Monday, October 05, 2020

Paneer Butter Masala

Once your kids start eating independently, food is categorized in two types - one that they eat themselves without natak and second which you need to feed them with jabardasti.


So this dish comes under first category. I learnt this dish as a speciality for our vegeterian friends, which was only made for guests. But due to its first category status, now I tend to cook it once in couple of weeks.


Blanch till soft, then grind to make smooth paste once cold.
2 medium tomatoes
1 medium onion
Handful cashews
4 garlic cloves
1 inch Ginger

Heat oil plus ghee, add -
1 TSP Cumin seeds
1 tbsp red chilli pwd
1 TSP turmeric pwd
1 tbsp coriander pwd
Roast in oil till masalas are cooked a bit, add sufficient oil/butter else masala might burn.

Add the blanched paste created in step 1.
Saute till oil seperates.

Add -
250 gm of Paneer pieces
2 tbsp Kasturi methi crushed by fingers
3 tbsp of full fat cream - homemade malai
1-2 TSP sugar

Simmer for couple of minutes. Done.
Serve with hot roti\ phulkas\ naan.

Sunday, October 04, 2020

Prawns fry - Mumbaiya style

The only food that I can eat and eat and eat and eat and repeat.
I have grown up on this recipe - 


1️⃣ Marinate Devined prawns with salt, turmeric for atleast couple of hours. It will give out water, throw that - this is v important else prawns will be salty.
2️⃣ Apply sufficient red chilli pwd and sambar masala.
3️⃣ Lightly coat with Rava and rice flour mix.
4️⃣ Shallow fry till crispy. 


In ten minutes, you can get your kids munch world's best dish ever.
Long weekend sorted.

Monday, September 28, 2020

Malvani Chicken Masala

That time, when only chicken gravy we knew was one - hotel vali and other Sunday chi mummy vali. And today we realise, that the chicken we few up was our family version of current favourite - malvani chicken gravy.


Marinate -
800 gm of boneless chicken pieces
3 tbsp curd
1 tbsp red chilli pwd
1/2 tbsp of turmeric pwd
3 tbsp ginger garlic paste
Salt as per taste


Roast and grind to fine paste -
1 medium onion
3 tbsp grated coconut
2 tbsp coriander seeds
5-6 peppercorns
2-3 cloves
2 tbsp chopped ginger garlic
1 tbsp poppy seeds
1/2 inch cinnamon stick


Saute till mushy finely chopped- 
2 medium onion
2 medium tomatoes

Add marinated chicken, saute.
Add masala paste created in step 2
Add salt, malvani masala ( add on , if you have) or chicken masala or red chilli pwd
Add sufficient water, and pressure cook for about 15 mins.


Done! Sprinkle some coriander leaves.
Serve with pav/ hot phulkas or steamed rice. Don't forget lemon and sliced onion and tomatoes.

Sunday done right !! 

Monday, May 28, 2018

Quick Easy Weekday White Sauce Pasta Recipe

It’s been a while that I’ve cooked for weekday evening dinner, but then when my cook gave me the opportunity by being on leave, I jumped to try out White sause pasta which the crazies boy is in love with.

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Infact thefoodie brought these colorful Fusilli from his last Helsenki trip, and I wanted to give it a try.

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You do:

1. Cook pasta in big vessel with boiling water. Once cooked, drain all water, clean with some cold water and then drizzle one teaspoon of oil.
2. In heated yok with butter, add minced garlic and onion. Sauté till onion turns pink.
3. Add corn + sliced mushroom + colored sliced capsicum. Half cook these.
4. Add about one tablespoon of flour, mix till it covers all veggies. Add salt + black pepper + oregano +Italian seasonings.
5. Add about 1C of full fat milk and mix to make white sauce.
6. Mix cooked pasta to this. Add grated cheese and coriander\parsley over this, as per your choice.


This might not be an authentic pasta recipe but sure it is the one we cook regularly, we love and we prefer :P

It’s been a while that I’ve cooked for weekday #eveningdinner, but then when my cook gave me the opportunity and I jumped to try out #whitesause #pasta which the #craziesboy is in love with. Infact #thefoodie brought these colorful #Fusilli from #helsenki, and wanted to give it a try. #recipepost 1. Cook pasta in big vessel with boiling water. Once cooked, drain all water, clean with some cold water and then drizzle one teaspoon of oil. 2. In heated yok with butter, add minced garlic and onion. Sauté till onion turns pink. 3. Add corn + sliced #mushroom + colored sliced capsicum. Half cook these. 4. Add about one tablespoon of flour, mix till it covers all veggies. Add salt + black pepper + oregano +Italian seasonings. 5. Add about 1C of full fat milk and mix to make white sauce. 6. Mix cooked pasta to this. Add grated cheese and coriander\parsley over this, as per your choice. This might not be an #authenticpastarecipe but sure is the one we do, we love and we prefer :P #rants Being a #workingmother of two, I am always dead tired at the end of the day, frankly cooking that too something special is not in my list. But the #guiltofworkingmother overrules my tiredness and makes me cook and then if both the #crazies finish what’s served – it just #makesmyday #worthit ! As I read somewhere – “Life is a combination of #magic and pasta.” #quote #foodinhands #ourclicksday #100foodposts2018 #momcooking #pastadinner #foodblogger #punefoodblogger #nightclick #foodieforlife #motheroftwo #momlife #toddlerfriendlyrecipes

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Working Mother Rant
Being a working mother of two, I am always dead tired at the end of the day, frankly cooking that too something special is not in my list. But the guilt of working mother overrules my tiredness and makes me cook and then if both the crazies finish what’s served – it just makes my day worth it !


As I read somewhere – “Life is a combination of magic and pasta.” Food quote

Friday, May 25, 2018

Bedmi Puri | How to make Bedmi Poori at home | Crispy Urad Dal Puri

The foodie gets this so called “foodie vibes” in between of trying out some old lost recipes or dishes which he had long back.

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So we tried searching bedghi – Bedai puri – that’s what he mentioned – which we concluded is bedmi puri – it’s a specialized puri from north of India. It is normally served with Aloo ki Sabzi (Potato tomato gravy).

You do :

· It requires say ½ C of URad dal to be soaked for around 4 hours, then grinded to coarse paste.

· Take Wheat flour + Rice Flour + Rava + salt – red chilli powder – turmeric as per taste.

· Mix the flour with about 2-3 tbsp of oil to make crumbles, then add the #uraddal paste. And this makes the Bedmi Poori atta .

· Add water if necessary – make a stiff dough.

· Make small puris – use oil if necessary and fry in medium high oil to make fluffy – crispy puris .

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We had some leftover chicken gravy, me and kids had it with it and the Foodie had with his favorite Puri Bhaji which was Aloo Tamator zol.

Add this to the Recipes to try this weekend - Happy Weekend !

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