Saturday, May 28, 2011

Green Limca Mocktail

Color is a vital part of our food.  And this mocktail is certainly an eye catcher drink.


Khus Syrup                2 tbsp (according to glass size) 
Sprite                          100 ml
Drinking Soda           100 ml
Lemon Juice              2 tsp
Salt (Optional)           As per taste
Crushed Ice


Put crushed ice in the glass, then add khus syrup followed by sprite and top up with drinking soda.  To enhance the taste add Lemon Juice to it. 

Green Limca Mocktail is ready.  

Enjoy !!!!!

Tuesday, May 24, 2011


Kathi Kebab Ki Thali is very popular street corner food in Delhi, especially among the youth. When Delhi was buzzed by Dusshera and Diwali Melas, you can find a huge rush on the stalls which were selling Kathi Kebab Ki Thali. I learnt this dish from a close friend of mine recently. I prepared this thali today afternoon for my family. Everyone liked it and enjoyed a lot.

For the Kebabs(sticks)
Soya Chunks
    1/2 Cup
Red Chilli Powder 
    1/2 tsp
Degi Mirch
    1/4 tsp 
Garam Masala
    1 tsp
Chaat Masala
    1 tsp
    to deep fry  
    to taste

Method for Kebabs
1.   Soak soya chunks in hot water for 10-15 min..
2.   Wash and squeeze out the water. Keep aside.
3.   Wash and diced tomato and capsicum.
4.   Peal and diced the onion petals.
5.   Make a thick consistency batter of besan by adding salt, red chilli powder, degi mirch and carom seeds.
6.   Now take a toothpick. Prick soya chunk, a piece of diced capsicum, a piece of diced onion, diced tomato and soya chunk.
7.   Make other kebabs in the similar way.
8.   Dip these kebabs into the besan batter. Coat well.
9.   Heat the oil in a deep fry pan and fry these  pakoras till golden brown.

For the Gravy

Soya Chunks
    1 Cup
Soya Granules
    1 Cup
    2 Finely Chopped
Ginger Garlic Paste
    2 tsp
Tomato Puree
    2 Tbsp
Degi Mirch 
    1/2 tsp
Red Chilly Powder
    1/2 tsp 
Garam Masala
    1 tsp
Chaat Masala
    1 tsp
Dhaniya Powder
    1 tsp  
Kitchen King Masala
    1 tsp
Paneer/Cottage Cheese Cubes
    150 gm
Amul Butter
    50 gm
Fresh Coriander Leaves
    2 tsp
    2 Tbsp
    to taste

Method for the Gravy
1.   Soak soya chunks and soya granules for 15-20 min.. Boil them for 7-8 min.. Then squeeze out the water and keep aside.
2.   Heat oil in a vessel.
3.    Add ginger garlic paste and saute it for 2-3 min..
4.  Add chopped onions and saute them until they turn pink in color. 
5.    Add degimirch powder and immediately add tomato puree and salt.
6.     Cook for another 2 min..
7.   Add soya granules and 2 cups of water. Let it boil for 15 min..
8.    Simmer the fire and add kitchen king masala, dhaniya powder, garam masala and black pepper powder. Mix it well.
9.   Add soya chunks, paneer cubes and kebabs(Marinated Sticks) to the gravy.
10.   Add butter. Sprinkle chaat masala and few drops of lemon juice.
11.   Transfer it into a serving dish and garnish with coriander leaves.
12.   Serve with roomali roti.


For the Chutney
Coriander Leaves
    1 Cup
Green Chillies
    1 small piece
    1 small bowl
Black Salt
    1/4 Cup
Red Chilli Powder 
    1/4 tsp
Lemon Juice
    2 tsp 
    1/4 tsp

Method for the Chutney
1.   Make a paste of coriander leaves, green chillies, ginger by grinding them in a grinder.
2.    Add curd and mix very well.
3.    Seasoned it with black salt, salt, red chilly powder and lemon juice.
4.  Mix very well. CHUTNEY IS READY!!

For the Roomali Roti
Wheat Flour
    1 Cup
    1 Cup
    2 tsp

Method for Roomali Roti

1.    Combine wheat flour, maida and oil.
2.    Add some water to make a soft dough.
3.    Keep it aside for half-an -hour.
4.    Make small balls out of the dough and roll like a thin chapati using little dry flour.
5.   Heat a heavy bottom pan(inversely).
6.   place the roti carefully over it and cook till done. Then fold it.


Sending this over to Preeti's Kitchen Life event byPari@Foodelicious

Tuesday, May 17, 2011

Beer Color Mocktail

Cool & Refreshing drink for your summer treat.  So simple & perfect drink for parties...  
Recipe source - my diary !!!

Khus syrup (I used Haldiram Khus syrup)
Drinking Soda
Ice Cubes

Fill the 1/8th part of glass with Khus syrup and 1/8th part with Rooh-af-jha.  Fill  half of the glass with sprite and top up the glass with drinking soda.  Mix it with stirrer and add lots of ice-cubes. Serve chilled.  The beer color mocktail is ready.. Enjoy !!! 

Sending this to Priya and Aipi’s"Bookmarked recipes Vol.41" and also to Divya's on going event 

Show me Your Summer Cooler!

             and also to Saffronstreak's 

"seasonal indulgence – series summer coolers"

and also @"Simply Food"

Monday, May 9, 2011

Rainbow Pudding

We all are experiencing the scorching heat of Summer in all parts of India & today was a very hot day in Delhi. I always find out something to ease out the heat these days. Few weeks ago, I have book-marked this recipe from a TV show. Today I made this cool Rainbow Pudding to beat the heat for my kids.  Kids really enjoyed it.

For the Vanilla Sponge
All Purpose flour    1-1/4 cup
Sugar Powder         1 cup
Milk Powder           1 cup
Butter/Oil             1 Tbsp
Vanilla Essence      1 tsp
Baking Soda           1 tsp
Baking Powder       1-1/2 tsp
Sprite/Milk            1 cup
For the Pudding
Sponge                        1
Vanilla Ice cream        1 bowl
Strawberry Ice cream  1 bowl
Chocolate Ice cream    1 bowl
Gems                           15-20
Method for Sponge
Sieve together APS, Baking powder and Soda.  Add butter, sugar, vanilla essence and sprite/milk. Batter them properly to make it light.  Put this mixture in a tin.  Then level it, bake it in a pre-heat oven at 180 degree for 35 min.  After 5 min take out the sponge from the oven, let it cool.  
Method for Pudding
Slice the cake horizontally into three layers. Now, take a glass bowl; place first layer of sponge; spread chocolate ice cream evenly and cover the sponge with another half of the sponge. Now, spread vanilla ice cream evenly and place the third layer of sponge over it. On the top spread strawberry ice cream and decorate with colorful gems. Refrigerate the pudding for one hour & serve.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.40"

and also to TORVIEW TORONTO 

and also to Radhika @ "Tickling Palates"

Monday, May 2, 2011

Awadhi Shahi Paneer

I learnt this recipe from my previous cookery class.  It is the  favourite  among my peer group.  Hope you will also feel the same.

Cashewnuts                     100 gms
Melon Seeds                     50 gms
Onion                               2
Green Chilly                    2
Fresh Curd                      75 gms
Ginger                             15 gms
Garlic                              15 gms 
Cottage Cheese/Paneer  300 gms
Tomato Puree                 150 gms
Cardamom                         2 
Black cardamom               2
Bayleaf                             2 piece
Fresh Coconut choppd   15 gms
Milk                                50 gms
White Pepper powder     1/4 tps
Cardamom Powder         a pinch
Sugar                               1/2 tps
Garam Masala                1/4 tps
Jeera Powder                  1/4 tps
Kasuri Methi                   1/4 tps
Khoya                              50 gms

Boil & grind cashewnuts, melon seeds and onions separately. Grind ginger and garlic cloves in grinder to make a fresh paste. 

Heat oil in the pan.  Add bayleaf, green cardamom (3-4 seeds) and black cardamom.  Add ginger-garlic and onion paste.  Saute them for 4-5 minutes or until the oil comes out.  Add cashew paste and melon seeds paste.  Stirr and add fresh curd.  Cook for 15 minutes. Now, add milk, coconut, white pepper powder, salt and cardamom powder.  Stirr continuously.  Add tomato puree.  Cook for another 2-3 minutes.  Add garam masala powder, kasuri methi and jeera powder to the gravy.  Add paneer triangles, fresh cream and khoya/mawa in it.  Add some butter, garnish with fresh cream and serve.
Awadhi Shahi Paneer is ready to be served with  naan and lachha parantha.  Enjoy ! ! !