Author Archives: raziakuvale

Aloo Matar Recipe

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Potatoes are to die for! And when the combination is Potato and Peas, it’s simply heavenly!
Try the simple and enjoyable Aloo Matar ricpe 🙂

Aloo Matar Image Credit: Mujahid Khaleel

Aloo Matar
Image Credit: Mujahid Khaleel

Ingredients:

  • Potato – 2 medium sized
  • Peas – 1 cup
  • Onion finely chopped – 1 medium sized
  • Tomatoes – 2 medium sized
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Jeera powder – 1/2 tsp
  • Sugar – 1 tsp
  • Coriander leaves – 2 tbsp
  • Salt as required

Method:

  • Finely chop the onion and grind tomatoes to a fine paste.
  • Heat oil in a cooker and fry the onions for sometime. Add ginger garlic paste and fry both till golden brown. (For one to make a good masala the onions should be rightly fried. If not fried properly, you will feel the onions as it is while eating and if burnt, obviously the taste would completely differ. Just add very little water immediately if the masala is getting  burnt. )
  • Add the tomatoes and fry for sometime. Slit the. green chillies and add it too.
  • Add all the powders as well as salt and fry the masala till raw smell goes and oil separates. (once the oil separates it means the masala is done.)
  • Add sugar as this will reduce the sourness of the tomatoes.
  • Add the potatoes and peas and fry for sometime.
  • Add a little water and  pressure cook for 2 whistles.
  • Garnish with fresh coriander leaves and serve it with hot rotis .
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Walnut Banana Muffin

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Mum loved baking; it gave her immense pleasure and joy.
We sisters, loved to see Mum bake. She would hum songs as she mixed in all her ingredients and set up the oven 🙂
Remembering Mum’s Walnut Banana Muffin, Didi tries her hand at it. It looks yummylicious!
Treat yourself to an utterly sweet world!
Walnut Banana Muffin

Walnut Banana Muffin
© Mujahid Khaleel

Ingredients:
Banana – 2 over riped
Walnut – 1/2 cup
All purpose flour / Maida – 2 cups
Butter – 2 over riped
Powdered Sugar – 1 cup
Egg – 1 (room temperature)’
Milk – 1/4 cup
Vanilla Essence – 2 tsp
Salt – 1/2 tsp
Baking powder – 1 tsp
Baking Soda –  1/2 tsp
Method:
  • Keep all ingredients ready with the above mentioned measurements before you start preparing the cake.
  • If you do not have powered sugar, powder it and then measure. Here you will need 1 cup.
  • Sieve maida, baking powder, baking soda and salt thrice so that all are very well mixed.
  • Use softened butter. Do not melt.
  • Eggs should be at room temperature. If refrigerated keep them out for about an hour before baking.
  • Line the muffin tray with paper cake cups. If you don’t have them, grease the  tray with butter and dust with Maida so that the Muffins  come off easily once baked.
  • Preheat at 375 F or 190 C  till it becomes hot.
  • Mash the bananas and butter together without any lumps. Mash the bananas a little before adding the butter it becomes easier to mash.
  • Beat the egg separately with vanilla essence. Do not overbeat.
  • Stir in sugar, beaten egg and milk.
  • Fold the dry ingredients into wet.
  • Stop when they are just moistened otherwise the muffin will turn out to be hard.
  • Slowly fold in the walnuts.
  • Pour this mixture into the paper cake cups and bake at 375 F or 190 C  for about 20 -25 minutes. Time may vary for each oven.
  • Check if the muffin  is baked with a tooth pick. The muffin  is done if it comes out clean.
  • Remove from oven and place it on a wire rack and allow to cool.
  • Serve muffins for breakfast or have them with your evening tea.
  • You can substitute walnuts for any nuts of your choice or make it just plain.
  • This recipe makes 12 muffins.

Fish Fry (Red Chilli Masala)

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Fish Fry © Mujahid Khaleel

Fish Fry
© Mujahid Khaleel

For all Fishtarians out there, this one is Mum’s fish fry (recd chilli masala) which is lip-smacking!
Try it out 🙂

Ingredients:
  • Fish of your choice – 2 pieces
  • Red chilli powder – 2 tsp
  • Salt – 1 tsp
  • Vinegar – enough to mix the red chilli powder and salt
  • Garlic crushed – 2-3  cloves (optional)
  • Oil to shallow fry
Method:
  • You can use any fish of your choice. Here I have used Tilapia.
  • Wash the fish thoroughly.
  • Mix the red chilli powder and salt with enough vinegar to make a paste.
  • Do not add water.
  • (The salt and red chilli powder ratio is always 1:2)
  • Apply the paste to the fish and allow to marinate for about 15-20 minutes.
  • Heat oil in a tava and shallow fry the fish on both sides until cooked.
  • Fish takes lesser time to cook, about 10 minutes.
  • Serve hot with rice or roti.

Yummy Vegetable Cutlet

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Mum would make yummy cutlets with spicy mint chutney and we would enjoy every bite!

Perfect for an evening snack, do  try out this heavenly vegetable cutlet. You will love it 🙂

Vegetable Cutlet © Mujahid Khalee

Vegetable Cutlet
© Mujahid Khaleel

Ingredients:

  • Potatoes – 4 medium sized
  • Beans – 1/4 cup
  • Carrot – 1/4 cup
  • Peas- 1/4 cup
  • Cabbage – 1/4 cup
  • Cauliflower -1/4 cup
  • Green chilli and ginger paste – 1 tbsp
  • Onion finely chopped – 1 small
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Bread slices – 2
  • Corn flour – 1 tbsp
  • Semolina/ rava – 1/4 cup
  • Oil – 1tbsp + for shallow fry
  • Salt – as required

Method

  • Boil, peel and mash the potatoes and keep it aside. Steam the vegetables.
  • Heat oil in a Kadai.
  • Add the green chilli and ginger paste. Sauté for a few seconds.
  • Add the finely chopped onions. Sauté till pink and translucent.
  • Add the steamed vegetables and fry for 2 minutes.
  • Add the mashed potatoes.
  • Add all the powders and fry for about 3-4 minutes.
  • Remove it from heat and allow to cook for 10 minutes.
  • Take some water in a bowl. Dip  1 bread slice into it.
  • Remove immediately , squeeze the water and add to the vegetable mixture. Repeat the same for the second slice too.
  • Add corn flour. (Corn flour and bread slices helps in binding the mixture). Mix well. Shape them into cutlets.
  • Add the rava to a plate.
  • Coat the cutlets with rava. This again help in binding and gives a crispy texture.
  • Shallow fry on a Tava or grill them by adding some oil.
  • Serve with pudina chutney, slices of cucumber and tomato.

Crispy Cabbage Pakoda

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Simple evening snack, these Cabbage Pakodas leave you wanting for more!

Try it out 🙂

Cabbage Pakoda ©Mujahid Khaleel

Cabbage Pakoda
©Mujahid Khaleel

Ingredients:

  • Cabbage shredded – 1 cup
  • Onion thinly sliced – 1/2 cup
  • Methi leaves finely chopped –  handful ( optional)
  • Coriander leaves – 2 tbsp
  • Gram flour / Besan – 3/4 cup
  • Rice flour – 2 tbsp
  • Green chillies – 4-5
  • Cumin seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Coriander powder – 1/2 tsp
  • Cooking soda – a pinch
  • Hot oil – 1 tbsp
  • Salt – as required

Method:

  • Add all the ingredients in a bowl and mix well.
  • Meanwhile heat oil in a Kadai. Once the oil is hot add it to the bowl. By then the cabbage would have released some water.
  • Add a little water now and make a thick batter. Make sure not to add too much water as the cabbage mixture would leave some water.
  • Drop small portions of the batter with your hands into the Kadai  to make pakodas.
  • Fry them on medium flame until they are crisp. (The rice flour and hot oil helps in making a crispy pakoda).
  • Serve them with tomato ketchup or green chutney.

Paneer Tikka!

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Mum, would make yummy Paneer dishes for us – sandwiches, parathas, curries and more.
Bringing to you delectable Paneer Tikka recipe!
Simple and easy to make, relish these Paneer Tikkas with spicy green chutney 🙂
Paneer Tikka Image Courtesy: Mujahid Khaleel

Paneer Tikka
Image Courtesy: Mujahid Khaleel

Ingredients
  • Paneer cubes –  2 cups
  • Onion cut  into cubes – 1/4 cup
  • Capsicum cut into cubes – 1/4 cup
  • Hung Curd- 1/2 cup ( hang  the curd for an hour in a muslin cloth)
  • Ginger garlic paste – 1 tsp
  •  Red chilli powder – 2 tsp
  • Coriander powder –  1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Cumin/ Jeera  powder -1/4 tsp
  • Pepper powder – 1/4 tsp
  • Chaat masala – 1 tsp
  • Dry mango powder – 1/2 tsp
  • Oil – 1 tsp
  • Salt as required
Method
  • To prepare the marinade, combine all the ingredients from curd to salt, with only 1/2 tsp chaat masala
  • Remember  not to add too much curd as the Tikkas might become soggy
  • Add the Paneer, capsicum and onion to it. Arrange these on a skewer and keep  in the refrigerator for 45 minutes
  • Then grill the Tikkas till cooked. You can roast them on Tawa too
  • Don’t over cook as the Paneer tends to become too hard
  • Cook  till it starts browning in the edges to have soft Paneer Tikkas
  • Sprinkle the remaining chaat masala and serve hot

Mutton Kofta

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Mummy’s Mutton Koftas were always a treat! They just melt in your mouth and keep you wanting for more! The kids will love it too and don’t seem to make a fuss.

Do try them out  ðŸ™‚

Mutton Kofta Image Courtesy: Mujahid Khaleel

Mutton Kofta
Image Courtesy: Mujahid Khaleel

Ingredients:

  • Mutton kheema – 1 cup
  • Fried gram – 2 tbsp
  • Green chillies – 3-4
  • Red chilli powder – 1 tsp
  • Pepper corns – 1 tsp
  • Cumin seeds – 3/4 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Ginger garlic paste – 1 tsp
  • Fresh coconut -2 tbsp (4 tbsp if you like to use more)
  • Onion – 1 tbsp ( optional)
  • Fresh coriander leaves – a handful
  • Salt – as required
  • Oil for deep frying
  • Lemon – 1 small

Method:

  • Wash the kheema thoroughly and drain the water completely using a strainer
  • Grind the kheema and keep it aside in a bowl. Grind the fried gram in a separate mixer jar
  • Mix this with the ground kheema and keep it aside
  • Grind all the remaining ingredients till salt into a smooth paste
  • Mix this with the kheema. Shape into small balls
  • Heat suffient oil in a Kadai and deep fry the Koftas till they just turn  golden brown
  • Squeeze some lemon on top and serve with some raw onions

Fairy Cake!

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Here’s a simple baking recipe that will get you to start baking!

Fairy Cake Image Courtesy: Razia KuvaleFairy Cake Image Courtesy: Razia Kuvale

Fairy Cake
Image Courtesy: Razia Kuvale

Ingredients:

  • Maida – 3/4 cup
  • Powdered Sugar – 1/2 cup
  • Melted Butter – 4 tbsp
  • Baking powder – 2 tsp
  • Eggs – 2
  • Milk – 4 tbsp

Method:

  • Take all the ingredients in a bowl and mix well
  • Fill in muffin moulds pr paper cups (3/4)
  • Add tutti fruity or dry fruits (optional)
  • Bake at 280 f/ 137 Celsius  for 10-15 minutes

Butter sweet and salt biscuits

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Everybody’s favorite, sweet and salt biscuits melts in your mouth and you can’t just get enough of it! Mum would bake biscuits for us and we loved sharing it with our friends.

Try them out 🙂

Sweet and salt biscuit Courtesy: Mujahid Khaleel

Sweet and salt biscuit
Courtesy: Mujahid Khaleel

Ingredients

  • Maida/All purpose flour – 1 cup
  • Powdered sugar – 1/2 cup
  • Butter – 1/2 cup
  • Rice flour – 2 tbsp
  • Baking powder – 1/4 tsp
  • Salt – 1/4 tsp
  • Cardamom powder – a pinch

Method

  •  Melt the butter and allow it to cool. Sieve the maida, baking powder, rice flour, salt and cardamom powder together to be evenly distributed
  •  Pour this mixture into a bowl and mix well the powdered sugar
  •  Add the melted butter little by little to make a dough. It will be a little crumpled. Do not add more butter, milk or water to make a soft dough.
  • Leave the dough for about 15 – 20 mins covered in a cloth, kept in a closed vessel. This will make it easier to make a small ball and flatten it a bit .
  • You can give the biscuits any shape you like. Arrange them on a biscuit tray
  • Meanwhile, preheat the oven to 180 degree Celsius. Bake in the middle rack for about 15 – 20 minutes.
  • Broil it for a minute. It gives a nice texture on the top. Remove it from oven and store it in air tight containers once it cools.

Methi Murg

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For all those who just can’t get enough of chicken, here is Methi Murg, delicious and simple recipe by Mum.

Have this lip-smacking dish with roti or rice.

Picture Courtesy: Mujahid Khaleel

Picture Courtesy: Mujahid Khaleel

Ingredients:
For marination :

  • Chicken – 500gms
  • Ginger garlic paste – 1 tsp
  • Curd – 2-3 tbsp
  • A little salt

For gravy:

  • Onion finely chopped- 1 large
  • Whole garsm masala- 2 cloves,2 cardamom 2 cinnamon
  • Bay leaf -1
  • Tomato (1finely chopped, 1 puree) -2 large
  • Ginger garlic paste – 1tsp
  • Kasoori methi – 2 tbsp
  • Chilli powder – 1tsp
  • Turmeric powder -1/2  tsp
  • Coriander powder – 1 tsp
  • Garam Masala powder – 1/4 tsp
  • Cashews – 2 tbsp
  • Cream – 3 tbsp
  • Green chillies – 4
  • Ginger jullienes – 1 tsp (optional)
  • Coriander leaves – few
  • Salt as required

Method:

  • Marinate chicken with ginger-garlic paste, salt and curd for 30 minutes
  • Heat oil in a kadai, add whole garam masala and bay leaf
  • After few seconds add finely chopped onion and fry till golden brown
  • Add ginger-garlic paste, fry, add chopped tomatoes and tomato puree
  • Fry till the oil separates and raw smell goes
  • When masala is done, add marinated chicken and cook for few minutes
  • Add chilli-coriander-turmetic-garam masala powders
  • Crush kasoori methi, add it to the chicken , mix well, cover and cook
  • Grind the cashews to a paste, add it to the chicken and cook for sometime
  • Now add cream, ginger-jullienes, slit green chillies, fresh corainder, and cook for a few more minutes untill the chicken is cooked
  • Serve with hot plain paratha or rice