Chocolate Muffins

Chocolate Muffins

Aug 30, 2018

Chocolate Muffins

These chocolate chip muffins are super moist and very chocolatey.
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These chocolate chip muffins are super moist and very chocolatey. They are the perfect evening treat when kids are hungry and also make a great breakfast. If you are a chocolate lover, this recipe is a must try!

Prep Time:

10 minutes

Makes:

10-12 Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup Sugar
  • 3 tablespoons Cocoa
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 cup Rice Bran Oil
  • 1 teaspoon Vanilla extract
  • 1 cup Buttermilk
  • 1/2 cup Chocolate chips or chocolate chunks (optional)

Methods

  • Pre-heat oven to 200 degrees. Line and grease 12 muffin tins and set aside.
  • In a bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
  • In another bowl, whisk together oil, vanilla extract and buttermilk.
  • Now add the wet ingredients to the dry ingredients along with chocolate chips. Mix until just combined.
  • Divide the batter equally between muffin tins until 2/3rd full.
  • Bake for 15-20 minutes until a skewer inserted into the middle comes out clean.

Mexican Empanadas

Mexican Empanadas

Aug 30, 2018

Mexican Empanadas

These savoury mexican empanadas are fried pastries stuffed with a savoury filling spiced with taco seasoning and are really popular in Latin America.
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These savoury mexican empanadas are fried pastries stuffed with a savoury filling spiced with taco seasoning and are really popular in Latin America. They are a spicy, crunchy treat that can be dipped in salsa or tomato ketchup.

Prep Time:

25 minutes

Cook Time:

30 minutes

Makes:

10-12 Empanadas

Ingredients

For the pastry dough

  • 1 cup Flour
  • 1 tablespoon Sunflower Oil
  • 1/2 teaspoon Salt
  • Water as required

For the filling

  • 1 tablespoon Sunflower Oil
  • 4 Garlic Cloves, finely chopped
  • 1 Onion, finely chopped
  • 1 Boiled Potato, finely chopped
  • 1/2 cup Capsicum, finely chopped
  • 1/2 cup French Beans, finely chopped
  • 1/2 cup Carrot, finely chopped
  • 1/2 cup Mushrooms, finely chopped
  • 3 tablespoons Taco Seasoning
  • Salt to taste

Methods

  • To prepare the pastry dough, mix together flour, sunflower oil and salt in a bowl till it resembles large bread crumbs. Add water as required and knead into a smooth soft dough. Cover and set aside while you prepare the filling.
  • To make the filling, heat sunflower oil in a pan and add garlic and onions. Stir fry for 3-4 minutes till the onions are soft and translucent. Add the remaining ingredients and a splash of water and cook for another 2-3 minutes. Switch off the flame and set aside.
  • To make the empanadas, take a lime sized ball of dough and roll it into a circle. Place two teaspoons of filling in one half of the circle while leaving a 1/4 inch edge around it. Fold the other half over the filling and press the edges together. Use a fork to make marks across the edges and seal them. Follow the process till all the dough is over and you should have 10-12 empanadas.
  • Heat oil in a pan or kadhai. Once the oil is hot, fry the empanadas in batches till light golden brown. Serve hot with salsa or tomato ketchup.

Paneer Tikka

Paneer Tikka

Aug 30, 2018

Paneer Tikka

A popular Indian appetizer, who doesn’t know what Tandoori Paneer Tikka is!
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A popular Indian appetizer, who doesn’t know what Tandoori Paneer Tikka is! This favourite paneer starter is synonymous with dhabas on the road, and can be easily made at home in the oven. Served with some sliced onions and mint chutney, it’s perfect for a cold winter evening.

Prep Time:

30 minutes

Cook Time:

15 minutes

Ingredients

  • 400 grams Paneer, cut into 1 inch cubes
  • 1 Capsicum, cut into 1 inch cubes
  • 1 Onion, cut into 1 inch cubes
  • 1 Tomato, deseeded and cut into 1 inch cubes

For the Marinade

  • 2 tablespoons Curd
  • 3 tablespoons Sunflower Oil
  • 2 teaspoons Kashmiri Red Chili Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Jeera Powder
  • 2 tablespoons Ginger Garlic Paste
  • 1 teaspoon Kasuri Methi Powder
  • 1/2 teaspoon Garam Masala Powder
  • Salt to taste

Methods

  • Mix together all the ingredients under marinade and add the paneer, capsicum, onion and tomato to it. Mix well, cover and refrigerate for 30 minutes.
  • When ready to cook, pre-heat oven to 200 degrees.
  • Skewer the paneer, capsicum, onion and tomato by alternating between them.
  • Bake in the pre-heated oven for 10-15 minutes till slightly charred and cooked from outside. Brush with oil 2-3 times while baking.

Hara Bhara Kebab

Hara Bhara Kebab

Aug 30, 2018

Hara Bhara Kebab

With a healthy combination of spinach, green peas and potatoes, Hara Bhara Kebabs are spicy, chatpata and a hit with both kids and adults.
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With a healthy combination of spinach, green peas and potatoes, Hara Bhara Kebabs are spicy, chatpata and a hit with both kids and adults. Snack on them with a cup of chai in the evenings, or serve them to guests at your next party.

Prep Time:

20 minutes

Cook Time:

15 minutes

Ingredients

  • Rice Bran Oil for frying
  • 2 cups Spinach
  • 1/4 cup Besan
  • 1 large Potato, boiled and peeled
  • 1 cup Green Peas, boiled
  • 1/2 teaspoon Ginger Paste
  • 1/2 teaspoon Green Chili Paste
  • 1 teaspoon Chaat Masala Powder
  • 1 teaspoon Amchoor Powder
  • Salt to taste

Methods

  • Bring a pot of water to boil and add spinach to it to blanch it. Switch off the flame after a minute and strain the spinach. Immediately transfer the spinach to ice cold water. This helps retain the bright green colour. After a minute or so, strain the spinach and squeeze it to get rid of extra water. Chop it finely and set aside.
  • In a kadhai or pan, roast besan on a low flame for 3-4 minutes till you start getting a nutty fragrance and the besan is a very light golden brown.
  • In another bowl, add the chopped spinach, boiled and peeled potato, green peas, roasted besan, ginger paste, green chili paste, chaat masala powder, amchoor powder and salt. Mash everything together and make small lime sized bowls. Flatter each ball into a kebab and place on a greased tray.
  • Heat oil in a kadhai for frying and add the kebabs one by one, making sure not to crowd the pan. Fry them on medium high heat for 5-8 minutes. Take them out on a plate lined with paper towels. Serve hot with ketchup and mint chutney.

Kashmiri Dum Aloo

Kashmiri Dum Aloo

Aug 30, 2018

Kashmiri Dum Aloo

An authentic kashmiri dum aloo is a simple to make no onion, no garlic recipe.
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An authentic kashmiri dum aloo is a simple to make no onion, no garlic recipe. The delicious gravy is heavy on spices, and is made in such a way that the potatoes soak up all the masala.

Prep Time:

10 minutes

Cook Time:

30 minutes

Ingredients

  • 4-5 large Potatoes, boiled and peeled or 15 baby Potatoes
  • 4 tablespoons Rice Bran Oil
  • 1/2 teaspoon Asafetida or Hing
  • 1 teaspoon Shah Jeera
  • 3 tablespoons Kashmiri Red Chili Powder mixed with 2 tablespoons water
  • 1/4 cup Yogurt, whisked till smooth
  • 1 teaspoon Fennel Powder
  • 1/2 teaspoon Ginger Powder
  • 2 cups Water
  • Salt to taste

Methods

  • If using large potatoes, quarter each potato.
  • Heat oil in a frying pan, and add the potatoes. Shallow fry them till golden brown on all sides. Remove them from the pan and set aside.
  • To the same oil, add hing and shah jeera. Saute for 30 seconds and add the red chili paste. Cook this for a minute or too.
  • Slowly add yogurt to the pan while whisking continuously so that the yogurt does not split. Add fennel powder, ginger powder, water and salt and bring this to a quick boil.
  • Add the potatoes and mix well. Cover and cook this for 15 minutes or till the gravy thickens up. Serve hot.