Pav bhaji

Pav bhaji is a combination of Two words pav/dinner rolls and bhaji which is usually a medley of vegetables(mashed) and spices.Pavbhaji is a typical Mumbai street food which has become popular not only in India but all over the world.The dabba walas are the life line of Mumbai (you can read about the dabba walla's here).These dabba walas are so busy that they don't find time even to have their lunch.It is believed that pav bhaji was invented so that the dabba walas can have their lunch on the go with out compromising on nutrition.Hence pav bhaji came into being and since then it has become popular among the street food lovers.

Palak pakoda|Spinach fritters

Pakoda/fritters are an inevitable part of Indian cuisine😍.I have seen some families where it is mandatory to have pakoda with evening tea.Pakoda/fritters are generally made with gram flour/besan batter.The choice is totally yours which vegetable you desire to add to it. potato,cauliflower,eggplant,onion are the common types pakoda which you come across .In India there will  be at least one famous shop at a street that sells these fritters.And lets not talk about the queue of the customers lining at the shop to have their share of fritters.

Pizza bombs| How to make pizza bomb from scratch

Pizza is relished by every one .But enjoyed thoroughly if it is hot out of the oven .Not everyone enjoys a cold pizza .As the pizza cools down it loose it charm the cheese dries up and the topping too. Hence it becomes difficult to carry it either in lunch boxes or for picnics or get-together.These pizza

bombs are packed with flavours of pizza and create a riot of flavours once you pop it into your mouth.Pizza bombs are made with 50/50 atta(whole wheat flour) and maida(all purpose flour).So indulgence will be guilt free.

Falafel |How to make falafel from scratch

Falafel is a middle eastern snack often served with hummus.Falafel is the most common Street food available here. Falafel wrapped in pita bread makes an ideal grab on- the- go breakfast. Egyptian Falafel is made with fava beans where as in other middle eastern countries it is made with chickpeas.In fact when I landed in Qatar the first ever middle eastern food I had tasted was falafel. 

Veg kababs | Kala chana kebabs |whole bengal gram kebabs|Vegan kebabs

Vegetarian  and vegan food has become the food trend theses days .The credit for popularising veganfood or veganism goes to GMO  pasture/grain fed  poultry and the forced breeding of the cattle.Kala chana kebabs / veg kebabs are completely vegan and can be made in a jiff under 30 minutes if you have some boiled whole Bengal gram in hand .Whole legumes are rich in proteins and healthier way of adding proteins to diet.Its undoubtedly a crowd pleaser and can give a stiff competition to non veg appetisers.If you are catering for an  in house party make ahead the kebabs and just shallow fry before the dinner.Its best  served with imli Ki chutney(tamarind sauce) or a ketch up too would not be that bad.

How to make meat balls in Indian style | Gola kabab | Mutton(lamb) meat balls | Indian style meat balls

We (my family ) are omnivore by choice .We love our non -vegetarian dishes as much as we enjoy the greens (vegetables ).But a major part of our heart leans towards the non -veg;) yup its in our blood I suppose .It's all in the genes .If a hearty vegetarian meal is served with a non veg side dish then every thing served gets swept up easily and a broad smile hangs on the kids face .Aah!! and that smile makes my effort worthy.

How to make canapes | Indian style canapes

Starting this week with the  "Meatless Monday's" series .Last week was quiet busy with kids relaxing at home due to their school science exhibition going on .So no regular classes and the exhibits were open to parents in the evening .When kids are at home apart from their weekends ,they really get bored .And secondly they need something to much on every second  hour ."Mom, I am hungry what do I eat ".Kids are always demanding,they always need something novel to be fed .

Tandoori potato wedges| Party special |Baked potato wedges|Kids friendly

Qatar is turning hot ,hotter , hottest with each passing day and no sign of relief from the scorching heat .Friday was pleasant with a little drizzle and cool breeze ,enjoyed the evening at the beach.Saturday we woke up to  an usual  hot summer day !!!.In this scorching summer afternoon the lady of the house too needs some relief from the kitchen .Since it is unbearably hot with high humidity I prefer to spend less of my time in the kitchen .

Do you think is it possible for a mother to stay away from kitchen ?I don't think so .... I know many of you  will agree with me .And now when the kids are back to their routine there must be something  favourite to motivate them for better study hour in the evening .As all the kids are fond of fries or wedges ,mine too are no exception .The Lil one can stay on it with out dinner .But the man of the house is not so fond of potatoes (except these ).So just to please everyone in  the house  a tasty and healthy Tandoori potato wedges .

Tandoori potato wedges  are marinated in the tandoori masala and baked to perfection .These are perfect as starters for parties .Apt for the kids lunch box ...which is a daily drama in the house !!!lol

Just marinate and refrigerate it and bake when you are about to serve .Doesn't that sound so easy ? Yes it does and it is definitely an easy to go recipe.

Do check out the recipe below for an amazingly crisp and utterly delicious Tandoori potato wedges . 

Smorgastarta - layered sandwich in Swedish style | Swedish sandwich layer cake | Whole wheat bread layered with chicken and cucumber and coated with hung curd

This cake resembles that of a sweet pastry ,but confusing right ?what are the carrots and boiled eggs  doing on a cake ?Halt...pause a minute ,before you let your imaginations go wild let me give a brief intro .This is a  Swedish layered sandwich -SMORGASTARTA  . You can call it a savoury cake. 

A whole wheat bread baked from scratch and  layered with chicken ,hung curd  ,grated cucumber and frosted with hung curd .A healthier and easy option for breakfast or brunch .One of the easiest make ahead delicacy  on the party menu.A surprise break fast or brunch on a lazy holiday .Prepare it a day ahead and store it in the fridge ,enjoy the next day as a brunch with your family .So cool isn't it ?

Medu vada| urad daal vada from scratch| South Indian breakfast| Indian style savoury donuts|Indian snacks| Garelu

Medu vada or urad dal vada a typical south Indian delicacy is a must in every south Indian house hold for breakfast or snacks for the evening which is generally referred to as tiffin. These are often referred to as savoury donuts because of the shape resembling donuts .Nothing can beat the taste of these when served hot with a cup of coffee ...TOTAL BLISS .these can be served with chutney ,sambar or even just pickle.Or else these can be munched as it on their own !!!I don't need any thing else as accompaniment to just gobble it down .  These are so addictive that you cant stop munching with one !!!.check out the tips for a perfectly shaped and  crunchy from the out side and pillow soft inside .

WARNING:This post is loaded with pics check it out at your own risk .(lol)

Apple roses| puff pastry rolled with slices of apple |party special |easy snack |kids friendly recipe |snack box idea

Ahh its Sunday again,though its a holiday in almost every country of the world ,in middle eastern  countries its the first day of the week .So I am back to blogging after enjoying the weekend.A video was shared on fb showing this apple roses ....I was so excited  on seeing the video that i tried my hands on it .

And Alhamdulillah  I was successful in  the very first attempt .Served as an after school surprise for kids and my princess was like ....feeling short of words to describe its beauty "Mom they are so beautiful how did you make it ???....Are you sure they are apples???.She had to taste it to believe they were apples rolled in puff pastry .

This can be served as party special or a mid day snack or can be paired with your evening tea. Ahh!! last but not the least to serve surprise guests!! .I always have puff pastry on hand as it is so versatile that it can be served as snack with sweet or savoury filling .As i always make it for the evenings to be enjoyed with tea they haven't found their way to this blog .No one is patient enough to wait for me to be clicked .....hope some time soon  it will be here. Till then you enjoy these apple roses...I have given the step by step pictorial for easy understanding.

Pizza bread cups| Quick pizza bread | Pizza bites baked in a muffin pan| Instant pizza

Kids always want a novelty for the breakfast or their lunch box .they easily get bored with the regular stuff ,"Aaaj phir tiffin mein wohi diya aapne ". or "Aaj tiffin mein naya kya hai ".this question taunts like any other word in the world .every time you enter the kitchen you have to scrape your mind for some innovative ,rather easy ideas for lunch box so that the fussy eaters can be satisfied .I think this is a universal mummy woe!!!...."Don't you agree with me ?

 My kids are not  a butter or a jam person.They like to have their bread with either nutella or a sandwich .Once the video of this,Pizza bread cups was shared on fb ,and i tried it .Thank god my  kids liked it and i had another variation for their lunch box . Though it is enjoyed best just out of the oven ,kids were saying .."OK!!! momma cheese aur pizza sauce tha na,acha tha  is liye khaliya .If your are craving for pizza and want some thing instant ...then this cups are for you . A perfect accompaniment with your evening tea .

Go...give it a try ....  

Zatar bread

 Zatar is  the name for a condiment made from the dried herbs, mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East.

 zatar is high in anti-oxidants.Zatar is traditionally dried in the sun and mixed with salt, sesame seeds and sumac. It is commonly eaten with pita(bread), which is dipped in olive oil and then zatar. When the dried herb is moistened with olive oil, the spread is known as zatar-wu-zayt . 

This mixture spread on a dough base and baked as a bread, produces manakeesh bi zaatar(zatar bread). Zatar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (yogurt drained to make a tangy, creamy cheese), and bread and olive oil for breakfast.

This is one of the most popular and readily  available breakfasts on the go ,after  shawarma if you are going for a veg option .Its easily available in any supermarket or grocery stores.

Lets start baking ...............

Neujarhrs pretzel

An another new year , the first month of the year ....it seems it was 2 days prior that this month has started ,but actually its mid Jan ...phew!!!the days are passing by.... as a blink of an eye.For this months baking partners challenge  we were suggested 2 recipes by Swetha of Tasty curry leaf .

One was a pizza and the other one was this Neujarhs pretzal.I went with the second one as I was very keen to try the shape and the  smell of bread, baking in the oven drives me more crazy towards it  .

These  are a speciality across Europe especially Germany. They are supposed to bring Good Luck and Prosperity if consumed at midnight or before breakfast on New Year’s Day.

There are several stories behind the origin of these and also pretzel is the universal bakers emblem. Its neither sweet as cake nor plain as bread. What makes the New Years Pretzel separate from other breads is the icing and decoration with candied cherries and nuts.It is a simple recipe as of bread but the hero of this recipe is the shape .....

My kids loved the shape of the pretzel so much that S started asking me the shape and was keen to try it with her play dough .

I have quartered the given recipe to suit to my needs,you can double the recipe .I have avoided the icing part as my kids had severe cough ,you can go with it .

Now over to the recipe .....

Rice pudding pie

Besides being a hard core foodie ,I hate wasting food .During course of my trial and error sessions in the kitchen lab ,at times I end up with a dish that is not even nearer to the original one in taste wise or look wise ,then I have to put to use my foodie knowledge to recreate a novelty which will be a sure shot crowd pleaser .Very rarely my trials(read ....failure!) grace the sink or bin and that too with a heavy..... heart :).

The motto behind the birth of this recipe too  is the same "please do not waste food " .Had some left over    badam kheer  which was to be used and some cookies from a local bakery which my kids refused to even taste !!!.so I had put  my baking skills to test to mix n match an Indian delicacy with an English classic biscuit and I finally ended with this out come .

Hubby was really impressed with the novelty and the kids were spell bound with the treat ........Just to play with the kids I had given them 3 chances to guess the ingredients and to my surprise  no one could get it .

If you are having some left over kheer or want to try some thing different then give it a try .

The recipe follows .......

INGREDIENTS 

• 400 gms rice pudding 
• 2 tbsp+ 2 tbsp butter  
• 1 egg
• 2 tbsp sugar (optional )
• 1 tsp vanilla essence 
• 15- 20 cookies /digestive biscuits

METHOD

1. In a sauce pan take rice pudding add 2 tbsp butter and put it in the flame .
2. Beat eggs and add to the pudding .stir it swiftly until well incorporated .
3. Cook it until done , add vanilla essence and set aside 
4. Mean while in a processor or a blender crush the cookies and add the remaining 2 tbsp butter and blend it .
5. The mixture should resemble like wet sand .
6. Take  tart mould , put this cookie mixture and press with you fingers to make an even crust.
7. Add the rice pudding to the tart base and level with a palette knife  or a spoon .
8. Preheat the oven at 175 c and bake for 15 -20 mints .
9. Allow it to cool for 1/2 an hour in the moulds and slowly remove it by loosing the edges .
10. Serve warm with a cup of coffee or tea. 

................................happy cooking 

NOTES

1. If you are using freshly made kheer then allow it to cool before using
2. Your kheer should not be runny ,if it is so then cook it until it comes nearer like a medhu vada batter .
3. Do not over bake as crust  tends to become harder . 

Linking this to Remya's event

Chana dahi chaat

As soon as I here the name chat  my  mouth starts watering,and I can feel the tangy ,sweet flavours of it on my tongue .This particular chat was introduced to me by one of our family friends and since then it has become a frequent one especially during summers . 

This velvety smooth ,sweet ,tangy chat seems like teasing the scorching sun outside .Yogurt based dishes or sweets are always welcome with my kids .Had some boiled chana after making chole masala ,so served this chat as an evening snack .If you have boiled chana in the fridge then this is a no fuss recipe that can be whipped up in jiff .

Once my neighbour had visited me ,I was in a dilemma what to serve ,I wanted something Indian and mean while she should not be felt left alone as the kids were to school and there was no one to entertain her .This idea clicked me ,and served it to her and she was so amused by the chat that she asked for the recipe !!!.

So next time when you have guests at home do give it a try .

And  now over to the recipe .......

Chicken nuggets

Chicken nuggets are basically chicken cubes marinated and coated with bread crumbs,then  fried/baked.My kids always tell that their friends usually carry chicken nuggets ,burger ,pizza and many such junk food for their lunch box .

But the fitness/health freak in me pulls me back from serving the frozen ready to cook store bought ones  .One fine day this recipe was aired on a cooking show and since then this has become a frequent one at my table or for kids lunch box.

Chicken nuggets can be had as an evening snack with some hot tea/ coffee or even as a side dish for your  meals .
The recipe follows.....

INGREDIENTS

MARINATION

• 375 gms chicken breast  (bone less)
• 6 tsp curd 
• 1 tsp salt+ extra 
• 1/2 tsp oregano 
• 1 tsp gin- garlic paste
• 1/2 tsp black pepper 

• oil to shallow fry 
• bread crumbs to coat 
• apf / maida to coat 
• 1 egg white 

       

METHOD

1. Clean and cut chicken into bite size pieces .
2. Wash chicken and pat dry it with a chicken towel .
3. Marinade chicken with all the spices listed under  marination.
4. Leave the marinaded chicken for at least 2 -3 hrs ,over night marination is preferred.
5. Beat egg white with some salt in it ,add a little salt and pepper to the apf or maida and keep aside.
6. Take a piece of chicken and coat it with a thick coat of seasoned  maida or apf ,dust the excess flour .
7.  Dip the piece of chicken in egg white and coat it with bread crumbs.
8. Continue doing the same with all the pieces .
9. Heat oil in  a pan and shallow fry the nuggets until golden in colour .
10. Drain it on a kitchen towel or tissue .
11. Serve hot with dip of your choice or ketchup.

NOTES

1. Try to use breast piece for authentic taste  or else you can go with any boneless piece  .
2. you can increase spice portion to your taste .
3. Increase or decrease salt as needed

Linking this recipe to Tanya's event

Shaami kebab (mutton n lentil cakes)

Shaami kebab is basically boneless mutton cooked with chana Dal also known as Bengal gram or split chick peas and whole range of Indian spices that make it extremely flavour full and truly exotic.

This is a mughlai dish popular in India, Pakistan and Afghanistan.

In India the mughals brought it along with them and since then became a signature dish of authentic Indian cuisine.It is usually served with a mint dip or as starter.It is famous among the muslims as a traditional dish to be served along with sheer kurma on eids. 

During  my initial days of cooking I could never get hold of a perfect shaami kebab.Once on our vacations back home my mother had made it for us.Then my daughter S had told to my mom

"Nani ammi(grand mother),why don't u teach momma to make this kebabs".I felt a little embarrassed too at that time,but that was true.Finally decided that I have to nail it .

The next day asked mom to make another batch of kebabs as I wanted to learn .Stood along with mom  and carefully observed each and every minute tricks that go into making of this delicious kebabs.And Alhamdulilah since that day I haven't looked back .

Now my MIL too has joined the convoy of my kebab fans !!!!!!!!!!!!When I am there she makes it sure to be cooked at least once by me .If a MIL compliments your dish then that has to be exceptionally toooooo good,....right .....loll

Using moms recipe every time I land to mouth watering, extremely indulgent kebabs.

Here I am unfolding the secret recipe of my mom .....enjoy......

INGREDIENTS

• 1 cup mutton ( boneless, fat free)(refer notes)
• 1/2 cup chana Dal( Bengal gram)
• 1/2 tsp chilli powder 
• 1/2 tsp turmeric
• 1/2 tbsp dessicated coconut(optional)
• 1 small onion
• 1 tbsp oil
• 3 spice mix
•  1/2 tbsp ginger garlic paste
• 1 egg white
• coriander 
• mint 
• oil for shallow frying
• salt to taste

METHOD

1. Clean the pieces of mutton from any fat if present because if any fat is present while pressure cooking it changes to oil and makes the mixture oily.
2. Wash mutton ,dal.Place a pressure cooker on the flame, to it add mutton and dal along with all the spices listed till gin-garlic paste .
3. Add water  probably an inch above the mutton level and pressure cook for 1 whistle on high and 3-4 whistles on medium flame.
4. Switch off the burner and allow the pressure to release on it self .If there is any water left in the cooker dry it on high flame.
5. Remove the mixture and cool it and add mint and coriander to it and  grind it to a smooth dough in a blender do not add water .
6. Mix egg white in this dough  until thoroughly mixed , place this mixture in the fridge for half an hour
7. Heat oil in a pan .Mean while make patties of the dough or make oblong shape and press it to make the same as I have done.
8. Slowly drop them in oil and cook til golden .
9. Drain them on a kitchen towel.
10. Serve hot 

NOTES

1. Do not add too much water to pressure cook  the mutton .Dal should not become soggy it should be eldente (a bite should be there).
2. I have given mutton measurement in cup because its the ratio 1:2,1 part dal and 2 parts mutton.
3. Egg helps to bind the mixture.
4. Donot flip the kebabs too much as they are very tender and tend to break.
5. Dessicated coconut provides the crispy crust as per my mom .
6. If you are not having three spice mix add green cardamom ,clove, cinnamon as whole while pressure cooking.
7. If still your kebabs loosen when added to oil then add a little of roasted gram flour (besan ) to it.

......................HAPPY COOKING

Linking this recipe to Tanya's event

Spicy spinach bread (eggless)

Its raining since yesterday in portions .Alhamdulillah there's a change in the weather ,desperately waiting for this .Though this time winters are late ,but at least.... started on a rainy note!Rains bring along a change in the mood,the lush greens with drops of water on them ,the earthy smell ,drenched pathways , aah!!!what an eye candy .

Just cant  keep yourself away from peeping through the window .Myself doing the same since yesterday.After bearing the summer temperatures as high as 48 c its surely a matter of rejoice.November had been a so so with hot noons and breezy evenings.

It was surely the effect of rain that I was badly craving for something spicy,  aromatic with our evening tea.Baking is always therapeutic to me.

This was on my to do list for a long time,so thought of giving it try.It was my first venture on savoury breads .It falls under the category of quick breads.Usually breads are baked using yeast as a raising agent ,where as quick breads rely on baking powder or baking soda.

The subtle flavour of spinach together with caramelised onion and a hint of garlic elevate this simple bread to a next level of taste,Was complementing to the weather  outside.The crust was crispy and the inner was soft like a sponge.The next day it even tasted better,just toasted it slightly .

The recipe follows.....................

INGREDIENTS

• 3 cups flour
• 3 cups onion
• 1 tbsp baking powder(bp)
• 1 1/2 tsp salt
• A bunch of spinach
• 3 green chillies
• 4 garlic pods
• 1 tsp sesame seeds
• 1/2 cup +1 tbsp +1 tbsp
• 1/2 cup curd 
• 1 cup milk

METHOD

1. Chop onions, garlic and spinach .To a heated pan add 1 tbsp oil .
2. Add garlic ,chillies and cook for awhile .
3. To this add onion and cook until it changes to light brown colour.
4. Now add spinach and 1/2 tsp salt and cook until spinach has witted.
5. Switch off the flame and cool it completely .
6. Preheat the oven to 175 c
7. In a bowl mix 1/2 cup oil,milk and curd.
8. In another bowl mix flour ,bp ,salt.
9. Add dry ingredients to the wet ingredients.
10. Mix well ,now add the onion mixture and give a stir till well incorporated.
11. Place it in a greased loaf tin .
12. Smooth the surface with a spoon.Drizzle the remaining 1 tbsp oil  and sprinkle the sesame seeds over it
13. Bake for 50 minutes or until the skewer inserted comes clean.
14. Cool it on a wire rack  before slicing.

NOTES

1. I have used curd u can even use sour cream or replace it with eggs.
2. Used only 3 chillies to cater to my family's taste u can increase it if u want much spicier.
3. Spinach can even be replaced with Italian seasoning or any other vegetables.

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Chinese bhel

Indian bhel has got a Chinese make over in my kitchen . Being a die hard fan of Chinese food and Indian bhel a thought arouse in my mind "why can't these 2 be combined"?.....and hence the fusion......and the result is....Chinese bhel .it can be served as an after school snack or a friends get together.My kids  were really enthralled,and i still remember their happy faces ,and that smile of theirs keeps me  going.And now over to the recipe              

Ingredients:

• noodles            2pkts
• chopped onion    2
• chopped tomato   1
• chopped cucumber  2
• lemon juice       1tbsp 
• redchillipowder   1/2 tsp
• greenchillies      2-3
• soya sauce        1 tbsp
• chilli sauce         1 tsp
• chaat masala       1 tsp 
• coriander leaves

Cook noodles according to the instructions on the pack. Do not make it soggy.

allow it to cool.spread it on a baking tray lined with foil and greased with oil .

bake it at 180 c until golden brown.cool it .crush it with ur hand.mix the above listed ingredients,toss well....and that's it  your bhel is ready

You can add spice according to ur discretion .my kids like medium spicy hence its enough for my family.more over its baked ...not deep fried so u can have it guilt free.