All about Food

Ingredients:-

• Minced chicken 1 cup• Chopped garlic 1 tbs• Chopped onions 1 tbs• Green peas 1/4 cup• Tomato paste  4 tbs• Apple Cider vinegar 1 tbs• Bread crumbs as required• AP flour • Crushed black pepper 1 tsp• Amul Mozzarella cheese• Cooked rice (preferably sticky rice) as required• Egg 1 no• Cooking oil to fry• Virgin olive oil 1 tbs• Amul Butter 1 tbs• Salt to taste.

Olive oil and butter in a pan. Heat on medium flame. Add chopped garlic & onion. Saute until smooth. Add minced chicken, green peas and tomato paste. Cook for about 10 minutes. Add vinegar( cooking wine is preferred but can substitute with Apple Cider vinegar) pepper and salt and cook till it’s done. 
Take in a bowl AP flour, egg, salt and pepper. Mix well.

Take cooked rice in form of a ball and using your thumb, press a cavity and fill the indent with the cooked chicken. Place a cube of cheese on top and mould around the mozzarella with rice and firm the entire ball without any crack. (Ensure the rice ball is not cracked or have any hole.) Now roll the rice ball in flour for a nice coating and dust out for any excess. Dip the ball in egg mixture and then on to bread crumbs for a perfect coating.

 Arrange the rice ball in a tray and refrigerate for 30 minutes
Heat oil in a shallow panOil should be adequate enough to ensure the rice ball is completely immursed in oil. The quantity of oil would be based on the size of the ball. Heat the oil to 190 -200 °C in medium flame and fry the balls for about 5-8 minutes. Keep turning the balls for uniform cooking and color. Take out and drain any excessive oil using Paper towel. 
Serve hot. 
Happy Cooking! 

A delicious recipe made out of eggplant / aubergine, glazed with honey glazed sauce and sprinkled with sesame. This has a rustic, honey & chocolate flavor. It’s not that easy for one to identify what it constitute. 

Ingredients:-
• Large purple, pear shaped eggplant 2 nos.• Honey 4 tbs• Butter 2 tbs• white sesame seeds• Soya bean sauce 2 tbs• Crushed black pepper 1 tbs• AP Flour as required• Bread Crumbs as required• Cornstarch 1 tbs• Egg 2 nos• Oil to fry• Salt to taste
Method:

Step 1
Trim the egg plant to a rectangular shape by discarding/ chopping off the outer skin. Wash, drain and leave to dry. 
Spread on a baking tray and sprinkle with salt and flour. Leave it air dry. 
In a bowl, whisk egg and make a slurry. Dip each cubes in egg and coat with bread crumbs. Leave it in refrigerator for about an hour. 
In a heavy bottom skillet, add sufficient oil and heat in medium flame. Drop eggplant cubes and cook until it turns golden brown. Make sure it’s turned regularly using a spider. Remove and allow to drain. Use paper towel for removal of excess oil. 

Step 2
In a pan, melt the butter under medium flame. Add soya sauce, black pepper, sesame seeds and honey and stir well. Mix cornstarch for glaze and arrive to a semi thick liquid consistency. 
Now plate fried eggplant and pour out  hot honey sauce on top of it and sprinkle sesame seeds. 
Enjoy this delicious, Yummy dish. Happy Cooking! 

I have created this very unique recipe using various millets based on it’s Cooking properties such as weight, cooking time, pasting, viscosity, swelling water uptake, cooking length and breadth etc. 
This is checked out by cooking various individual types of grain and recording the initial and final outcome. This has been tried and tested out by me since 6 years and accepted the amazing result (the product) by several happy customers. 

So let’s start with Millet Ada. 

Ingredients for # Millet Ada

• Foxtail millet 100 gms• Barnyard millet 100 gms• Little millet 100 gms• Finger millet 100 gms• Proso millet 100 gms• Pearl millet 100 gms• Kodo millet 100 gms• Broken rice 100 gms• Garlic pods 2 peeled• Shallots 8 to 10 pods• Ginger 1″ Size• Dried red chilly whole 6 nos• Coriander leaves 3 sprigs• Mint leaves 3 sprigs• Curry leaves 2 sprigs• Aniseed 1 tbs• Asafoetida 1 tsp• Coconut – shredded or finely chopped 1cup• Cooking oil as required• Amul Ghee 100 ml• Palm 🌴jaggery (karupatti) 3-4 cubes cut in 2″ Size
# please use only any 05 varieties of # millets according to availability

Soak all millets and rice along with red chilly over night or for 6 hours minimum. 
Grind the soaked grains along with aniseeds, garlic, ginger, shallots, coconut, curry leaves and coriander leaves to a coarse to consistency. Ensure its grinded in two batches for better result. Pour out the batter to a bowl and add salt to taste. 

Ingredients for Tomato 🍅Chutney.

• Tomato  3 medium sized cut in to quarters• Shallots 6 pods• Garlic peeled 3 pods• Dry Red chilly whole 6 nos• Curry leaves 2 sprigs• Urad dal 1 tsp• Mustard seeds 1/2 tsp• Cooking oil 2 tbs• Salt to taste
Heat a pan on medium flame. Pour 1 tbs oil and once it’s hot, add tomato, shallots, garlic, red chilly and 1 spring curry leaves and saute it until onion, garlic and tomato starts softening. Remove from flame and leave it to cool. 

Grind above in a blender to a soft consistency. Add required water  if desired and salt to taste.
Take a wok, add a tbs of oil and once oil is hot, add urad dal and after a minute add mustard seeds red chilly whole and curry leaves. Once it starts sputtering, remove the wok from fire and mix it with tomato chutney. 

Ingredients for Coconut Chutney:-

• Grated fresh coconut 1 cup• Green chilly 4 nos• Dry Red chilly whole 4 nos• Curry leaves 1 sprigs• Urad dal 1 tsp• Mustard seeds 1/2 tsp• Cooking oil 1 tbs• Salt to taste
Grind grated coconut along with green chilly to coarse consistency. Add salt to taste. 

Take a wok, add oil and once oil is hot, add urad dal and after a minute add mustard seeds red chilly whole and curry leaves. Once it starts sputtering, remove the wok from fire and mix it with coconut chutney. 

Now, time to prepare millet ada. 
Heat a shallo hard bottom pan. Heat it over a medium flame.Grease the pan with cooking oil and pour the batter adequate enough to spread it about 5-6″ circumference. Cover the pan with lid and cook for about 4 minutes. Pour a teaspoon of ghee and spread it on. Turn the other side, cover and cook for another 3 minutes. Pour a teaspoon of ghee and spread it across. Ensure ada is not cooked too much. It shouldn’t be stiff, but soft. Keep repeating the process as per number of portion required. 
Now time to plating. 
Spread a fresh piece of banana leaf according to size of the plate or platter. Place an ada and cover the ada with another banana leaf. Now place an ada on top of the leaf. By placing hot ada on banana leaf, the leaf get soften due to heat from ada and it gives nice aroma also it prevent the lose of heat. 
Serve the ada with the following accompaniments. 
1 Coconut chutney2 Tomato chutney3 Palm jaggery4 Melted ghee

Mixed pickle.( an ideal pickle for the winter which is known for its medicinal properties – immunity enhancer) 

Ingredients:-
• Indian gooseberry (amla) washed and cut in quarters 200 gms• Mango ginger(Amba haldi) cut in strips an inch size 100 gms• Shallots peeled 100 gms• Garlic peeled 100 gms• Lemon cut in cubes 100 gms• Mustard oil 200 ml• Fenugreek 1 tsp• White mustard seeds 2 tsp•  Red chilly powder 2 tbs• Turmeric powder 1tsp• Asafoetida 1 tsp• Salt to taste

Step 1

Take a mixing bowl, add amla, mango ginger, shallots, garlic, lemon in to it and mix well with little salt,cover it tight and leave it to soak for a day to two. 

Step 2

In a wok, heat mustard oil. Add fenugreek and mustard seeds. Once it sputter, add along with turmeric powder, chilly powder and hing. Mix well and leave it to cool. 
Pour this seasoning on to the pickled vegetables and mix well. Check for salt. Transfer this to a clean and dry glass bottle or in to a porcelain bharani. Ensure the lid, cap is well tight. 

Allow to age for minimum 2 weeks before start using. 

Dal Bukhara’
A rich velvety texture, Buttery rich, creamy, charcoal flavour, a slow cooked Punjabi dal preparation.

This dal is originated in the kitchen of Bukhara restaurant of ITC Maurya, Delhi and has nothing to do with the province of Bukhara in Uzbekistan. 
The dal was introduced by legendary Chef Madan Jaiswal. 
Several World leaders such as Jimmy Carter, Bill Clinton, George W Bush, Barrak Obama and several others have visited this Iconic, World famous restaurant and enjoyed this delicacy. 

Ingredients:

• Black lentil (Bengal gram / Urad Dal) 500 gms• Onion 200 gms• Garlic 50 gms• Ginger 50 gms• Tomato 250 gms• Red Chilly powder 25 gms• Kashmiri Chilly powder 25 gms• Coriander powder 1 Tablespoon• Cumin powder 1 Tablespoon• Kasuri methi 1 teaspoon• Salt to taste• Amul fresh cream  250 ml• Amul unsalted Butter 300 gms• Amul Ghee 100 ml

Select best quality black gram unpolished, uncolored and free from any foreign objects. Soak it in water for about 10 to 12 hours. Wash it thoroughly several times and put it on to cook with more water. Since it’s a slow cooked dish on charcoal fire, utter most care should be taken. Cook the dal untill it’s about to be mashed. 
# Olden days, Chefs used to put it over the tandoor oven after closing down the restaurant for the day and the dal gets cooked by the charcoal fire/ heat from tandoor. When they return in the morning, the dal is cooked and they drain it to another container to cook further. 

Method:-
• Grind onion to a smooth paste. • Grind Ginger & Garlic• prepare the tomato paste and keep ready
Heat Ghee in a pan and once it’s hot, add onion paste and saute till it’s golden brown. Add ginger garlic paste and saute till it’s raw aroma is diminished. Add all other spices and saute. Add tomato paste and cook till it release oil (ghee) Add Add the cooked dal in to it and add water. Add salt to taste and reduce flame to cookstir occasionally to avoid catching down. Add butter and cream and follow slow cooking procedure. 

Since I didn’t had the facility to cook it on charcoal fire, I tried to infuse charcoal flavor in to Dal Bukhara. 

Here I have used smoke infusion by placing charcol.( Burn good quality charcoal in a small plate or a saucer and when it’s red-hot, put off the fire and pour few drops of clarified butter (Ghee)on charcoal and allow to float in the cooked dal. Cover the cooking pot and leave for few minutes. Let the smoke infuse with dal. This process is called Dhungar.Thus gives the dal, a rusty, smoky flavor which is indeed yummy.👍
Serve Dal Bukhara with fresh cream and a dollop of unsalted butter as garnish. 
Matter of fact, it’s the longest time consuming recipe to cook. It tasked almost 18 hours to derive perfection. The more you slow cook, it taste better. 
My heartfelt tribute to legendary Chef Madan Jaiswal🙏
Happy Cooking! 

Creating a new recipe is thrill and if it’s skillfully executed with utmost passion  the result would be amazing and if it’s tried out by others and their finding is positive, that’s the satisfaction one can long for. Therefore let’s make something amazing with a rare combination of Chicken & Suran

Ingredients:-

• Curry cut chicken with skin or without 500 gms• Suran cut in large chunks 250 gms• Dried Red chilly  6 nos• Coriander seeds  1 tablespoon• Ginger 1 inch length• Garlic pod cleaned 1 large•  Fresh coconut grated 2 teaspoons• Fried gram / roasted gram 2 teaspoons• Chopped onion  3 medium sized• Curry leaves 2 sprigs• Turmeric powder 1 teaspoon• Kasuri methi 1 tablespoon• Amul Ghee 3 tablespoons• Amul fresh cream 50 ml• Salt to taste• Tamarind paste  2 tablespoons• Sprig of mint leaves for garnish

Step 1

Grind in a blender, red chilly, coriander, ginger, garlic, coconut and fried gram to a smooth paste. 

Step 2

Heat skillet, pour two tablespoons of ghee. saute onion add curry leaves. Add turmeric powder. Once the onion is light brown, add washed & drained Suran into it and stir for a while. Add required salt. No water should be added. 

Step 3 

Add the grinded paste in to skillet and remaining ghee saute for a while and then pour 2 cups of water. Add drained chicken to it. Check for salt. Cover and cook for 15 minutes. 

Step 4

Add tamarind paste and kasuri methi. Stir and cook for another 10 minutes. Check for consistency. Keep it semi liquid. Garnish with mint leaves. 
Ideal accompaniment along with rice, chappathi, parotha, idly, dosa or any other items. 
It’s indeed yummy. Check it out yourself. You will like it. 
Happy cooking! 

Here is an yummy khadi pakora recipe for the health conscious. The pakora is not deep fried but cooked in khadi directly in the form of dumplings. 

Ingredients For Pakora

• Gramflour( besan)250 gms  • Amul curd 100 ml• Ajwain 1/2 tsp• Aniseed 1/2 tsp• Asafoeitida 1/2 tsp• Coriander seed 1/2 tsp• Cumin seed 1/2 tsp• Turmeric powder 1/2 tsp• Chilly powder 1 tsp• Corriander powder 1 tsp• Chopped ginger 1 tsp• Garlic pod 1 no• Corriander leaves chopped 1 tsp• Curry leaves chopped 1 tsp• Amul ghee 2 tablespoons• Baking soda 1/4 tsp• Salt to taste 

Ingredients for Khadi
• Gramflour (besan) 50 gms• Amul curd  200 ml• Turmeric powder 1/2 tsp• Asafoeitida 1/2 tsp• Chilly powder 1/2 tsp• Chopped ginger 1/2 tsp• Chopped green chilly 1/2 tsp• Curry leaves 1 sprig• cumin seed 1/2 tsp• Aniseed 1/2 tsp• Mustard seeds 1/2 tsp• Amul ghee 1 tablespoon• cooking oil  1 tablespoon• Water 500 ml• Salt to taste

Step 1

In a frypan roast ajwain, corriander seed, cumin seed  garlic cloves and aniseed. Powder them using a mortar & pestle. 

Step 2

In a mixing bowl, add besan, curd, asafoeitida, turmeric powder, chilly powder, corriander powder, curry leaves, corriander leaves, chopped ginger,the pounded mix and salt to taste. Mix it well. Add ghee and baking soda and mix thoroughly and leave it for a while. Ensure the consistency is thick enough to make small lumps. 

Step 3

Take a kadai, turn on fire at low flame. pour oil and ghee. Once it’s hot, add mustard seeds, aniseed, cumin seed, curry leaves. Once it starts spluttering, add ginger and green chilly. After a while addturmeric powder, chilly powder and asafoeitida. Mix besan, curd with water and add to kadai. Make sure that the liquid is not thick.

Check for salt. Keep stirring to avoid formation of any lumps or curdle. Once it starts boiling, add the pakora mix in formation of small lumps. You may find that the droped lumps starts floating. Keep stirring in circular motion from kadai sides. Cook for about 15 minutes. 
Garnish with coriander leaves. Ideal along with plain rice during  rainy or winter season. 

An all time favourite of foodies. It will be so good if you prepare it with fresh tender corn.  While we try to cook something special, it won’t be fair to dilute the process or to make it fusion. Therefore let’s stick strictly, no vegetables would be added along with but only Sweet corn. 

Ingredients:

• Fresh sweet corn cobs 3 nos • Amul Butter 2 tablespoons• finely chopped garlic 1 teaspoon• finely chopped shallots 1 tsp• Balsamic vinegar *1 tsp• Crushed peppercorn• Corn starch 1 tablespoon• Sugar 1/2 tsp• Fresh Egg 1 no• Salt to taste• Spring onion.

 
Step 1

# Take tender corncobs, Peel back the husk and remove all silks. Rinse it in water and dry it out.
# Grate the corn and leave few kernels aside. ( shown in picture) 
#  In a saucepan, Boil water add the grated corn and kernels. Cook for about 10 minutes. 

Step 2

Melt Amul butter in a pot and add chopped garlic and shallots. Cook until it turns golden brown. Add the boiled corn mix in to it. Add required quantity of water, add crushed pepper and salt to taste. Cook for a while and then add a teaspoon of vinegar and sugar. Stir it and leave it to cook for about another 5 minutes, mix corn starch in water and add to it. Check for the consistency. If required to be diluted, add more water and cook. The Whole kernels in it will give Crunchness and the grated corn creamy texture. Break an egg, whisk it nicely and add it to the soup and keep stirring. 
Grarnish with spring onion. 
* substitute could be white vinegar. 

Rasam is normaly considered as an appetizer and advised to consume while you are having symptoms of fever, cold, cough or body pain.

This preparation has antioxidants which Prevent free radicle activities in our body. 
Today I have created a different variant than the regular. 

Ingredients:-

• Curry leaves 8 – 10 • Black peppercorn crushed 1 tbs• Cumin seeds 1tsp• Dried Red chilly whole 4 – 6 nos• Garlic pods 6 – 8 nos• Green chilly 2 – 4 nos• Coriander leaves • salt to taste 

For tampering:-
• Cooking oil 2 tsp• Mustard seed 1 tsp
Set aside a sprig of curry leaves, 2 dried red chillies, mustard seeds and grind all the rest of ingredients to a coarse paste. 

Take a saucepan with a litre of water and add the grinded paste to it. Mix well add salt as required and leave it to boil.Do not boil for a long time as rasam need just a good boil and not left for a long time. Now tamper rasam with above Ingredients. 

Serve hot with soup sticks, bread roll or steamed rice. An ideal health / immunity doser during this winter, pandemic period. 
Try it out. You will enjoy😊Happy cooking. 

Ingredients:

• Fusilli pasta 250 gms• Nugge sauce (Moringa Oleferia sauce) 4 tablespoonful• Virgin Olive oil 3 tablespoons• Salt to taste• Crushed Peppercorn 1/2 teaspoon• Fresh Basil few leaves.

Part 1

Take water in a large saucepan and add 1/4 teaspoon Salt, a teaspoon olive oil in to water and let it boil. Add fusilli in to it and give a good stir. Cook for about 10 – 12 minutes and check for doneness. Drain pasta into a collander. 

Part 2

Heat frypan on slow fire. Pour Nugge sauce in to it and keep stirring. Toss the pasta in to saucepan, add salt ( if required), peppercorn and drizzle Olive oil and give it a good mix. 
Garnish with fresh Basil leaves and serve hot. 
Happy Cooking.