In times of rationing my pantry, I came up with something I would like to share with you. I had some Meatzaa Chicken kababs in my freezer and a tomato gravy with garlic. I sliced an onion, sauteed it, added sliced kababs and cooked for five minutes. Then I added my tomato paste and garam masala powder. Covered and cooked for a while and added freshly crushed kasoori methi and some cream before finishing it.Add salt to taste.
This pasta gets its name from the Italian word ORZO which means barley. This barley shaped pasta is a very quick to cook and it gives an illusion to rice eaters like us. To cook any pasta, it is always advisable to go by the packet instructions. In this recipe, I cooked the pasta in boiling water which when simmered took 7 minutes to cook.
Pancakes are an ultimate breakfast option, giving you the ease of mixing anything and everything under the sun. Keeping the health factor in mind, I made a mix of few types of flour and natural sugar. This can be made using any one of the flour also.
The humble meatball is a versatile dish and has its variety worldwide. Some say it came from Persia, but since it is found in almost all cuisines, its origin is debatable. Basic spices and aromatics remain the same everywhere, a few ingredients vary though, depending on the local produce and geography. It can be made from any type of meat but, I have used chicken mince in this recipe. You can use mutton or lamb instead but the cooking time has to be increased depending on the meat. This is my favourite recipe and this evolved over years under my experimentation, failure and success. Its simplicity and taste and its ability to satiate from one person to a crowd makes this recipe very close to my heart. Earlier I used to coat the meatballs in egg and then in bread crumbs and then fry them. You can try it that way but, the healthier version is dearer to me.
I am sure you have heard a lot about Indian green chutney. This one is a bit different because I incorporated very tasty and healthy nuts in it. By adding nuts, the chutney gets a creamy texture. I generally make and keep this in the fridge for a week. If I keep it in the freezer, I add very hot oil to it and mix well before storing.
Today I whipped up a very tasty and creamy pesto. Coloured bell peppers are in season now and you can just grill a few and freeze it and can whip this pesto whenever required. Continue reading “Red Bell Pepper Pesto”
I have no words to describe this ultimate evening Bengali snack.It is very light with a wide array of nutrients and is completely subject to your imagination and liking, no wonder the Queen of England loves it too. The only principle you have to strictly adhere to, is to not add anything that makes the rice puffs go soggy. Its not required that you add all the ingredients that I have added. A little here and there is okay. Continue reading “Jhaal Muri(Hot and Spicy Puffed Rice)”
This is a throwback to my first ever recipe on the blog. At that time I didn’t have many readers so I wanted to share this again!This is my go-to recipe for picnics and quick snacks and takes barely half an hour
A platter full of dips, salads and flatbreads is my way to let my family happily assemble and make their own wraps. Usually, I like to use whatever is there in my fridge.For this particular wrap, I used my leftover tandoori chicken by removing the bones and shredding the chicken. I used hung curd to avoid using mayonnaise. I made my Indian flatbread at home. Tortillas work well too. As a result, I get the sourness from hung curd, heat from pepper sauce but to add sweetness to it,I added ripe juicy kiwis. I absolutely adore the combination. Continue reading “Easy Wraps with Avocado, Kiwi and Chicken”
A Malaysian street food and to me an ideal finger food. Its usually served with peanut dip but you can serve with any dip of your choice.