Besan Laddu

Nothing beats the charm of Besan Laddu in an Indian household. The aromatic flavors of Desi Ghee & Besan fill our hearts and homes with pure love and happiness. Besan Laddu is one of the most popular Indian Sweets. Made with gram flour, sugar and ghee. This dessert requires only a handful of ingredients but tastes amazing. If you want crunch in your laddu, you can also add few tablespoons of sooji (rawa / semolina). 

Ingredients: 

1. Besan - 1 cup
2. Ghee - 1/4 cup
3. Sugar - 1/2 cup
4. Cardamom powder - 1/3 tsp
5. Almonds and Cashews - 1 tsp (chopped) - Optional

Process:

1. To a heavy bottom pan, add the ghee and let it melt on low heat. Once the ghee melts, add the besan to the pan, heat should be low all the times. 

2. Mix the besan and the ghee together, at first it will form a clump, dont worry and keep stirring, it will start to loosen up a bit. Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes it will turn into a smooth paste like consistency. I roasted the besan for around 20-25 minutes on low heat until it had a nice golden-ish color and my kitchen filled with a beautiful aroma, I removed the pan from heat.

3. Remove the pan from heat and transfer the besan to another container so that it doesn't cook further and doesn't burn. Let it cool down room temperature. Then add the cardamom powder and mix and now let the besan cool down for at least 10 minutes. Do not add sugar to hot besan else the sugar will melt and then your won't be able to bind the laddus. Add sugar and raisins / nuts (if you are using) once the besan is totally cool down and easy to touch. Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.

4. Then, pinch a small ball from the dough, press and roll between your palm to form a round shape. Repeat with the remaining dough. You can make around 10-12 laddus from the dough. You can garnish with nuts also. Store besan laddu in airtight container and enjoy. 

PALAK CHICKEN || SPINACH CHICKEN

My love for Chicken is never ending and this delicious Palak Chicken is all that I need to make my Sunday better. When it comes to easy and healthy chicken recipes, palak chicken or spinach chicken is one of them. This is a semi thick Indian curry of chicken and spinach that is cooked together along with spices. You can grind the spinach and cook this, I have not grinded the spinach and left them in the curry into pieces.

Ingredients:  

1. Chicken - 500 gram
2. Spinach - 500 gram (finely chopped or puree, whichever you are using) 
3. Tomato - 1 (finely chopped)
4. Onion - 2 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Green chilli - 3-4 (as per taste - slit)
7. Salt to taste
8. Turmeric powder - 1/2 tsp
9. Cumin powder - 1/2 tsp
10. Coriander powder - 1/2 tsp
11. Red chilli powder - 1/2 tsp
12. Garam masala powder - 1/2 tsp
13. Bay leaf -1
14. Dry red chilli - 1
15. Cinnamon stick - 1 inch
16. Cloves - 3-4
17. Mustard oil - 3 tsp (for cooking)
18. Butter - 1 cube / 1 tsp

Process:  

1. To start with, marinate the chicken pieces with ginger garlic paste, turmeric and keep aside for 30 minutes.

2. Heat butter and oil together in a pan and add cinnamon stick, cloves, bay leaf and dry red chilli and allow them to crackle. Add onion and fry them till soften and then add tomatoes and green chillies, saute for 5-7 minutes and then add all the powder spices and salt. Mix well. Cover with a lid and let it cook for 2-3 minutes. 

3. Add marinated chicken pieces and saute on high flame for 5-6 minutes. Stir in between. Add half cup of water, cover and simmer for 10-15 minutes. Once the chicken pieces half done, add the chopped spinach / or spinach puree (whichever you are using) and garam masala, mix well. Adjust the consistency if required and cook on medium flame for another 5-6 minutes or till done. Serve hot with steamed rice or chapati.

CHICKEN & VEG THUKPA

This is originated in Tibet and very popular in Nepal, Myanmar and many states in India as well. It is a fragrant, healthy and satisfying soup which is easy to make. Very warm and comfortable and of course a perfect meal for a busy week day or a cozy winter meal.

Ingredients:  

1. Tomato - 1 (cut into slices)
2. Ginger - 1 inch
3. Butter / oil - 1 tsp 
4. Green chillies - 1-2
5. Garlic cloves - 3-4
6. Salt
7. Black pepper - 1 tsp
8. Cumin seeds - 1 tsp
9. Carrot - finely chopped or sliced (about 1/3 cup)
10. Zucchini / Courgette Or you can use Mixed Peppers - chopped (about 1/3 cup) - I have used Zucchini.
11. Noodles - 1 packet 
12. Onion rings - chopped (2 tsp)
13. Garam masala powder - 1 tsp
14. Chicken stock - 3-4 cups
15. Chicken pieces - Pre boiled and chopped
16. Black pepper - 1 tsp

Process:  

1. In a blender combine ginger, garlic, green chillies and cumin seeds. Blend until smooth. 

2. Heat butter / oil in a pan and transfer the mixture to the pan and cook stirring occasionally. Add the chicken stock and bring it to boil. Reduce heat and add all the veggies and pre-boiled chicken pieces. Cook until veggies are a little tender. 

3. Boil noodles in another pan adding black pepper.

4. While serving add noodles to the broth and add salt, pepper (if required), garam masala powder and mix well. Garnish with Onion rings.

NOTE : If you want to make this more spicy and colorful, you can add tomato while grinding the spices along with red chilli powder. It will give a rich color to your Thukpa.

TOMATO SOUP

Tomato soup is absolutely comforting, tastes delicious and flavor packed. A good tomato soup is all about flavors, with a right balance of sour and sweetness, which I have been making for my family since decades. It is super simple to make and needs only a handful of ingredients.  The amazing thing about this soup is that it can be made in different ways & each taste different depending on the ingredients used and cooking method. Some taste so plain with less flavors while some taste very sour or runny. This one has amazingly great flavors, nice texture and of course an all time favorite one.

Ingredients:  

1. Tomatoes - 200 gram (ripe, red and less sour)
2. Onion - 1 medium size (finely chopped - Onion adds a sweet flavor to the soup)
3. Butter - 1 tsp 
4. Bay leaf - 1
5. Garlic cloves - 2-3
6. Salt
7. Cornflour - 3/4 tsp
8. Sugar - 1/2 tsp

Process:  

1. Heat butter in a pan. Then add bay leaf and garlic cloves, saute for a minute and add chopped onions. Fry them on a high flame for 2 to 4 minutes until they are slightly roasted. This brings out the sweet flavor from onions.

2. Add tomatoes and sprinkle salt (1/3 tsp) and cook until slightly soft. Cool the mixture once done and discard the bay leaf. Transfer to a blender jar and pour 1 cup water and blend to a smooth puree. Blend very well until smooth. 

3. Place a sieve over a pan or pot and pour the blender mixture and filter. Discard the coarse particles. Bring the soup to a boil on a medium heat. 

4. Meanwhile add  corn flour to half cup of water and mix well to make a slurry. (If you do not prefer corn flour in this recipe then you may add a small boiled potato and blend.) Once the tomato soup comes to a boil, simmer for 2-3 minutes. Then gradually stir in the corn flour mixture.

5. Now add sugar and stir. boil this well until the tomato soup thickens and the raw flavor of the flour has gone. Taste and adjust salt if required. When it reaches your desired consistency then add herbs and black pepper. Turn off the flame. Transfer the soup to serving bowls and garnish with herbs and cream (if you are using cream). Serve hot with croutons or toasted bread.

NOTE: If you are vegetarian, you can skip onion garlic and use the same process. 

MOCHAR GHONTO (Banana Blossom Curry)

Mocha in Bengali means Banana Blossoms. Also known as Plantain flowers, which have amazing health benefits. They are high source of vitamins and minerals and also helps to prevent infections. The magnesium in the banana blossom makes it a happy flower as it is believed to reduce anxiety and alleviate your mood. The Mochar Ghonto is a traditional Bengali preparation, where the banana flowers are cooked along with potato and aromatic spices. It is a dry curry recipe and is often served along with steaming hot rice and Ghee. One of my favorite since childhood, I have seen my mom cooking this Ghonto with fresh banana blossoms from our own garden. But here in Mumbai (in my locality), I hardly get to see this flower.

Thanks a ton to my beloved brother, whom I call as "ReepBhai", who brought these Banana blossom for me on the Bhai Phota day, when he visited us after one year (of course due to Corona, else we live in the same City). He brought these flowers and cleaned as well. Hats off ReepBhai! Sometimes the simplest things mean the most. Thank you ReepBhai, your thoughtfulness is a gift I will always treasure. 

Ingredients:

1. Banana Blossom - cleaned and chopped
2. Potato - 2 (cut into cubes)
3. Turmeric powder - 1/2 tsp
4. Red chilli powder - 1 tsp
5. Garam masala powder - 1/2 tsp
6. Sugar - 1/2 tsp or as per your taste
7. Ghee - for garnishing
8. Salt as per taste
9. Bay leaf - 1
10. Dry red chilli - 1
11. Panch Foron - 1/2 tsp
12. Mustard oil - 2 tsp
13.Grated coconut - 1/4 cup
14. Green chilli - 2-3 (slit)
15. Ginger paste - 1 tsp
16. Green cardamom - 2-3

Process:   

1. To start with making Mochar Ghonto recipe, we need to clean the banana blossom (For me, that part is already done by my brother), Lucky me.

2. Once the cleaning is done, chop the florets finely and soak them in water. Add turmeric powder and salt and pressure cook for one whistle adding half cup of water. Once cool, gently mash using the back of a ladle. 

3. Heat mustard oil in a heavy bottomed pan over low flame, when the oil starts to smoke, add bay leaves, panch foron, dry red chilli and whole green cardamom. Now add ginger paste and saute for 20 seconds. Then add the cubed potatoes, chilli powder, salt and little water and let the potatoes cook for 5-7 minutes. Once the potatoes are almost done and dry, add the cooked banana blossom, sugar and mix well. Cover and cook for another 2-3 minutes. Adjust salt and add slit green chillies. 

4. When the curry is almost done, add grated coconut, garam masala powder and stir well over medium flame and switch off the flame. Garnish with a tea spoon of ghee. Mochar Ghonto is a dry curry recipe and often served along with steaming hot rice and ghee.

PALAK PANEER

Palak Paneer is a healthy curry of spinach (palak), fragrant Indian spices and cottage cheese (paneer). It was traditionally a North Indian winter dish but now all year through it is available in most parts of the country's restaurant menu card, and we also cook this at home not only during winter, but almost through out the year. It is so easy to cook and a favorite dish to many of us. 

Ingredients:

1. Spinach 350 grams 
2. Paneer - 200 gram
3. Garlic cloves finely chopped - 3
4. Ginger - 1" finely chopped
5. Green chilli - 2-3 as per your taste
6. Oil or Ghee - 2 tsp
7. Onion - 1 large (finely chopped)
8. Tomato - 1 (finely chopped)
9. Salt to taste
10. Turmeric powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp
12. Cumin seeds - 1/2 tea spoon
13. Red dry chilli - 1 
14. Red chilli powder - 1/2 tsp or as per taste

Process: 

1. To a pot of boiling water, add little salt and then spinach leaves to it for about 2 to 3 minutes until wilted. Take them out and put them in ice cold water. In a blender, add the spinach and make a smooth paste and set aside.

2. Heat a pan on medium heat. Once hot, add oil or ghee, add the dry red chilli and then add the cumin seeds, green chili, chopped garlic and chopped ginger. Sauté for few minutes until it starts changing color, Then add the chopped onions and tomatoes. Cook the onion for 2 to 3 minutes until soft and translucent.

3. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point. Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute. If you like you can add 1/2 tea spoon sugar also and at last 1/2 tea spoon ghee (optional). Then add paneer pieces and mix well, let the curry simmer for 2-3 minutes. 

Note : You can make this on full vegetarian way as well, without garlic and onion. Same process to follow. 

GRILLED PORK SEEKH KEBABS

Kebabs are a healthier fast food option because they are not deep fried and include salad, however kebab meat does contain fat and the amount will vary depending on the meat used.  I always wanted to try grilled kebabs at home, be it with any meat. Here is my first try on Grilled pork seekh kebabs. And is the simple and excellent recipe for for the same.

Ingredients:

1. Pork - 200 gram (trimmed and cut into 1 1/2" pieces) 
2. Ginger Garlic paste - 1 tsp
3. Garlic ginger powder - 1 tsp
4. Black pepper - 1 tsp
5. Olive oil - 2 tsp (you can use regular oil also)
6. Onion - 1 big (cut into 1" pieces) (optional)
7. Capsicum - 1 (cut into 1" pieces) (optional)
8. Tomato - 1 big (cut into 1" pieces) (optional)
9. Salt to taste
10. Fresh coriander leaves for garnishing (optional)

Process: 

1. In a large mixing bowl add pork pieces, all the powder masalas and salt and stir well until well combined. Add onion pieces, tomatoes and capsicum (whichever you are using) in the bowl. Add 2 tsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4-5 hours or if possible, overnight. 

2. Thread the kebabs onto metal skewers, alternating between meat, onion, capsicums and tomatoes. For even browning, the meat and veggies should be just touching on the skewers and not crowded together. Let your skewers stat at room temperature for 30 minutes before placing on the grill.

3. Pre heat the grill to medium / high heat. Add skewers in a single layer and grill for 8-10 minutes total. Meal skewers turn like a triangle so I have cooked about 3 minutes per side on all the sides. Grill until cooked through. Spread some lemon juice over the kebabs and let them rest for 3 minutes before serving. 

MUTTON GHEE ROAST

Mutton ghee roast is a recipe from Mangalore where the spicy & freshly ground masala paste is roasted in ghee and then tossed with cooked mutton which imparts a rich delicious flavor of the spices to the meat. Using ghee really brings out all the flavors out.

Ingredients: 

To cook mutton:

1. Mutton - half kg
2. Ginger garlic paste - 2 tsp
3. Turmeric powder - 1 tsp
4. Ghee - 2 tsp
5. Salt to taste

To make the masala: (Blend all the below masala into a fine paste)

1. Dried red chilli - 4
2. Kashmiri red chilli - 2 (optional)
3. Coriander seeds - 2 tsp
4. Cumin seeds - 2 tsp
5. Fennel seeds - 1 tsp
6. Fenugreek seeds - 1 tsp
7. Pepper corns - 1 tsp
8. Cloves - 3
9. Cinnamon stick - 1"
10. Garlic - 5-6 pods
11. Ginger - 2" piece
12. Star anise - 1

To make the Gravy:

1. Curry leaves - 10-12
2. Ginger Garlic paste - 1 tsp
3. Masala paste - 3-4 
4. Onion - 2 big (finely chopped)
5. Yogurt - 2 tsp
6. Ghee - 3 tsp

Process: 

1. Heat ghee in a pressure cooker and add the turmeric powder to it and stir. Now add mutton chunks and ginger garlic paste to cook till the mutton changes color. Add salt and 2 cups of boiling water. Cover the cooker with the lid and cook on medium flame till 4 whistles. Switch off the flame and wait till the pressure drop to open the cooker. After opening the cooker, separate the mutton chunks from the broth. The mutton broth can be used for grinding the masala.

2. In a pan, melt some ghee and add the ground masala and also add yogurt to it and mix this well with ghee. Now add the broth which we have separated initially and mix well with the masalas. Add some salt if required. Need to cook this until the gravy thickens and reduces.

3. Now you can see the gravy is nice and thick, the ghee which we have added has oozed out and its time to add the cooked mutton pieces and mix well with the gravy. After mixing nicely cook this for another 5-10 minutes on medium flame. Finally add some curry leaves for garnishing and turn off the flame. Mutton ghee roast is ready to serve with hot steamed rice. 

MATAR PANEER (Pure Veg Recipe)

Matar paneer is one of India's most popular paneer dishes. In most Indian homes, it is made during the winter when fresh peas are in season. However it can also be made with frozen peas anytime around the year. This dish you will always see in the menu card specially in Northern Indian Restaurants. It's festive season and paneer is something that is quick to make and every one loves paneer, isn't it? So, lets make this easy and tasty recipe quickly. 

Ingredients: 

1. Paneer - 250 gram (If using store bought paneer, soak in warm water for 10 minutes before using)
2. Green peas - 1/2 cup (If using frozen, soak in warm water for 10 minutes before using)
3. Oil - 1 tsp
4. Cardamom - 2
5. Black pepper - 3-4
6. Cumin seeds - 1/2 tsp
7. Ginger - 1 inch (chopped)
8. Green chillies - roughly chopped (as per your taste)
9. Tomatoes - 3 medium (roughly chopped)
10. Cashew - 10-12
11. Ghee - 1 tsp
12. Bay leaf - 1
13. Red Chilli powder - 1/2 tsp
14. Coriander powder - 1/2 tsp
15. Garam masala powder - 1/2 tsp
16. Turmeric powder - 1/4 tsp
17. Salt to taste
18. Sugar - 1/2 tsp (optional)
19. Plant yogurt / Or fresh cream - 1 tsp

Process:

1. Heat one tsp oil in a pan on medium heat. Once the oil is hot, add 2 cardamoms, pepper, cumin seeds and saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

2. Add cashew nuts, ginger and green chilli and cook for 3-4 minutes. Add tomatoes and cook for another 3 minutes by covering with a lid, until the tomatoes are really soft.

3. Remove the pan from heat and let the mixture cook down a bit, once it has cooled down a little, grind to a smooth paste and set aside.

4. Heat a tsp of ghee on the same pan and add the bay leaf and then add red chilli powder, saute for few seconds until you see a nice bright red color. Then add the prepared tomato paste back to the pan and mix well. Add all the powder masala, salt and sugar, mix well and cook the spices for a minute.

5. Whisk in 1 tsp yogurt or fresh cream (whichever you are using) stirring continuously until it mixed well, and then add water to the pan and let it come to boil. Add paneer cubes and green peas. Stir and then cover the pan. Let it simmer for 3-4 minutes on medium heat. Sprinkle some garam masala on top. Goes well with steamed rice, jeera rice or rotis. 

ALOO POSTO

Posto is the Bengali name of poppy seeds, and a part of Bengali cuisine. Aloo posto is a simple Bengali side dish made with potatoes cooked in a poppy seeds paste. The seasoning is also light with just salt and green chillies. You can however add pinch of turmeric powder if you wish to. To just say it is a simple side dish from Bengali cuisine, would be downplaying the importance of posto and especially aloo posto in a Bengali household. No Bengali kitchen is complete without posto in its spice cupboard. A saying goes like "You cannot keep away posto from Bongs".

Ingredients: 

1. Mustard oil - 2 tsp
2. Sugar - 1/4 tea spoon
3. Salt to taste
4. Potatoes - peeled and cut into cubes or fingers
5. Green chilli - 3-4 slit
6. Turmeric powder - a pinch  (optional)
7. Poppy seeds (Khuskhas or posto) - 3 tsp (soaked in 1/2 cup water)
8. Kalonji (kalo jeera) - 1/2 tea spoon

Process:

1. To make the posto paste, sieve the soaked poppy seeds into the smallest blender jar, add 2 chopped chilli (or as per your taste) and some water to help the grinding. Grind to a fine paste.

2. Heat mustard oil in a flat pan or wok. Bring it to a smoke at medium heat and then reduce the heat to low. Add kalo jeera to the hot oil When the seeds starts to sputter, add the potatoes and mix well. Cover and cook on low hear for 5 minutes.

3. Add the posto paste, turmeric powder, salt, sugar and slit green chillies. Add 1/2 cup water and mix everything well. Cover and cook for another 5-7 minutes on low heat. Occasionally stir in between to check if the water is sufficient and the potatoes are not sticking to the bottom of the pan. Cook until the potatoes are cooked through.

4. Aloo posto is basically a very thick gravy, if you want a thinner consistency add more water while cooking. Serve hot with steamed rice and dal.