When you have a party at home on a short notice, and you have to concentrate on the main course preparation… Prepare this quick cheese dip and serve with wafers… This will surly impress your guests and save you lots and lots of time 🙂
Preparation Time:- 5 mins | Cooking Time:- 10 mins | Serves:- 6-8 people
- 1 cup Set Curd (Dahi)
- 1 cup finely grated cheese
- 1 tea spoon sugar
- 1 tea spoon salt
- 2 tea spoon Oregano seasoning
- 1 tea spoon Basil
- 1 tea spoon Pepper Powder
- 1/2 tea spoon Red Chili Flakes
In a big bowl take the curd, whisk it properly using an egg beater.
Add the grated cheese, and whisk for about 10 mins.
Once the texture of the curd and cheese smoothens, add all the seasoning.
Fold the seasonings properly in the dip. The dip will thicken.
- Serve with wafers/chips or nachos.
Sending this recipe to:
Know Your Dairy – Cheese and Jagruti’s Page
Winters arrive with the lovely red carrots, and time for some gajar ka halwa… My mom used to make this, and we used to just wait and wait, since the house used to fill up with the sweet aromas… I can’t say if my halwa comes out as tasty as hers but Saurabh says it is something to die for.. 🙂
Preparation Time:- 30 mins | Cooking Time:- 5-6 hrs | Serves:- 6-8 people
- 1 kg Red Carrot grated (Gajar)
- 2 ltr Milk
- 1 Cup Sugar
- 3-4 tablespoons of Ghee
- Almonds and cashewnuts for Garnishing (Almonds soaked over night, peeled and chopped can be used)
In a pan add the Milk and carrots. Bring to boil by stirring continuously.
Simmer the stove and let the milk boil. Keep stirring in between. It will take around 4-5 hrs to cook properly.
Once there is very little milk left and the carrots seems to be boiled properly, add the sugar, and now stir continuously.
Once the milk has dried out, add the ghee and start frying the halwa. Continue the same for around half an hr, till the halwa gets cooked properly.
Garnish with Almonds and cashewnuts.
Sending this recipe to:
Foodabulous Fest- Celebrate “Valentine Month & Giveaway”
Bon Vivant #12 – Quixotic Fixes & Announcement
Lets Cook / Bake for Valentine
Sweet Luv 2013
From our mom’s Kitchen
After a day at office when you want to make something that does not take too long and also that does not makes you cry for onions :), try this Aaloo Beans. It hardly takes any time to cook and is a good option for dinner…
Preparation Time:- 5 mins | Cooking Time:– 20-25 mins | Serves:- 2-3 people
- 250 gms French Beans chopped in small 1/2 inch pieces
- 2 medium sized Potatoes (Aaloo) chopped in small cubes
- 1 table spoon Mustard oil (Sarson ka tel)
- salt to taste
- 1/2 tea spoon Turmeric powder (Haldi Powder)
- 1/4 tea spoon red chilli powder (Lal Mirch powder)
- 1 tea spoon Cumin seeds (Jeera)
- 1 and 1/2 tea spoon garam masala
- 1 tea spoon Dry Mango powder (Amchoor Powder)
Heat the mustard oil in a pan and add cumin seeds. Allow them to crackle.
Add the coriander powder, chilly powder, salt and turmeric powder to the oil. Now add the chopped beans & aaloo and mix gently so that everything gets folded in the masala properly.
Simmer the stove and add 1/2 cup of water. Mix again and cover the lid.
Allow the vegetables to cook in steam for about 15-20 minutes, by mixing in between. Once the water dries out and the beans gets soft sprinkle the garam masala and dry mango powder. Mix well.
- Aaloo beans goes well with hot chapatis/paranthas and curd.
- Try to add a bit ghee before serving, it will change the taste of the dish.
- It is a perfect side with any gravy dish
It seems that its been really really long that I tried something new… Have had a busy new year till now, be it office work, our some personal work, trip to home, attending weddings.. Phew.. Its been really busy till now..
Finally i got some time so thought of trying out something, when I peeked into my refrigerator the only veggie shivering there was an eggplant… So Baigun Bhaja (Shallow Fried Eggplant), a traditional Bengali dish… It was really amazing that with hardly any spices a dish can taste so nice..
Preparation Time:- 5 mins | Cooking Time:- 10 mins | Serves:- 4 people
- 1 Big Eggplant/Brinjal (Baingan)
- Salt to taste
- 1 table spoon Red Chilli Powder (Lal Mirch)
- 1 table spoon Turmeric Powder (Haldi)
- Mustard Oil for Shallow frying (Sarson ka tel)
Chop the eggplant into 1/2″ thick circular slices.
In a large flat dish, mix the turmeric powder, chilli powder and salt with a little water to make a medium-thick paste.
Coat the eggplant slices well with the spice mix.
Heat the mustard oil on a griddle and shallow-fry the eggplant slices till golden.
Drain on paper towels and serve.
- Goes well with Paranthas.
Friday night & guests at my place.. I usually work from home on fridays, since have lots and lots of things to take care of at office.. My husband, thought since I am working from home he can invite some guests for dinner..
So now with some mess at office I ended up cooking with my laptop in the kitchen… Saurabh had to help me all the time.. He did all the vegetables chopping so that I just need to cook it and saves me time.. 🙂
Preparation Time:- 10 mins | Cooking Time:- 1 and 1/2 hour | Serves:- 4 people
- 1 kg Fresh tomatoes roughly chopped
- 1 red carrot sliced
- 1 table spoon Oil/Ghee
- 2 Cloves (Laung)
- 1 Cinnamon (Dalchini)
- 1 Large Cardamom (Badi Elaichi)
- 1 Indian bay leaf dried (Tej Patta)
- 5-6 Garlic buds chopped (Lehsun)
- 1/2 inch of Ginger chopped (Adrak)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- Salt to taste
- 2 tea spoon Pepper (Kali Mirch Powder)
- 2 table spoon All Purpose Flour (Maida)
Heat the oil/ghee in a pan and add Maida to it. Let the maida fry till it changes color.
Now add Cloves, Cinnamon, Large Cardamom, Indian bay leaf dried, ginger and garlic to it. Allow them to crackle.
Add the tomatoes, carrot, chilly powder, pepper and salt. Mix properly.
Add 5 bowls of water, and bring to boil.
Let the soup cook for another 1 and half half on sim gas. Stir in between at regular intervals.
Take an iron sieve and strain the soup. Using the ladle press the tomatoes properly to squeeze out the remaining juice in the tomatoes.
Once, you are sure all the juices are removed, (It will be thickish) take the strained liquid and brig it to boil. Soup is ready.
- Garnish with some finely chopped fresh coriander leaves.
- Serve with bread crumbs.
Sending this to Cooking with love – Spouse