Recipes From My Kitchen

As the name suggest, it is a hara kabab, which means most of the ingredients are green. I find this as the best way to include spinach for a non-spinach loving family. This is a great starter and if you have most of the ingredients at home, this is very quick and easy to make. The kabab has many ingredients which are very nutritious however, I have deep fried it. If you prefer low calorie, you could just shallow fry it on a frying pan. Ingredients: 8-10 spinach leaves , 1/2 cup fenugreek leaves , 1/2 cup green peas , boiled, mashed, 3 medium sized  potatoes , boiled, grated, 1/2 cup cheddar cheese , grated, 1/4 cup fresh coriander leaves , finely chopped, 8-10 fresh mint leaves , finely chopped, 2-3 green chillies , finely chopped, Salt to taste, Lemon juices as per taste, Powdered bread crumbs  for binding, Oil for deep frying Method: Blanch the spinach leaves in hot water for 2 mins and immediately put it in cold water. Chop finely and set as...

Somedays, I don't feel like cooking. And I don't prefer to order food from outside. Its just something light and filling that I want, maybe like a sandwich or a salad. I made this salad a few weeks ago, totally inspired by the Subway salad. It is so easy and quick and absolutely delicious. This also helps to keep my weight loss goals :-) Ingredients: 7-8  cherry tomatoes , 1 cup iceberg lettuce , 2 tbsp olives (black or green), chopped, 2 tbsp gherkins , chopped, 1/4 cup paneer or boiled chicken , cut into pieces, 2 tbsp of onions , (I have not used here) 8-10 cucumber slices, thinly cut  roundels, For the dressing: 1 tbsp honey , 1 tsp olive oil , 1 tsp lemon juice , Salt  to taste, Pepper to taste. Method: In a small bowl, add the ingredients for the dressing. Mix well and set it aside. In another big bowl, tear the lettuce leaves. Cut the cherry tomatoes into half, and add the rest of the ingredients.  Give it a very light ...

I Love Dal Makhani. Period. It is my favorite amongst all the dals. . I can gorge on it anytime and everytime :-). I think its very earthy and rustic in taste and thats what I really love.  Here's how I make it.  Ingredients: 3/4 cup whole urad (whole black lentil), 2 tbsp rajma ,  3 tbsp butter , 1 tsp jeera , 2 green chillies , cut lengthwise, 1" stick of cinnamon , 2 cloves , 3 cardamoms , 1/2 cup  onions , finely chopped , 1/2 tsp ginger-garlic paste, 1 tsp chilli powder , 1/4 tsp turmeric powder , 1 1/2 cups fresh tomato puree , 1/2 cup fresh cream , 2 tbsp chopped coriander , 1 tbsp fresh cream for the garnish, Salt to taste Method: Clean, wash and soak the whole urad and rajma overnight. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Whisk till the dal is almost mashed. Keep aside. For the...

Jeera rice always reminds me of dhaba's where it is made so well in the deep kadhai's that they have. Yes they are the overused kadhai's which not sure if its washed also or not :-) Ok well, yes they are washed regularly (so I choose to believe). Its difficult to recreate the same dhaba style taste at home, because the authentic taste comes from that fact that they use charcoal or wood fire where the smoke really adds to the whole flavour of the rice.  Here is my version, recreated at home on a pressure cooker, but its worth it :-) Ingerdients: 2 cups rice , washed, 1 onion , cut into thin long slices, 2 green chillies , slit length wise, 1 tbsp jeera , 2 tbsp ghee , 1 tsp oil , 1/2 tsp sugar , Salt to taste Method: Wash the rice and drain out the water. Set aside for 15 mins. In the cooker, put ghee and oil. Add the jeera and allow it to splutter. Add the green chilles and onions and fry until onions turn golden brown. Stir in the rice an...