Rava Upma

Serves : 4

Ingredients

1.  1 cup semolina (sooji)

2.  1 medium onion (peeled and chopped)

3.  5-6 curry leaves 

4.  1/2 tsp Mustard seeds

5.  2 tsp white urad daal

6.  1-2 dry red chilies

7.  1+1 tbsp ghee (clarified butter)

8.  1 tbsp coconut powder

9..  Juice of ! lemon

10..Salt (to taste)

11. Ghee (clarified butter)

Method

1. Heat 1 tbsp ghee in a pan. Add semolina and bhunoo until light brown. Switch of the flame.

2. Now, heat another tablespoon of ghee in a heavy bottom pan. Add mustard seeds, dried red chilies and urad daal, when they begin to splutter, add onions, and curry leaves and saute for 2 mins..

3. Add salt and water. When the water starts boiling, add the roasted semolina. 

4. Now cook until the water is completely absorbed by the semolina. Keep stiring continuously. 

5. Finish with coconut powder and lemon juice. Serve Hot!

ENJOY!!

The Tree of Life

Ingredients

1. 1 big cauliflower 

2. Oil (for deep frying)

For Marinating the cauliflower

1. 2 tbsp ginger-garlic paste

2. 1/4 tsp black pepper powder

3. 1/4 tsp turmeric powder

4. 1/2 red chili powder

5. Salt

For the Gravy

1.   4 medium tomatoes (blanched,peeled and pureed)

2.   2 small onions (pureed)

3.   Achaari Masala (a pinch of fennel seeds, fenugreek seeds and black seeds/kalonji roasted and powdered)

4.   1 1/2 cashew nut paste

5.   1/2 cup fresh cream

6.   20-30 g butter

7.   1/2 tsp ginger-garlic paste

8.   2 tsp coriander powder

9.   1/4 tsp black pepper powder

10. 1/2 tsp red chili powder

11. 1/2 tsp garam masala

12. Pinch of sugar

13. 2 drops gulab jal 

14. Fresh coriander leaves (for garnishing)

15. 2 tsp cornflour (add 2-3 tbsp water in it to make a paste)

16. Salt to taste

17. Oil

Method

1. Cut the cauliflower vertically along the centre and then cut out a thin slice. The slice will look like a tree.

2. Using all the ingredients mentioned for marinating, marinate the cauliflower for about 15-20 mins.

3. Heat oil in kadhai and deep fry the cauliflower on low flame until cooked.

4. Take it out on an absorbent paper.

For the Gravy

1. Heat oil in a pan. Add ginger-garlic paste and onion paste and saute until the onion paste is cooked.

2. Add salt, coriander powder, red chili powder, black pepper powder and achari masala. 

3. Now. add the tomato puree and cook it till the masala leaves the sidesof the pan.

4. Once the masala is cooked, add around 1 1/2 cups of water and the cornflour paste. 

5. Add butter, cream,sugar,cashew nut paste and gulabjal. Cook with the lid on for 5-10 mins. 

6. Finish with garam masala and switch of the flame.

Assembling 

1. Pour the gravy in a serving plate and place the cooked cauliflower on top of it.

2. Garnish with fresh cream and coriander leaves.

3. Serve hot.

ENJOY!!

Stuffed Buns

Yield : 2 medium buns 

Ingredients

For the Bread

1. 1 1/2 cup all purpose flour

2. 1 tsp yeast (dissolved in 1/4 cup lukewarm milk along with 1 tsp sugar)

3. Pinch of salt

4. 1-2 tsp sesame seeds 

5. 1 egg white

6. Milk (for kneading)

For the Stuffing

1.   200 g cottage cheese (crumbled)

2.   1/2 capsicum (finely chopped)

3.   1 small onion (peeled and finely chopped)

4.   1/2 tsp black pepper powder

5.   1 tsp red chili powder

6.   1/2 tsp turmeric powder

7.   1/2 tsp garam masala powder

8.   1 tsp lemon juice

9.   Salt to taste

10. Oil

Method

1. Mix all the ingredients for bread (except sesame seeds and egg white) in a bowl and knead a soft dough using milk. Keep the dough aside for at least 45 mins

2. Heat oil in pan. Add onions and capsicum and saute for 3-4 mins.

3. Add all the spices, lemon juice and crumbled cottage cheese and mix. Switch off the flame and let the mixture cool down.

4. After 45 mins, the dough should be double in volume. Take half the dough on a dusted surface and roll out a thin circle.

5. Place the stuffing in centre and fold the circle to form any shape of your choice (I made cylindrical rolls). Make sure you seal all the edges using the egg white.

6. Brush egg white on top of the bread and sprinkle some sesame seeds.

7. Bake in pre heated oven at 200 °C for about 20 mins or until brown.

ENJOY!!

Tandoori Garlic Paratha

Yields : 4-5 parathas

Ingredients

1. 2 cups wheat flour

2. Water (for kneading)

3. 3 tbsp butter (at room temperature)

4. 1/2 tsp black pepper 

5. 1 tsp red chili powder

6. 3-4 garlic cloves (crushed)

7. 1/2 tsp garam masala

8. 2-3 tsp dried fenugreek leaves (kasoori methi)

9. Salt to taste

Method

1. Knead a soft dough using wheat flour and water. Let it rest for 15-20 mins.

2. Take butter in a bowl. Add crushed garlic, salt, black pepper powder, red chili powder and garam masala   to it.

3. Roll out a small chapati from the dough. Spread the garlic butter on it. Sprinkle a pinch of crushed and dried fenugreek leaves.

4. Fold it to from a ball. Roll it out again to form a chapati.

5. Bake the chapati in an electric tandoor/oven at 250°c until cooked.

6. Serve hot with butter.

ENJOY!!

Choco-Chip Muffins

Yields : 4-5 muffins

Ingredients

1. 100 grams all purpose flour (maida)

2. 100 grams powdered sugar

3. 100 grams unsalted butter (at room temperature)

4. 1/2 tsp baking powder

5. 1/2 tsp vanilla essence 

6. 2 eggs

7. 40-50 grams choco-chips 

Method

1. Take soft unsalted butter in a bowl. Add powdered sugar to it and using a wooden spoon mix slowly until it forms a creamy texture.

2. Beat the eggs and add them to this mixture. Make sure you add one egg at a time.

3. Sieve all purpose flour and baking powder together and slowly fold into the butter mixture.

4. Add choco-chips and vanilla essence.

5. Grease muffin molds and pour the mixture into them. Filing only half of the molds.

6. Bake the muffins in a pre-heated oven at 180 °c for about 20 mins or until the muffins are spongy to touch.

7. Cool the muffins on a wire rack, demold them and serve.

ENJOY!!