SAUTEED ASPARAGUS / GREEN BEANS / MUSHROOM

Ingredients:
1 doz firm asparagus, peeled
or
1 doz green beans, cut into 2 inch pieces
or
8-10 oz button mushroom sliced

3-4 garlic cloves minced
3 tbsp unsalted butter
2 tbsp chopped parsley or dried parsley
2 tsp dried oregano
1/2 tbsp ground black pepper
2 tbsp lemon juice
salt to taste
water

Preparation:

• In a large skillet boil water and salt. Add asparagus/green beans. Return to boil, cover and cook for 1-2 minutes. Shock them in cold water.
• Heat butter in a saute pan on medium-low and add garlic, parsley, oregano, black pepper. Cook for 30 seconds. Add salt.
• Add the asparagus/green beans/mushroom. Mix and cover to cook. Stir occasionally to prevent sticking to the bottom.
• Sprinkle water if they stick to the bottom.
• Cook for about 7-8 minutes. Add lemon juice just before taking them down.

Tips:

• Cut about 11/2 inches off the asparagus from the bottom before peeling. Lightly peel from bottom to the head.
• It is not mandatory to boil and shock the asparagus and green beans. They can be sauteed as is.

GARLIC CHICKEN

This is a Halloween recipe published by the Globe magazine. What better way to keep the vampires at bay than with garlic.

Ingredients:
40 large garlic cloves, peeled
1 chicken (about 3 pounds) cut into 8 serving pieces(or 3 pounds of bone-in thighs)
2 tsp  minced fresh thyme
1 1/2 tsp minced fresh rosemary
2 bay leaves
3/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon unsalted butter
2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
salt and pepper
oil

Preparation:

• In a saute pan heat oil over low heat and add the garlic and a pinch of oil.
• Cover and cook the garlic stirring often to prevent them from sticking. Cook till the garlic cloves are browned and softened about 25-30 minutes.
• Remove the garlic to a small bowl leaving as much oil in the pan as possible and set aside.
• Rinse and dry the chicken pieces and very lightly sprinkle with salt and pepper.
• Heat the remaining oil over medium high and add the chicken. Do not crowd them, brown them in batches if necessary.
• Cook them undisturbed, until browned for about 4 minutes. Turn the chicken pieces and cook till brown for another 4 minutes.
• Transfer chicken to a large plate. Pour out all the oil only leaving about 2 tsp oil in the pan.
• Heat the oil at medium and add thyme, rosemary and bay leaves and cook stirring constantly until fragrant, about 20 seconds.
• Add the wine and adjust the flame to medium- high and bring to strong simmer.
• Simmer stirring occasionally until liquid is reduced by half.
• Now add chicken broth and return to strong simmer till the liquid is again reduced to about half.
• Add the chicken pieces along with any accumulated juices and half of the garlic cloves and return to a simmer.
• Reduce the heat to very low, cover the pan and simmer gently until the chicken is cooked through and tender for about 40 minutes turning the chicken over. If there are chicken breasts add them after 20 minutes.
• Remove the chicken to a serving plate and remove the bay leaves.
• With a wooden spoon thoroughly mash the garlic cloves in the pan to thicken the sauce. Add the remaining garlic cloves.
• Adjust the heat to medium-high and bring to a strong simmer stirring vigorously. About 4 minutes.
• Now adjust the heat to medium-low and stir in the butter. Add in lemon juice and most of the parsley and stir
• Taste the sauce and adjust the seasoning with salt and pepper.
• Top the chicken witht he sauce and the remaining parsley and serve.

POTATO SALAD

Ingredients:
5 new potatoes (or red potatoes)
1 stalk of celery finely chopped
2 tbsp chopped pimento pepper (cherry pepper)
1/2 medium onion finely chopped
1 tbsp chopped sweet pickles or dill
1 tbsp pickle juice
1/2 tbsp French's mustard
1/2 tsp dry mustard
1/4 cup mayonnaise
3 hard boiled eggs
Salt & pepper

Preparation:

• Boil the potatoes, peel and cube them. Let them cool.
• Peel the hard boiled eggs and dice them. Let them cool.
• In a bowl mix mayonnaise and French's yellow mustard to make it into soft yellow.
• Mix in the pickle juice, celery, chopped onion, pickles, salt & pepper.
• Now add in the potatoes and diced eggs and mix them well to coat them together. 
• Serve cool.

GREEK STUFFED PEPPERS

Ingredients:
2 large green/red bell peppers
1/2 cup(or 5 1/2 tbsp)  rice
1 medium onion chopped
2 cloves garlic minced
2 tsp black pepper powder
5-6 mint leaves
1 tsp dried oregano
2 tbsp tomato sauce
any grease (butter/oil/ghee)
1 potato thinly sliced
1 tbsp bread crumbs.
2 tbsp finely chopped parsley or cilantro
1/2 tsp sugar
water as needed
salt

Preparation:

• Cut the top off the pepper and scoop off the flesh and seeds from inside. Preserve the top.
• Wash and soak the rice for about 15-20 minutes.
• In a pan heat oil. Add onion, garlic, black pepper.
• After a few moments add the rice in and fry. Add the mint leaves, salt and fry for 3-4 minutes.
• Add about a cup of water to it.And add tomato sauce and sugar to it. Fry by covering for another 3-4 minutes.
• Take it out of the heat and cool it.
• Fork the peppers all around and stuff the fried mixture into it. Don't over stuff it as the rice will rise after cooking.
• Sprinkle the bread crumbs and chopped cilantro/parsley on top of it.
• Coat a baking pan with butter/oil/ghee and pour in about 1/2 inch of water. Add oregano and salt to the water and mix it.
• Cover the peppers with their tops and place them in the pan.
• Add the thin sliced potatoes to the water.
• Bake it at around 375F (180C).

SWEET TOMATO CHUTNEY

Ingredients:
4 medium sized tomatoes
1 tsp mustard seeds
1/2 cup dried dates / raisin / cranberry
1tsp turmeric powder
3 tbsp sugar
1/2 tsp salt
1/2 cup water (if needed)
1 tbsp oil

Preparation:

• Cut the tomatoes into 1 inch cubes.
• Heat the oil in a pan. Add the mustard seeds and let the seeds pop.
• Add turmeric powder to it.
• Now add in the tomatoes.
• Add salt and sugar and let it cook for about 5 minutes.
• Now add the dried fruit (whichever you are using.
• Cook the tomatoes on medium-low flame for another 10 minutes till the tomatoes become tender.
• Add a little water if needed.
• Serve it warm.

TAMARIND RICE (PULIHARA)

Ingredients:
1/4 cup peanuts
11/2 tsp urad dal
1 1/2 tsp chana dal
1 tsp mustard seeds
1 pinch asafedita (hing)
2-3 sliced green chilies
1 tsp sliced ginger
7-8 curry leaves
2 tsp red chili flakes
3 tbsp tamarind paste
1 tsp turmeric powder
1 cup rice, freshly cooked
1/4 cup water
3 tbsp oil
salt to taste

Preparation:

• Heat oil in a frying pan fry the peanuts till they are brown. Keep them aside.
• Now in the remaining oil, add chana dal, urad dal and mustard seeds and asafedita. Fry them till they are light golden brown and the mustard seeds have popped.
• Add the sliced green chilies, sliced ginger and curry leaves and fry them for a minute.
• Now add the red chili flakes and the peanuts and mix well.
• Add the tamarind paste, turmeric powder, salt and little water and cook the mixture for about 2-3 minutes.
• Mix in the freshly cooked rice. 
• Serve hot

Tips:

For people who like it a little sweet can add 1 tsp of jaggery to the tamarind paste while cooking.

CHILLI CHICKEN

Ingredients:
1/2 lb boneless chicken(cut in 1" cubes)
3 tbsp soya sauce
1 egg
2 1/2tbsp corn flour
5-6 green chilies, finely chopped
2 green onion tops, finely chopped
1 tsp garlic paste
1/2 tsp white pepper powder
a pinch of ajinomoto (optional)
1 tsp sugar
salt to taste
2 cups chicken broth/water
oil to fry

Preparation:

• Take 1 1/2 tbsp soya sauce, 1 1/2 tbsp corn flour, egg, salt in a bowl and marinate the chicken pieces in the mixture for about 15 minutes.
• Heal oil and deep fry the chicken pieces till golden brown.
• In a separate wok/kadai, heat 1 tbsp of oil add garlic paste and green chilies and saute` for a few seconds.
• Add 2 cups of chicken broth or water and bring it to boil. Add sugar, pepper powder, salt, ajinomoto and remaining soya sauce.
• Add the fried chicken pieces to it and cook for a dew minutes.
•  Dissolve the remain corn flour in 1/2 cup water and it to the curry stirring to avoid lumps. This makes the gravy thick. Cook. for 2-3 minutes
• Serve chili chicken garnished with green onion tops.

Tips:

You can add 1 inch cut cubes of onion and green peppers to it when the mixture of garlic paste and green chili is frying (before adding chicken broth/water).

BAKED RED POTATOES

Ingredients:
4 large unpeeled red potatoes
1tbsp butter; melted
3 cloves minced garlic
1 stem green onion finely cut
1/4 tbsp black pepper
3/4 tbsp dried oregano
1 tbsp dried onion
3/4 tbsp salt
shredded cheese to garnish

Preparation:

• In a bowl mix garlic, green onions, black pepper, oregano, dried onion and salt.
• Cut the potatoes into wedges (about 1 inch thick).
• Mix the potato in the bowl and toss.
• Preheat the oven to around 425F
• Coat a baking pan with melted butter and add the mixture to it. Sprinkle the cheese on top of it
• Bake the potatoes till golden brown (around 1/2 hour). Halfway through the baking, stir the potatoes.

VEGETABLE CUTLET

This recipe has been handed down from my mother. One bite of it takes me back to my childhood.

Ingredients:

2 potatoes boiled
1/2 carrot grated
1/4 beet root grated
1 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp chaat masala
1/2 tsp garam masala
1 tsp red chilli powder
salt to taste
oil for frying
3-4 tbsp corn flour
1/4 cup milk
1 cup bread crumbs

Preparation:

• Boil the potatoes and mash them.
• Add salt, red chilli powder, garam masala, chaat masala, cumin powder, coriander powder and mix them well.
• Now add the grated carrot and beet root and mix them with the mashed potato.
• Heat about 2 tbsp oil in a frying pan. Add the mashed mixture to it and fry it for about 5-6 minutes.
• When the mixture cools down, take handful of the mixture and make oval patties out of it.
• In a flat bottomed bowl mix corn flour and milk In another plate take the bread crumbs.
• Now dip the patty in the corn flour-milk mixture and then roll it in the bread crumbs. To make a crispier cutlet dip it again in the corn flour-milk mix and roll it again in the bread crumbs.
• Heat oil in frying pan. Shallow fry the cutlets.
• Serve them hot with onion rings, cucumber slices and ketchup. 

DAL MAKHANI

Ingredients:
2 cups whole urad dal
1 large onion chopped
1 large tomato chopped
3-4 green chillies chopped
2 garlic cloves minced
1/2 tsp ginger grated
2 tsp coriander powder
1 tsp garam masala
1/2 tsp cumin powder
1 tsp turmeric power
1/2 tsp red chilli powder
1/2 cup stirred fresh cream (malai)
2 tbsp plain yogurt
1 tbsp butter
Fresh coriander for garnish
salt to taste

Preparation:

• Soak the dal overnight in water. 
• In a pressure cooker add the soaked dal, water, chopped onion, tomato, ginger, garlic, green chillies, coriander, cumin, red chilli powder, garam masala, turmeric, salt.
• Pressure cook them in high flame for about 5 minutes and then in low flame for around 20 minutes.
• After opening the cooker, keep cooking the dal in low flame.
• Add the cream and yogurt and continue stirring every few minutes to avoid it being stuck in the bottom.
• Keep mashing them as you stir so that the dal becomes half whole half mashed and it gets a medium thick consistency.
• Keep cooking for about 35-40 minutes. Add the butter just 2 minutes before taking it down.
• Garnish it with coriander and butter
• Serve with rice, roti, parothas or naan.

Tips:

You can add 1/2 cup of Kidney beans (rajma) along with the urad dal.

CRISPY GREEN BEAN FRIES

Ingredients:

1 egg beaten
1 cup milk
4 cups chicken broth / water
6-8 ounces green beans cut to about 2 inches
1 cup all-purpose flour
1 cup plain breadcrumbs
3/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp black pepper powder
oil for frying

Preparation:

• Bring the chicken broth/water to boil. Add the beans and bring to boil for about 15 minutes.
• Now plunge the beans in ice cold water to prevent them from getting soft.
• In a bowl beat the egg with milk. In another bowl mix the bread crumbs with salt, black pepper, onion powder and garlic powder. And take all-purpose flour in another bowl.
• Remove the beans from the cold water and coat them in flour. Shake off the excess flour and dip them in egg-milk mixture and then coat them in the breadcrumb mixture.
• Heat oil in a fryer and fry the beans for about 1 minute or till they are golden brown.
• Drain them on a rack or paper towel.
• Serve hot as appetizer with dips like blue-cheese or ranch or wasabi-cucumber ranch.

CHICKEN 65

This recipe was given by my brother-in-law even before he married my sister. This is now one of our favorites at our home and also among my friends who keep asking me for it.

Ingredients:
1/2-1 lbs boneless chicken cut in small pieces
2 tbsp lemon juice or vinegar
1/2 cup all purpose flour (maida)
1 tbsp corn flour
1 egg
1 tsp black pepper
1 tsp red chilli powder
2 cloves garlic cloves
8-10 curry leaves
3-4 green chillis finely chopped
2 tbsp plain yogurt
salt to taste
oil for frying
2-3 drops red food color (optional)

Preparation:

• Marinate the small cut pieces with lemon juice/vinegar and salt for about 30 minutes.
• In a bowl mix the flour, corn flour, egg, black pepper powder, red chilli powder and add salt. Mix it into a batter. Add the color if you want.
• In a pan heat the oil.
• Mix the chicken pieces in the batter and fry them till they are brown.
• In another pan heat a little oil.
• Now add the garlic, curry leaves and green chillies.
• Fry for a few seconds and add the yogurt.
• After frying for 1-2 minutes add the fried chicken pieces.
• Serve hot as an appetizer

GHUGNI

Ingredients:
2 cups soaked white peas
2 tbsp oil
1 small stick of cinnamon
3 pods cardamom
1 bay leaf
1 tsp ginger  grated
1 tsp garlic  finely chopped
1 onion chopped
1 tomato chopped
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp tamarind paste
salt to taste

Preparation:

• Soak the peas overnight. Boil it till it is soft.
• Heat the oil and add garlic and ginger to it. Add cardamom, cinnamon and bay leaf to it.
• Add onion to it. Fry them till they are soft and pink.
• Now add the tomatoes and tamarind and fry.
• When the tomatoes turn soft and pulpy add cumin, coriander, turmeric and chilli powder. Fry them well.
• Now add the boiled peas to it with a little water.
• Add salt to taste. Let them boil.
• Add garam masala and simmer for a few minutes.
• Garnish with coriander leaves and onion rings.

PEANUT/GROUNDNUT CHUTNEY

Ingredients:

1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis, de-seeded
small lemon sized tamarind paste
3 garlic flakes, crushed
salt to taste
3/4 cup water
1 tsp oil

Ingredients for Tadka:


1/2 tsp mustard seeds
1/2 tsp split black gram dal
8-10 curry leaves
1/2 tsp oil

Preparation:

• In a pan heat oil and add the garlic and red chillies, stir fry for a few seconds.
• Now add the sliced onions and saute for another 2-3 minutes. Remove from heat and allow it to cool.
• Now grind the peanuts, sauteed onion and garlic, tamarind along with salt and half a cup water.
• Now for seasoning heat oil in a pan and add the mustard seeds.
• Once the mustard seeds splutter add the split gram dal and let it turn golden brown.
• Now add the curry leaves and remove it from heat.
• Pour it over the chutney and serve it with idlis or dosas.

SAUTEED BRUSSELS SPROUTS - INDIAN STYLE

Ingredients:


1/2 lb Brussels sprout
1 tbsp oil
1 tbsp mustard seeds
8-10 curry leaves (kadi patta)
1 tsp turmeric poder
1/2 tsp chilli powder
2 tbsp plain yogurt
1/2 cup water
salt to taste

Preparation:

• Wash and cut the Brussels sprouts into quarters
• In a skillet heat the oil till it shimmers and add the mustard seeds. Let the seeds pop
• Now add the curry leaves. Don't let it burn.
• Add the turmeric powder, chilli powder and salt. Let them fry for a minute
• Add the brussels sprouts and sautee them stirring occasionally for about 7 minutes.
• Add water if it starts to stick to the bottom.
• Just before taking it down add the yougurt, stir for about a minute and take it down.
• Serve them hot as a side dish.

VEGETARIAN CHILLI

Ingredients:
1 1/2 lbs dried red kidney beans
1 tbsp canola oil
2 medium onions, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, finely chopped
2 tbsp chilli powder
1 tsp dried oregano
1 tsp ground cumin
2 cans (28 ounces each) diced tomatoes
5 cups water
1 1/2 cups bulgur
Salt and pepper to taste
1 ripe avocado, peeled and dice
1 cup shredded cheddar

Preparation:

• In a large bowl, combine the beans with enough cold water to cover them by several inches, soak overnight at room temperature. 
• Drain the beans, set aside.
• In a large skillet heat the canola oil over medium heat.
• Add the onions, pablano and jalapeno peppers, garlic, chilli powder, oregano and cumin. Cumin, stirring occasionally for 5 minutes or until the onions are tender.
• Add the tomatoes, beans and water. Bring to boil, lower the heat and cover. Simmer, stirring occasionally for 1 hour. The mixture should be soupy; add more water if necessary.
• Stir in the bulgur, salt and black pepper. Recover the pan and simmer, stirring occasionally for 20 minutes.
• Taste for seasoning. Add more salt and black pepper, if you like.
• Ladle into bowls and garnish with avocado and cheddar.

KASHMIRI DUM ALOO

Ingredients:

900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg


Preparation:

• Scrape the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours
• Dry the potatoes on a cloth and heat the ghee or oil.
• Deep fry the potatoes until golden brown. Drain and set aside.
• Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
• Grind the paste ingredients to a fairly smooth paste and stir into the onions.
• Cook for 10 minutes. Stir in the tomato puree, curd and salt.
• Add the potatoes and hot water and stir over a low heat for  minutes.
• Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

PICADILLO, MEXICAN STYLE

Ingredients:

3 tablespoons olive oil
1 large onion,chopped
1 baby leaf
Salt and black pepper
1-1/2 pounds lean mutton
2 medium serrano chili peppers, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1-1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme
1/4 cup tomato paste
1/2 cup low-sodium chicken broth
1    14-1/2- ounce can diced tomatoes
1 medium Yukon Gold or redskin potato, peeled and cut into 1/4-inch cubes(about 2 cups)
1/2 cup raisins
3/4 cup green pimento-stuffed olives, quartered, plus 2 tablespoons brine
1 tablespoon cider vinegar
4 medium scallions(green onions), sliced
1/3 cup sliced almonds, toasted

Preparation:

• In a very large skillet over medium-high heat, heat the oil until shimmering. 
• Add the onion, bay leaf, and 1/2 teaspoon salt and cook, stirring frequently, until onion softens, about 4 minutes. Add the meat and cook until no longer pink, about 7 minutes; spoon off fat, if desired. 
• Add the serrano peppers, garlic, cumin, cinnamon, cloves, oregano, thyme, and tomato paste, and cook, stirring constantly, until fragrant, about 1 1/2 minutes. 
• Add the broth, tomatoes, and potato, stir to mix, adjust the heat to high, and bring to a strong simmer. Adjust the heat to medium-low, cover, and cook, stirring and scraping bottom of skillet occasionally, for 15 minutes.
• Add the raising, olives and brine, 3/4 teaspoon salt, and black pepper to taste, replace cover, and continue cooking, stirring occasionally, until potato is tender, about 20 minutes. 
• Remove the cover, add the vinegar, and continue to simmer, stirring occasionally, until thickened but still saucy, 3 to 8 minutes longer. 
• Remove the bay leaf. Taste and adjust seasoning with salt and black pepper, if necessary. 
• Stir in most of the scallions and serve, sprinkling each portion with remaining scallions and the almonds

GOBI MANCHURIAN

I had this in a Indo-Chinese restaurant and they were amazing. So I just had to find this recipe. My husband now prefers the one that I make rather than going to the restaurant to have them.

Ingredients:

1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Green Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto ( not recommended if you are health conscious)
2 tbsp Soya Sauce
2 tbsp Green Chili Sauce
2-3 tbsp Tomato Ketchup 

1 tbsp Vinegar
2 tbsp Oil

Preparation of gobhi manchurian :

• Make a paste of maida, corn flour and salt using water.
• Take a tsp. of ginger and garlic paste, add it to the paste.
• Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
• Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
• Now, mix aginomoto, soya sauce, vinegar, green chlli sauce and tomato sauce to it.
• Add fried Gobi kept aside and mix well. Keep in mind that all the sauces have salt in them so season accordingly.
• Garnish it with coriander leaves. Serve the gobi manchurian hot.

Starting Up

I love cooking. And I love not only to cook the regular one but I also love to learn new ones. During all the years of experimenting with new recipes, I have found that some of them I just love and want to keep on making. Some of them I keep for special occasions like when I invite guests. But there are so many that I keep forgetting their recipes. Well I do have to say that I don't have so good a memory that I can remember all of them. So I thought this is the ideal place to keep a record of all my favorite recipes. They have been collected from various places which includes the internet, cooking magazines, newspapers and the good old word of mouth. My subsequent blogs will be only records of the recipes that I collect. Any other thing will be added only if there are special notes related to the recipe that I post.