SPICY MIRCHI KA SALAN

INGREDIENTS

• 5-6 tbsp oil
• 1 cup peanuts
• 1 cup dried coconut grated
• 25 gms of sesame seeds
• Fresh Alapenos.
• 1 tsp Cumin seeds
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp kalaunji seeds
• 75 gm tamarind puree
• 1 tbsp ginger garlic paste
• 1 tsp green chilli paste
• 3 medium size onions sliced.
• 2 cups water and a little extra to grind the roasted stuff

METHOD

1. Heat a sauce pan, add 1 cup peanut and dried grated coconut, once they are roasted, add sesame seeds as the get roasted faster and grind it into a fine paste using a little water.
2. In a pan heat the oil and fry the Alapeno. Slit it across before you fry them.
3. In another pan, heat 3-4 tbsp of oil. 
4. Add fenugreek seeds, fennel seeds, kalaunji seeds, cumin seed and mustard seeds.
5. Add some curry leaves, a tbsp of ginger garlic paste and saute for a min.
6. Now add 1 tsp green chilli paste.
7. Now add the tamarind puree to it. Mix well and cook for 2-3 mins.
8. Meanwhile roast the sliced onions in some hot oil till golden brown and crispy. Add the Roasted brown onions to cooked tamarind.
9. Add 1tsp of cumin and coriander powder.
10. Add 1/s tsp Turmeric powder, salt to taste and only 1 tsp red cilli powder.
11. Now add the coconut paste and cook well. When the curry leaves oil, the gravy is ready.
12. Now you can add water and the Alapenos. Cook for like 2 mins. Add some garam masala and give a final stir.

A perfect moughlai-hyderabadi curry to go with any biryani.

CHEESY PIZZA

INGREDIENTS

PIZZA BASE (makes 4-5 personal pan size bases)

• 1/2 kg all purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• A pinch of dried basil
• A pinch of salt
• Dried yeast
• Water

METHOD

1. Mix all the dry ingredients and using water make a dough. The dough need to be of medium stiffness.Not  too hard, Not too soft. Cover it with a moist cloth and let it rest for half an hour.
2. Make 4 equal size balls and roll it out with a rolling pin.
3. Top the pizza with sauce and veggies and bake.

PIZZA TOPPINGS 

• 200 gms tomato puree
• 1 tbsp chilli flakes
• 1 tbsp pizza sauce
• A pinch of salt
• Sliced red green and yellow capsicum
• Sliced onions
• Sliced baby corn
• Black olives
• Grated mozzarella pizza cheese 

METHOD

1. In a bowl, pour tomato puree, add chilli flakes, pizza sauce and salt and mix well.
2. Spread it over the rolled out base.
3. Spread little cheese over it, Top with the vegetables and top it again with lots and lots of cheese.
4. Place it on the grill rack in a pre heated oven for 12-15 mins. 

NOTE:

The baking time and temperature differs with every oven.

BANANA SCOTCH

INGREDIENTS

• 1 basic Vanilla sponge
• 3 bananas finely sliced
• 1 cup scotch
• 100 gms fresh whipped cream
• 400 ml milk
• 1 tbsp custard powder
• 2 tbsp sugar
• A pinch of saffron
• A pinch of ilaichi
• lemon yellow colour
• Vanilla wafers crushed (optional)

METHOD

1. Prepare your vanila sponge and let it cool. You can see my basic sponge recipe.
2. Now in a sauce pan heat the milk, add the sugar, saffron and ilaichi powder.
3. Mix the custard powder in a tbsp of normal milk and slowly add the mixture to the boiling milk while continuously  stirring it. When you see the milk thickens, take it off the flame and let it cool.
4. In a silver bowl, caramelise the sugar and add chopped cashews to it and spread it over a plate and let it cool. As it cools, it will stiffen and you can slightly churn it in a food processor to a coarse texture.
5. Now in a pudding bowl, layer the sponge and make thick holes at distances so that it soaks in the custard properly.
6. Pour the cooled custard that you have made over the sponge. Let it set for 15-20 mins.
7. Top it with a layer of sliced bananas.
8. Then a layer of coarse scotch.
9. Then a layer of crushed wafer. (optional step. Adds crunchiness and a little more sweetness.
10. Finally colour one portion of the cream with lemon yellow colour and using a star nozzle and the double colour technique, decorate the pudding with the cream.

Tastes best when served chilled.

VEG HYDERABADI DUM BIRYANI

INGREDIENTS

• 2 tbsp Oil
• 1 tsp Ghee
• A pinch of jeera and mustard seeds each
• handful of curry leaves
• Speces like ilaichi, laung, dal chini, tej patta, star anise pods and dry lal mirchi
• 2 onions sliced
• 5-6 long slit green chillies
• 2 Carrots cut into long pcs
• handful of french beans cut into same size as carrots
• 3-4 baby corn cut into pcs
• A small cup of cauliflower
• 100 grams paneer cut into pcs
• 2 medium size potato cut into pcs. 
• Salt to taste
• Red chilli powder
• A pinch of turmeric powder
• A small bunch of mint
• a pinch of saffron
• 2 tbsp milk
• 1 cup curd
• Basmati Rice
• A tbsp of rose water
• Chopped coriander 

METHOD

1. Wash and soak rice in water for a minimum of 30 mins. Latter boil the rice. Add one portion of laung ilaichi, dal chini, tej patta, star anise pods tied in a handkerchief to the water and salt to the rice while boiling. When the rice is cooked, take away the handkerchief. 
2. In a sauce pan, heat oil, add the jeera and mustard seeds and when they start popping, add laung, ilaichi, dal chini, tej patta, star anise pods and dry lal mirchi.
3. Saute for 5-10 seconds and now add the onions. Cook till they turn translucent and add green chillies.
4. Cook until the onions turn golden.
5. To this add little turmeric powder, salt and red cilli powder. \Mix well.
6. Add all the vegetables and mix well. Add curd and little water to it. cover with a lid and let it cook till the vegetables are cooked.
7. In a small pan, heat milk, add chopped mint and a pinch of saffron, switch off the flame once the milk boils.
8. Now in a heavy based utensil, (i prefer a pressure cooker) grease the bottom with ghee.
9. Colour a small portion of rice with a orange or saffron colour and scatter it between the left over rice.
10. Pour in one portion of the rice. Then add half the masala that we made.
11. Now add one more portion of rice. You can add some curd and fresh cream at this point. Pour the milk and mint mixtture we made over the rice.
12. Add some more rice and add another layer of the masala.
13. Top with the left over rice.
14. Garnish with chopped coriander and roasted onions.
15. Sprinkle sone rose water over it and cover it with a lid. Let it cook for another 10-15 mins on low flame.
16. Serve hot with vegetable raita.

To enhance the taste, serve it with mirchi ka salan like i am doing today. Gives you a perfect hyderabadi flavour.

COUSCOUS BUNS

INGREDIENTS

• 2 medium size carrots
• Handful of french beans
• 1 cup full of cabbage
• A small portion of beetroot
• Finely chopped green chillies
• Finely chopped coriander
• Finely chopped curry leaves
• 1 cup couscous
• 1 1/2 cup curd
• Salt, red chilli powder and freshly ground black pepper as per taste.

METHOD

1. Finely chop all the vegetables.
2. In a skillet dry roast the couscous till it changes its colour to pink. Let it cool.
3. Now add all the vegetables except curry leaves and coriander to the couscous.
4. Add the curd and mix well.
5. To it add the spices and mix well.
6. We want a thick, non dripping consistency so that it can be easily poured in with a spoon. But we dont want it to be too stiff also that it forms lumps. You can add in a little more milk if you feel that the batter is too thick.
7. Now heat the skillet, pour a tsp of oil, add cumin seeds and mustard seeds. When it pops, add some green chilli and curry leaves. Pour in a heaping tsp of the batter and cover it with a lid.
8. Let it cook for 2-3 mins and using a wide turner, turn the bun to the other side.
9. Now cook for another min cover it with the lid and serve hot with tomato ketchup.

A perfect, quick and east to make snack wen you are getting late in the morning.

EGGLESS CHOCOLATE CAKE

INGREDIENTS

• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp sodium bicarbonate
• 2 tbsp unsweetened cocoa powder
• 1 tbsp granulated sugar
• 150 gm unsalted butter
• 120 gms milk
• 200 gms milkmaid
• 1/2 tsp chocolate essence

FOR GANACHE

• 150 gms cream 
• 150 of dark chocolate finely chopped

FOR THE MOUSE

• 250 ml whipped cream
• 125 gm chopped chocolate 

METHOD

1. In a bowl, sieve together the flour, baking powder, soda and cocoa powder.
2. Add the granulated sugar to it.
3. In a sauce pan, melt the butter and milk and let it come to a luke warm temperature.
4. Now add the dry ingredients to it and mix together in one direction.
5. To this, add the milkmaid and mix well.
6. Add the chocolate essence and mix again.
7. You can add a little more milk if you feel the matter is too thick. We need the batter to be in running consistency.
8. Grease the tin and sprinkle some flour over it. Take away the excess flour.
9. Pour the batter in the tin and bake in a pre heated oven for 25 mins.
10. When it is bake, let it come to room temperature and place it n the fridge for a minimum of 4 hours.

GANACHE

1. In a silver pan add the cream and heat it till it starts to bubble on medium heat.
2. Switch off the flame and add the chocolate pcs to it and soak them in cream properly. Leave for a min and start whisking it. When mixed properly, place it in a refrigerator for a minimum of an hour.

MOUSE

1. In a double boiler, melt the chocolate and add a little cream to the melted chocolate and then add it to the entire whipped cream.

ICING 

1. Whip the cooled ganache with some whipped cream.
2. Take the cake off the tin, level it from the top and cut it in two layers.
3. On the first layer pour the ganache and place the other layer on it.
4. Over it, apply the mouse and also cover the sides with the mouse.
5. You can use the chocolate shavings and chocolate shads to decorate the cake.
6. Refrigerate it for a couple of hours before you actually serve it.

A desert loved by almot everyone.. It would simply melt in you mouth.

YAM KOORAM

INGREDIENTS

200 gms Yam washed and diced
1 cup tomato puree
1 onion chopped
2 tsp ginger garlic green chilli paste
Few curry leaves
1 cup curd 
Spices : red chilli powder, turmeric powder, salt, garam masala
1 tsp kasuri methi
A small bunch of fresh coriander washed and chopped.


METHOD

1. Deep fry the diced yam pieces till they turn pink and drain away the excess oil on a kitchen towel. Poke them with a fork. This would help them soak the gravy well enough.
2. In a skillet, heat a tbsp oil, add cumin, curry leaves, chopped onion. Cook till they turn translucent.
3. Now add the ginger garlic green chilli paste and cook till the onions turn golden.
4. Now add the tomato puree. Cook till its water evaporates.
5. Beat the curd till smooth and add it to the curry.
6. Now add salt, turmeric powder, red chilli powder, a little garam masala. Add the Yam pieces and cook till the oil separates.
7. Garnish with coriander and kasuri methi.
8. Cover it for 10 mins and mix well before serving.

This makes the curry look and taste very much like a panner curry attracting the kids. My daughter loves it. Absolutely mouth watering.

TENDER COCONUT SMOOTHIE

INGREDIENTS

• 1 cup milk
• 1 cup coconut milk
• 1tbsp sugar
• 1 cup tender coconut
• 1 tbsp strawberry crush
• 1 tbsp dry fruit powder

METHOD

1. In a sauce pan, pour milk and coconut milk and bring it to boil. Now add dry fruit powder and sugar, mix well enough and let it cool.
2. In a juicer, add tender coconut, strawberry crush, the milk mixture and blend.
3. Refrigerate for half an hour and serve chilled.

A very healthy, nutritional and tasty smoothie for kids.

RUM-PLUM CAKE

INGREDIENTS

• 1 cup All purpose flour
• 1/2 cup Milk
• 100 gms unsalted butter
• 1/2 tsp sodium bicarbonate
• 1/2 tsp baking powder
• 200 gms Milkmaid
• 2 tbsp sugar caramel 
• 1 tbsp granulated sugar
• 1/2 tsp vanilla essence
• 15 ml Rum
• Handful of Almonds, Raisins, Cashews, Apricots and Tutti frutti each.
• A pinch of salt
• A pinch of garam masala
• 1 tbsp mix fruit jam

METHOD

1. Chop all the nuts and soak 80% of them in 15 ml rum leaving the rest for garnishing.
2. In a bowl, sieve together the flour, baking powder and sodium bicarbonate
3. Add the granulated sugar to it.
4. In a separate saucepan, melt the butter and add milk to it.
5. While the butter is melting, prepare sugar caramel.
6. Add the sugar caramel to the milk and mix well.
7. Now add the dry ingredients to the milk mixture.
8. Next add milkmaid to it. Make sure you are mixing in one direction only.
9. Now add 1/2 tsp vanilla essence, a pinch of salt, a pinch of garam masala, mix fruit jam and 80% of the chopped nuts to it.
10. Grease the tin and sprinkle some flour over it.
11. Now pour the batter and top with the left over nuts and tutti frutti and bake in a preheated oven for 25 mins.

NOTES :

• Leave the cake for a day after baking and store in an air tight jar. Plum cake tastes best after a day or more.
• If u do not wish to use rum, you can omit the first step and add the nuts to the batter after u add salt and garam masala.
• Do not beat the batter much once you have added the nuts to it.
• The cups measurement mentioned above is 200 ml a cup.

BASIC SPONGE

INGREDIENTS

• 100 gms Unsalted butter
• 1 cup all purpose flour (Maida)
• 1/2 tsp Baking powder
• 1/2 tsp sodium  bicarbonate
• 100 ml Milk
• 200 ml Milkmaid
• 1/2 tsp vanilla essence

METHOD

1. Seive together the all purpose flour, baking powder and sodium bicarbonate
2. Heat a sauce pan, melt butter and add milk.
3. When the milk is Luke warm, add the dry ingredients to it and mix in one direction only.
4. Now add 1/2 tsp vanilla essence.
5. Next, add the milk maid and mix well. The batter should be of smooth running consistency.
6. Preheat the oven for 10 mins, meanwhile grease the cake tin with butter and line it wid some flour. Take away the extra flour from the tin.
7. Pour the batter into the tin and bake at 220 C for about 25 mins.

Notes :

• Do not add dry ingredients in hot milk. That will harden the cake.
• You can add a little milk if u feel the batter is too thick.

GINGER HONEY LIME SHOT

INGREDIENTS

• 3 cups water
• 1/2 cup honey
• 1/2 cup sugar
• 1/4 cup minced peeled fresh ginger
• 1 1/4 cups fresh lemon juice
• Ice cubes

METHOD

1. Bring 1 cup water, honey, sugar, and ginger to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. 
2. Boil 5 minutes. Cool. Strain syrup into pitcher. 
3. Mix in lemon juice and remaining 2 cups water. 
4. Fill pitcher with ice. Let stand 5 minutes. 
5. Fill 4 to 6 tall glasses with ice. Add lemonade.
6. You can use some fresh mint leaves and a lemon slice to decorate the glass.

A COMPLETELY REFRESHING DRINK

VERMICELLI / SEVIYAN REMIX

INGREDIENTS

• 5 cups milk (full fat milk)
• 3 cups vermicelli 
• 2 tsp ghee
• 1/2 cup sugar
• 75 gms milkmaid
• 4-5 small green cardamom
• 1 pinch good quality saffron 
• 10-15 raisins
• Handful Pistachio chopped 
• Hand full of finely chopped almonds
• A spoon of strawberry crush

METHOD

1. Boil milk in a stewpot. Meanwhile, In a skillet heat the ghee and roast the vermicelli until golden brown. Take out on a tissue so that the excess ghee is soaked. Add it to the milk. 
2. Meanwhile, dry roast all the chopped dryfruits. Again use a tissue paper to drain the excess ghee.
3. Cook the kheer until the vermicelli cooks and the milk reduces to less than half.
4. Add saffron and cardamom (ilaichi) powder to it.
5. Add sugar and about 75 gms of milkmaid.
6. Now add 80% of the roasted dry fruits and cook till the sugar is properly dissolved.
7. In a pudding glass slide some strawberry crush and let it rest at the bottom, then pour in the  vermicelli   kheer.
8. Top with some dry fruits and serve.

A dish inspired by the Hyderabadi SheerKorma & A perfect treat in a festive season. 

SAB ACHARI

INGREDIENTS

• 1 Carrot
• 15 French Beans
• 2 Boiled Potatoes
• 3 Onions
• 3-4 tomatoes pureed
• 1 tsp ginger garlic paste
• 1 tsp green chilli paste
• Laung, ilichai, dalchini, tejpatta, dry kashmiri lal mirchi 1 each
• 1/2 tsp red chilli powder
• 1/2 tsp dhaniya powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala
• salt to taste
• 1 cup Mango pickle grinded to paste.

METHOD

1. Heat oil in a pan, add jeera, Laung, ilichai, dalchini, tejpatta, dry kashmiri lal mirchi and curry patta leaves. Add ginger garlic paste and green chilli paste and fry for 30 secs.
2. Now add the grinded onions and cook till its colour changes to golden.
3. Add tomato puree and cook till the water in it evaporates.
4. Next add the pickle paste and then all the spices. Cook well.
5. Meanwhile boil all the vegetables seperately in different pan. Make sure the vegetables are not over cooked.
6. At the point, add the vegetables to the gravy. at the end add the boiled potatoes.
7. Garnish wid chopped coriander and serve hot.

*You can add milk if you feel the gravy is too thick.

LASAGNE

INGREDIENT

• 2 Large red onions
• 2 Large carrots
• 2 Large courgettes 
• 2 Red bell peppers desedded
• 1 Medium aubergine
• 2 Yellow bell peppers deseeded
• 4 tbsp olive oil
• 2 tsp chopped fresh rosemarry
• 2 Garlic cloves crushed
• Salt and black pepper
• 400 gms chopped tomato
• 1tbsp tomato puree
• 6-7 dried lasagne sheets

METHOD

1. Preheat the oven at 220 C. Cut the onions into wedges and chop all the other vegetables into chunks.
2. In a roasting tin, mix the oil, rosemary, garlic with the vegetables and season. Roast it for 30 min, shaking the tin occasionally.
3. Gently warm through the tomatoes and tomato puree in a large sauce pan. Take the pan off the flame and carefully stir in the roasted vegetables. 
4. On low heat, melt the butter in the pan, Stir in the flour. Cook for 1 min. Whisk in the milk. Stir until thickened. Add half the cheese and season.
5. Set the oven at 190 C. Spoon in 1/3 portions of the vegetables into a lasagne dish and top with 3 lasagne sheets.
6. Add another 1/3 of the vegetables. Top with another layer of lasagne sheets. Pour over half the sauce, then the remaining vegetables.
7. Lay on the remaining lasagne sheets and drizzle over the sauce. sprinkle the cheese and bake for 35 mins or until the golden and bubbling.

Coupling it with some Garlic bread would enhance the flavour.

PANEER PASANDA

INGREDIENT

• 500 gms Cottage cheese (cut into cubes)
• 6 Onions (finely chopped)
• 400 hms Tomato (pureed)
• 1 long pc ginger and 2-3 Green chillies ground into paste
• 1 cup cream
• 1 cup curd
• 100 gms butter
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp dried pudina leaves
• 1/2 tsp garam masala
• 1/2 cup milk

METHOD

1. Heat butter in a pan and saute onions till pink.
2. Now add tomato puree to it. Continue to cook till the butter separates.
3. Turn off the flame. Now add cottage chese, cream, curd salt, red chilli powder, turmeric, garam masala, dried pudina leaves and mix well.
4. Keep it aside for an hour.
5. Put it back on flame and now add milk to the mixture. 
6. Simmer for 5 mins and then put off the gas.
7. Garnish with finely chopped coriander and cream and serve hot.

A dish loved by everyone. Rich and tasty.
Best served with NAAN. 

CHAI BLOSSOM

INGREDENT

• 1/2 cup Sugar
• 1/2 cup fresh lime juice
• 200 ml club soda
• 4 whole star anise pods
• 4 lemon twists
• 2 tbsp chai patti
• 1/2 glass water

METHOD

1. In a pan, boil water and add the chai patti and bring it to boil.
2. Drain the liquid into another pitcher, add sugar to it and let it cool.
3. Add the lime juice and stir the chai syrup so that its properly mixed.
4. Divide among 4 rock glasses filled with ice and add about 50-60 ml soda to each glass
5. Add one lemon twist to each glass. Garnish with star anise pods and serve chilled.

• To maintain the coolness of a drink, make sure u refrigerate the glasses for a min in the refrigerator before pouring in the mocktail.

A perfect refreshing drink to beat the heat...

PAN SHOTS

INGREDIENTS

• 20-25 calcatta meenakshi pan leaves (betel leaves)
• 1tbs saunf (fennel)
• 2-3 tb spoons gulkand (rose petal jam)
• 1 tsp meethi supari (sweet supari)
• 3 tbs dry coconut powder
• 1/2 cup milk
• A pinch of ilaichi powder (cardamom)
• Water as required.

Method:


1 Wash and clean the betel leaves and cut away the top stem.

2 In a grinder, cut these leaves into pieces and add all the other ingredients and blend 

until smooth.

3 using a muslin cloth, drain the liquid into another bowl. Add additional water if

 needed.

4 refrigerate it for 15-20 mins.


5 Serve in chilled shot glasses.

Best Served after Dinner.