Friday, January 31, 2014

Aloo Methi Paratha

For the dough
1 cup wheat flour
1 tsp oil
salt to taste
For the methi aloo stuffing
1 cup finely chopped methi/fenugreek leaves
1 cup boiled and mashed potatoes
1/2 tsp cumin seeds
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder
1 tsp coriander powder
2 tsp chaat masala
2 tbsp oil
salt to taste oil or ghee

For the dough

  • Combine all the ingredients for the dough and knead adding enough water to a smooth and soft dough.
  • Divide the dough into 5 equal portions. Roll into balls and keep aside, covered with a cling film.

For the stuffing

  • Heat oil in a pan. Add the cumin seeds. Once they begin to crackle, add the fenugreek leaves and saute for 2-3 minutes.
  • Add the ginger and green chilli paste, followed by turmeric powder, coriander powder, chaat masala and salt. Mix well.
  • Add the mashed potatoes and saute for 2 minutes. Switch off the flame and allow this mixture to cool.

  • Once cooled, divide this mixture also into 5 equal portions.
  • Using a rolling pin, roll out each portion of the dough into a 3 inch diametre round, by dusting wheat flour to prevent sticking.
  • In the center of the rolled out dough, place one portion of the potato methi mixture. Bring together all the sides to the centre and seal tightly into a ball shape.

  • Dust some more wheat flour and roll out again into a circle of 6 inch diametre paratha.
  • Heat a tawa/griddle and cook each of the rolled out paratha by drizzling some oil or ghee on both sides, until both sides are golden brown speckled.

  • Serve these delicious hot parathas with some pickle, sliced onion rings and yoghurt based raita.

Friday, January 24, 2014

Cheesy Chicken Balls

8 tablespoon grated cheddar cheese
1 cup chicken mince
7-8 fresh basil leaves,finely chopped
1 1/2  teaspoon dried tarragon(available in all supermarkets)
1 medium onion finely chopped
1 teaspoon black pepper powder
2 1/4 cup bread crumbs
Oil for frying
Salt as required

  • Mix basil leaves,onion,chicken mince,tarragon,pepper powder,1 1/4 cup bread crumbs in a bowl.
  • Take a small amount of the mixture in your hand and make a ball out of it.
  • Flatten it and add 1/2 to 1 tablespoon of grated cheese and shape them again into a ball.
  • Coat the balls in the remaining bread crumbs.
  • Heat oil in a kadai and deep fry the balls until golden and crisp.
  • Drain on absorbent paper.
  • Insert a tooth pick or lollipop stick in each fried balls.
  • Serve hot with tomato ketchup.

*You can improvise the recipe to an Indian style by alternating the basil leaves and tarragon  with some chopped coriander and mint leaves along with garam masala,green chilies,ginger,garlic or any other masalas of you choice.

Wednesday, January 22, 2014

Barbie Cake

It was our dear Elyza's birthday and she like all the girls of her age demanded a pink barbie cake.So we decided to bake her a Barbie cake. The tinkle that we saw in her eyes when she caught a glimpse of her birthday cake, that made our day!
We used the same recipe of Victoria Sponge Cake which has been posted earlier on our blog.Our Barbie's beautiful gown was done with vanilla butter icing.

For the icing

920 grams icing sugar
450 grams unsalted butter,room temperature
4 teaspoon vanilla extract
8 tablespoon milk
food colour of your choice

  • Beat butter and sugar until soft and fluffy.
  • Add vanilla extract and milk in between.
  • Scrub the sides of the bowl and mix well for 4-5 minutes on high speed
  • Tint the frosting with desired food colour.
  • Cut the centre of the cake with a round cookie cutter.
  • Insert a clean barbie doll at the center of the cake.
  • Use a decorator tip and decorate barbie doll skirt and top with coloured frosting of your choice.

Sunday, January 19, 2014

Kadai Chicken

1 kg chicken cut into medium sized pieces
6-7 tablespoons oil
1 tablespoon coriander seeds
1/2 teaspoon fenugreek seeds
1 tablespoon kasoori methi/ dry fenugreek leaves
3 whole dry chillies, sliced diagonally
3 large onions, sliced
1 1/2 tablespoon garlic, crushed and chopped
1 tablespoon ginger paste
5-6 tomatoes, chopped
1/2 cup tomato puree
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/4 teaspoon amchur powder
1/2 teaspoon garam masala powder
1/2 cup chopped coriander leaves
1/2 each of green and yellow capsicum, cut into triangles
1 tomato cut into triangle chunks
1-2 green chillies, sliced lengthwise
1" ginger piece- cut into thin match sticks
1/4 cup cream or 1/4 cup milk


  • Heat a pan and roast the coriander seeds until it slightly changes its colour. Do not brown them. Remove from flame and keep aside. Once cooled, crush the coriander seeds lightly and keep aside.
  • Now heat oil in a kadai. Reduce the flame and add the fenugreek seeds and whole red chillies. Stir for a few seconds, until the fenugreek turns golden brown.
  • Toss in the sliced onions and saute until light brown in colour.
  • Add the garlic and ginger paste and fry for 1 minute.
  • Now add the crushed coriander seeds, red chilli powder and coriander powder.
  • Add the chicken and stir fry on a high flame for 5-6 minutes, stirring continuously until the chicken attains a golden brown colour.
  • Add the chopped tomatoes and cook for 4-5 minutes.
  • Add salt, amchur powder and garam masala. Cover and cook for 10- 15 minutes until the chicken is tender, stirring occasionally.
  • Add tomato puree and chopped green coriander leaves. Cook for another 2 minutes.
  • Toss in the capsicums, tomato triangles, ginger match sticks and sliced green chillies and mix well.
  • Reduce heat and add the cream or milk and mix well. Add enough water so as to get a semi thick gravy. Cook for 2 minutes and remove form flame. Serve hot. 
 Recipe from Nita Mehta's cook book.

Tuesday, January 14, 2014

Aloo Gobi Masala

250 gms cauliflower, cut into small florets
1 medium potato cut into small cubes
4-5 garlic cloves, chopped
few curry  leaves
1/4 cup green peas(fresh or frozen)
1 large tomato, pureed
1/4 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp cumin seeds
a pinch asafoetida
2-3 tbsp oil
  • Heat oil in a wok. Add the cumin seeds and once they start to brown add the chopped garlic, asafoetida and curry leaves.
  • Saute for a few seconds, then reduce the flame and add the turmeric, chilli and coriander powder. 
  • Saute for a few seconds and then toss in the potatoes and green peas. Mix well.
  • Stir fry for 5-6 minutes. Then add the cauliflower and tomato. 
  • Mix everything well, add enough salt and cover and cook for approximately 15 to 20 minutes, keeping the heat medium low, stirring in between or until the vegetables are soft and cooked.
  • Serve hot with chappathis, rotis or parathas.

Thursday, January 09, 2014

Chickpeas with spinach

400 gms chickpeas(soaked overnight)
4 medium onions sliced
1 tsp garlic paste
2 tomatoes chopped
2 Tbsp tomato paste
2 tsp kashmiri chilli powder
3 tsp coriander powder
1 tsp cumin powder
1 Tbsp curry powder
1/2 tsp turmeric powder
1 tsp soft brown sugar
3-4 Tbsp chopped mint leaves
1 bunch fresh spinach leaves, chopped
4 Tbsp oil
whisked yogurt, to garnish

  • Cook the soaked chickpeas in enough water with salt in a pressure cooker, until soft and tender or you can  use the canned ones.
  • Heat oil in a wok. Add the sliced onions and saute until golden brown.
  • Add the garlic paste and saute until the raw smell goes off.
  • Reduce the heat and add the turmeric, coriander, cumin, chilli and curry powders. Stir fry for 2 minutes.
  • Add the tomatoes, tomato paste, sugar and 200ml of water and bring to a boil. Cover and cook on  a low heat for 15 minutes.
  • Add the chickpeas,spinach, salt and mix well. Cook for another 8- 10 minutes.
  • Add the chopped mint leaves. Mix well and spoon out into a serving bowl.
  • Garnish by drizzling some whisked yogurt on top.

Sunday, January 05, 2014

Victoria Sponge Cake

 A very happy 2014 to all of you. We are just back from the new year hangover:). New year eve was a fun filled evening with our dear friends. It was not only the birth of 2014  but also the wedding anniversary of our dear friends Noushad and Saleena. This cake we made especially for them, so it was a two in one celebration for us- amidst a new year bash we had an anniversary bash too. 
For the cake
175 grams unsalted butter,plus extra for greasing
175 gram caster sugar
3 eggs
1 teaspoon vanilla extract
175 gram self raising flour
1 teaspoon baking powder

For the filling
50 gram unsalted butter,softened
100 gram icing sugar
1 teaspoon vanilla extract
115 gram good quality strawberry jam (raspberry jam)


  • Preheat the oven to 180 degree Celsius.
  • Grease a 7" cake tin with butter.
  • Mix well the flour and baking powder and keep aside.
  • Whisk the butter and sugar in a bowl until light and fluffy.
  • Add the eggs one at a time,mixing well after each addition.
  • Add the vanilla extract and whisk briefly until it is well blended.
  • Whisk the mixture for another 2 minutes.
  • Remove the whisk,then add the flour mixture into the bowl.
  • With a wooden spoon,gently fold in the flour until just smooth.
  • Smooth the top of the mixture with a palate knife.
  • Cook for 25-30 minutes or until golden brown and springy to the touch.
  • Allow it to cool down.
  • For the filling,beat together the butter,icing sugar and vanilla extract until smooth.
  • Cut the cake horizontally into two equal halves.
  • Spread the butter cream evenly onto the bottom half with a palate knife.
  • Gently spread the jam on top of the butter cream using a table knife.
  • Place the other half on top of it.
  • Serve dusted with sifted icing sugar.