Lemon and Cucumber cooler

The summer heat is terrible than ever this year so I make it a point to keep a bottle of lemonade in the fridge at all times.  What better way to beat the heat than lemonade; right? Well, I found a better way! My lemon and Cucumber cooler with a slight hint of ginger! It is so refreshing and delicious it will brighten up your day!

Preparation time: 10 minutes Cooking time: 00 Serves: 4

Ingredients:

Juice from 2 big lemons

Cucumber (1 ) (finely grated)

Ginger (1/4 tsp) (finely grated)

Sugar (5 tbsp)

Salt (just a pinch)

Ice cubes (1 tray)

Cold Water (3 glasses)

Method:

1. In a pitcher grate the cucumber and ginger. 
2. Squeeze the juice from the lemon into the cucumber, add the sugar and salt to it.
3. Add water and stir well, till the sugar has completely dissolved in the water.
4. Place 4-5 ice cubes in each glass along with a cucumber stick and a slice of lemon, pour in the juice. Enjoy:)

Tips: Lemon water is an excellent antioxidant and a great source of vitamin c and also minerals like magnesium, potassium and phosphorus; hence it makes for one of the best drinks to beat the summer heat.

You may use soda instead of water if you want to have a fizzy drink.

Banana chips

Banana chips are usually deep fried slices of raw unripe banana or Plantain and my family loves them and so do I, Banana chips are a great option for the 5 o'clock hunger. I always brought them from the local grocery shop or a random sweet mart; But recently, I found this guy near my local vegetable market sitting with a huge wok outside a really small stall, on a closer look this guy was slicing plantain or raw banana into the hot oil simmering in the wok. He was using a mandoline slicer to slice the banana's directly into the hot oil, and man! he had some speed !! You had to watch him do that, I stood there watching him do his work; unaffected by the amount of heat coming from the oil or the number of people lining up to buy, he kept slicing, frying and pouring the freshly fried chips into the huge plate kept next to him; while the people kept lining up to buy. The fragrance of those freshly fried chips filled up my mind so I went and stood in the line too, by the time my turn came I was already drooling and gobbled up a few chips even before he could pack them; in my defence : how could I resist?? Man! they were delicious! Very lightly salted and perfectly crispy, the flavour of the raw banana was still perfectly retained. 

That day and today, I have never brought banana chips from anywhere else. He smiles widely everytime I am at his shop, probably because I start eating even before he can pack the chips! 

When I went vegetable shopping this time, I saw raw banana's hanging by a rope outside a vegetable stall and almost instantly banana chips just flashed before my eyes, I would normally turn around and find my banana chips wala guy and buy to my hearts content but this time I thought maybe I should try making them at home, and so I did. Luckily, they turned out perfectly and here is the recipe for you guys, I dare you to eat just one:)

Preparation time: 00  Cooking time: 15 minutes Serves: 2

Ingredients:

Raw Banana/plantain (4)
Salt for seasoning
Oil for frying

Method:

1. In a wok or deep bottomed pan heat oil.
2. Peel and slice the banana's or plantain (which ever you are using)with the help of a mandoline. (You can even slice them thin with a knife but using a mandoline ensures that you get very thin slices, which in turn will ensure that your chips turn out crisp.)
3. Once the oil is medium hot, deep fry the banana slices. 
4. Don't over crowd the chips, fry the chips in batches because the banana chips tend to stick to each other which results in undercooked and soft chips.
5. The chips will change colour and become a little translucent looking once they are done.
6. Remove the chips with a slotted spoon and drain on paper towels.
7. Sprinkle with your choice of seasoning. You can season with black pepper powder and salt or red chilli powder and salt or any other seasoning of your choice.
8. You can either serve them right away or store them in an air tight container for later once they are at room temperature. Enjoy:)

Tip: Banana chips tastes great seasoned simply with a little salt.
Do not slice the banana or plantain in advance because they will start turning black if you do. 
It will be great if you can directly slice the banana/plantain into the hot oil, but this will need practice, so be very careful if you choose to do it this way.

Peanut butter and Soya sauce Flat Noodles

When you have freshly made peanut butter sitting cozily on your kitchen shelf, all you want to do is use it in everything you make! It's on my breakfast table every morning these days. Afterall, who can resist peanut butter and jelly sandwiches? and if you ask me, I could eat them even for dinner! But the family needs variation, so I took a vote and my 'peanut butter flat noodles' won! We had them delightfully and here is the recipe for you to try it too. Enjoy:)

Preparation time: 15 minutes Cooking time: 15 minutes Serves: 2

Ingredients:

Flat noodles (200 gms)

Peanut Butter (4 tbsp)

Roasted sesame seeds (2 tsp)

Salted Peanuts (1/4 cup for garnish)

Soya sauce (1 tbsp)

White Vinegar (1 tsp)

Green chilli sauce (2 tbsp)

Garlic cloves (6-7 cloves) (finely chopped) 

Tomato sauce (2 tbsp)

Honey (1 1/2 tsp)

Black pepper powder (1/4 tsp)

Spring Onion (2 tbsp) (finely chopped)

Boneless Chicken (1/2 inch pieces) (100 gm)

Mix Vegetables of your choice (1 medium sized bowl) (roughly chopped) (I used Carrots, Green and Red bell peppers, French Beans and cabbage) 

Oil (3 tbsp)

Salt to taste.

Method:

1. Boil the noodles as per the instruction on the packet and keep aside.
2. Heat oil in a wok and add garlic to it. Sauté for a minute on high flame and add half of the spring onion to it. Mix well.
3. Add the chicken to this and mix well. Cook for a minute.
4. Add the vegetables and mix well. Cook for two minutes.
5. Add rest of the ingredients except for the peanuts and noodles.
6. Mix well and cook for two minutes or till the chicken is thoroughly cooked.
7. Add the noodles and mix well. Cook for two minutes and turn off the flame.

Tips: You should get a thick brown sauce before adding the noodles. The sauce will taste a little strong on flavours at this point, but don't worry the noodles will balance the flavours later. 

Check and adjust the seasoning before you add the noodles. 

Broccoli goes brilliantly with this recipe. If you want it veg, you can replace the chicken with Paneer, Paneer compliments the recipe brilliantly too!

Serving: Garnish with salted peanuts and serve hot! enjoy!

Chicken Lollypop

Who doesn't love some fried chicken? How about some Indo-chinese version of it?? Chicken Lollypop is one of the most popular Indo-Chinese dishes, often served with the Indian version of schezwan sauce. It is one of those dishes which you would eat over and over again and still want more (given you have a good recipe or a good restaurant). A chicken lollypop is essentially a frenched chicken winglet marinated in a red chlli and garlic based marinade and fried to perfection.

 It has actually been a tad-bit of hard work working on a perfect recipe for this; a recipe which would ensure the complete package of flavours and textures that this amazing appetizer is supposed to be; but the hard-work has finally paid off and this is the perfect recipe to get those succulent on the inside and crispy on the outside chicken lollypop's that are a treat in every bite!

Preparation time: 1 hour 30 minutes Cooking time: 30 minutes Serves: 2

Ingredients For Buttermilk Soak:
Buttermilk (1 cup)
(if you don't have buttermilk you can use 1/2 cup of curd mixed with 1/2 cup of water)
Chicken lollypop pieces (6)
Salt (pinch)

One cup of buttermilk is equal to 240 ml.

Ingredients for marinade:
Schezwan sauce (5 tsp) (I used chings schezwan stir fry sauce)
Ginger garlic paste (1 1/2 tsp)
Soya sauce (1 tsp)
White Vinegar (1/2 tsp)
Tomato sauce (2 tsp)
Chaat masala (1/2 tsp)
Chicken masala (1/2 tsp) (optional)
Black pepper powder (1/4 tsp)
Butter (1 tsp)
Salt to taste. (Add very little as we have already soaked the chicken in buttermilk)

Ingredients for frying:
Maida (plain flour) (1/2 cup)
Corn flour (2 tbsp)
Salt (according to taste)
Buttermilk (1/2 cup)
Oil (for frying)

Method:

1. Soak the chicken in buttermilk with a pinch of salt and leave it in the refrigerator for 1-2 hours.
2. Drain all the buttermilk thoroughly.
3. Add all the ingredients of the marinade to the chicken and mix well. Leave the chicken to marinate for a minimum of 1/2 hour.
4.  In a big bowl mix the flour, corn flour and salt well.
5. Take the buttermilk in another bowl.
6.  In a pan place the oil for frying on medium heat.
7. Take a chicken lollypop and dip it well into the flour mixture to get
   an even coating, dip it into buttermilk and again into the flour mixture.
8. Do this for all the pieces.
9. Once the oil is hot enough, deep fry the chicken on medium flame; do not fry on high flame as doing so might leave the chicken uncooked from inside.
10. Serve hot with schezwan sauce; or you can dig into them just as it is!

For serving : For a twist in the flavour dip the fried chicken lollypop into your choice of sauce just before serving . I had mixed 2 tbsp of tomato sauce with 1 tbsp of schezwan sauce and 1 tsp of finely chopped coriander to make the dipping sauce. Although the lollypops are great all by themselves!!

Tip: Soaking the chicken lollypop's in buttermilk will ensure that your chicken lollypop's turn out tender from inside when you fry them. I have coated the chicken with flour twice; this will ensure a crisp outer covering. 

You might also want to try : Tangdi kulfi kabab, Crispy chicken in hot and sweet sauce, Chicken tikka lollypops.

Paneer Tikka Masala

Paneer Tikka Masala is a North Indian dish, basically Punjabi cuisine. A fully masaledaar gravy with delicious paneer cubes marinated in a yogurt based spice mixture, grilled to perfection. This is the restaurant style Paneer Tikka Masala recipe, a tad bit of hard work is required but the end results are going to be worth it! The Tikka can be grilled in an oven or pan fried but I wanted that perfect charred flavour which would be hard to achieve when you pan fry or grill it in the oven, that smoky flavour that only a direct flame or tandoor can create. As I have no access to a tandoor, I used my gas stove, I placed a roti grill on the gas stove (to make sure nothing fell directly on the gas), and cooked my skewered paneer and vegetables directly on the flame. This way its easy and quick; and the end result is a smoky, delicious and perfectly cooked tikka. After this recipe you are never eating Paneer Tikka Masala from a restaurant again. Let's get cooking !

Preparation time: 1 hour 30 minutes Cooking time: 30 minutes Serves: 4

Ingredients for marinade:

Paneer (Cottage cheese) (200 gms) (cut into 1 inch cubes)

Capsicum (1 medium sized) (diced)

Onion (1 big sized) (cut into four parts and layers removed)

Ginger garlic paste (1 tsp)

Hung curd or thick curd (100 gms)

Red chilli powder (1/2 tsp)

Coriander powder (1/2 tsp)

Turmeric powder (1/4 tsp)

Garam masala (1/4 tsp)

Kesar strands (6-7 strands)

Chicken masala (1/2 tsp) (You may also use tandoori masala instead)

Chaat masala (1/2 tsp)

Corn flour (1 tbsp)

Coriander (1/2 tsp ) (very finely chopped)

Salt to taste.

Ingredients for gravy:

Onion (2 medium sized) (puréed)

Tomato (1 big sized) (puréed)

Ginger garlic paste (1 tbsp

Red chilli powder (3/4 tsp)
Coriander powder (3/4 tsp)
Turmeric powder (1/4 tsp)
Cumin powder (1/4 tsp)
Garam masala (1/2 tsp)
Kasuri methi (Dried fenugreek leaves) (1 pinch) (crushed)
Chicken masala (1/2 tbsp)
Curd (1/4 cup) (beaten)
Fresh cream (1/4 cup)
Sugar (1/4 tsp)
Water (1/2 cup)
Oil (2 tbsp)
Salt to taste.

Method for making the tikka:

1. In a large bowl mix all the ingredients of the marinade except for

   

   
   

   
   
   the paneer, onion and capsicum.
2. Add the paneer, onion and capsicum to this mixture and very gently mix well, make sure to coat every piece of paneer and the vegetables well with the marinade. 
3. Cover with a lid or a plastic wrap and set aside for an hour. You may marinate for 3-4 hours to enhance the flavour but when doing so cover with a plastic wrap and refrigerate.
4. Put the marinated paneer and vegetables on skewers (I put the paneer on different skewers and vegetables on different ones, its easier to control the type of heat both these things need, but you may also alternate paneer and vegetables on the same skewer.)
5. Place a roti grill or roti jaali on your gas stove burner, and hold the skewers over the gas- flame. (you may also place the skewers on the grill; and please be careful while handling the skewers)
6. Cook while turning till the tikka and vegetables get a slightly charred look.
7. Remove in a plate and keep aside.

You may also cook the tikkas in a pre heated oven using the grill mode; till the edges of the tikkas start turning brown, or pan fry the tikkas in a non stick pan buy drizzling some oil on the pan and shallow frying the tikkas until all sides are cooked properly. (to get the charred flavour in both these cases you can do what I have done in point 5 and 6 above; but do it just for a minute.)

Method for making the gravy:

1. Heat oil in a kadai on medium flame and add the onion puree to it. Sauté till the onion starts to turn golden.
2. Add the ginger garlic paste and cook for another 2 mins while stirring in between occasionally.
3. Add the tomato puree and mix well, cook for 2-3 minutes while occasionally stirring. 
4. Add the red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder and the chicken masala at this point.
5. Cook well while occasionally stirring till the oil starts to separate and the raw smell of the masala completely goes away. Add 1/2 cup of water and mix well.Cook for a minute on low flame.
6.  Turn of the flame at this point and add the curd and mix well.
7. Reheat the gravy once again and let it simmer for a minute on low flame.
8. Add the kasuri methi, cream, coriander and salt. Mix well.
9. Cook for 2 minutes and turn of the flame.
10. Add most of the paneer tikkas and vegetables to the gravy and mix well.

For serving: Place the remaining tikkas and vegetables on a skewer and serve alongside the gravy, so you have both a delicious starter and a delightful gravy. Serve with naan, roti or with steamed rice; it'scompletely upto you! Enjoy! and keep fooding!!

Looking for some paneer recipes??  you might also want to check Paneer in cheese and garlic sauce, Roasted vegetable salad with paneer tikka, Paneer makhmali kebab.

Kheema pav

Here's a recipe for another of Mumbai's delicious street food 'Kheema Pav'. My father would often take me to eat at 'Olympia Coffee House' located at Colaba, Mumbai. whenever I went with him to his workplace. I still go there with him sometimes just because its irresistible! (You also get a really delicious caramel custard you'd want to try if you decide to go to visit Olympia Coffee House, which I advice you should, because they serve delicious food, TRUST ME!). Anyway Kheema pav was also a breakfast favourite in our house after all you are supposed to have breakfast like a king. So here's the recipe, I have added dill to this recipe just for a little fresh twist to the flavour. 

Ingredients:

Mutton kheema (minced meat) (1/4 kg)
Shepu bhaji (Dill leaves) (1 bowl)
Onion (1 big) (diced)
Tomato (1 big) (diced)
Green chilli (4) (centrally slit) 
Coriander 2 tbsp (finely chopped)
Ginger garlic paste (1 tbsp)
Garam masala powder (1/2 tsp)
Turmeric powder (1/4 tsp)
Red chilli powder (1 tbsp) (you may add more or less according to how spicy you want it)
Water 1/2 cup
Salt to taste
Oil (1 big spoon or 5 tbsp) 
Pav (6)

Method:

1. Wash the minced meat well and set aside.
2. Heat the oil in a wok and add onion and sauté till the onion turns a nice brown colour.
3. Add the tomato paste, ginger garlic paste and turmeric powder and mix well.
4. Cook well for 2 mins. Add red chilli powder, garam masala powder, green chillies, coriander and salt.
5. Cook well till the oil starts separating and the raw smell of the masala's goes away.
6. Add the minced meat to this and mix well.
7. Add half a cup of water and give it a nice stir again.
8. Cover the lid and cook well for 10 mins or until the meat is almost cooked.
9. At this point add the dill leaves (shepu bhaji) and mix well. Cover the lid again and cook for another 5 mins. 
10. Before you turn off the flame make sure to check that both the meat and dill leaves are thoroughly cooked, if not than cook until its done.
11. To serve, Make a central slit in a pav and fill the kheema in along with some onion rings. Squeeze a little bit of lemon juice and ta-da!! enjoy:)

Monaco chicken bites

Here is a quick recipe to utilise your left over chicken from last night or to up your party game with a fancy looking party snack. These bite sized beauties are sure to steal anyone's attention! And I promise you they score a 10/10 on deliciousness and crunchiness too!! try them yourself and find out :)

Ingredients:

Monaco biscuits (2 big packs)

Chicken (shredded) (1 medium bowl)

Carrot ( grated) (1/2 carrot) (I prefer the orange carrot for this dish over the red one)

Spring onion (3) (finely sliced)

Fresh red chilli (1) (finely sliced) (optional)

Coriander (2 tbsp)

Schezuan Sauce (2 tsp)

Tomato Sauce (3 tbsp)

Processed cheese (1 cube) (grated)

Mayonnaise (2 tbsp)

Black pepper powder (1/2 tsp)

Plain flour (3 tbsp)

Roasted vermicelli (3 tbsp) (crushed) (optional)

Butter (1 tbsp)

Oil for frying

Salt to taste

Method:

1. You can either use cooked left over chicken from last nights dinner or use freshly boiled chicken, but when using left over chicken be sure to remove all the gravy or spices that you might not want the flavour of. Although personally I would mix both the flavours and pray the new one turns out good:)
2. Heat the butter in a non-stick fry pan. Add the spring onions, carrot, red chilli and coriander to it and mix well.
3. Cook for two minutes while stirring in between. Add the chicken and mix well.
4. Add the schezuan sauce (I used the Ching's stir fry schezuan sauce), tomato sauce, black pepper powder and salt to this.
5. Mix well and cook for another 2 minutes.
6. Turn the heat off and add the cheese and mayonnaise to the chicken mixture and mix well. The heat will make the cheese melt and the mixture will become sticky.
7. In a bowl mix the plain flour in half cup of water and set aside.
8. Take a monaco biscuit and place a small amount of chicken mixture on it and cover it with another monaco biscuit, slightly press the biscuits so as to make them stick together. Repeat this with all the biscuits and set them aside.
9. Heat oil in a frying pan.
10. In a flat plate crush the vermicelli and keep it handy.
11. Dip the double biscuits that we set aside it the flour batter and then roll them in the vermicelli.
12. Finally fry the biscuits in hot oil for half a minute on each side on low flame. You just want the batter to cook and get a slightly golden brown colour. 
13. Remove in a paper towel and serve Hot:)

Paneer in cheese and garlic sauce

Crisp on the outside and tender on the inside, these delicious pieces of cottage cheese (paneer) tossed in a delightfully cheesy garlic sauce and served with perfectly cooked veggies is a perfect starter for a fulfilling meal. Aah! trying my hand on a restaurant style description. Tell me if I am doing good??? Enjoy people! winter time! keep smiling! keep fooding!

Ingredients for Paneer and vegetables:

Paneer (150 gms) (cut into small squares)
Capsicum (1 medium sized)
Onion (1 medium sized)
Plain flour (1/2 cup)
Black pepper powder (1 tsp)

Butter (1 tbsp)
Oil for frying
Salt to taste

Ingredients for cheese sauce:
Cheese cubes  (3 cubes) (grated)
Milk (1 1/2 cup)
Garlic cloves (3 cloves grated) (5-6 cloves finely chopped)
Plain flour (1 tbsp)
Black pepper powder (2 tsp)
Dried Oregano (1 tsp) 
Green chilli sauce (1 tbsp)
Butter (1 tbsp)
Salt to taste

Method for Paneer and vegetables:

1. Cut the paneer in small cubes.
2. In a small bowl mix the flour with water, salt and pepper.
3. Coat the paneer cubes with the batter and deep fry the paneer cubes till golden brown, and keep aside.
4. In a sauce pan heat the butter and add the capsicum and onion to it and cook for 5 minutes.The vegetables should be cooked Al dente. 
5. Set the vegetables aside.

Method for cheese sauce:

1. Using the same sauce pan you used for cooking the vegetables, heat butter and add the grated garlic to this, stir this 2-3 times nicely once the garlic gets a slightly golden colour add the flour, stir the flour well too and let it cook till the flour becomes slightly golden; note this will hardly take any time so you have to be very quick. 
2. Add the milk and stir well.
3. Let the milk cook for a minute and add the cheese slowly while stirring continuously. Dissolve the cheese completely into the sauce.
4. Add the freshly ground black pepper, dried oregano, green chilli sauce, chopped garlic and salt. Cook for 2 minutes and turn the flame off.
5. Before serving mix the vegetables and paneer and pour the sauce over them. Serve hot:)

Pakora Curry

The craving for something chatpata is a never ending saga of my life, and my love for pakoda's is almost insatiable! And i think it wont be wrong of me to assume that many of you share this love interest of mine. So here is a chatpata pakoda curry recipe which is sure to satisfy your 'desi taste buds'.

Ingredients for pakoda:

Onion (1 small) (finely chopped)

Green chilli (2) (finely chopped)

Coriander (2 tbsp) (finely chopped)

Besan (gram flour) (1 cup)

Water (1/4 cup)

Salt

Ingredients for curry:

Onion (1 big)

Tomato (1 small)

Coriander (1 tbsp)

Red chilli powder (1 1/2 tsp)

Coriander powder (1 tsp)

Turmeric powder (1/4 tsp)

Garam masala (1/4 tsp)

Ginger Garlic paste (1 tsp)

Oil (2 tbsp)

Salt

Ingredients for tadka (tempering):
Curry leaves (5-6 leaves)
Zeera (cumin) (1/2 tsp)
Rai (black mustard seeds) (1/2 tsp)
Oil

Method for pakoda:

1. In a bowl mix all the ingredients well, you might need to adjust the water, the batter has to look like it looks in the picture.
2. Heat the oil in deep bottomed pan on medium heat for deep frying.Once oil is hot enough, add spoonful of pakoda mixture. Make sure that oil is hot enough. If it is not hot enough then the pakoda will absorb too much oil. (Tip : to test if the oil is hot enough put a little bit of batter in the oil and if the batter floats the oil is perfect for your pakoda.)
3. Fry it till the pakoda becomes golden brown on both sides. Turn it around while frying for even cooking.
4. Fry a few pakoda's at a time,but do not over crowd them.
5. Remove it on paper towel.

Method for curry:

1. In a mixture jar grind together onion, tomato and coriander.
2. In a saute pan add the onion tomato mixture and cook till the mixture starts turning golden.
3. Add the ginger-garlic paste, Red chilli powder, Coriander powder,Turmeric powder, Garam masala and salt.Mix well.
4. Cook well till the oil starts separating.
5. Add a cup of water and let it simmer for 2 mins.
6. Add the pakoda's just before serving the curry.

Method for tadka (tempering):

1. Heat oil in a small vessel, after the oil is hot enough add the curry leaves, cumin and mustard seeds to the oil.
2. Heat till the seeds start to crackle and pour it over the curry.

Serve hot with garma garam chapati's or steamed rice:)

Green Olive hummus

The perfect middle eastern dip just a little oomphed up! Minus the tahini and plus some beautiful green oliviness, This hummus recipe is quick, simple and Uh-mazing!! 

Ingredients:

Chickpeas(boiled or canned (water separated)) (1 cup)

Green olives (pitted) (16)

Garlic cloves (9-10)

Habenero chili sauce (2 tsp)

Lemon juice (2 tsp)

Coriander (2 tsp)

Olive oil (8 tsp)

Method:

1. In a food processor bowl or a grinder jar combine all the ingredients and process till you get a smooth texture.
2. Add about 2-3 tbsp of water that was used for boiling the chickpeas if you think the mixture looks thicker than you want it.
3. Once done process it for a further 30 sec this ensures your hummus has that perfect smooth texture.
4. Scrape out the hummus from the food processor and serve at room temperature or even cooled and a generous drizzle of olive oil just makes it that little bit better:) dip away! enjoy:)

Vegetable and corn soup

With the winters finally arriving in town, we are going to have to up our cooking game because with the cold comes the hunger! It is also a very good time to eat healthy to boost your immunity; given the holidays dawning up you are bound to eat those little extra calories, so here is a recipe that's low on the calories and up on the health scale, my vegetable and corn soup recipe because nothing beats the wintry chills like a pipping hot bowl of soup!

Ingredients:

Corn kernels (1 cup)
Onion (1 medium sized) (roughly chopped)
Ginger (1 inch piece)
Mixed Vegetable (1 bowl of finely chopped vegetables)
(Carrot, capsicum, cabbage, spring onion, corn kernels)
Coriander (1 tbsp) (finely chopped)
Milk (1 cup)
Black pepper Powder (1 tsp)
Soya sauce (2 tsp)
Green chilli (1-2) (finely chopped)
Water (2 cups)
Olive oil (1 tbsp)
Salt to taste

Method:

1. In a deep bottomed pan heat 1 tsp of oil and saute the onion.
2. Add the ginger and 1 cup corn kernels to the onions and cook for a minute on medium flame.
3. Add the milk and water to this and cook the 10 mins or till the corn kernels are nicely cooked.
4. Let this cool and run it in a food processor to get a smooth soup. Make sure to not have any chunks of ginger left behind. Grind nicely and set aside. 
5. Now heat the remaining oil in the pan and saute all the vegetables for 2-3 mins while stirring well. Add the soup to the vegetables.
6. Now add the black pepper powder (freshly ground pepper is recommended), soya sauce, coriander, green chilli and salt.
7. Cook for 5 mins on low flame and serve hot. Add some fried noodles before serving for that added crunchiness (don't add if you are watching the 'calories'). Enjoy :)

Kachori (Stuffed Puff pastry)

Kachori or Kachodi is a popular Indian snack, often served with different chutneys and curd. A crisp and flaky pastry filled with moong daal (golden gram) and spice mixture. There is a little bit of hard work involved here, i won't lie but the end result is worth it completely, i assure. As to this particular recipe, there is this small yet beautiful village in Satara, Maharashtra called Phaltan, that is where my mother was born and brought up. Also where I spent almost all my summer vacations while i was in school, the one thing I never miss eating while I am in Phaltan is this amazing 'kachori'. This man, the second or third generation of the family making these amazing puff pastries, works alone to keep the recipe a secret! Every time I have been there I have had to wait at least for an hour because of the constant rush of people and the fact that he works alone and prepares every order to the perfection, which is irritating sometimes when you are drooling because of the fragrances but the moment you put the kachori into your mouth, you are in another world completely! I have had kachori's from a lot of places but this one is out of the world, so I had to get the recipe but even after trying all my contacts and every way to persuade him to let out the recipe, the man did not budge:( so i decided to do a dissection of the kachori and find out what goes into its making, and to the content of my heart i have almost nailed it!! i have eaten atleast 7 of these and can't move anymore, So here it is for you guys to enjoy too:)

Ingredients for the dough:

Maida (plain flour) (1 and 1/2 cup)

Roasted rawa (semolina) (1/4 cup)

Ghee (2 tsp)

salt (1/4 tsp)

water (as needed)

Oil (for frying)

Ingredients for the filling:

Moong daal (golden gram) (1 cup) (soaked in water for 2 hours)

Green chili (3)

Coriander (1 tbsp)

Ginger (1 inch piece)

Red chili powder (1 tsp)

Saunf (fennel seeds) (1/2 tsp)

Zeera (cumin) (1 tsp)

Garam Masala (1/2 tsp)

Coriander powder (1 tsp)

Hing (asafetida) (a pinch)

Salt (to taste)

Oil (2 tbsp)

Ingredients for imli chutney:

Imli (tamrind) (3 tbsp)

Gud (jaggery) (3 tbsp)

water (1 cup)

Ingredients for green ragda:

White vatana (yellow peas) (2  cups) (soaked in water overnight)

Turmeric powder (1 tsp)

Green chili (4)

Coriander (1/2 cup)

Chaat masala (2 tspn)

Pani puri masala (2 tspn)

water 

Salt

 Moong daal before and after cooking. That's how you want it to look once its cooked.

Roll out small portions of dough into a small circle, the size shown in the picture.Place one spoon full of the moong daal filling in the center. Bring together all the sides and seal tightly.

Roll the filled portion again into a circle, but ensure that the filling does not spill out. Fry these in hot oil on medium flame until golden brown from both sides, and you are good to go.

Method for the dough:

1. Mix the flour, semolina and salt together in a deep bowl.
2. Heat the ghee for 1 min and pour it over the flour. Rub the flour with both your hands to form a bread crumb like texture.
3. Add the water and knead into a soft but firm dough.
4. Cover with a wet muslin cloth and keep aside for 15 mins.

Method for the filling:

1. Drain the moong daal and grind it coarsely in a mixture.
2. Remove from the mixture jar and keep aside. In the same jar grind the rest of the ingredients for the filling except for the asafedita, salt and oil. 
3. Heat oil in a deep bottomed non-stick pan and add the chilli mixture to it and add the asafedita and mix well.
4. Saute for 2 mins and add the moong daal to it.
5. Mix well and add 1/2 cup of water to it. Continue to cook on medium flame while stirring in  between.
6. Cook till the daal is soft.
7. Switch off the flame and let the filling cool.

Method for green ragda:

1. Pressure cook the white vatana along with turmeric powder and 1/4 tsp of salt, till the vatana is completely cooked.
2. Grind the chili and coriander.
3. Mix the chili and coriander in the ragda along with the rest of the ingredients and keep aside.

Method for imli chutney:

1. Soak the tamrind and Jaggery in the water for an hour.
2. Squeeze the tamrind and remove from water, the jaggery must have dissolved in the water by now.
3. Mix well and keep aside. 

Method for making the kachori:

1. Divide the dough into 12-15 equal portions and keep aside.
2. Roll out each portion of the dough into a small circle.Place one spoon full of the moong daal filling in the center.
3. Bring together all the sides, seal it tightly.
4. Roll the filled portion again into a circle, but ensure that the filling does not spill out.
5. Make the rest of the kachori’s in the same way.
6. Heat oil in a deep bottomed vessel. And fry 2 kachori's at one time till nicely golden brown on both sides.
7. Serve immediately, make a hole in the kachori fill it with both the chutneys and serve. Enjoy:)

Carrot-Beet-Tomato Soup

Personally, I am not a big fan of eating beetroot raw, so I have to keep finding ways to make it delicious, because we can settle for nothing less! So I figured out one of the best ways to eat this extremely healthy root, and that is to turn it into a soup. My amazingly smart mother is always telling me to somehow, anyhow eat beet which I keep trying to avoid but after this recipe I will be happy to be eating it as much as she asks me to:) Moreover it's a very easy recipe so it's a great thing to add to the regulars on your menu. The combination of health without much hard work is my type of thing, wondering if I should have named my blog the lazy fooding;)

Ingredients:

Carrot (1 small) (shredded)

Beetroot (1 1/2) (pealed and roughly chopped)

Ripe Tomato (1 big) (roughly chopped)

Red Onion (1 small) (roughly chopped)

Coriander (1 tsp)

Mint leaves (1 tsp)

Ginger-Garlic paste (1 tsp)

Garam masala (1/4 tsp)

Red chilli powder (1/2 tsp)

Chaat masala (1/4 tsp)

Dry oregano (optional)

Olive oil (1 tbsp)

Salt to taste

Method:

1. In a pressure cooker heat 1 tbsp of olive oil, add the onion and saute for a minute.
2. Add the ginger-garlic paste and and give it a nice stir and add the rest of the ingredients except the oregano.
3. Mix everything and add one and half glass of water and mix again.
4. Cover the lid and pressure cook on medium flame. Take 3-4 whistles and turn off the gas.
5. Once done, let the soup cool for a bit and process in a food processor.
6. Reheat the soup before serving. You may add some boiled macaroni to the soup when reheating to make the soup more filling. Sprinkle dried oregano before serving. Enjoy:)