Saturday, February 27, 2016

Vermicelli Pakora

These crispy, spicy, bite sized Indian fritters are so delicious that you can't stop with one. A cup of  hot masala tea and these pakoras go hand in hand and if its raining outside then nothing more to say...
1/2 cup roasted vermicelli
2 onions, chopped 
1 medium potato, boiled, peeled and mashed
1/2 cup gram flour
1 Tbsp rice flour
2 green chillis, chopped very fine
2 tsp finely chopped ginger
1/4 tsp asafoetida/hing
1/2 tsp red chilli powder
2 Tbsp chopped coriander leaves
few curry leaves, chopped fine
1 tsp fennel seeds
salt to taste
oil to deep fry

  • Cook the vermicelli in lots of water until tender. Take care not to overcook the vermicelli.
  • Drain the water and wash the vermicelli under cold water immediately. Drain the water completely and keep aside.
  • In a bowl, mix the mashed potato, vermicelli,onion, green chilli, gram flour, ginger, asafoetida, red chilli powder, coriander leaves, curry leaves, fennel seeds, rice flour and salt. Do not add any extra water.Knead everything well.
  • Heat oil in a wok. Take small bite sized portions of the pakora mix and deep fry in the oil until golden brown on all sides.(You can shape the pakoras and fry too, if you wish to do so).
  • Drain on to a kitchen tissue to absorb any excess oil. Serve hot with a cup of tea.

Wednesday, February 24, 2016

Mushroom Makhani


250 gm sliced mushroom
8-10 cashewnuts
1/4 tsp cumin seeds
2 cups onion sliced
1 tsp ginger chopped
1 tsp garlic finely chopped
1 tsp coriander powder
1/2 tsp turmeric powder
3/4 tsp garam masala powder
1-1 1/2 tsp kashmiri chili powder
1/2 cup tomato chopped
1 tsp kasuri methi
2 Tbsp fresh cream
butter- as required

  • Soak cashewnuts in water.
  • Heat oil in a pan, add the cumin seeds. Once it starts to brown add the onion, ginger and garlic. Saute well until onion turns golden brown.
  • Reduce the flame, add kashmiri chili powder, turmeric powder, coriander powder,garam masala powderand 2-3 tbsp water. Cook for some time until the masala starts to leave from the sides of the pan.
  • Add the tomatoes. Cook until the tomatoes turn mushy. Remove from heat and allow the mixture to cool.
  • Once cooled grind this mixture along with the soaked cashewnuts.
  • In the same pan, heat little butter. Add the sliced mushrooms and salt. Stir fry until the mushrooms release water and turn golden brown.
  • Add the prepared masala paste  and add approximately 1-2 cups water. Mix well. Check salt and add more if required.
  • Cook on medium low heat for 8-10 minutes.
  • Crush kasuri methi in between your palms and add it to the gravy. Add fresh cream and mix well.
  • Cook for a minute more and remove from heat. Garnish with chopped coriander leaves

Monday, February 15, 2016

Methi Paneer Bhurji

200gms cottage cheese/paneer(crumbled)
1 large onion chopped
1 Tbsp garlic chopped
1 Tbsp ginger chopped
2 tsp kasoori methi/dry fenugreek leaves
1/2 tsp cumin seeds
a pinch hing/asafoetida
2 green chillies slit
2 red chillies broken
1/4 cup milk
1/2 tsp turmeric powder
1 tsp chilli powder(use less for mild spiciness)
1/2 tsp garam masala powder
1/4 tsp sugar
2 tbsp oil
salt to taste


  • Heat oil in a pan. Add the asafoetida and red chilies and fry for a second or two.
  • Now add the cumin seeds, garlic and ginger. Fry for one minute.
  • Add the chopped onion and green chilies. Saute until onion turns pink in color.
  • Add the kasoori methi and saute for some time.
  • Now add the turmeric powder, chilli powder and salt. Mix well.
  • Add the crumbled paneer and mix well.
  • Add in the milk and cook until the milk is fully absorbed and the paneer is soft and moist.
  • Now sprinkle the garam masala powder and sugar. Mix well.
  • Remove from heat and serve hot with steaming phulkas or chappathis.

Friday, February 12, 2016

Sweet corn cheese balls

1 cup sweet corn(cooked)
1/2 cup shredded mozzarella cheese
1 small green chili chopped very fine
2 tsp all purpose flour
salt to taste
1/2 cup bread crumbs
1/2 cup milk
Oil to fry


  • Coarsely grind the sweet corn .
  • In a bowl mix the ground sweet corn, mozarella cheese, green chilli, salt and all purpose flour.
  • Make small balls out of this mixture. Refrigerate these balls for 10minutes.
  • After ten minutes, take each ball and shape it once more into a smooth ball(now it will be more easier).
  • Dip each ball in the milk and then immediately roll in the bread crumbs, so as to coat each ball evenly all over.
  • Keep the balls in the freezer for ten minutes. 
  • Heat oil in wok and deep fry the balls until golden brown in color. Drain onto a kitchen towel.
  • Serve hot.

*you can replace the green chili with chili powder to avoid biting into chili bits.
*serve hot to see the mozzarella cheese stretching out
*I have used here frozen sweet corn. Boil the frozen corn for 2-3 minutes in water and then drain and use when cooled.

Saturday, February 06, 2016

Sweet & Spicy Paleo Chicken

500 gms tender chicken breasts
2 1/4 cups almond flour
1/2 tsp sea salt
1/4 tsp freshly ground pepper
2 eggs
1/4 cup corn flour
3/4 cup honey
1/3 cup hot chilli sauce
1/2 tsp garlic powder
for the garnish
1 tsp chopped parsley
yoghurt or sour cream


  • Preheat oven to 425 degrees celsius.
  • In a bowl mix together the almond flour, sea salt and freshly ground pepper.
  • In another bowl whisk the eggs together along with 2-3 tbsp water.
  • Beat the chicken tenders(you can make them into smaller pieces i.e one chicken breast can be cut into two pieces) with a kitchen hammer lightly.
  • Now dip each chicken tender in the corn flour, then in the whisked eggs and then in the mixed almond flour. Place the coated chicken tenders on a baking tray lined with parchment paper.
  • Bake in the preheated oven for 25 minutes or the chicken starts to turn crispy.
  • In the meantime, start preparing the sauce. In a saucepan mix together the honey, hot sauce and garlic powder. Bring this to a boil over a high flame and keep it aside.
  • Remove the chicken from the oven and dip each tender in the sauce.
  • Heat a non stick pan, place the chicken tenders and roast for a few minutes(2-5) on one side, then turn over and roast the other side of each chicken tender, so as to allow the sauce to caramelize on the chicken pieces.
  • Transfer onto a serving plate. Drizzle any remaining sauce on the chicken tenders.
  • Garnish with dollops of yoghurt or sour cream and chopped parsley leaves.