Tuesday, September 18, 2012

Pasta in quick tomato sauce

1) 2 cups pasta of ur choice
2) 1 chicken breast cut in stripes
3) 1 green capsicum cut in 1" square pieces
4) 1 medium tomato , remove pulp and cut in stripes
5) 1 cup chopped mushrooms
6) Handful of chopped black olives
7) 1 packet readymade tomato puree
8) 2 tsp chopped garlic
9) Olive oil as per requirement
10) 1 tsp coarsely ground black pepper
11) Salt as per taste
12) 1 tsp oregano or mixed italian herbs
13) 1/2 cup milk
14) ginger and garlic paste 1/2 tsp
15) Mixed cheese as per choice


1) Marinate  chicken stripes in ginger and garlic paste, black pepper (crushed red chillies ) and salt, set aside for half an hour and then shallow fry in a tsp of olive oil till it changes a little colour.

2) Boil pasta as per the packet instructions

3) In a microproof tray  mix 2 tbsp olive oil, crushed garlic, capsicum, mushrooms, tomato puree, pepper, oregano and salt and microwave it for 6 minutes.

4) Now add boiled pasta and chicken , mix well. Keep aside till serving time.

5) To serve add tomato stripes, milk, and mixed cheese, mix well and microwave for 5 mins or till the cheese melts.

6) After removing the tray add olives , check salt and pepper and serve hot with garlic bread.


Friday, October 9, 2009

Italian Sandwich

Ingredients for sandwich:

1. Readymade chicken Pattie 2 nos
2. Shredded lettuce
3. Finely sliced cucumber
4. Sliced Tomato Roundels
5. Hard boiled Egg Roundels
6. Finely chopped capsicum
7. Baguette 1 no
All the ingredients are as per your need.

Dressing 1:
1. Mayonnaise 1/4 cup
2. Tomato Ketchup 1-2 tbsp
3. Lemon Juice 1/2 tsp
4. Crushed red peppers as per need
(Mix all of these really well, this will be your dressing no 1)

Dressing 2:
1. White Vinegar 1/4 cup
2. Olive Oil 1/4 cup
3. Grated garlic clove 1 no
4. Salt
5. Crushed Red Pepper
6. Sugar 1/2 tsp
(Mix all of the above ingredients really well and use as needed, u dont have to use all the dressing one at a time )

1. Slice the bread as shown in the pic

2. Apply a little butter(optional)to the bread and add the cheese slices to it and toast the bread for a few minutes untill the cheese starts melting

3. Place cucumber slices horizontally on the bread, along with tomato slices

4. Drizzle very little dressing no 2 at this stage(use the dressing as per ur need)

5. Now place boiled egg roundels, and chopped capsicum above the tomato slices

6. Add lots of chopped lettuce leaves , sliced chicken pattie(if using forzen bake according to instructions and then use it) and drizzle dressing no 1 on top.

7. Cut the sanwich into 2 parts and enjoy

Note: I dint use any dressing while making my sandwich, i used only mayo and it tasted great,,, so if u wannna avoid the dressings u can do so without any hesitation. You can buy ready made baguette from stores but I baked it fresh at home
The recipe is as follows
1. 1 and hlf cup maida
2. 1 and hlf tsp instant yeast
3. A pinch of baking soda
4. Milk Powder 2 tbsp
5. Salt 1/2 tsp
6. Sugar very little


1. Take 1/2 a cup of luke warm water add salt and sugar to it, mix well and add instant yeast. Cover and set aside for 5-7 mins till it becomes frothy.
2. Add this water to maida and mix well and knead into a very soft dough, use extra water if needed
3. Once the dough is kneaded well, let it rest on a warm place for 2 hours
4. After 2 hours the dough will be double its size, knock it down well so that all the air is released and the dough comes to its original size.
5. Roll the dough into a baguette like shape and bake into a 370 degree preheated oven for 20 minutes or till the crust is golden in colour.
6. Once done, let the bread cool and use as directed above

Thursday, October 8, 2009

Hyderabadi Baghare Baigan


1. Small Brinjals 15-16 nos
2. Turmeric Power 1/4 tsp
3. Red chilli Powder 1-2 tsp or as per need
4. Coriander Powder 2 tsp
5. Kaala masala 1/2 tsp or a little more
6. Curry Leaves 10-15 nos
7. Cumin Seeds 2 tsp
8. Green Chillies 2-3
9. Tamarind paste 2 -3 tsp or as per your taste
10. Ginger ad garlic paste 2 tsp
11. Salt as per taste
12. Oil 1/2 cup

Ingredients for Masala:

1. Onions 3 large
2. Dried grated coconut 3/4 cup
3. Sesame seeds accurately half quantity of coconut
4. Groundnuts 20-25 nos
5. Cumin Seeds 1 tbsp

Preparing the Masala:

1. Dry roast the grated coconut, sesame seeds, cumin seeds and groundnuts separetly on medium heat. Keep on stirring continuosly so that any ingredient doesnt get burnt. We dry roast them separately because all the above ingredients takes different time to roast.

2. Take a shallow pan, add about 3-4 tbsp of oil and add roughly chopped onions to it. Mix it properly and fry till it changes colour to a nice golden brown. You can add oil if you feel the onions are getting burnt.

3. Once the onions are done keep it aside and add 1/2 a cup of water to it.
4. Firstly grind all the dry ingredients, ie coconut, sesame, cumins and groundnuts to a nice powder. Now add the fried onions along with its water and grind this into a very fine paste. Add water if needed.

1. Wash the brinjals well, cut the stem a little, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving attached at the other end.

2. In a large vessel add oil and shallow fry brinjals till it changes its colour and are a little soft, fry for atleast 10 mins on medium high heat, add a little salt while frying. When done set aside.

3. In the same vessel add a little more oil, once hot add the curry leaves and cumin seeds. Fry for a a few seconds taking care that the cumin seeds doesnt get burnt.
4. Now immediately add the masala paste to it and cook on low heat, keep stirring continuously.

5. After 20-30 mins add turmeric powder, coriander powder, and red chilli powder, mix it very well and let it cook on low heat again till the oil floats on top.

6. Once you see a lot of oil on top add the fried brinjals to this masala, mix well and add 2 cups of water(u can add less or more depending on the consistency u want) and cook till the brinjals softens on medium high heat.

7. Once the brinjals are soft add tamarind paste or tamarind water to this masala(REMEMBER: ADD TAMARIND PASTE VERY SLOWLY SO THAT U CAN CHECK HOW MUCH SOUR U WANT UR GRAVY TO BE).

8. Add salt and kaala masala to the gravy and cook for another 10 mins on medium heat.

9. Serve with plain rice or naan

Chicken Korma


1. Chicken 1/2 kg
2. Onions 3 large
3. Fried Cashewnuts 2 tsp
4. Fried Almonds 2 tsp
5. Turmeric Powder 1/4 tsp
6. Red Chilli Powder 2 tsp
7. Coriander Powder 1 tsp
8. Garam Masala Pdr 1/2 tsp
9. Oil 1/2 cup
10. Ginger and Garlic Paste 2 tbsp
11. Mint Leaves finely chopped 1/4 cup
12. Yogurt 2 tsp(add more or less as per your taste)
13. Salt


1. Clean the chicken pieces, add ginger garlic paste to it, a little salt and half turmeric. Mix well and put on flame on high heat, Let it be on flame till all the liquid of the chicken evaporates.(It will take approx 10-12 mins, keep stirring occaisionly)
2. Finely chop the onions and deep fry them, remember it should not get burnt at any point of time otherwise the gravy would turn a littel bitter, to avoid this use all 1/2 cup oil to fry the onions to golden brown colour. Once the onions are done drain and keep aside.
3. Blend fried onions and fried cashewnuts, almonds together into a very fine paste. Set aside
4. Add the remainig oil to a big vessel, and pour in the onions and dry fruit paste into this oil and fry the whole puree on medium high heat.
5. After 5 minutes, add turmeric, red chilli and coriander powder to this mixture and fry on medium heat till oil floats on top. At this stage add yogurt to masala and keep frying till all the raw smell of yogurt dissappears and oil floats on top
6. Once the masala is ready add the chicken pieces along with a little water, say around 1 cup and add salt.
7. Let it cook on dum for 20-25 minutes or till the chicken gets cooked properly.
8. Remove the lid, add chopped mint leaves, and garam masala. Check the salt, if done serve hot with naan or plain boiled rice

Friday, September 25, 2009

Baked Aloo Tikki


1. Potatoes 2
2. Green Peas 1/2 cup
3. Green Chillies 7-8 finely chopped
4. Green Coriander Leaves as per need
5. Garlic cloves 2-3 finely grated
6. Ginger 1/2 inch finely grated
7. Salt as per taste
8. Bread Crumbs as per need
9. Oil Spray


1. Boil and mash the potatoes
2. Add green peas, finely chopped green chillies, grated ginger, garlic, salt, green coriander leaves, to mashed potatoes and mix well
3. Make equal sized balls out of this mixture and press them to form a tikki.
4. Roll these tikkis into bread crumbs and arrange on a cookie sheet and spray oil on it
5. Bake the tikkis on 300 degree F for 15 minutes
6. After 15 minutes turn them and bake for another 10 minutes, and spray a little oil
7. If you want the tikkis to be crispy turn the oven on broil mode and cook untill the tikkis turn golden brown.
8. Serve hot with hot and sweet tomato sauce

Tuesday, September 15, 2009

Haleem (Indore Special)


1. Mutton 1/2 kg
2. Haleem Wheat 1 cup
3. Chana Dal+Urad Dal+Black Eye Beans 1/2 cup
4. Tomato 3
5. Onions 1 + 1 for frying
6. Green Chillies 5-6 or as per your taste
7. Ginger garlic paste 1 tbsp
8. Mint Leaves 1 cup
9. Curry leaves 7-8
10. Bay leaves 2-3
11. Oil 1/2 cup
12. Salt as per taste
13. Red Chilli Powder 2 tsp or as per ur need
14. Coriander Powder 1 -2 tsp
15. Cumin seeds 1 tsp
16. Oil 1/4 cup for tadka

Garam Masala:

1. Cloves 3-4
2. Green Cardamoms 4-5
3. Shah zeera 1/2 tsp
4. Cinnamon sticks 2-3 small
(grind all of these together to prepare fresh garam masala for haleem)


1. Soak haleem wheat for 5-6 hours. Mix all the dals and soak it for 3-4 hours(The mixture of dals should not be more than 1/2 cup)
2. After soaking the wheat boil them in a pressure with almost 4-5 glasses of water.Let it boil on high flame and once the 1st whistle comes lower the flame to medium and let it cook for atleast 1/2 hour. After wheat, boil the dal mixture with 2 glass of water.(Boil wheat and dal mixture separately, both will take diff time to cook)
3. Once both the wheat and dal mixture is boiled let it cool, and blend them separetly in a mixer.
You dont have to blend wheat into a fine paste, just 1 or 2 rounds so that you see half pices of wheat, whereas for the dal mixture you can add a little water and blend them to a fine paste.
4. Once both are blended separetly, mix them very well in a vessel so that the wheat and dal mixture gets mixed properly.

5. Set this mixture aside
6. Heat oil in a vessel and deep fry the onions till golden brown, drain and put it on a paper towel
7. In a pressure cooker add the meat pieces, salt, 1 onion, ginger garlic paste, turmeric powder, and green chillies, mix well and let it cook untill the meat boils, say for 15-20 minutes.
8. In a large vessel add the remaining oil from step 6. Now add the boiled meat pieces and let it cook on medium flame for 10 minutes.
9. To this mixture add finely chopped tomatoes, red chilli powder, coriander powder, little salt, freshly grounded garam masala and half of the mint leaves(finely chopped). Let it cook on high heat and keep stirring for 5 mins, lower the heat and cover the vessel and let it cook till the tomatoes softens and oil floats on top. As shown in pic

10. Now add the wheat and dal mixture. Mix well and add water accordingly to get the consistency you want.

11. Keep stirring the haleem every few minutes as it tends to stick at the bottom. Once it comes to a boil close the lid and let it cook on low flame for another half an hour,,keep on stirring in between.
12. Now prepare for the tadka. In a pan add 1/4 cup oil, once hot add the bay leaves ,after a few seconds add cumin seeds once they start spluttering add the curry leaves and immediately transfer this to the haleem. Mix well
13. Now dish out the haleem and sprinkle fried onions and mint leaves and serve hot

All recipes are on Petitchef

Friday, August 28, 2009

Aloo Ke Samose

1. Potaotes 1 Large boiled and mashed
2. Green Chillies 6-7
3. Garlic Cloves 2-3
4. Cumin seeds 1 tsp
5. Mustard seeds 1/2 tsp
6. Curry Leaves 3-4
7. Salt as per taste
8. Turmeric Powder 1/4 tsp
9. Green Coriander Leaves as per need
10. Oil 2 tbsp+ for frying

Ingredients for Samosa Cover:
1. All Purpose Flour/ Maida 1/2
2. Ajwain seeds 1/4 tsp
3. Rice Flour 5-6 tbsp
4. Salt as per Taste
5. Ghee 2 tbsp

1. Mix all the ingredients for samosa cover very well and with the help of a little water knead them into a soft dough. Let this dough rest for 1-2 hours
2. In a pan add oil, once it is hot add mustard seeds, cumin seeds, curry leaves.
3. Now lower the flame a little bit and and the chilli garlic paste(u can coarsely grind the chillies and garlic together to get a fresh paste). Saute it for a few seconds on low heat and then add turmeric powder and salt
4. Immediately after that add the mashed potatoes and mix well
5. Cover and let it cook for a few mins and add finely chopped coriander leaves.
6. Mix this masala really well and check salt and let it cool.
7. Now make equal sized balls of the dough and roll it with the help of a rolling pin. Roll it to size of a puri.
8. Cut thed puri into half and add the cooled potato mixture and shape it like a samosa.
9. Repeat the same procedure for the rest of dough
10. Heat oil in a vessel on medium flame. Do not change the flame during the entire frying process
11. Now add the samosas one by one and deep fry on medium heat so tht they become crispy.
12. Serve hot with any chutney