onions well and you will add the most amazing flavour to the eggs.
I love curry leaves! In fact, I prefer them to coriander leaves. They just add so much more to a dish. This is partly because of my Malayalee roots. We add curry leaves to everything!! including our drinks. Ohh!! There is this drink called “Sambharam” (“flavoured buttermilk”) which is the best thing to beat the heat during these hot summer afternoons. I will have to make a post about that! Its just butter milk and a few spices with curry leaves but it is so good and refreshing (also good for hangovers, no kidding!!).
If you look at it, the traditional “Sadhya” is the most perfectly balanced meal ever! It starts with rice and a green gram curry, move to sambar, and finally the yogurt based curry. All the way you have a array of vegetables and pickles to go along with it. Ok maybe the 4 different “Payasams” are not that healthy, but hey! How many people make it every day! My mum is a “Payasam” expert!! She can whip up a payasam in no time and it will taste just like the ones they serve you at the temples. Yes I do think that the real ingredient is love!! I may have digressed a little bit here. lol.
Ok so back to this recipe. This is your ideal week night,”I do not want take out, I do not want to make any thing too complex”, “Oh I want some spicy egg based side” – kind of dish.
- Hard Boiled Eggs – 6 -7
- Onions – 5 large – julienned
- Turmeric Powder – 1/4 tsp
- Chilli Powder – 1 tsp
- Pepper powder – 1/2 tsp
- Coriander Powder – 2 tsp
- Garam Masala Powder – 1 + 1/2 tsp
- Curry leaves – 14
- Coconut Oil – 3 tbsp
- Green Chillies – 4 ( slit into two)
- Water – 1 tbsp + 1/2 cup (optional)
- In a large heavy bottom kadai / wok, heat oil
- Once the oil is hot, add the onions and half of the curry leaves and fry till golden brown
- Then add the turmeric, chilli, pepper, garam masala powder and coriander powder and give it a nice mix. Add 1 tbsp of water to the mixture. This will prevent the spice powders from getting burnt
- Now add the green chillies and the eggs.
- Season with salt and give it a good mix. Mix gently so as to not tear the boiled eggs but make sure to coat the eggs well with the onion masala
- Cover and cook for 5 min
- Garnish with the remaining curry leaves and serve with hot Rotis or Rice
Hello my Dear Wonderful Readers!
I am sure you have all been those nice, quiet Italian cafes /restaurants that give you an array of breads with dips before you get your glass of wine or starter? I love those places that are not stingy when it comes to doling out that gorgeous creamy dip! It wasn’t until recently that I found out that you could totally make it at home. I know it looks fancy but it is The most simplest thing ever.
That dip is just basically butter and a variation of herbs and spices. So, this post is about how to make a simple roasted garlic, fresh basil and lemon butter. These compound butters are really easy to make and if you have the ingredients you can make any type of butter – savoury or sweet. I will share more recipes with you, but for now let me tell you how to make this incredibly easy and delicate yet lovely butter. I served mine with a zucchini, red bell pepper basil frittata the other day but you can use it as you like. For the sake of the photo, I did not wait for mine to get to room temp. These were straight out of the fridge. You can wait for them to get to room temperate and enjoy them with breads, bread sticks, pita bread, pita chips, french fries and even carrot sticks.
- Table Butter – 200 gm
- Garlic – 8 cloves
- Fresh Basil – one hand full
- Lime – 1
- Bring the butter to room temperature
- Mean while roast the garlic cloves in a pre heated oven at 200 C for 45 mins or till you see the garlic turn to dark brown
- Zest the lime and chop the basil leaves roughly
- In a large bowl combine the butter, lime zest and basil leaves
- Now simply pinch the end of the garlic pod for the flesh to pop out from the other side ( see am not peeling garlic skin!!!)
- Now using a whisk, mix all the ingredients well to evenly distribute the ingredients through the butter
- Lay a parchment paper over your counter top ( 30 cm X 30 cm)
- Spoon the butter mixture towards the side of the parchment close to you. Make sure you leave at least 10 cm from the edge of the paper to the mixture
- Now slowly curl the paper inwards, around the butter mixture to make a long log
- Continue till the other end of the paper. Then tie up the sides with a piece of string ( should look like a large toffee)
- Finally pop it into the fridge to set for an hour
- When you are ready to use the butter cut them into small discs and let them come back to room temperature
- Or you could use them just like that on a hot pieces of toast! You can see how the butter melts and leaves these small specks of green on the trail!
Hello my Dear Wonderful Readers!
Remember how I said, I am going to make the easiest recipes so I learn to manage time with my baby and the blog? Yeah.. So this one comes in that category. It’s super super simple and it’s also a perfect breakfast. In fact, on lazy weekends, if you end up getting up late and the house is a mess, all you have to do is put all of the ingredients mentioned below into the blender and you won’t be hungry for the next 3 hours. Mr R has been playing cricket often these days (a corporate tournament is happening this Feb), so that results in a very hungry, tired husband coming home after an early morning practice. This usually is the time when my son and I are still rubbing our sleepy eyes and trying to hold our heads up without nodding off again. So this situation usually calls for smoothie breakfasts. Easy to make and I get by without having to make Mr R his morning coffee :p
- Milk – 2 + 1/2 cups
- Instant Oats – 1/2 cup
- Strawberries – 3 cups ( cleaned, hulled and halved)
- Banana – 3 big
- Water – 1/2 cup ( depends also on how thick you like it)
- Sugar – 3 tbsp ( optional)
- Vanilla Extract – 1 tbs
- Almonds – a handful
- In a blender add milk, strawberries, bananas, almonds and give it a whirl
- Then add the oats, sugar and vanilla extract
- Finally check the consistency and add water accordingly
- Serve right away
- If you like cold smoothies, use frozen bananas and strawberries and skip the water, just add more milk