Guacamole

The very first thing that catches your attention in Mexican food is Guacamole. Be it nacho chips or burrito Guacamole is used primarily to uplift the overall taste and experience of these dishes. I had never tried making it before at home. This Sunday morning I made up my mind and prepared the Guacamole which came out really neat!

Let’s begin with the recipe.

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Ingredients:

  • Avocado 1 (pitted)
  • Onion finely chopped 1 table spoon
  • Tomato finely chopped 1 table spoon
  • Lime juice 1 table spoon
  • Salt to taste
  • Black pepper 1 tea spoon
  • Cilantro or coriander for garnishing

Method:

First, peel the avocado and take out the pulp in a bowl.

Now add all the ingredients in the bowl one by one.

Mix all the ingredients together and make smooth dip.

At the end, garnish the Guacamole with some coriander leaves.

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Hara bhara kabab burger

Do you like burgers? I know many of you consider it as junk food 😦 but don’t worry my version of burger is going to be completely healthy. I am using Hara Bhara Kabab or the patties made of green peas. Also, instead of deep frying the kabab, if you shallow fry, you are going one more step ahead to achieve the health quotient. Sounds interesting? OK then let’s see how to make the healthy burger.

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Ingredients:

  • Bun 1
  • Cucumber 2 slices
  • Tomato 2 slices
  • Lettuce leaves 2
  • Harabhara Kabab 2 ( frozen )
  • Oil 1 tables spoon
  • Tomato sauce 1 table spoon
  • Mayonnaise 1 table spoon
  • Mustard sauce 1 tea spoon
  • Salt to taste
  • Black pepper 1/2 tea spoon
  • Cheese slice 1

Method:

First, cut the bun into half and keep it aside.

Open the packet of frozen hara bhara kabab, keep it outside for some time in room temperature. It will help to moisten the kabab.

Take the pan and heat the oil in it.

After some time, take the kabab in your hand and press it little by your palm and shallow fry.

Once the kababs are fried from both the sides, take it out of the pan and keep on the kitchen towel.

Now, take the bottom side of bun and place the lettuce leaves on it. After that keep the fried kabab on top of it.

Arrange the tomato and cucumber slices on the kabab, and put tomato sauce, mustard sauce, and mayonnaise.

Put a slice of processed cheese and on top of that keep the top side of the bun.

The burger is ready to serve.

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Onion and mushroom pulav

Pualv or flavored rice is a very popular dish in India. There are many variations to it. In north India the pualv is made using a lot of whole spices and dry fruits whereas in south India it is made using vegetables. I love making pulav using vegetables and whole spices. When I don’t have any specific menu for dinner or lunch, Onion and Mushroom pulav is the only dish I make to satisfy my hunger!

Sharing the recipe below:

Ingredients:

  • Rice 1 cup
  • Water 2 cups
  • Onion 1
  • Button Mushrooms 5-6
  • Ginger garlic paste 1 table spoon
  • Turmeric 1 tea spoon
  • Red chili powder 1 tea spoon
  • Coriander powder 1 tea spoon
  • Garam masala 1 table spoon
  • Salt to taste
  • Coriander leave
  • clove 4
  • Cardamom 2
  • Bay leaf 1
  • Star anise 1
  • Oil 2 table spoons

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Method:

Wash the rice under running water, drain and keep it aside.

Chop mushrooms into square pieces and slice the onion.

In a pressure cooker, heat the oil.

After the oil is hot, add cloves, cardamoms, star anise, and bay leaf.

Add sliced onion and stir fry till it becomes translucent.

Add ginger garlic paste and saute.

Now add turmeric, red chili, garam masala, and coriander powder.

Once the spices are fried, add mushrooms and saute.

Add rice and let the rice absorb all the spices well.

Add two cups of water into the rice and add salt to taste.

Cover the pressure cooker with lid and cook the rice till 4 whistle.

Switch off the gas and let the cooker cool down a bit.

After the 10 mins, open the lid of cooker, mix the rice gently with spatula.

Before serving, garnish the rice with fresh coriander leaves.

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Tip : You can remove the whole spices before serving.

Egg Bhurji Pav – Mumbai style

When I was in Bombay (I know it is Mumbai now but I still like to call it Bombay ;)) Egg Bhruji was my favorite street food. Once in a week I would go to my regular eating joint to relish the spicy egg bhurji served with butter coated pav ( Indian buns or bread) with a golden glaze on top!

I tried to recreate the dish in my kitchen many times but I still could not get the same taste, I so relished in Bombay. Nevertheless, whenever I crave for egg bhurji, I make it and remember my good old days.

Sharing the recipe below.

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Ingredients:

  • Eggs 2 nos.
  • Pav or Indian buns 4
  • Green chilies 2
  • Turmeric powder 1 tea spoon
  • Red chili powder 1 tea spoon
  • Garam masala 1 tea spoon
  • Onion 1 medium size
  • Tomato 1 medium size
  • Capsicum 1 table spoon (Chopped)
  • Salt to taste
  • Butter 2 table spoon
  • Oil 1 table spoon
  • Coriander leaves for garnishing

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Method:

Whisk the eggs in a bowl and keep it aside.

Chop onion, tomato, green chilies. Add the already chopped capsicum to the mix.

In a pan, heat oil and saute all the chopped vegetables.

Add salt (as per the taste), red chili powder, turmeric powder, garam masala and mix all the vegetables till all the spices coat them well.

After the masala separating from the oil, add the whisked eggs into the pan.

Scramble the egg along with the mixture.

Before serving:

In a pan, heat butter and fry the pav on both sides.

Garnish the egg bhurji with finely chopped coriander leaves.

Serve the egg bhurji with the butter-fried pav and enjoy!

Cheese Carrozza

When it comes to quick cooking, I prefer something like Cheese Carrozza. It is simple but yet very delicious dish. The reason is quite obvious, it has CHEESE! 😉

So without further ado, let’s learn how to make this dish.

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Ingredients:

  • Eggs 2 nos.
  • Bread slices 2
  • Milk 1 cup
  • Mozzarella Cheese
  • Butter 2 table spoons
  • Oil 1 table spoon
  • Salt and Pepper one pinch each
  • Multipurpose flour 2 table spoons

Method:

First whisk the eggs and keep them aside.

Spread the flour on a plate and pour the milk in another large bowl.

Take two bread slices and spread mozzarella cheese in between them.

Sprinkle salt and pepper and press both the slices with your palm.

Dip this sandwich in the milk, roll in the flour and then dip in the egg batter.

In a pan, heat the butter and oil.

Shallow fry the sandwich in the butter from both the sides, till it becomes golden.

Cut the sandwich into two triangular pieces. Let the cheese ooze out, serve it hot!

Tip: 

If you do not have mozzarella cheese, you can use any normal processed cheese.

Ecstasy – A Vodka based cocktail

Summer months are dull and the scorching heat takes all the energy out of you. The only way to beat the heat is drinking something refreshing after a long day. And if the drink has a punch of Vodka in it then it’s even better, no? 😉 I have created one Vodka based cocktail especially for summers. I named it as Ecstasy!

It’s refreshing and gives you a high punch of Vodka and you attain the state of Ecstasy!

Recipe given below:

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Ingredients:

  • Vodka 30 ml.
  • Soda 50 ml
  • Mixed fruit juice 3/4th cup
  • Mint leaves 5-6
  • Ice cubes 4-5

Method:

In a glass or goblet, put ice cubes, vodka, mixed fruit juice and soda water.

Ensure that soda should be used just to add the extra zing to the drink.

Now add mint leaves and serve the drink chilled.

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Korean Kimchi salad

Once I had attended an International food festival in Bangalore. The Korean food stall caught my attention. Of course the very first thing was girls at the Korean counter. 😉 They were wearing their traditional Korean dress and looking really very pretty. And another reason was food!

Their food is simple but yet having a special flavor, color and texture to it. I tried the Kimchi salad there for the first time and since that day I wanted to try making it in my kitchen. And finally I did it.

Recipe is given below:

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Ingredients:

  • Chinese cabbage 200 gms
  • Sesame seeds 1 tea spoon
  • Dark soya sauce 1 Table spoon
  • Red chili sauce 1 Table spoon
  • Vinegar 1 Table spoon
  • Red chili flakes 1 table spoon
  • Salt 1 table spoon
  • Sugar/brown sugar 1 tea spoon
  • Minced Garlic 1 clove

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Method:

Chop the cabbage into shreds and wash it thoroughly.

In a bowl, put the shredded cabbage and add salt to it.

Mix the salt with cabbage and leave it aside for around 1 hour.

After one hour, wash the cabbage under the running tap water and drain using a colander.

Now in a bowl prepare the sauce. Add vinegar, dark soya sauce, salt, sugar, chili sauce, minced garlic, red chili flakes, and sesame seeds. Mix everything properly.

Now add the cabbage into the sauce and mix it well.

Fill the salad in an air tight jar and leave it outside for a day.

After one day, you can keep the salad jar in the fridge.

Use this salad whenever you want to have sticky rice or boiled noodles without using any curry.

I can guarantee it would tastes amazing!

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Mixed vegetable cooked in coconut milk

Sunday suppers are usually calm and peaceful as you are slowly getting ready to come out of the weekend mood. In such occasions, you need food which can give a kind of soothing feeling to your stomach as well as mind. Coconut milk is a very interesting agent which can be used to make light curries that you can have with steamed Rice or Appam (Kerala style dosa). I tried doing justice to the coconut milk by adding mixed vegetables and some basic Indian spices. The dish is extremely light to stomach and tasty at the same time.

Recipe as follows.

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Ingredients:

  • Coconut milk 1 cup
  • Potato 1
  • Mixed vegetables of your choice 1 cup
  • Green chili 1
  • Curry leaves 4-5
  • Mustard seeds 1 tea spoons
  • Salt to taste
  • Turmeric powder 1 tea spoon
  • Red chili powder 1 tea spoon
  • Hing a pinch
  • Oil 1 table spoon
  • Water to boil the vegetables

Method:

First wash the vegetables thoroughly. Along with potato I have used cauliflower, French beans, and carrot.

Chop all the vegetable in small pieces roughly around 1 inch each.

In a pan put 2 cups of water and 1 cup of mixed vegetable and boil it on slow flame.

Now heat the pan and add oil into it. Once the oil is heated, add mustard seeds and let them splutter.

Now add hing and potato pieces.

Saute the potato and now add turmeric powder, chili powder and stir for 2 minutes.

Now add water and cover the pan with lid. Keep checking until the potato is cooked.

In the meanwhile, remove the vegetables from the boiling water and keep them aside. Don’t over boil.

Now add the vegetables into the pan where potato is getting cooked. Stir everything thoroughly.

Now add coconut milk and stir well.

Add salt to taste and a little water to make the gravy consistent.

Add curry leaves and split green chilies.

Cover the pan with lid and let the curry boil for another 5 minutes.

After 5 minutes, remove the lid and serve the curry hot with steamed Rice or Appam.

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Stir fried mushroom and bell peppers with mixed herbs

Who doesn’t like the subtle aroma of mixed Italian herbs especially when you are only interested to eat something which is flavorsome? I just love mixing herbs in dishes which are stir fried and served mostly as starters. The best part of herbs is they don’t overpower the real flavors of the main ingredients like vegetables or chicken or any other kind of meat. In fact herbs enhance the taste of any dish by adding their sheer magic to it.

Bell peppers and mushroom is a really good combination I ever came across in my entire cooking journey so far. So let’s begin with the recipe and see how you can also prepare the same and share the joy with others.

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Ingredients:

  • Bell peppers 1 yellow and 1 red
  • Button Mushrooms 6
  • Mixed herbs 1 table spoon (Thyme, Rosemary, and Oregano)
  • Garlic 4 cloves
  • Salt to taste
  • Black pepper 1 tea spoon
  • Lime juice of half lime
  • Butter 2 table spoons
  • Olive oil 1 table spoon
  • Spring onion ½ cup
  • Coriander leaves for garnishing

Method:

Wash the mushrooms thoroughly under running water.

Chop the mushrooms, bell peppers, spring onions, and garlic.

In a skillet, put butter and olive oil and heat it. Now add garlic and sauté till it become a little bit soft.

Now add mushrooms in the butter and garlic and stir properly. Add a little salt so that mushroom will leave water and gets cooked in the same moisture.

Now add bell peppers and spring onions, salt, black pepper and yes most importantly mixed Italian herbs.

Cover the skillet with a lid for 5 minutes till the vegetables are cooked.

After five minutes, open the skillet and serve the dish but yes before serving don’t forget to adding dash of lime juice and garnishing the dish with coriander leaves.

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Green peas with crumbled cottage cheese

Today when I was planning to cook a dish using green peas and cottage cheese for lunch, I had only one thought in my mind and that was making Mutter Paneer. But then another thought crossed my mind that was making Mutter Paneer is so mundane! With this thought I pondered a bit more and then got an idea to make Green peas with crumbled cottage cheese or Paneer. It is a slight variation of  Mutter Paneer and you don’t need many ingredients to prepare the same.

See the recipe below:

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Ingredients:

  • Green Peas 100 gms
  • Paneer 100 gms
  • Cumin seeds 1 tea spoon
  • Red chili powder 1 tea spoon
  • Turmeric powder 1 tea spoon
  • Garam Masala 1 tea spoon
  • Ginger and Garlic paste 1 table spoon
  • Tomato 1
  • Coriander powder 1 tea spoon
  • Oil 1 table spoon
  • Butter 1 table spoon
  • Salt to taste
  • Sugar to balance the taste
  • Lime juice 1 tea spoon

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Method:

Peel the green peas and keep them aside.

Halve the tomato, remove the seed part and cut into long slices.

Now in a wok heat oil and butter and then add cumin seeds.

After the cumin seeds are spluttered, add the green peas and cover the wok with a lid.

Reduce the flame of the gas and let the peas cook on slow fire.

After 5 minutes, open the lid of the wok and see if the peas are tender.

Now add all the dry spices one by one and also add the ginger and garlic paste.

Add salt and sugar for taste.

Now add chopped tomato and 2 -4 table spoon of water so that all the spices are we coated with peas and tomato.

Now crumble the paneer with your hand and add that into the peas and mix everything together.

After 5 minutes, switch off the gas and add lime juice in the dish and serve hot.