Italian Recipe - Spinach Frittata

Ingredients:
3 Eggs
1 cup Milk
1 bowl Spinach leaves
3 cherry tomatoes
2 cloves minced garlic 
1 cup Grated Cheese
Pinch of Black pepper powder
Pinch of salt
Olive Oil


Method:

• In a bowl beat eggs with Milk.
• Place a pan to heat & add Olive oil.
• Add garlic, tomatoes spinach to the pan & fry.
• Now add the eggs & milk mixture to the pan.
• Top with Cheese & sprinkle pepper powder & salt.
• Then turn the frittata around to make sure it bakes well from both sides.

Spread some grated cheese on the top & Spinach Frittata ready to be served!

Shrimp Spaghetti (Italian Recipe).

Ingredients:
Spaghetti
250gm peeled Shrimp (6pcs).
4 Cherry Tomatoes
2 cloves of Garlic minced
Parsley
Pinch of Pepper Powder
Pinch of Paprika powder
2tsp Chili Sauce
Salt to taste
Olive Oil
Grated Cheese

Method:

• Add Spaghetti in water & add some salt & oil while boiling.
• On other hand heat the pan & pour some olive oil & fry garlic, tomatoes & Shrimp together.
• Add the boiled spaghetti to the pan mixture after draining off the water from it.
• Add salt, pepper, paprika, chili sauce & mix well.
• Add the grated cheese on top & stir to mix well.
• Garnish with parsley.

Tandoor Chicken (Grilled).

Ingredients:
Chicken Legs.
1 cup all purpose flour

2tsp Chilly sauce
2tsp Soya sauce
Pinch of  ajinomoto
Pinch of salt to taste
Pinch of Pepper powder
1 + 1/2tsp Paprica powder.
Oil to grease.
Lemon.
Coriander leaves.


Method:
Marinate the chicken with all ingredients for more than 30mins & squeeze lemon on top (Tip: Prick with fork the chicken leg pieces to ensure all spices are absorbed well).


Now grease all the marinated pieces with oil & place them on grill & turn On the oven at the adjustable Grill temperature & grill for 20 -25 mins. Make sure that you don't forget to turn your pieces to get them grilled from all sides.
When cooked well garnish with coriander leaves.

Chocolate Cake (Eggless).

Dear Chocolate Lovers,
Here i come up with a most delighting "Chocolate Cake" for all chocolate lovers like me 
:-)
Fully chocolate dipped with full of chocolates & no eggs.

Ingredients:
All purpose flour 500 gm (Maida)
Butter 100gm
Condensed milk 450gm
Cocoa Powder 2tsp
Baking powder 1tsp
100ml Coke.


Chocolate Toppings:
Chocolate 3 cubes
Butter 1 cube
Condensed Milk 2tsp.


Method:

• Step by step Add well all Ingredients of the cake together to form a fine batter with the help of hand blender.

1. Flour
2. Melted Butter
3. Condensed Milk
4. Cocoa Powder
5. Baking Powder
6. Coke (You can replace coke with milk but coke act more as an rising agent with baking powder). 

(Tip: The softness of cake depends mostly on how well the batter is formed creamy).

• Now, Grease the Oven bowl with oil or sprinkle some flour so it ease the removing of cake after being baked.
• Spread the batter in oven bowl & keep in Microwave at adjustable temperature for 25 -30mins.
• Till the cake gets baked heat up the pan & add the topping ingredients to melt in pan.
• Remove the cake from the Oven once checked & made sure that batter doesn't sticks to toothpick when the cake is fully baked.
• Take the cake on the plate by reversing the bowl upside down & spread the chocolate toppings on the cake & decorate it in your own style as i have used some crunchy dry fruits in my style.

Hmm.... Cake can serve the purpose of either gifting on birthday's or treating any occasion for your loved ones with something out of your own effort & not the readymade from outside, just like i remember homemade cakes by mom on my every birthday making it so specially memorable for me :-) so why not try it!!!!

Khandvi Recipe (Gujarat's Special).

Dear Friends,
I would also like to share my one of the favorite traditional Gujarati recipe "Khandvi".
without which any "Gujarati Daawat" is incomplete! & Believe it that its very simple & easy to make once you have practiced making it more than a time.


Ingredients:
Besan 100gm
Curd 50gm
Water as required to form a batter.
Salt to taste.

For tempering:
1tsp mustard seeds
2 green chillies finely chopped
Pinch of asafoetida (Hing)
Grated Coconut (optional)
Coriander leaves for garnishing.


Method:

• In a bowl mix well Besan, curd, Salt & Water.(Batter not too thick or thin but creamy).
• Pour the batter in vessel & keep stirring on low flame till besan cooks well & batter starts thickening. (Test it by spreading the pinch of batter on a flat surface if gets rolled well that means its done but if it sticks to the surface that means it needs to be cooked on the flame for some more time).
• When the mixture is cooked well then immediately without letting it cool down spread the batter across the marble platform of the kitchen.
• Spread it evenly into a very thin layer.
• Now with the pizza cutter or knife start cutting into long stripes.
• After finishing cutting start rolling the stripes in the proper khandvi roll type & place them on the plate.
• On other hand start preparations for tempering, by heating the oil in a vessel & add mustard seeds & let them splutter & add asafoetida & green chillies.
• Finally spread with the help of spoon the oil on every khandvi to ensure spices adds to every piece.
• Garnish with coriander leaves & grated coconut.

Enjoy your khandvi either in a breakfast or as evening supper or as an delight to your Daawat :-)

Rice Phirni' Gudi Paadwa Special.

Happy Gudi Paadwa!

Here i have my Gudi paadwa special recipe "Phirni" which am sure you all sweet lovers will love to eat on such auspicious occasion of New Year.

Ingredients :

1/2 cup Soaked rice paste.
1/2 ltr milk.
1/2 cup sugar ( Can be reduced if required as per the preference for diet conscious)

Cardamom

Dry fruits.

Method:

Add soaked rice paste to milk & let boil.

Add sugar to the mixture & stir well till the mixture turns thick.

On the other hand take ghee in a pan & add all dry fruits to the same.

Then add the dry fruits in the ghee to the phirni.

Keep in freeze to cool.

Ummm...Delicious "Phirni" ready to be served as a sweet dish to delight your dine on "Gudi Padwa" :-)

Kadi baati in hot summers recipe.

Hmm, so my Viewers, doesnt that name "Kadi Baati" makes you a bit surprised & curios to know that so far we had been hearing about "Daal baati" but now what is this new name somewhere similar but sounding unique ie; so called " Kadi Baati".

Yeah friends its an new addition to my experiments list that i tried with keeping in mind the importance of keeping our body cool in such hot summers.

So let me end your curiosity by sharing this recipe for you all to know & try my new recipe so called "Kadi Baati" :-)

Ingredients :

• 1 cup Curd.
• 3 tbsp Besan
• Green Chilly.
• Ginger & garlic paste
• Turmeric powder
• Salt
• Chopped onion.

For Tempering :

• Coriander seeds
• Cumin seeds
• Fenugreek seeds
• Ajwain.
• Mustard seeds
• Udid dal

Method:

• Add 1/2 cup water , salt to besan & mix well.
• Mix curd to the besan mix & run in mixer, if required add some water to it so it forms into thick paste.
• In a pan pour oil & add all tempering ingredients to temper, add onion, green chilly & ginger garlic paste to it & let onion turn to light brown color.
• Add turmeric powder.
• Then add Besan & Curd mixture to it
• Add salt to taste & keep to boil on small flame.

For Baati :

Knead the dough of Wheat flour, salt, turmeric powder, coriander & cumin powder , ajwain & chilly powder.

make the small doughs out of it & deep fry in Ghee till they cook well.

Once the Kadi comes to boil, leave baati's in Kadi & keep stirring.

Stirr well till the kadi boils well & baati softens in kadi.

Finally Kadi baati ready to be served with khichade or plain Rice :-)

Baingan (Brinjal) Pakode.

Hi all,

Its very nice to come up with a new recipe with some new spices & self experiments :-)

This is what my personal belief derived from the satisfaction that i got to have something unique served at the dinning & have been complimented by,

Yeah thats the truth that happened with me when i made some more experiments in making pakodes out of something which was lying in the Freeze at home to my surprise just because of some perceptions of my family members that "Vaangi nako amala" the exact Maharashtrian accent used at our home :-/ which means "we dont want to eat Brinjal".

So this gave me an opportunity once again to prove my excellence to my Mom that i can make eat others what has been lying in her custody for so long :-P

So here what i did:

• I chopped the brinjals in a round shape.
• On other hand i added Besan in water with Ginger Garlic Paste, a pinch Turmeric powder, Salt to taste, Coriander powder, a pinch Ajwain & cumin seeds powder.

• Then i mixed well the round chopped brinjals in Besan, marinated them well with besan.

• Lastly i fried the every single marinated brinjal piece in oil poured in the pan till they turn light yellow color. (Tips : If you want the Pakodas to become more spongy you can add a pinch of eatable soda powder to the besan mixture).

Hmm, now as said in my last posts too put the pakodes on tissue paper for extra oil to get soaked making pakodas more healthier, especially for those so called diet conscious at your home :-)

Carrot Halwa (My Winter Special)

Do you think of enjoying the winter season without having some of the winter specials in your menus??? ;-) Really not,
So here is something i want to share about my winter special menu as i could not resist the temptation  after seeing those red fresh carrots on my way to market with my mom on the cool streets during winter!!!

Ingredients :

1 Kg Carrot

250gm Sugar

250gm Maawa or Milk Powder or Milk Maid (Tips : the proportion of milk maid or powder may vary by reducing the quantity if sugar is already added)

1/2 Bowl Ghee

Dry Fruits for Garnishing.

Method :
1st keep scraped Carrot for steaming till it starts leaving water from it &
is dried.
Then add sugar to it & keep for further steaming & once sugar is mixed well with
the carrot add Maawa or Milk Powder or Milk-Maid to the Halwa.

Stir till all ingredients mix well then add Ghee to the mix & let
Halwa become soft & dry for Garnishing with dry fruits toppings & ready to
serve.

Aloo (Potato) Chaat! Fasting Snacks.

Ingredients :
Potato
Curd
Cumin Powder
Salt


Method :
Boil Potatoes & cut them into pieces.
Deep fry the pieces in oil till they turn crispy, light brown color.

Add the fried pieces in Curd.
Add Cumin powder + Salt to taste & stir well.

Keep the mixture for sometime in fridge to chill & serve cool to have with Lunch or dinner or just have it as the fasting snacks :-)

Theplas (Gujarati Dish).

"Theplas" have been my all time favorite snacks, so i made an attempt to give a try in making them at home with all ingredients that i could just taste while eating them :-), But satisfactorily i managed to get them cooked well an appropriate.



Ingredients :
1/2 bowl chopped Fenugreek.
1/2 bowl Besan.
1 bowl Wheat Flour.
1/2 cup Curd.
Salt to taste.
1/2 tbsp Cumin Powder.
1/2 tbsp Red Chilly powder or green chillies paste.



Method :
Mix well all the ingredients together & form it into a dough.

Make small doughs out of it & shape them in small rotis like "Thepla".

Bake each thepla from both sides, you can also apply some ghee on it & remove them in a plate ready to serve with pickle or curd :-)

Moong Dal Idli.

Bored of making the idlis with same recipe using rice :-\ made me think on the  changes that can be brought in the recipe. so tried something different this time replacing rice with moong dal & landed up  with nice fluffy idlis bringing yummy compliments on the dining table :-) Thus thought of sharing ...here it goes like this...   

Ingredients:

2 bowls Moong dal.

1 bowl Udid dal.

2 tbsp Curd.

1 pinch baking soda.

salt to taste.


Method:

Moong Dal & Udid dal has to be soaked in water to soften & then grind them
separately in fine smooth paste.

Add both the mixture together & add curd,baking soda & salt to taste.

Keep the batter to ferment for about an 1/2 & hour.

Fill the mix in Idli stand for steaming.Tips : apply oil before pouring the mix
so the Idlis when steamed can be easily removed.

Moong dal Idlis are ready to serve with sambhar or chutney as per the audience
choice ;-)