When I was a little girl the whole process of cooking fascinated me a lot. Even when my mother warned me to stay away from the kitchen for fear of me getting cut or burnt, I’d hang around there trying to observe and retain how she went on to prepare the yummiest dishes she’s so loved and remembered for! 🙂
Her skills might’ve brushed on to me a little bit, since if not wholly, I’m at least half as good as her. What does work in my favour though is having a husband and a child who don’t cringe to play guinea pig to my various experiments! My efforts are given due credit and the deserved appreciation, which is just about enough for me.
I’m planning to share few of my recipes with all of you here. There are times when going through endless ingredients and procedures for some recipes bored me enough to find my own new one within it and it has been a complete success. Sometimes I just mixed veggies of my choice and a whole new recipe came out of nowhere. Such and more recipes are going to end up here.
Watch this space! 🙂 🙂
Stuffed vegetables in Bell Peppers
This is a very simple recipe created especially to use some stocked vegetables before they go bad. Necessity is the mother of invention, isn’t it? 🙂
4-5 bell peppers
1 bowl mixed vegetables (French beans, carrots, cabbage, bottle gourd etc)
2 tablespoons Besan
1 teaspoon red chilli powder
1 teaspoon aamchoor powder/ 2 teaspoons lemon juice
2 tablespoons Cooking oil
Salt and Sugar to taste.
1.Heat oil in a pan and then all the mixed vegetables to it. Saute for a few minutes on medium flame and then add besan to it.
2.Saute till they get mixed properly and then add salt, red chilli powder and aamchoor powder/lemon juice and sugar.
3.Cut the bell peppers through the middle and remove the seeds. Take care that they don’t get cut in two halves.
4.Stuff the mixture prepared in Step 2 in the bell peppers.
5.Shallow fry the stuffed bell peppers on low flame from all sides till they turn brownish.
6.Sprinkle with coriander leaves and serve.
Cooking time: 25- 30 minutes.
I picked up this recipe online and didn’t mess a lot with it. It is very easy to make and most importantly serves my purpose of avoiding an OTG for baking. Do try this out!
Pressure Cooker Eggless Mango Cake
1 1/4 cups all-purpose flour/maida
1/4 tsp baking soda
1 1/4 tsps baking powder
pinch of salt
2/3 cup sugar
1/2 tsp cardamom powder
3/4 cup mango puree
1/2 cup refined oil
1/2 cup buttermilk
1.Heat pressure cooker with lid on high for 5 mts (without the rubber gasket and whistle). Grease and flour an 8″-9″ inch aluminum baking pan. Keep aside.
2.Sieve flour, baking pwd, baking soda and salt. Add sugar and cardamom powder to the flour mixture and mix.
3.In a bowl, add vegetable oil, buttermilk and mango puree and mix well. Now, add the flour mixture and mix with the wet ingredients. Do not over mix. Gently tap the pan on the kitchen counter once to release any air bubbles.
4.Pour into the prepared aluminum tin.
5.Remove the pressure cooker lid and place a separator at the bottom of the pressure cooker. DO NOT ADD WATER. Using tongs, place the aluminum tin into the pressure cooker. Close lid and on high heat let it cook for 2 mts.
6.Reduce heat to low and cook for 40 mts. Turn off heat and do not open the lid for 5 mts.
7.After 5 mts remove the pressure cooker lid and carefully remove the aluminum pan and cool the cake for 15 mts. Overturn the cake onto a plate and slice.
Preparation time: 10 minutes. Baking time: 35 minutes.
Had this in a restaurant and the itch to make it at home was unbearable. Guessed and judged my way through it. Must admit, was very close to the original one! 🙂
2 medium sized potatoes boiled and mashed
1 carrot grated
1 bell pepper finely chopped
2 medium sized onions paste
1 cup groundnuts- roasted in spoonful oil and coarsely ground
1 teaspoon amchoor powder
1 teaspoon red chilli powder
1 teaspoon black pepper powder
1 teaspoon Masala powder (til, jeera, dhaniya seeds, cardamom, cloves, black pepper roasted and ground) preferably freshly prepared
1.Heat oil in a pan and add the onion paste to it. Fry till it turns golden brown.
2.Add the carrot and bell peppers and sauté. Cover with a lid and let it get cooked in the steam.
3.Add the mashed potato and mix well. Again cover with a lid for 2-3 minutes.
4.Add the groundnuts and all the other ingredients and mix well. Cover for some time.
5.Remove from flame. Garnish with coriander leaves and serve.
Cooking time: 15-20 minutes.
Do we need any reason to eat mangoes and experiment with them?? 😛
1 cup fresh mango pulp (preferably Alphonso mango)
500 ml milk (boiled and cooled)
I fistful basmati rice (washed and soaked for 15 minutes)
1 tablespoon pure ghee
2 tablespoons( kaju+sugar+cardamom) powder
2 tablespoons chopped dry-fruits as per choice
Few strands of Kesar for colour and garnish
1.Heat ghee in a pan and add the soaked rice to it. Sauté for some time.
2.Add milk to the rice and bring it to a boil. While stirring every few minutes let the rice get properly cooked in the milk.
3.Add the kaju powder and dry-fruits. Soak kesar in warm milk for 5 minutes and add it to the milk too.
4.Turn off the flame when the milk has becomes slightly thick.
5.Cool the milk and then add the mango pulp to it nicely. Refrigerate.
6.Garnish with few kesar strands. Serve chilled.
Preparation time: 20-25 minutes.